Garden Fresh Salsas

I haven’t posted in a while because I was visiting Sam’s family in Ortonville, Minnesota, a very small town in the western part of the state, bordering South Dakota. We just got back the other night. While we were there, we were lucky to be able to eat straight from the Sherman family garden– multiple kinds of tomatoes, anaheim peppers, peas, beets, okra, basil, Thai basil, tarragon– the list goes on.

I made two salsas with tomatoes from the garden– a pico de gallo and a “salsa verde” that used green tomatoes in place of tomatillos. The tomatoes are the stars of these salsas, so if you aren’t growing your own, try to get some from a farmer’s market or stand. It makes all the difference. Serve with tortilla chips.

Pico de Gallo

You can blend any extra in a food processor for a smoother raw salsa.

INGREDIENTSfresh salsa

  • 4 large tomatoes, diced (I used two yellow tomatoes, and two red tomatoes– I don’t know the exact varieties, but they were home grown!)
  • 1/3 cup of fresh chopped cilantro
  • 1 small yellow onion, diced
  • 2-4 jalapeños, diced (or to taste)
  • Juice of 1 lime
  • Salt to taste

Mix the tomatoes, cilantro, onion, and jalapeños. Add the lime juice and salt to taste.

Salsa Verde

Salsa verde normally uses tomatillos, but I subbed green tomatoes, for a fresh, delicious taste.

Green Tomato SalsaINGREDIENTS

  • 4 green tomatoes
  • 5-6 garlic cloves
  • 2-3 jalapeños
  • 1/2 small yellow onion, diced
  • 1/3 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground coriander
  • Salt to taste

Preheat the broiler. (Or, alternatively, use your grill!) Wrap four of the garlic cloves in aluminum foil. Place the aluminum foil packet, the green tomatoes, and the jalapeños on a broiler dish broil for about 10 minutes, or until the skin of the tomatoes and peppers are charred, and the garlic is soft.

Run the tomatoes under cold water to remove their skins. Place the tomatoes, jalapeños and roasted garlic in a food processor or blender, and add 1-2 cloves of raw garlic, the cilantro, and the raw onion. Pulse until blended but still a bit chunky. Add the lime juice, cumin and coriander, and blend again. Add salt to taste.

These salsas are also delicious accompaniments to fresh grilled vegetables and fish! Enjoy!