I think it was the early 90s when my mom started cooking with salsa. Back then, it was an exotic sauce that everyone was talking about. My mom used it in everything. Okay maybe not everything, but it seemed that salsa was included in many of our meals. We had fajitas, tacos, dips and my mom’s specialty, chicken breasts covered in salsa and cheese. Yum! Nowadays, salsa isn’t exotic and most people have a jar or two in their homes.
You know what’s even better than the salsa in a jar? Homemade salsa, of course! Nothing beats the fresh flavour of garden veggies, herbs and spices. I can eat it right out of the bowl by itself (and I’ve done that on more than one occasion!).
Unfortunately, I have a black thumb so I don’t have a garden with fresh veggies. Let’s just say I’m having trouble keeping the hostas alive this summer so I doubt veggies would stand a chance under my care. Good thing there is the farmer’s market and friends and family members with green thumbs. Finding fresh garden veggies and herbs is a non-issue. Making your own garden salsa couldn’t be easier!
Don’t you just want to dig in? So so good. Serve your Garden Salsa with some tortilla chips – bonus points if the chips are homemade too! Or just pour some into a dish and eat. I won’t judge, promise!
Whip up a batch and let it sit in the fridge for a day to really let the flavours mingle together.
What is your favourite way to enjoy salsa?
Mouthwatering recipe for Garden Salsa made with fresh vegetables, herbs and spices.
- 4 large ripe steak tomatoes, chopped
- 1 jalapeno pepper with seeds (use 2 if you’d like it extra hot)
- 1 shallot
- 1/2 green pepper
- 1 stem of green onion
- 1/2 cup of fresh cilantro
- 2 garlic cloves
- 2 tsp cumin
- 2 Tbsp of fresh lemon juice
- Add all the ingredients in a food processor and pulse until everything is combined, diced finely. Be careful to not pulse too much or it will become more like a gazpacho!
- Taste and adjust the salt/pepper to your taste. It will keep in fridge for about 5 days.