Lots of herbs and ripe tomatoes mean it’s time to make fresh garden salsa. I love summer cooking recipes and this one is great spooned over grilled chicken, scrambled eggs, nachos, hot dogs, or almost anything . Here is the recipe I came up with based on what I had in my garden. Lucky for me my neighbor had about 75 tomatoes ripening on the vine, and they were happy to share a few with me.
Garden Salsa
1/2 cup lime juice
4 scotch bonnet peppers. They were kind of tiny and hot.
1 red heirloom chili pepper also tiny.
1 red pepper large and sweet
1 red onion
15 ripe Roma tomatoes
5 cloves of garlic
1 large bunch of cilantro. Chopped up, the bunch equals about 2 cups.
1/3 cup fresh oregano
1/3 cup fresh chives. If you don’t have chives substitute with green onion.
1 tsp chili powder
1 tsp salt
1 tsp cumin
1 tsp black pepper
2 tsp sugar or Splenda. I used Splenda because that was in my sugar bowl.
Starting with the herbs and garlic pulse several times in a food processor. Empty herbs into a large bowl. Rough chop red onion, then pulse in the food processor a few times until small dice is achieved and empty into the bowl. Follow the same procedure for red pepper, and small hot peppers. I removed all of the seeds from the peppers and tomatoes before adding them to the food processor. For the tomatoes I roughly chopped, then pulsed a few tomatoes at a time, (in the food processor) because I didn’t want them liquified just diced. Add tomatoes, dry spices and lime juice to the bowl and mix with a large spoon. Taste so you can add more spices if necessary.
I made enough salsa for the family to eat and a container for the freezer. Although the second container is not likely to make it to the freezer. I yielded about 6 cups of salsa.
Add in ideas that would give the recipe variety are:
1 cup chopped small fresh pineapple
1 cup chopped green olives
1 cup chopped fresh sweet cherries
Only use one of the above ingredients to create a fresh take on this Salsa recipe.
Through The Ivy Covered Window 