Ingredients:
4 large tomatoes
1 small onion
3 stalks celery
1/2 green pepper
1 can diced green chillies
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp salt
1 tbsp sugar
1/2 tsp dried basil
fresh cilantro (to taste) (I use about 1/3 bunch)
First put a pot of water on to boil. Begin mincing your onion and celery while the water heats up. Once bubbling, blanch your tomatoes (place in boiling water for about 20 seconds to peel off skin easily). Peel and seed tomatoes. Once the skin is removed, let them cool, and continue mincing the veggies, including the now "naked" tomatoes. Char your pepper ( I used my blow torch because we have an electric stove). Once nice and black, scrape away the burned skin and mince the pepper as well. Once all your fresh vegetables are chopped up, mix together and incorporate the diced green chillies, olive oil, apple cider vinegar, salt, sugar, and dried basil. Wash and chop your cilantro and add to taste. Once mixed, cover and chill the salsa for a few hours before serving, then enjoy!
The picture above is the salsa with golden beet "chips." I skinned and sliced some raw golden beets then rubbed them with a little chipotle seasoning and infused chipotle salt! These are an excellent substitute for corn or flour chips!