I just finished making my first batch of salsa for the year:
Fresh Salsa!
I do this every year, generally along the time I have enough tomatoes to do it. This year, I happened to have all the *other* ingredients around the house as well, so it qualifies as “garden salsa.” And *that’s* something I’m very proud of – that I can create this out of plants I’ve grown myself.
I *did* have to cheat a little bit. I didn’t quite have enough left of my last onion, and the pepper I had looked a bit anemic. So I went down to the corner market and got another onion and another pepper. But everything else comes from my garden, organically-grown.
If you want to try this yourself, here’s my recipe:
- 5-6 cloves garlic
- 1-2 peppers – I use one jalapeno, or a jalapeno and a milder pepper. If you like the heat, add more and hotter peppers.
- 1 medium to large onion – I prefer purple
- 6 large tomatoes, or equivalent
- juice of 1/4 lime
I put each ingredient in turn into my food processor and turn it on high until the ingredient is thoroughly shredded. Then I add the next ingredient, top to bottom on the list. The tomatoes get blended in partly on medium, partly on high.
You can, of course, add or modify ingredients to this, depending on how hot you like your salsa, what types of vegetables you have, etc. But it’s a relatively fast and simple recipe that almost anyone can use.
Bon appetit! 🙂 I’m serving this with some Trader Joe’s unsalted corn tortilla chips and a rum ‘n Coke Zero, with another bit of that lime squeezed in.
