There are so many ways you can make an incredible salsa. My preferred homemade version is more pico-de-gallo style. It's summer and I love fresh, local tomatoes. I know it sounds obnoxious to say this is the best salsa you'll ever make, but.... it kinda is. And it's the closest I ever got to tasting like my all-time favorite: Sister's Salsa from Maine.
COMMUNITY SUPPORTED AGRICULTURE: A GREAT WAY TO SUPPORT LOCAL FARMERS
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
The featured CSA ingredients for this recipe are: slicer tomatoes, paste (plum) tomatoes, onion, jalapeno and cilantro. I always make this in the summer and I was thrilled that one week ALL these ingredients were in my CSA take! Yay!
Oh, salsa, you come in so many forms!
I will admit I can be a little Miss Picky Pants about certain foods. I'm adding salsa to that growing list. I only like two, maybe three store-bought salsas. As mentioned, Sisters Salsa is my favorite pico-de-gallo style. When I want a blended variety, this may sound surprising, but On The Border makes an awesome mild salsa! And truth be told, Tostitos make a very good mild salsa as well. Yes, mild. I do prefer my salsa on the lighter side - not so spicy. But if you're looking for something spicier, you can certainly add more diced jalapeno than I do in this recipe.
The versatility of salsa is endless
The thing I love about salsa is how versatile it can be. You can enjoy it with tortilla chips - that's one of my favorite ways. And I absolutely adore it on my eggs. I love making my Beef & Cheese Empanadas and putting salsa on those too.
And of course, what would Chicken Quesadillas be without that tang of amazing salsa? This recipe makes about three cups and it looks like a decent sized batch, right? We devoured it and just a couple of days. Oh, and here's a tip: make it and let it sit in the fridge overnight before eating. Let all the ingredients get to know each other and bring out the best flavor possible. Then devour it in a day or two.
So there you have it. Please give it a try - I promise you will not be disappointed! I encourage all of you to spend more time in your kitchen. Get to know it. Treat yourself and your loved ones to amazing homemade food. If you are newer to home cooking, I'll be with you every step of the way. Just follow along with my instructional video and we'll make it together.
ARE YOU TOTALLY INTO CSA AND LOOKING FOR MORE FABULOUS RECIPES? I GOTCHA COVERED:
- Strawberry Torte Cake
- Roasted Veggie Tart w/Leeks & Goat Cheese
- Cheddar Herb Buttermilk Biscuits
- Roasted Beet Salad w/Blood Orange Vinaigrette
- Sauteed Napa Cabbage with Garlic Scape Vinaigrette
- Kale, Radish, Parsley Salad w/Fennel, Carrots & Walnuts
- Swiss Chard Pasta w/Lemony Breadcrumbs & Bacon Bits
- Roasted Kohlrabi w/Lemon, Garlic Tahini Sauce