Garden Salsa

Salsa Web

This past Saturday night the Baltimore area had a storm of epic proportions, complete with a true deluge of rain. On Sunday when I went into my garden I noticed that many tomatoes had swelled with water and cracked from all the moisture. I was initially disappointed, but when life cracks your tomatoes, you can make salsa.

While it was raining that night, we were at a party hosted by our friends at their parents house, and ended up with our car stuck deep in the mud of the yard. With their help the next day, a lot of digging and and a lot of kitty litter, we were lucky to emerge from the storm with only minor car trouble. Others, like our family’s business neighbors in Historic Ellicott City, or our trusty local homebrew shop Nepenthe, were not so lucky. Many suffered severe damage to their businesses, their property, and a few lives were lost.

In the face of it all, I am taking note of how many blessings I have: a person to share my life with, friends that help when I am in need, a sound roof over my head, and more delicious vegetables than I could ever possibly enjoy alone.

This salsa is a celebration of those blessings, and all the life that summer has to offer. Remember to share it with someone you love.

It is especially tasty with mint and cucumber for a twist on salsa fresca. If you’d like to prepare this for a preserve, you can freeze this salsa or bring to a boil, pack into jars, waterbath can it in a jar with a 2 piece lid for 40 minutes at a boil. Either way, eat with tortilla chips (of course) or as a topping for tacos, enchiladas, and scrambled eggs.

Ingredients

  • 3 cups tomatoes and tomatillos
  • 1 cucumber
  • 1 small onion
  • 1 clove garlic
  • juice of 2 limes or 3 tbsp apple cider vinegar
  • 1-3 hot chilis like serrano, jalepeno, or habenero
  • large handful herbs or 1/2 cup loosely packed cilantro or mint
  • salt and pepper

Instructions

  • Roughly chop the tomatoes into 1/2-inch dice. Add to a mixing bowl.
  • Peel and dice cucumbers. Dice onion in 1/4-inch dice. Peel and mince garlic. Mince chilis, including seeds depending if you’d like more heat.
  • Remove hard stems from herbs and roughly chop.
  • Combine all in bowl and squeeze in lime juice or add apple cider vinegar. Add 1/2 tsp each salt and pepper and mix. Taste and season additionally if needed.
  • Cover and let rest for 30 minutes before serving for the flavors to combine and shine.

 

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