Salsa Fresca

Want to know the secret to making the most delicious salsa on earth?  It’s simple: grow yo’ sh*t.   You don’t need a garden to grow your own tomatoes, a large container will suffice, and they taste so much better than the impostors at the supermarket.  There really is no comparison. Last spring,  Sunset Magazine had a great article on “salsa in a pot”, so I tried it out this year.  I grew tomatoes, jalapeños, and herbs in large containers, then grew the onions in my raised bed.  It’s fun to freeze jars of garden salsa to enjoy during the oh-so-dreary winter months.   D-to-the-licious. This has been my simple go-to recipe all summer:

6 large, super ripe garden tomatoes, seeded, chopped coarse
1 large white onion, peeled, chopped coarse
1 or 2 jalapeño peppers, roasted, seeded
2 large cloves of garlic, crushed (I tend to go big here)
1 teaspoon blue agave sweetner
zest +fresh juice of one lime
salt + pepper

My mother, a veteran burn nurse,  is not going to be pleased with the above photograph.  Sorry, mom!   I always roast my jalapeños over an open flame before chopping them up.  I like the deep flavor and the charred little bits.  My host mom in Mexico used to do this all the time, but she was a pro….so…attempt at your own risk. 🙂

Put everything in the food processor, reserving a handful of chopped tomatoes.  Process until smooth but chunky (does that make sense?!  You know what I mean)…


Then toss in the reserved tomatoes and pulse a few times, depending on how chunky you like it.

Grab a bag of Juanita’s chips (the best, most addictive chips on the planet) and chow down.

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1 Comment

Filed under appetizer, condiments, garden, mexican, tomatoes, vegetarian

One response to “Salsa Fresca

  1. I have tasted this garden salsa and it really was d-to-the-liciious! I love the salsa in a pot idea. I somehow missed that one in my Sunset magazine. Next year!

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