By Jennie Guido

It’s occurred. The tomatoes have taken over on the Guido home. We eat them with each meal, besides breakfast. Nonetheless, I really feel that day is coming when we’ve got to have a facet of tomatoes on the breakfast desk. That’s obtained to be a European apply like baked beans within the UK, proper?

Mother is all the time the primary to name it along with her each day consumption. The acid does her in, and we’re left to complete off the countertop earlier than the subsequent five-gallon bucket load makes its approach into the home. Don’t get me mistaken. I really like them. I just like the chopped up with selfmade ranch dressing. I like them easy with a splash of salt and pepper. Put them in a salad, and I’m completely happy. Double doses on a grilled burger, and it’s a drippy mess of yum.

Nonetheless, this recipe for selfmade salsa is a fast approach to undergo the present batch on the counter prime. Additionally, the probabilities are infinite as to what you add to the combo. We’ve tried corn and black beans to present it extra of a Mexican style. Attempt a can of drained black-eyed peas for somewhat Southern caviar. A diced cucumber provides somewhat one thing contemporary that may go away you going for scoop after scoop.

So, seize a tomato (or 5) and make a batch of this to your subsequent gathering or simply merely for dinner tonight with a bag of tortilla chips.


Italian Salsa

6 contemporary tomatoes, peeled, seeded, and chopped

2 contemporary cucumber, peeled, seeded, and sliced

1 contemporary jalapeño pepper, seeded and chopped

4 contemporary banana peppers, seeded and chopped

2 stalks celery, chopped

1 can olives, sliced

1 can black beans, drained

1 can entire kernel corn, drained

1 bundle Good Seasons Italian Dressing, ready


Mix the entire greens in a big bowl. Put together the dressing per the instructions, and pour over the combination. Combine nicely and refrigerate. Serve chilled with tortilla chips.

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