Late Summer Salsa

Run down to your local Farmers’ Market, farm stand, or even your own backyard to get your locally grown, late summer, ripe tomatoes. Really this recipe can be made anytime, but make sure you are using vine-ripened tomtoes! My niece has made this recipe for family gatherings, including her college graduation. So make a big bowl of it, buy some healthy organic chips, and dip away as you consume multiple foods with cancer-fighting and overall health promoting ingredients. Use any extra as a topping for baked potatoes, veggie tacos, refried beans, scrambled eggs or tofu, as a side for steamed or stir-fried kale, etc, etc. Olé!


6 large cloves of garlic minced (mild, spicy, or a mixture)

1 bunch of green onions white parts thinly sliced or 1/2 sweet onion minced

1 bunch cilantro thinly sliced as a bunch down to the stem

5 roma tomatoes (or the equivilent) small diced

2-3 tablespoons tomato paste (optional)

10-12 good shakes of ground cumin

10-12 good splashes red hot sauce (like Ann Arbor’s own Clancy’s Fancy)

juice from one lemon

coarse salt (just a pinch to start)


Combine all the first ingredients. Then slowly add 1 Tbsp. olive (or canola) oil to slowly suspend the ingredients. If an even “tomatoier” salsa is preferred, add an additional 2-3 tablespoons tomato paste, mixing first with a little bit of water or additional oil before adding to other ingredients.


Dick and Diana Dyer – “Shaping our future from the ground up” at

The Dyer Family Organic Farm/Dick’s ‘Pretty Good!’ Garlic

Your Local Garlic Growers in Ann Arbor, MI (40 varieties in 2012!)

Recipe from Dianaʼs blog at