Tuesday, July 8, 2014

Summer Salsa

I hate it when I am so busy with work and housekeeping and merry making that I cannot find the time to sit down to write a post (Joan, I'm sorry!).

So to keep myself accountable, let me say that I have a couple good ones on their way which include: Santa Cruz for the 4th of July and Nectarine Plum Preserves with Cardamom.

Today it is my summer salsa.

The garden is brimming with Cilantro and tomatoes and while I love salsa anytime of the year, it is especially good in the summer with tons of Cilantro. I truly cannot live without my chips and salsa. Plus, we live in California! Let's represent! Not just for our farm to fork culture but the embracing of the diversity we share.

Summer Salsa

  • 5 medium very ripe tomatoes (skin and seeds removed)
  • 5 large cloves of garlic 
  • 3 green onions chopped
  • 1 ENTIRE bunch Cilantro (Coriander) including stems - wash bunch well.
  • 2 roasted Anaheim peppers - To roast peppers: put in broiler for 10 minutes turning often or if you have a gas stove put the peppers directly on the flame and turn frequently.
  • Juice of 4 limes
  • Salt generously and pepper to taste 

  1. Put all ingredients in the blender or food processor 
  2. Blend well very well, scraping down sides of processor or blender
  3. Chill for an hour to meld flavors
  4. Serve cold with your favorite chips, or use in eggs or put on grilled chicken or make a steak sandwich and use this as the condiment!

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