My dear readers;
I’m in my final session of training for my new job, and I’ve been using most of my online time to learn the new software for presenting live lessons to my online students and their learning coaches. I must beg off from presenting a new recipe today. I posted this one last fall and made it again last week. Since I have tomatoes and peppers ripening like crazy, some of you must have those around, too. Feel free to adapt the peppers to include whatever you’re harvesting! A hot red chili pepper instead of the dried kind… a sweet yellow banana pepper instead of the yellow bell… you know how these things work.
Tomato Salsa Dip
1 small to medium onion, diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 ripe tomatoes, cored, peeled, and diced (mine were small, so I used 7)
1 cup tomato juice
2 teaspoons dried hot red pepper flakes
5 Tablespoons red wine vinegar
2 Tablespoons brown sugar
2 teaspoons cornstarch
4 Tablespoons water
1. Warm the onion, peppers, tomatoes, tomato juice, hot pepper flakes, red wine vinegar, and brown sugar in a saucepan.
2. Mix the cornstarch and the water and add to the simmering salsa.
3. Stir until thickened. Then remove from heat and allow to cool.