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Featured Recipe

Tony, Lu & Tim's Broiled, Roasted & Slow-Cooked Salsa

(The Best Years in Life) What to do when your garden runneth over with fresh tomatoes and peppers and such? Why, besides eating so many fresh tomatoes you get blisters in your mouth from all that wonderful acid from the tomatoes, you make up some big batches of homemade salsa to enjoy now as well as can them and enjoy for months to come (and if you are among the lucky few, get a gift of a bottle or two).

This stuff is great for all kinds of uses. To name just a few: Use as a dip for chips, add to peas such as black-eyed peas or field peas, add to all kinds of beans, add to scrambled eggs, use as a topping for chicken breasts, you name it! Once properly canned, the jars should last at least a year if stored in a dark space are room temperature - especially if you follow our hint and add a small amount of Utopia Silver's Advanced Colloidal Silver to the mixture while cooking. A TBYIL original recipe. Enjoy!


OK, you will need to figure out your own quantities and mix of ingredients for this recipe. We used mostly what we had on hand (including tons of tomatoes) with a couple of items from the grocers. Here, roughly, is what we used.

Several pounds of tomatoes
2 or more medium to large onions
6 or more jalapenos (seeded for less heat, seeds left in for more heat)
Several banana, bell, and other mild garden peppers of various colors
2 bunches of fresh cilantro
Juice of 1 to 2 lime
1/2 ounce of apple cider vinegar
1 tablespoon of cayenne pepper (add more if need be to get desired "heat")
1 teaspoon of Mexican hot chili powder
1/2 tablespoon of McCormick's Hot Pepper Blackened seasoning
1/2 teaspoon of McCormick's Chipotle seasoning
1/2 tablespoon of cumin powder
1 teaspoon of Pyure stevia mix sweetener (optional)
1 or more tablespoons of organic coconut sugar to taste (optional)
1 tablespoon of pink Himalayan sea salt
1/2 teaspoon of ground black pepper

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

Get your favorite organic foods & non-GMO brands delivered to your door!


1. Cut tomatoes in quarters, halves and sixths depending upon their size. Put them in large slow cooker and turn the temperature to 350 degrees. Cook until the tomatoes are "squishy".

2. Turn the oven broiler on either low or high setting.

3. Cut the onions in 1/4 inch slices, then cut the slices in half and separate the rings and place them in a large cooking tray.

3. Cut the jalapeno peppers in half after cutting the stems off and then, if desired, remove the seeds (a small spoon or melon baller works well) and place them into the cooking tray.

4. After cutting the stems off, cut several of the milder peppers into slices and place them in the cooking tray.

5. Chop up the garlic by hand or in a food processor and place into the cooking tray.

6. Place the cooking tray in the oven beneath the broiler. Keep a close watch (especially in the broiler is on the high setting) and cook until the onions and peppers begin to blacken a bit. Take the tray out, flip the mix over and then cook some more until the items begin to blacken.

7. Remove the tray and set aside to cool.

8. Chop or puree the remaining peppers and the cilantro. Add the mix into the slow-cooker. Also add the lime juice, the apple cider vinegar and all of the spices.

9. After the broiled items have cooled, puree them in a food processor and add them to the slow-cooker and reduce the heat to 250 degrees.

10. Continue cooking for several hours, stirring occasionally. The remove the top from the cooker and cook until most of the liquid portion is gone, stirring more frequently to keep any of the mixture from scorching on the sides of the cooker.

11. Turn the heat off and let the mixture cool. Puree in a blender a bit at a time and place the pureed mixture into a very large bowl of cooking pot.

12. Dip the mixture into sterilized canning jars. Refrigerate one jar and can the rest. Once properly canned, it should keep for at least a year if stored at room temperature in a dark place, especially if you follow the hint below.

Enjoy- we certainly are!

Hint: We added a small amount of Utopia Silver's Advanced Colloidal Silver to the mixture in the slow cooker to make sure that the refrigerated salsa as well as the canned salsa would not spoil.

This is a TBYIL original recipe.

