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.
Garden Fresh Salsa - Garden to Plate in an Hour
- 11 cups tomatoes peeled and chopped, about 10 pounds
- 7 Jalepeno peppers chopped
- 4 cups Bell peppers chopped
- 2 red or white onions chopped
- 2 cups apple cider vinegar
- 4 teaspoons cumin
- 2 teaspoons chili powder
- 7 cloves garlic minced
- 1/2 cup cilantro chopped
- 1/4 to 1/2 cup sugar
- 1/4 cup lemon juice
- 1/2 cup lime juice
- 1 cup black beans optional
- 1 cup whole kernal corn optional
- 1 tablespoon sea salt
- Peel the tomatoes by dropping them into boiling water long enough for the skins to start cracking, about 30 seconds. Move them to ice water to stop the cooking process and make them cool enough to handle. Dice the tomatoes and set them aside to drain about an hour.
- Mix all ingredients together in a large bowl. Serve immediately or keep in the refrigerator until you're ready to eat.
- If you look closely you'll notice the lack of cilantro. I don't care for it so I set some aside without it and will add it to the rest later on. I prefer Italian seasoning.