This recipe makes a mild salsa that's tangy and alive. If you'd like a hotter salsa try two jalapenos instead of one, or one jalapeno and one Serrano pepper. Personally, I have never met a chip I didn't like or a salsa too hot so I use two Serranos. Like most things, this salsa is best if you can pick the ingredients straight from your garden, but if you just have to have fresh salsa in the off-season use organic produce grown as close to home as possible. Or better still, make several batches while the ingredients are available and freeze them.
3 cloves of garlic
1 small onion coarsely chopped
1 large jalapeno pepper coarsely chopped
5 roma tomatoes coarsely chopped
1 bunch fresh cilantro
juice of 2 whole limes
2 tablespoons of organic olive oil
Begin with the garlic, onion and pepper in the food processor or blender and pulse until finely minced. Add the tomatoes and cilantro and puree until smooth. Add the lime juice, and the oil and blend again just briefly until well integrated. Serve with tortilla chips, of course. The salsa will keep in the refrigerator for a few days, or it can be frozen.
Makes 4 cups
Enjoy!
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Hi. Your salsa looks good, especially with all that cilantro.
ReplyDeleteI read your comment on Farmgirl's kitchen blog. Welcome to gardening in Texas. Your eggplant will do great here, and you can get two seasons. I have put seeds in the ground in July and had lots of fall eggplant. I sowed seeds in a large pot in a protected spot next to a brick wall and got eggplant at Thanksgiving.
Anita
Anita - Thanks so much for the tips! Eggplant on Thanksgiving would be like a dream come true. Be sure to check back, I'll be posted about the whole process of putting in the new garden.
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