Homegrown: Salsas
“The best crop of a garden, year after year, is hope.” Robert Rodale
Fall is here, and I am THRILLED. I’ll take all the pumpkin spice and apple cider goodies I can get my hands on! That being said, let's also not forget to finish the gardening season strong and use the last of our bounty. Enjoy what’s left of that fresh-picked flavor with these homemade, homegrown salsas.
What Kind of Tomatoes/Peppers Are Best for Salsas?
Roma is an ideal plum tomato for salsas. It holds it’s structure without getting too mushy or watery and packs a punch of flavor, especially when roasted. Heirloom tomatoes work too, just remove some of the access seeds before making your salsa. Cherry tomatoes can also be used for a sweeter flavor. Tomatillos are the star of the show for green salsas. They’re not just green tomatoes like many people think. Think of them as the tomato’s wacky cousin.
Choose your peppers based on how hot you want your salsa. Bell peppers and banana peppers are ideal for milder salsas. Kick it up a notch to medium heat with jalapenos or poblanos. For extra spicy salsas, use serranos, Thai chilies, or habaneros. You can also add an extra jalapeno and keep the seeds for maximum kick.
Tip: For the best flavor, make your salsa a few hours in advance to let those flavors really develop.
Recipes
Charred Poblano and Corn Salsa
Sweet and robust, what's not to love?
Go green! This is the perfect salsa for breakfast burritos, enchiladas, and fish tacos.
A little spice, a hint of smoke, and all the fresh garden flavor.
Each of these salsas can be stored in the fridge for a week or properly canned and stored for up to a year.
Check out this link for canning information: https://www.bhg.com/recipes/how-to/cooking-basics/canning-salsa/
Next week we’ll be using the last of our tomatoes for hearty, delicious tomato sauces! See you then!
-Megan