Salsa is on the menu. I normally make a big batch and share with friends. They are already buggin’ me about when will it be salsa time. I remind them that it is worth the wait. You can adjust the recipe to your own needs and preferences, but here is a start for you.
10 round tomatoes ½ Bunch of cilantro
1 medium onion ½ teaspoon black pepper
2 medium bell peppers, any color or mix and match
1 teaspoon salt (add more as needed or desired)
1 jalapeño – optional depending on your preference for heat
½ tablespoon of garlic powder
3 limes pinch of coriander
Chop the tomatoes, onion, and peppers up into small pieces. If you have a food processor, just a few pulses will do. I think chunky is better. Then squeeze the juice out of the limes directly into the tomatoes, onions and peppers. Add the remaining spices and stir well. Here is the fun part, tasting it. You will find that you have to adjust the seasoning a bit here as the tomatoes and peppers will have different tastes at different farms and throughout the season. It is that easy. Now since there aren’t any preservatives you will want to eat this within a couple days. But if you or your friends are anything like my family and friends it never makes it past a few hours.
Emily Farrell
The Farm
10 round tomatoes ½ Bunch of cilantro
1 medium onion ½ teaspoon black pepper
2 medium bell peppers, any color or mix and match
1 teaspoon salt (add more as needed or desired)
1 jalapeño – optional depending on your preference for heat
½ tablespoon of garlic powder
3 limes pinch of coriander
Chop the tomatoes, onion, and peppers up into small pieces. If you have a food processor, just a few pulses will do. I think chunky is better. Then squeeze the juice out of the limes directly into the tomatoes, onions and peppers. Add the remaining spices and stir well. Here is the fun part, tasting it. You will find that you have to adjust the seasoning a bit here as the tomatoes and peppers will have different tastes at different farms and throughout the season. It is that easy. Now since there aren’t any preservatives you will want to eat this within a couple days. But if you or your friends are anything like my family and friends it never makes it past a few hours.
Emily Farrell
The Farm