|Mid summer harvest|
Sunday, June 18, 2017
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