The fall is such a great time to make fresh salsa. It doesn’t keep as long as cooked salsa, but the flavour is so good that it doesn’t last in our house anyways! Because we seem to be completely inept at growing bell peppers we have been substituting with other yummy fruits and veggies that are ready. Tomatillos have been the main substitution for peppers but we went a little crazy tonight and tried fresh peaches from our CSA box and blackberries that we have been picking along the woodline of our backyard. We have found a winner – the girls are even packing little containers of it in their lunches which is a glowing endorsement in my book!
This batch made a large salad bowl full, around 1.5 L, but it could easily be cut in half or thirds.
Here is our recipe(ish)
From the Garden:
3 pounds fresh tomatoes, chopped chunky
2 medium onions; one red, one white, chopped the way you like it
2 Jalapeños, seeded and chopped fine – very spicy!
1/2 cup fresh chopped cilantro
Roughly 12 large basil leaves, chopped
1 Tbsp chopped garlic
1 cup blackberries
4 small peaches, chopped (okay…these came from our TapRoot/Noggins Farm CSA box, not our garden – but they were grown locally!)
From the Store:
1/3 cup white vinegar (I bet a flavoured White Balsamic Vinegar from Liquid Gold would be amazing. No, they didn’t pay me to say that, but I am addicted to their coconut vinegar; too bad I ran out!)
2 Tbsp sugar (optional)
Salt and Pepper to taste.
How we did it:
Chop, combine, let sit to allow the flavours to blend and then gobble!!!
We are eating this salsa on grilled haddock with brown rice but it is also going quickly with just nacho chips!
“I wish my PMS would manifest itself in a desire to clean rather than a desire to invent foods to put salsa on!” ~ BAHAHAHA – whoever came up with this one has my full support!