As I have mentioned in some of my earlier posts, I am a sort of a hapless gardener. I’ve been at it for about a year and a half, and in the beginning I even killed squash. I thought anybody could grow squash. Now I’m kind of hit or miss, but I have found that peppers seem to be pretty much Laurie-proof. I have a randomly planted collection of bells, hot bananas and jalapenos that just keep growing and going. Now I’m starting to wonder about the bell peppers. Maybe I should ask somebody about whether the plants are supposed to get as big as trees. I was sort of envisioning large-houseplant-sized units that would give me a few peppers over the summer and then die so I could plant pumpkins. Now I have a small pepper orchard. Not that I’m complaining.
I only have one jalapeno plant, but it is very energetic. Lately we’ve been eating lots of fresh salsa, which is a healthy snack, except that it goes on chips, which aren’t so much. We like Archer Farms Blue Corn Tortilla Chips with Flaxseed. Organic, whole grain, a little flax, not bad on sodium. We do what we can.
The great thing about salsa, besides being healthy, is that even if you start with a recipe, it’s almost impossible not to make it your own. And even if you end up with something different every time, it’s probably going to be good.
Speaking of variations, here’s a link to a recipe for Mango Salsa that I make whenever there is an occasion for mango salsa, such as fish tacos, grilled fish or grilled chicken. It’s good on chips, and I’ve learned that if you give me access to mango salsa and whole wheat Ritz crackers, someone will need to plan an intervention. My secret weapon for making this chunky salsa is my Genius Nicer Dicer, which quickly makes perfect diced mango and bell peppers, and has a smaller size that’s great for the jalapenos. In fact, it’s worth the price of this tool just to avoid dealing with onions and peppers.
4 large tomatoes
1/2 bunch cilantro
1 tablespoon fresh lime juice
1/2 bunch green onions or 1/4 sweet yellow onion (or combination of both)
2 cloves garlic
2 large jalapeno peppers with seeds, stems removed
1/4 cup extra virgin olive oil
1 teaspoon stevia sweetener
Salt and pepper to taste
Quarter tomatoes and roughly chop cilantro, onions and peppers. Combine with remaining ingredients in the bowl of a large food processor. Pulse to desired consistency. (I don’t recommend a blender; the salsa will emulsify and turn beige. Tastes the same, just not pretty.)
- Canning Homemade Salsa, or, I’m Gonna Need More Chips (purplepixieindixie.wordpress.com)