Garden Fresh Salsa
I’m in the kitchen with Taylor this week while we use the seemingly endless supply of tomatoes and hot peppers. We’re using a variety of tomatoes – a plum-shaped volunteer, Luci (round, 6 oz), Juliet, Cherokee Purple and Bobcat, to make garden fresh salsa. The Bell peppers are a big, thick-walled variety called King of the North from Fedco.
German Extra Hardy garlic did very well this year but I had to water it often to keep it growing during the dry summer. This is a fairly mild garlic. If you’re cooking with a stronger variety you might want to change the number of cloves you use to suit your tastes. I’d have a hard time finding a dish with too much garlic for my liking.
Want to try something new? Add a pint jar of salsa to your chili in place of diced tomatoes. Drain the excess liquid and add a dollop to your burger. Steve likes salsa in Mexican omelets, and I love to mix garden fresh salsa with mayo as a dipping sauce.