I planted 14 tomato plants at Pure Grace Farms this year. This is one heck of a lot of tomatoes, but I’m not complaining. I look forward to canning and freezing the tomatoes into all sorts of delicious creations. This way I can enjoy their fresh taste and flavor all through the year.
Sometimes I get so busy in preserving food for later, that I forget to enjoy their fresh taste right now. Fresh Garden Salsa is a great way for me to stop and savor that goodness. Everything I put into my salsa comes from the garden. If you haven’t been able to grow your own garden, or some of the ingredients for salsa this year, don’t dismay. Head over to the farmers market and pick up what you need. The fresh garden taste is wonderful. You wont regret it, and if you stick with me you will be growing all these wonderful things in your garden next year.
A few tips before you start – Tomatoes have varying degrees of juiciness. I like my salsa more meaty and without a lot of juice so I usually take half of my tomatoes and remove their seeds and juice leaving just the meaty portion of the tomato. If you like juicy or your tomatoes are dryer, then use the whole tomato.
Also important is the need to be careful when handling peppers. The capsaicin which produces heat in peppers can leave a residue on your hands. When it comes in contact with your eyes or sensitive skin, it can really burn. Capsaicin is found concentrated mostly in the seed and veins of the pepper. If you prefer a hotter salsa, trim the stem from the pepper and use it whole . For a milder salsa remove the seed and veins. Using a variety of peppers adds depth of flavor to your salsa, but if you only have one type don’t worry, it will still be delicious. Play with the combination a bit to get the taste that is right for you.
- 4 Large Tomatoes roughly chopped
- 1 White onion roughly chopped
- 2-4 Garlic cloves - if you like garlic-use more, not so much-use less
- 2-4 Jalapeno/Serrano peppers roughly chopped - amount used/seeded or non seeded depending on level of heat you prefer
- 1/2 cup packed Cilantro - stems removed
- 1/4 tsp Cumin
- 1/2 tsp salt
- Place all the ingredients into your food processor and pulse until the consistency you prefer.
- Pour into a bowl, cover with plastic wrap and chill 1 hour.
- Add salt to taste before serving.
- It is best to cover the salsa and chill after processing for at least an hour to let the flavors blend. This is where you do as I say and not as I do because I never seem to make it the whole hour. I am too excited to dig in and eat.