Does this look like your house?
(Not the messy counter with money yogurt cups, colored pencils and the like….)
But yummy Romas for my husband
And gigunda grape tomatoes for me!
I just finished chopping cucumbers from the garden and made two separate salads from Betty Crocker (my favorite cookbook in the world.)
I also have a number of various salsa recipes. In general, I add
chopped green & red peppers
a dribble of oil
I sometimes add:
cilantro (we’re not really fans)
The fresh salsa tastes great after it’s been in the fridge overnight!
But you can only eat so much salsa before your belly hurts!
So I want to try this recipe I found in our newspaper for Freezer Tomato Salsa. I’ll report back. Please do the same if you give it a try!
Freezer Tomato Salsa
2 Tbsp olive oil
1 med onion, finely chopped
1.5 stalks celery, minced
2 Tbsp serrano chiles, seeded & chopped (wear rubber gloves)
1 clove garlic
4 medium tomatoes, seeded and quartered
3 Tbsp chopped fresh cilantro
2Tbsp lime juice
1 tsp mild honey
1 tsp chopped fresh basil (1/2 tsp dried)
1/4 tsp ground cumin
1/4 tsp chili powder
Note: Salsa will be thin, but delicious.
Heat oil in a heavy skillet. Add the onion, celery, chiles and garlic. Saute for five minutes or until soft. Add tomatoes, cilantro, lime juice, honey, basil, cumin and chili powder. Bring to a boil, cover and reduce heat. Simmer 15 minutes (fish out tomato skins as mixture cools).
Ladle into two 1-cup freezer containers and let cool. Cover and chill overnight in the refrigerator. Label the containers; freeze for up to three months. To use, thaw in refrigerator.
IF YOU HAVE ANY RECIPES FOR USING YOUR GARDEN FRESH VEGETABLES, FEEL FREE TO LEAVE A LINK!