Rachel's salsa is probably someone else's salsa, but since she introduced it to me, she gets the credit. I made Rachel's salsa last year for the first time and loved it, so I decided to make it again this year, but in jelly jars instead of pints so that I can give it away as gifts if I want. Or, I can hoard it and eat it all myself. It will entirely depend on my mood.
The salsa is best made with fresh picked ingredients. Since I didn't grow anything but cherry and grape tomatoes this year, I had to turn to local farms for produce. First I went to the Herriman Farmers Market. It was too early and people hadn't unpacked, but, I did manage to get a big box of tomatoes for $20, four green bell peppers, and a couple of jalapenos. Still not enough, I headed over to a farm over in South Jordan. I couldn't tell you the name for the life of me, but it's right off of 126th South just past the Jordan River Parkway. On the North side of the road. How's that? Next week I am going to the South Jordan Towne Center market because I am betting that with it being the end of August it is going to be produce central.
I bought some zukes there because I also am making zucchini crust pizza tonight, and I thought I would make some zucchini bread while I am at it. Apparently I am getting my domestic on today. I also bought some garlic. And finally, I headed over to Jenson's Farm, which is also off 126th South. You head North on 700 West and it is a tiny stand on the right side of the road. The produce is organic (shazam!) and pretty. As my friend Barbara would say, it's a "happy farm". I bought more zukes and some cukes and called it good. After buying some vinegar at the grocery store I headed home. Now I am waiting for Rachel because I am not sure where to go from here. I guess I should start chopping. Stay tuned for what happens next!
I'm pretty sure I'm not exaggerating when I say I could live on nothing but Cheerios for breakfast and chips and salsa for all other meals.
ReplyDeleteWhen the good tomatoes are gone, I like the recipe on the back of Ro-Tel cans:
SPICY BLACK BEAN SALSA
1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup whole kernel corn, frozen or canned
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
Stir it all together and eat it.
and some variation of Pioneer woman's salsa (usually with just crushed tomatoes and regular onion, because that's what I have on hand)
RESTAURANT SALSA
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoons Sugar (I leave it out)
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro
1/2 whole Lime Juice
Run it through the food processor until it's as chunky or smooth as you want it. Then eat it.
Both of these are actually even better the next day.
Get yer salsa on!