One of my favorite things about summertime is that I get to make my own salsa with ingredients fresh from my garden. Neither my hubby nor I like onions. (Yes you CAN taste them, and more than that you can feel their texture that totally weirds me out. I am not a picky eater other than meat and onions – it just so happens that both of these things can be very hard to avoid!) Though we can handle them in things like salsa and spaghetti sauce, it’s sooooo much nicer if I just make it myself without. Of course, add onions to this recipe if you’d like, but I don’t think it needs them.

Jennah's salsa

Jennah's salsa

My tomatoes (besides the cherries) aren’t quite ready yet, but I had some tomatoes from the Amish that needed to be used before they went bad, so I figured I might as well do my first salsa of the season. The peppers are from my garden, and I use seasonings from my garden when I can. Most of these things are easy to find, and fresh salsa is a great healthy snack to have on hand. The measurements here made the jar in the pics, but it’s all to taste. But here’s what I use…

Does anyone have a Tostito?

Does anyone have a Tostito?

Jennah’s Easy Garden Salsa

  • Tomatoes! 3 large red and about 8 cherry (I usually like to use a mix of large ones and cherry/grape ones.)
  • jalapeno peppers – 2
  • cayenne pepper – 1 large or 2 small
  • banana peppers – 2
  • cilantro – small handful
  • a little bit of pineapple sage and lemon balm (a leaf or two or each)
  • splash of lemon and/or lime juice
  • sugar – about 1/4 cup to taste
  • salt and pepper ( I use sea salt) – about 1t
  • taco or fajita seasoning – about 1t (adjust salt if this has a lot of salt already)
  • hot sauce – to taste – I used sriracha this time
  • If you’d like, you can also add a slice or two of peach or pineapple

Cut everything up into small pieces and mix together well. I prefer to slice by hand – I have an electric chopper, but I find that tends to turn things (esp tomatoes) into more of a sauce than small pieces. If you’d like, you can stop here and it tastes great, but I tend to prefer it cooked a little bit.

So, if you want to cook it, just put it all over low heat for a while (cover if you like). Once it starts to bubble, turn off heat. You’ll need to drain the excess water – I use a small strainer over a glass or bowl. The one I have lets me prop the salsa jar up and let it drain on its own for a few minutes. Don’t throw the juice away! It’s great for a marinade or to add when cooking rice or various stir-fry dishes. So drain the excess water and let it sit. That’s it! Salsa is best after it’s been sitting in the fridge for a few hours at least. (Keep it in the fridge, of course!)

Let me know if you try it or if you have your own variation!

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