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Old 07-12-2020, 01:38 PM
KBee KBee is offline
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Default First Fresh Salsa of the Season



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It is salsa time!

I still have plenty of canned salsa left over from last year, but it is always a treat when all the ingredients for the first fresh salsa of the year are ripe and ready to go.

The cherry tomatoes have been coming in for a few weeks now, but this was our first large-fruited tomato of the year. Wish I knew the actual name of it, but we call it Doug's Giant Pear in honor of receiving the seed from a local friend last year. They did great in his garden and he shared some fruits with us. After saving seed from the fruits last summer, I am happy to see that the fruits are big and delicious and both plants we have are very vigorous and look like they will be productive.



My favorite fresh salsa ingredients above:
Tomato, tomatillo, onion, garlic, jalapeno, Joe Parker anaheim, and Twilight peppers.

Dice everything and mix with a bit of sea salt, a splash of lime juice and a dash of chili powder.



I keep the diced anaheim and Twilight peppers on the side along with a bit of chopped cilantro so different family members can modify it depending on their preference.

Hope you all are enjoying the summer and salsa season, too.

KB
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Old 07-12-2020, 05:12 PM
LindaLou LindaLou is offline
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Looks wonderful !

Margaritas??
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Old 07-12-2020, 08:52 PM
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great idea. Enjoyed the salsa with shredded pork street tacos. wonderful stuff
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Old 07-13-2020, 12:38 AM
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Looks delicious, I would love to make homemade salsa someday. I need to get my onion-growing ability locked down.

Only thing I would leave out is the Cilantro. I just don't care for it, I feel like it overpowers all the other flavors. But that's just me of course, I know lots of people like it in salsa.
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Old 07-14-2020, 03:14 PM
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I'm making some later tonight. I have sooo many jalapenos from 2 head-start plants I planted in May.
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Old 07-15-2020, 06:38 AM
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The blessings of the harvest! Thanks for the reminder about fresh salsa. We've been eating last year's canned up stuff and I forgot all about making it fresh. DUH! I've got all the fixin's on hand.
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Old 07-19-2020, 01:22 AM
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I make a little over 2 gallons of fresh salsa ay a time, all garden harvest season long & can about 6 or 7 quarts at a time.

I keep one FRESH in the fridge to eat & can the remainder.

By late fall, I usually have 40 or 50 quarts canned, to last us - over the winter.

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Old 07-19-2020, 02:58 AM
katurner katurner is offline
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Who's used Serrano peppers instead of Jalapenos? I've cut up and frozen a few with more on the way.
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Old 07-19-2020, 02:32 PM
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Serrano peppers work well. More heat than a jalapeno, but less flavor in my experience.
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Old 07-19-2020, 11:23 PM
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Nice! We are having a bumper crop of tomatoes this year. My wife has been canning, freezing, drying pounds and pounds. She made and canned about 8 quarts of salsa today. The salsa was great over the chicken I grilled!
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