Ingredients

• 6 medium size tomatoes (preferably paste type), chopped

• 1/2 cup finely diced onion (preferable red or purple)

• 1, 2 or to taste Jalapeños chiles, finely chopped (remove seeds for milder salsa)

• 1/2 cup or to taste chopped fresh cilantro

• 1 or 2 teaspoons salt

• 1 lime juiced

Directions:

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice, plus any optional ingredients. Its nice to chill for 30 minutes to one hour in the refrigerator before serving to allow flavors to blend.

Ingredients

• 4 cups seeded watermelon

• Diced 3 to 4 cups seeded paste or heirloom tomatoes

• Diced  1 or 2 English cucumber

• Diced 1 (or to taste) jalapeño or other hot pepper, seeded and finely chopped 

• 1 large shallot or medium red onion peeled and finely chopped

• 4 tablespoons of your light colored vinegar (white balsamic, white wine, etc) or juice of 1 or 2 limes

• 3 tablespoons olive oil

• 1/2 packed cup fresh herb mix (cilantro, basil, mint, etc) chopped

• Salt to taste

Instructions

Combine watermelon, tomatoes, cucumbers, shallot, pepper and herbs in large bowl. 

Whisk vinegar or lime juice with olive oil. 

Pour over watermelon mixture, add salt and toss to coat evenly.  Adjust seasonings to taste. 

Ready to eat immediately, yet flavor improves over time (up to 4 hours). 

Serve with a slotted spoon.  Left overs can be blended to make a heavenly gazpacho!    

Variations

Other herbs, tarragon, oregano, etc; more herbs or hot pepper to taste; add an avocado or cheese.

Ingredients

• 16 cups fresh tomatoes chopped (preferable paste tomatoes)

• 4 cups chopped fresh jalapeño peppers, or to taste (remove seeds for milder salsa)

• 4 cups chopped onion (preferable purple or red)

• 16 cloves garlic, minced

• 1 cup chopped fresh cilantro or to taste

• 2 tablespoons salt or to taste

• 1 1/2 cup cider vinegar

• 1/2 cup fresh lime juice

Directions

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot sterilized canning jars, leaving 1/2 inch headspace. Seal jars with two piece lids. Process in a boiling water bath for 15 minutes. Makes 8 pints/4 quarts.

Ingredients

• 16 cups fresh tomatoes chopped (preferable paste tomatoes)

• 4 cups chopped fresh jalapeno peppers, or to taste (remove seeds for milder salsa)

• 4 cups chopped onion (preferable purple or red)

• 16 cloves garlic, minced

• 1 cup chopped fresh cilantro or to taste

• 2 tablespoons salt or to taste

• 1 1/2 cup cider vinegar

• 1/2 cup fresh lime juice

Directions

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes.

Pour hot salsa into hot sterilized canning jars, leaving 1/2 inch headspace. Seal jars with two piece lids. Process in a boiling water bath for 15 minutes.

Makes 8 pints/4 quarts.

Ingredients

• 2 cups fresh basil leaves.

• Packed 1/2 cup freshly grated Parmesan Reggiano or Romano cheese

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts or chopped walnuts

• 2-4 medium sized garlic cloves, minced (to taste)

• Salt and freshly ground black pepper to taste.

Directions

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic and cheese and pulse a few times more. optional: tsp of lemon juice.

Slowly add the olive oil in a constant stream while the food processor is on.

Stop to scrape down the sides of the food processor with a rubber spatula.

Add a pinch of salt and freshly ground black pepper to taste.

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon minced garlic (about two or three large cloves)

• 1 quarter to 1 half cup fresh chopped basil

• 1 cup diced onion

• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)

• 2 pounds diced fresh paste tomatoes
  
• 1 teaspoon sugar (optional )

• 1/2 teaspoon red pepper flakes (or even just a generous pinch if you are unsure).

• 1 teaspoon kosher salt to taste

• 1/4 tsp black pepper to taste

Directions

In a medium saucepan over low heat, warm the olive oil. Add the onion, garlic , basil and cook, stirring, for about a minute.

If you are using dried oregano, add it. If you are using fresh, add it to the sauce at the end of the cooking time.

Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.

Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.

Simmer uncovered for 60-90 minutes, until thick. Stir in fresh oregano, if using.

Allow the sauce to cool to safe temperature, then, using an immersion blender or working in batches with a blender, blend into sauce.

Ingredients

• 1 6-7 lb Squash

• 5 tbs. sunflower oil (any vegetable oil will work)

• 2 Oven or fire roasted yellow onions, diced

• 6 Oven or fire roasted garlic cloves minced

• 4 Oven or fire roasted medium sized tomatoes chopped

• 2-4 Oven or fire roasted jalapeños, Serranos or other hot/medium/mild chili pepper. Diced to taste.

• 2 -3 Teaspoons chopped fresh garden sage

• 2 Teaspoons powdered cumin

• 1 Teaspoon crushed/powdered coriander

• 8 Cups organic veggie or chicken broth

• Salt and pepper to taste

• Sour cream or crème fraiche

• 4 Organic corn tortillas cut into strips

• ó Cup roasted organic pumpkin seeds

• 1/2 Cup organic cilantro for garnish

• 1-2 Limes