Some of the recent haul from the garden of Tony, Luella and neighbor Tim:


To see the latest items on sale at Utopia Silver. click on the above link, or click HERE

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Grilled Chicken Barley Wraps

Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Tomato-Avocado Salsa

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Grilled Fruit with Strawberry Dip

Grilled Ginger-Sesame Chicken Chopped Salad

Grilled Ginger Tuna

Grilled Marinated Seafood

Grilled Panzanella

Grilled Peaches with Bitter Greens and Blue Cheese

Grilled Portobello Mini Burgers

Grilled Portobello Mushroom Wraps

Grilled Salmon and Spinach Salad

Grilled Scallops and Radicchio

Grilled Tuna with Kiwi-Mango Salsa

Grilled Vegetables

Grilled Veggie Sandwiches

Grilled Salmon Steaks

Grilled Zucchini

Guilt Free Cocoa Coconut Truffle Buddies

Guilt Free Macaroni and Cheese

Halibut with Citrus and Garlic

Havarti Soufflé with Scallions and Dill

Hazelnut and Chard Ravioli Salad

Hazelnut Chocolate Blini With Raspberry Drizzle

Hazelnut Meringue Kisses

Healthier Blueberry Cinnamon Rolls

Healthier Colored or Plain Frosting

Healthier Country White Bread

Healthier Heavenly Gluten-Free Old Fashioned Custard Pie

Healthier Orange Chicken

Healthy Chicken Fajitas

Healthy Chicken Vegetable Casserole

Healthy Delightful Frozen Fruit Pops Recipes

Healthy Homemade Ranch Dressing

Healthy Homemade Thousand Island Dressing Recipes

Healthy Meatless Breakfast Tacos and Pico De Gallo

Healthy Popcorn Seasoning

Healthy Pumpkin Pie

Healthy Refreshing Ginger-Ade

Healthy Soy Sauce Substitutes

Healthy Vegan Milkshake

Hearty Chicken Soup with Dumplings

Herb-Crusted Chicken with Feta Sauce

Herb-Crusted Pork Cutlets

Herb-Roasted Chicken Breast

Herbed Baked Eggs

Herbed Chicken Cutlets

Herbed Couscous with Chicken

Herbed Italian White Beans

Herbed Polenta with Grilled Portobello Mushroom

Herbed Spanish Omelet

Herbed Rice with Mushrooms and Wilted Spinach

Herbed Veggie Foccacia Bread

Herb Quitatta

Holiday Quinoa Salad

Holy Yum Baked Chicken Thighs - Truly Delicious!

Homemade Dijon Mustard

Homemade Gluten and Refined Sugar Free Oreo Cookies

Homemade Hummus

Homemade Ice Cream in a Bag

Homemade Natural Limeade

Homemade Natural Worcestershire Sauce

Homemade Soy and Canola Free Mayonnaise

Homemade Sports Drink

Homemade Sour Cream

Homemade Sweetened Condensed Milk

Honey Chipotle Chicken with Salad and Lime Quinoa

Honeydew Blueberry Soup

Honey Dijon Brussels Sprouts Over Mashed Cauliflower

Honey-Roasted Parsnips with Sweet Potatoes and Apples

Hoppin' John

Hot and Sour Soup

Hummingbird Bread with Bee Balm Flowers

Hungarian Mushroom Soup

Iced Almond Chai Drink

Impossible Coconut Cream Pie

Indian Coconut Curried Vegetables

Indian Lentils and Rice

Indian Rice and Vegetable Casserole

Indian Summer Vegetable Soup

India Style Black-Eyed Peas With Onion-Coconut Sauce

Irish Buttermilk Scones

Irregular Farro Pasta with Asparagus and Mushrooms

Italian Chicken Stirfry

Italian Vegetable Soup with Orzo and Pesto

Juicy Jerk Chicken

Kale, Blueberry, Raspberry, Avocado and Onion Salad

Kale with Peaches and Walnuts

Kale Pesto

Killer Marinated Tomatoes

Leafy Greens Strawberry Smoothie

Leek and Potato Soup

Lemon Baked Trout with Garlic and Almond Slivers