Fresh Salsa (a.k.a still using garden-fresh tomatoes)

This year's tomatoes grown in straw bales exceeded all expectations! We planted 6 heirloom tomato plants in 3 bales. I only remember one variety - Brandywine. The other two were labeled at their base...but then the plants exploded out of their cages, and we couldn't find the markers.

 
We harvested over 100 pounds of fruit that we ate fresh - mainly with fresh mozzarella and basil along with olive oil and aged balsamic vinegar. We gave away lots more. Then the weather started to change, and in the middle of November we harvest over 100 pounds of green tomatoes. After giving away many, canning a bunch of green tomato pickles, and trying fried green tomatoes for the first time, we still had tomatoes ripening. So, when we had more than a dozen ripe when we got back from our Thanksgiving trip to Tucson, I had to get busy.

I have made pico de gallo many times, I haven't tried a blended fresh salsa...so here goes!

Start off by chopping medium-size tomatoes and cut out any blemishes.
 
Seed the tomatoes and toss them into the bowl of your food processor...

 
...along with  2 chopped up jalapenos (removing the ribs and some of the seeds...or all seeds, if you like it mild),  one chopped onion (I would have preferred a red onion, but I didn't realize I was out), 3 cloves of chopped garlic and chopped cilantro.
Pulse to get the big pieces chopped down, then run the food processor until you have the consistency you are looking for.

Add in salt & pepper, juice from one lemon (out of limes...doggone it!) and hot sauce of your choice. Blend it in and taste so you can adjust seasonings.

I made two batches - the one on the left used up the last of my red onions...and I used more hot sauce in the one on the right.

I used a cup of salsa to make my Seasoned Lentil-Stuffed Peppers, and we'll munch on the rest with chips :)

Now what are we going to do with the rest of the tomatoes?



Comments

Post a Comment

I would love to hear feedback or about any adaptations you have made to any recipes.

Popular posts from this blog

Red Chili Candied Bacon

Image
If you like to get hit by the one-two punch of sweet and heat, and if you love bacon, then you need to try this recipe! It is super simple and super delicious! This recipe is as easy as mix the chili powder & brown sugar, dredge the bacon in the mixture, and bake. Almost done baking... Red Chili Candied Bacon Ingredients: Thick cut bacon (about a half a pound) cut in half lengthwise 1/4 c packed brown sugar 2 T Chili Powder Note: This chili powder can definitely get your attention. If you are not a fan of heat, you can use whatever heat of chili powder you like, but a little heat definitely balances out the sweet from the brown sugar. Hardware: Rimmed baking sheet (I use a jelly roll pan, which I should start calling my bacon pan, because I have never in my life made a jelly roll) Cooling rack that fits in baking sheet Foil Tongs Medium metal bowl (large enough for bacon slice) Directions: Preheat oven to 400 degrees. Line baking sheet with foil and s
Read more

Chicken Philly Cheesesteak

Image
 OK, I want to start by saying that I know that saying "chicken" and "cheesesteak" together is a bit confusing, and may even be considered sacrilegious by some. However, last week, I found a recipe by a similar name and decided to "Sue-ify" it. What follows is that recipe. A note about serving size: Chuck and I don't have huge appetites any more. So, while this might give us two meals, it likely will need to be doubled if you are serving people with larger appetites. Chicken Philly Cheesesteak By Susan Scott Serves 4  Ingredients 2 cups cooked, diced (or shredded chicken) 1 large red bell pepper, cut in strips 1 medium onion, sliced in strips 2 cups sliced mushrooms ~ 2 Tbl olive oil ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon paprika (I used sweet smoked) ¼ teaspoon chili powder (I used chipotle) ¼ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon dried marjoram ¼ teaspoon dried basil 4 slices of Swiss cheese 4 ro
Read more

Cabbage with Hot Bacon Dressing

   My husband and I love cabbage prepared all kinds of ways. Recently, as I was planning our dinner, I decided to buy some bacon, because...well...bacon. After I cooked the bacon then added the onions to the leftover bacon fat, the smell took me back to German potato salad. So, I grabbed my dad's old recipe, and our dinner was transformed. I apologize for the lack of pictures, but just picture chunks of cabbage with diced onion and bacon. Cabbage with Hot Bacon Dressing ~3-4 cups cabbage, chopped in large squares 2 slices thick bacon, diced                      1 cup onion, diced fat from bacon                                          1/4 c vinegar 2 Tbsp water                                             3 Tbsp sugar 3/4 tsp salt                                                   1/8 tsp pepper 1.    Fry bacon in large skillet until just shy of being crispy, remove from fat.   2.    Add onions and cabbage to skillet. Combine well and cook to desired doneness.
Read more