DIY Home + Garden tomatoes and peppers from my garden

Published on October 16th, 2010 | by Wenona Napolitano

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Recipe for Garden Fresh Salsa

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garden harvest for salsa
Every year I end up with way too many tomatoes from my garden. The guys in my family don’t eat them unless they are made into a sauce or ketchup (which I haven’t mastered yet) so it’s just us girls that eat them. This means I am giving away boxes of them to friends, family, neighbors, or to anyone who wants them.

This year I decided to take a different approach. I wanted to use them.

Salsa was the first idea that came to mind since I have fresh peppers in my garden as well as tomatoes. So I gave it a try. And it’s been a tremendous success! Even my husband and sons are now eating fresh vegetables from the garden.

Here’s my recipe for fresh salsa straight from the garden to use up the last of the summer bounty. What I didn’t have on hand I sourced locally from the Framer’s Market and a neighbor. The only ingredient not from Michigan was the limes.

salsa made from garden fresh ingredients

You will need:

  • 5-6 tomatoes depending on size
  • 1 green pepper
  • 4 garlic cloves, crushed with a garlic press
  • 1 sweet onion
  • 1 banana pepper
  • 1-2 limes, juiced
  • 1 half package of taco seasoning
  • garlic salt to taste
  1. Chop up the tomatoes into small diced pieces and place in a colander with garlic salt sprinkled over the top to drain while chopping everything else.
  2. Chop up the peppers and onion and place in large mixing bowl.
  3. Crush the cloves of garlic with a press and mix into the onions and peppers.
  4. Sprinkle a bit of the taco seasoning over everything in the bowl and mix.
  5. Juice a lime or two for at least a tablespoon and a half.
  6. Start mixing the tomatoes in a little at a time, sprinkle with taco seasoning as you go along until you have the flavor you like.
  7. Drizzle the lime juice over the mixture and combine.
  8. Add more seasoning to taste.

I found that it is best to let the salsa sit for a couple hours in the fridge to let the flavors soak together. I like my salsa chunky so I can eat as is with chips, veggies or crackers but my husband puts his in the blender so the veggies aren’t in chunks. You can make your salsa whichever way you’d like. This recipe is good both chunky and blended.



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About the Author

Wenona is married with three crazy kids that range in age from 4 to 18. She is a freelance writer, poet and the author of The Everything Green Wedding Book. She enjoys reading, writing, crafting and gardening. She tries to do all of these as "greenly" as possible. Her writing has appeared in several local and regional publications, Pack O Fun, Today's Creative Home Arts, and Indiana Living Green magazines as well as numerous online sites including PlentyMag.com, EthicalWeddings.com, MyEcoChicWedding.com, eHow, Associated Content, Suite101 and Life123.com.



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