Farm-Fresh, Simple, Effective Skin Care -- Handmade by YOU!

Day 10: Late Season Salsa

If you've never eaten a home-grown tomato, you're missing out on a fabulous treat. The mealy, flavorless kinds you get at the grocery store shouldn't even be called tomatoes.

When I have pounds of the red fruit in my kitchen, like I do right now, I always know what to do with it -- make fresh salsa. I was taught how to make salsa by a friend years ago, and it's become a family favorite.

It tastes even better knowing we grew the tomatoes, bell peppers, and jalapenos ourselves. (Some years grow all the ingredients ourselves, but this year we didn't get the onions, cilantro, and garlic planted in time.)

The chopping and dicing take some work, but now that my kids are older they help with the preparation. While their hands are busy, the conversation flows freely. Some great conversations have happened in the kitchen,

Garden Fresh Salsa

3 lbs. tomatoes
1 white onion
5 cloves garlic
2/3 cup cilantro, removed from stems and diced
3 bell peppers (or other sweet pepper)
2 jalapeno peppers (add a few more if you like it hot)
Juice from 2 limes

Roast the jalapeno peppers in a hot oven or on a grill until the skin on all sides is charred. Set aside and allow to cool.

Chop tomatoes, onion, and sweet peppers and place in large bowl. Mince garlic and cilantro and stir in. Squeeze in lime juice.

Peel skin from cooled jalapenos and discard. Remove stem and seeds. Dice and add to salsa.

Your salsa is ready to eat immediately, but it tastes even better when allowed to set for a few hours or overnight.

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