Ingredients (Makes 6 cups or 3 pints):
6 medium vine ripe tomatoes (3 pounds)
2 sweet peppers, finely diced (2½ cups)
2 medium onions, finely diced (2 cups)
2 cloves garlic, minced (1 teaspoon)
1 Habanero pepper, minced (1 tablespoon)
1 Jalapeno pepper, minced (2 tablespoons)
¼ cup chopped fresh dill
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Juice of 1 lemon (3 tablespoons)
Juice of 1 lime (1 to 2 tablespoons)
1-teaspoon sea salt
1-teaspoon ground cumin
1/3 cup Plew Farm maple syrup
2 tablespoons soy sauce
Instructions
Trim the tops off the tomatoes and gently squeeze out the juice and the seeds from the interior cavities. Discard the insides and coarsely chop the tomato flesh into half-inch pieces and place in a large bowl. You should have about 5 cups of chopped tomatoes. Add the sweet peppers, onions, and garlic and set aside.
With a paring knife, trim the tops off the Habanero and the Jalapeno peppers; slice them in half and remove the seeds. (Be careful not to touch your eyes or your face and clean the cutting board, knife, and your hands carefully when done!) Slice and finely mince into very small pieces, adding them to the tomato and sweet pepper.
Add the herbs, juice from the lemon and the lime, salt, and cumin; finally, pour in the maple syrup and soy sauce. Mix together well, taste, and add seasoning. Place salsa in the refrigerator overnight so the flavors can blend. You may need to drain some of the liquid from the salsa that has accumulated overnight. Salsa will keep for up to a week.
Recipe by: Ellen Ogden