Saturday, September 21, 2019

Quick, homemade salsa

Mid summer harvest
Saturday, September 22, 2019

Here is our homemade and very quick salsa recipe using everything from the garden.  It is a little on the spicy side, so you may want to cut back on the hot peppers if you like a milder taste. 
I freeze whole cayenne and jalapenos throughout the growing season to use for homemade salsa.  I just thaw a quart of frozen homegrown tomatoes, 1 cayenne, 1 jalapeno, 1 bell pepper and add 1 fresh onion, a couple of cloves of garlic, a healthy handful of cilantro.  Throw them all into the food processor and viola!  Fresh, spicy salsa.

All the extra tomatoes that come off the vine, I will slice up and freeze so I can use the rest of the year.  Any frozen from the previous year goes into sauce in the fall.  I wait until it is cooler before I can!  Preserving the tomato harvest

I do the same with sweet and hot peppers, freeze the extras that we can't eat fresh.  I freeze the small ones whole and slice up the larger sweet peppers.  They retain their flavor for a couple of years.  Preserving peppers

As the cilantro goes to seed, I use tarragon as a substitute.  It adds a slightly different taste, but is still quite good.

I haven't had the best of luck with large bulbing onions in the garden, but the Egyptian walking onions do great in the garden or in a pot!  For this salsa recipe, I pull one onion and use both the bulb and the stalk.  Egyptian walking onions

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