Tomatoes are so delicious. I can eat them whole. Like apples. For about two days.
When the tomatoes started arriving in my CSA box, I jumped for joy and literally squealed. It’s a BIG deal for seasonal eaters when the tomatoes are ready. I think I ate one with every meal for the first couple days, and then as swiftly as my excitement rose it passed.
A couple days ago, I just stopped being in the mood for tomatoes. Without enough supply to justify a full-on canning session, I looked back to my box and thought, wow, this could be an opportunity to use up the onions, garlic, and jalapenos too! So I threw together this beautiful and really, really spicy salsa. My hope is that with a few days in the fridge will take the edge off, but if you like hot, THIS is the salsa for you:
Spicy Garden Salsa
- About five big tomatoes, cored and chopped
- 1 bell pepper, chopped
- 1/2 C. onion, chopped
- 2 garlic cloves, minced
- 3-4 jalapenos, seeded, de-veined, and chopped (or, keep a few seeds in if you dare) *
- Splash of vinegar
- 1 TB sugar
- 1/2 tsp. cumin
Mix up in a bowl and eat it. Or, store in a mason jar in the fridge and eat it later.
If you’re smart, unlike me, you’ll wear gloves when dealing with hot peppers. I didn’t and then scratched my forehead and it was still burning 30 minutes later…
There are plenty of great recipes for canning salsas to increase their shelf life. I just chose to do a quick fridge-worthy salsa because I was short on time, it’s really hot in the kitchen, and I figure this will be in my stomach before long.
Salsa is not just for chips! Use this to add flavor to your tacos, eggs, or make a sassy and refreshing salad by adding it to cubed fresh watermelon