Since I’m still using my garden tomatoes, I’ll throw another tomato post your way. This is a delicious garden salsa recipe. I love the fact that I can go out to my garden, pick my peppers and tomatoes, and then have fresh salsa 10 minutes later. There are a lot of ways to make fresh salsa. You basically want to have a mixture of peppers, onions, and tomatoes. Depending on your liking, the amounts you use of these ingredients can widely vary AND you can easily add other spices and flavorings to alter the taste to your personal preference. I am a salsa LOVER! I rarely taste a salsa that I do not like. With this particular recipe you’ll see that I’ve added some cumin for a smokier flavor, some cayenne pepper for additional heat, and cilantro for a kick of freshness. Trust me . . . if you just want a traditional garden salsa without any extra spices or heat, leave them out and that’s what you’ll have. It’s fantastic! I love to whip this up and eat it with baked corn tortilla chips (recipe/method to come).
Fresh Garden Salsa
2 fresh jalapeno peppers, seeded and very coarsely chopped
1 fresh Anaheim pepper, seeded and very coarsely chopped
4 cloves garlic, halved
4 large vine-ripened tomatoes
1 (14.5 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1/2 tbsp. cumin (1.5 tsp.)
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/4 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
In the bowl of a food processor, combine the jalapenos, Anaheim, and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.
Nutritional Information (Per Serving = 1/2 Cup)