Despite an early start to all my seedlings this spring, harvest is late this year. Finally pulling enough tomatoes to do something besides adding them to salads and making my favorite Cucumber Tomato Salad. And a handful of jalapenos were ready this morning.
Every year there must be salsa, and this year I added some dried Mexican Oregano to mimic our favorite restaurant’s salsa. It definitely took my usual recipe up a notch.
I’m still waiting for my tomatillos to be ready for a nice salsa verde.
Fresh salsa on the right and pickled jalapenos on the left.
Fresh and Easy Salsa
- 4 tomatoes, quartered
- 6 green onions
- 2 tsp crushed garlic
- ½ to 1 bunch cilantro, remove stems
- 2 to 4 jalapenos*, remove stems
- 2 tbsp red wine vinegar
- dash of lime juice
- 1/2 tsp Mexican oregano
blender or food processor
In blender or food processor, add all ingredients and coarsely chop until blended well**. If you can make a day ahead, it gets even better. Seal in an airtight container and refrigerate for up to a week.
*depending on the heat you like, if you prefer milder, you can substitute green chilis, which are also in season right now. I’m roasting some tonight to freeze.
**If you prefer a chunkier style salsa, you’d be better off chopping vegetables by hand.
I’m bummed about the late harvest, but I’ve had a very busy few weeks, so I guess it’s a good thing. I’ll have to start freezing tomato sauce by the weekend. How do things look in your garden?