Garden Fresh Salsas

With the abundance of tomatoes, peppers (chiles) and squash from
the garden, this is a good time to make some salsas. Here are some
easy and quick recipes. Salsas should be kept in tightly covered bowls
or jars and may be refrigerated for 6 to 7 days.

Possibilities here are endless. Be creative.

Squash Salsa
2 uncooked and diced yellow crookneck squash
1/4 cup yellow bell pepper, diced
1/4 cup diced onion
1 lb tomatoes, seeded and diced
green chiles—to taste, diced
1 jalapeno chile, seeded and diced
1/4 tsp. ground cumin (comino)

Combine all ingredients and chill for several hours. Makes 2 cups.

Salsa de Chili Verde (Green Chile Salsa)
3 to 4 tomatoes, chopped
2 or 3 green chiles, seeded and diced
2 tbsp chopped onion
1/4 tsp coarsely ground pepper
1/2 tsp salt
fresh cilantro

Combine all ingredients. This is a mild table salsa that goes with everything!

Pico de Gallo (Beak of the Chicken)
4 large tomatoes, seeded and diced
1/4 cup chopped onion
1/4 cup peeled and chopped cucumber
2 jalapenos, seeded and diced
1 tbsp lime juice
sprinkle of garlic salt
fresh chopped cilantro

Mix all the ingredients and chill. Makes 2 1/2 cups.  Nothing goes better with chips!

Honey Salsa
3 large tomatoes, seeded and diced
1 jalapeno chile, seeded and diced
fresh cilantro
4 tbsp vegetable oil
4 tbsp lime juice
2 tbsp honey

Blend all ingredients together. Really good served with grilled chicken. Makes 1 1/4 cup.

Posted in Maud's Garden, Recipes |