Tomatoes, Peppers, and Onions… Oh My!

Hey peeps! I hope your lives are going great!

I know I promised you a post about crochet, and I fully intend to come through. I am, however, suffering from technical difficulties.  So in the meantime, I’m going to talk about something else.

Salsa. Yes,  salsa. Why salsa? You may ask. Well, simmer down and I’ll tell you.  It’s because I made some just 20 minutes ago with veggies that I grew myself in my garden. There is nothing quite so satisfying as cooking with the fruits of your labor.

My garden produce is ripening a few at a time, which is nice because it means that I don’t have to try to store a bunch of tomatoes at once. I just use them as they ripen.  Anyways… I had tomatoes, a green bell pepper, and sweet banana peppers. Of course, when thinking of what to do with these ingredients, salsa immediately sprang to mind. Here’s what I did:

Ingredients:
3 medium tomatoes
1 medium bell pepper
1 small-ish yellow onion (this was store bought. I never seem to have much luck with onions…)
3 banana peppers

I chopped everything coarsely. You can dice the vegetables if you want a smoother salsa.  Then I added the veggies to a pot with a quarter cup of water. That’s 1/4 cup.   I added salt, parsley, garlic powder, and crushed red pepper to taste. I don’t like very spicy foods, but you can make it as fiery as you like. I stirred the pot and let it cook, covered for about five minutes. Just enough to soften the onion basically. Everything should still be sorta crunchy.

I took it off the heat and ladled it into a clean glass canning jar. You can use an old jelly jar or any container with a screw on lid. Even old pickle jars. If you use a glass jar, make sure to run it under hot water. If the glass is cold and you pour hot salsa into it, it could very well crack. Allow to cool completely before storing in the fridge.

image

Just under a pint of homemade salsa

Be careful when working in the kitchen. Enjoy your salsa!

Amber, Out.

Amber, over and out.

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3 thoughts on “Tomatoes, Peppers, and Onions… Oh My!

    • The beauty of this recipe is its versatility. You can use any herbs, spices, or flavorings you want. Anything from basil to turmeric. I kept it simple, letting the pepper do all the work. But if you prefer a more complex blend, then absolutely go for it. You can throw in some yellow corn for a more South West style salsa. (I know, I know. Corn is not an herb.) Cilantro is a great salsa herb. So, I’m informed by my mother. I don’t use it much.

      Don’t be afraid to experiment! Or, if you know exactly what you want, then do that. And a tip: if you accidentally add too much spice, you can tone it down by mixing in a little sour cream or plain yogurt. (I usually go for the sour cream.) It makes a creamy concoction that is actually pretty tasty.

      Liked by 1 person

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