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This is NOT Salsa Verde – no, this is a light, very chunky and unique salsa that the “healthy gals” (joggers) in my neighborhood wait for each year. The first time I made it, I was looking for a way to use up about a million tomatillos and zucchinis from the garden. This recipe turned out to be just what I was looking for. It took a week of tweaking but I finally got it down to a science and the local response was notable, to say the least. I never get to can any because the neighbors eat it up as fast as I can make it! It may require the addition of more vinegar for canning purposes – I don’t know because I’m somewhat inexperienced at canning things and so you’re on your own there. This “salsa” is named for my musical icon, The Bard, Bob Dylan – I just KNOW he would like it because it’s different. Enjoy!
- 2 medium yellow tomatoes, quartered
- 12 cherry tomatoes, tops trimmed off
- 1 green bell pepper, de-seeded and quartered
- 1 yellow bell pepper, de-seeded and quartered
- 1 medium zucchini, de-seeded and peeled, except for one 1/2-inch strip, then cut into chunks
- 1⁄4 large sweet onion
- 1 medium mild banana pepper
- 6 medium tomatillos, husked, washed and halved
- 4 tablespoons fresh parsley
- 2 tablespoons white wine vinegar
- 1⁄4 teaspoon garlic powder
- 1⁄2 tablespoon salt
- 7 jalapenos, red and green, diced fine
- 2 limes, juice of, strained
- 1 cup V8 vegetable juice
- Run the first 8 ingredients through the thin slicer of the food processor. Transfer finished mix to a large bowl.
- Take 1/4 of the mix of the 8 ingredients and puree it in the food processor along with the lime juice, parsley, vinegar, garlic powder and salt. Mix the puree back in with the sliced veggies and add the diced jalapenas. Mix with a spoon.
- Transfer the salsa into pint jars, about 1 inch from the top, and supplement each jar with vegetable juice to near the top. Put lids on and refrigerate before serving.
- Salsa will keep for several days in refrigerator.