Kayla and I took our friend Kristen to our beloved Brookfield Farm yesterday. It is a CSA and our 6th or 7th season to have purchased a share there. We get to pick up fresh, organic veggies, fruits, flowers, and herbs from June through November, and we love it! Kristen and I even decided to go in together on a winter share this year. This allows us to continue to come to the farm and get veggies from the root cellar from December through March – things like potatoes, carrots, cabbage, onions, squash, kale, and beets – around 30lbs of veggies per month is the goal.
Yesterday I was able to get about 20 tomatoes – 6 regular, 6 heirloom, and 8 plum. The plum tomatoes are dense and good for sauce and paste, so I skinned, seeded and froze them for future sauce or soup making. Out of the 12 others I made salsa!
The easiest way to skin tomatoes is to plunge them into boiling, or just really hot water for a few seconds (really, just a few – don’t cook them!), pierce the skin and peel. The skin will usually come off in one piece. You don’t have to peel the tomatoes for sauce or salsa, but the final result is nice. Seeding them is a good idea for salsa, though, since it can tend to be very watery anyway.
Here’s the finished product – the 12 tomatoes made two quarts of salsa. I don’t “can” them as they either get gobbled up very quickly or given away. I did freeze a small jar last week, so we’ll see how that works. And now the entire recipe……Homemade Salsa
(Makes 1 quart)
(Makes 1 quart)
6 tomatoes, peeled and seeded
(I also try and squeeze out as much of their excess liquid as possible)
2 small/medium white onions, coarsely chopped
1/2 cup cilantro
2 medium garlic cloves, pressed or minced
1 jalepeno pepper (can use more, or less!)
4 Tbsp lemon juice, or lime juice, or cider vinegar
2 Tbsp olive oil
1 tsp brown sugar, or maple syrup
Salt
Pepper
In food processor, pulse onion, cilantro, jalepeno, and garlic. Add tomatoes, lemon/lime juice, olive oil, brown sugar, salt and pepper and blend until all veggies are finely chopped and a good consistency.
Serve with tortilla chips and watch it disappear!
Let me be the first to say “Amen” to this salsa. I know first hand how amazing it is and how easy the recipe is to make. Thanks for sharing it with us! Now, am I less manly for commenting on this blog about salsa? Have Robert talk with me if it is.
One of those jars has your name on it. See you Sunday.
Oh how I wish we had a public garden like that. How fun would it be to take the boys and get really fresh food.
We often have fresh salsa (made by Mark – so Ryan you are manly) for a lunch. We don’t blend our though so maybe it is more pico. (sp?)
Well Christy, you could always move up here, and we could get our veggies together! I mean, no pressure, but Ryan did it. 😉
You made me smile! 🙂