For the past few years Tom and I have tried our hand at a little salsa garden. We have learned a few things about planting tomatoes, but still have a lot to learn. We have fought all sorts of devourers and blight, worms, rats and even groundhogs. Last weekend while we were out of town most of the tomatoes ripened on the vines. It was a beautiful sight to look out the window and see the big plump juicies hanging there! It also screamed at me “You have work to do now!”
Here’s some of my sick tomato humor:
Here’s the head . . .
and here’s the butt.
This one got the “funniest tomato” award.
Karen’s Salsa Recipe
I must give the disclaimer that I don’t have much of a “recipe” to go by. I always just throw everything in and taste, taste, taste. I will try to make a recipe using approximates for a small batch.
5 – 7 large ripened tomatoes
2 onions (vidalias are good, white ones tend to be hotter)
2 T. vinegar
1 T. cumin
4 garlic cloves or 2 T. garlic powder
Salt and pepper to taste (the saltier the better)
1/4 Cup chopped cilantro (optional)
Hot peppers (to your taste. The seeds are what make it hotter)
1. Wash tomatoes well and core. Cut up into quarters and put into blender. (I only do 1 tomato at a time so that it gets chopped up without overblending). Blend only slightly until chopped up, but NOT pureed. Pour into a strainer and strain off most of the juice.
2. Chop onions and add.
3. Add all seasonings, vinegar and garlic
4. Add cilantro (an easy way to chop it up is to put all the leaves into the blender add a small amount of tomato juice and blend well. Don’t use any of the stems.)
5. Add hot peppers if desired.
You really can’t mess up this recipe. It is wonderful served fresh. I also pour it into Quart size freezer bags and use during the winter. I also freeze the tomato juice and use it for soups and other recipes later.
THERE’S NO SUCH THING AS “TOO MUCH CILANTRO”! ~Tom