Salsa Making From Garden Veggies

I haven't been posting as much about my little garden this year.  It's mainly because I've been so busy and wrapped up in other things, that I haven't had the time to really nurture it like I did last year.  We're still producing veggies over here, but it's much less photogenic since I've let it get slightly overgrown. Johnny added an additional box for me, so I'm growing out of three large garden boxes now instead of two.  It's getting to the point where I can't keep up with all the tomatoes, cilantro, and jalapeños coming out, so it was definitely time to get my salsa on!

I made an AMAZING batch early this week, and tried to recreate it in a larger batch this weekend.  I overdid it on the garlic this time around, but I believe the key to great salsa is to roast everything (except cilantro, of course).  If you are using hot peppers in your salsa, to keep the intensity down, I recommend slicing them in half, scraping out most of the seeds (that's where the serious heat comes from) and then throw them on a pan for roasting.  They have such a great flavor that way!


I ended up with a pretty giant mason jar full of salsa that needs a little repair (just a few more tomatoes and more more more cilantro-- I can never get enough).  It's a fun process to try and perfect a recipe, and it's nice to give my garden a little more attention as the summer starts coming to an end.

Happy Monday, friends!  I hope your weekend was wonderful!