Happy New Year’s exotic food lovers!

 2016 was a year of many up’s and down’s but I think we’re all hoping for an amazing year to come! 

Food has always been a passion of mine. It’s a beautiful way to bring friends and family together and besides that, it is a marker for memories. I lost my mom to Bile Duct Cancer in 2016 (#F***Cancer) and celebrating holidays has been especially difficult since then. Her birthday, Rosh Hashanah, Chanukah, and New Years are all a painful reminder that she’s not here to celebrate. One of the many ways of remembering her is through cooking some her favorite dishes. Salsa is one of those dishes that is a signature Diane dish that I love and everyone who has tried it in the past can agree. When I was younger I remember many people telling her that she should make it a business because it was that good. She never went through with it, but I think that sharing this recipe is an important way to keep her memory going.

This salsa recipe is perfect for a Mexican themed dinner and since it stays fresh for weeks, its great to make in bulk! You’ll need 6 medium tomatoes, 3 peppers (I used red, orange and green), 1/2 white onion, 1/2 red onion, 4 carrots, 5 cloves of garlic, a handful of cilantro, and 1 small jalapeño pepper (you can also used jarred). Add all the vegetables to a food processor and pulse until the mixture is finely chopped. Transfer it to a large bowl and add a splash of red wine vinegar, 2 teaspoons of sugar and salt and pepper to taste, as well as juice from a lime – or if you are in Israel and limes are hard to come by, you can use a lemon. I add 2 tablespoons of tomato paste to thicken it up but this step is optional. Mix everything until well incorporated and enjoy it will tortilla chips or add it to a yummy burrito bowl.

Garden Fresh Salsa

SERVES: ~20 people     –      PREP TIME: 10 minutes


  • 6 medium tomatoes

  • 3 peppers (any color)

  • 1/2 white onion

  • 1/2 red onion

  • 4 carrots

  • 4-5 cloves garlic

  • Cilantro

  • 1 jalapeño pepper (fresh or jarred)

  • Red wine vinegar

  • 2 teaspoons sugar

  • Juice of 1 lime or lemon

  • Salt & pepper to taste

  • 2 heaping tablespoons of tomato paste (opt.)


  1. Roughly chop tomatoes, pepper, onions, carrots. Add that and the rest of the ingredients —garlic, cilantro, jalapeño pepper, vinegar, sugar, salt, pepper, lime/lemon juice, and tomato paste— to a food processor and blend until mixture is fine chopped.

  2. Transfer mix to a large bowl and serve with tortilla chips.


If you like it more spicy, you may need to add more jalapeño and/or hot sauce.

This mixture should last in the fridge for up to 3 weeks.