I am sitting here gazing at my hanging vegetable plants.  I wonder how much longer I have to wait to be able to to pick the vegetables and make my salsa.  I keep a careful eye on my precious tomatoes, green peppers, and cucumbers every day.  So far, I have counted 17 green peppers.  It’s  only a matter of time before they are ready!  I will just keep watering my vegetables, giving them plenty of plant food, and lots of TLC.  I let the sunshine take care of the rest! 

Recipe: Cool Cucumber Salsa
(As submitted on allrecipes.com by DAWNIE1219.)

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 C chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 T lime juice
1 t minced fresh parsley
2 t minced fresh cilantro
1/2 t dried dill weed
1/2 t salt
1 - 12 ounce bag of tortilla chips

In a medium bowl, stir together the cucumbers, tomatoes, peppers, onion, garlic, lime juice, parsley, cilantro, dill weed and salt.  Cover and refrigerate 1 hour.  Serve with tortilla chips.

Servings per recipe: approximately 12

Nutritional information, powered by ESHA Nutrient Database:
Calories per serving: 151
Total fat per serving: 6.6 grams
Total cholestrol per serving: 0 mg
Total sodium per serving: 217 mg
Total carbs per serving: 21.6 grams

Happy salsa-making,
Bill