By Nancy Smorch
Wondering what to do with all of those tomatoes from the garden?
I have already canned quite a few of the heirloom tomatoes from the garden. I've made fresh spaghetti sauce a few times for dinner, and have been enjoying the variety of cherry tomatoes in salads. But, I still have more tomatoes. A lot more. I got a little carried away when planting tomatoes this year - glad I did, though! I’ve experienced a number of new heirloom varieties that I am sure to include in next year’s garden - namely the Black Cherry Tomato, the Green Zebra, and the Striped German.
As great as sauces and salads are, I was looking for something different to make with the fresh tomatoes and my other vegetables from the garden. My husband Mike is always hinting that he wants me to make salsa, but for some reason it’s been quite a few months since I’ve made it, so I don’t know why I didn’t think of this recipe sooner. It’s so simple, and so tasty.
I have to take a moment here and thank my sister, Roseanne, for the recipe. I joke around with her and tell her I make her recipe all of the time and always take credit for it. But, in truth, I do always give Roseanne the credit... though I’ve tweaked it just a bit from the original version she gave me.
Last night, salsa sounded particularly good, and, as always, the recipe did not fail me - especially with the super-fresh tomatoes, peppers, onions, and garlic from the garden.
So, here it is: My Sister, Roseanne’s Famous Salsa Recipe
4-5 tomatoes, chopped
1 jalapeno pepper (more or less depending on your tolerance for heat - I usually make half without jalopenos at all, and half with)
1 onion, chopped
1 red, yellow, orange, or green pepper, chopped
1 cup tomato sauce
4 fresh garlic cloves
1 1/2 tsp. balsamic vinegar
2 handfuls cilantro
1 tsp. salt
It's easy as can be to put together. Just combine all ingredients in a food processor and pulse to desired consistency.
Note on chips:
I like El Milagro corn tortilla chips. According to a New York Times Article from May 26, 2013, Manuel Lopez, whose family owns El Milagro (a tortilla and tortilla products company in Chicago) they’ve always used non-GMO corn.
This is always one of the things I look for when buying tortilla chips.
The cost of the corn Lopez uses in his products is roughly 1.7 times higher than the cost of genetically engineered corn. He realizes he can’t pass all of that cost on to the consumer, so Lopez and his family have to absorb the financial impact of giving their customers a high-quality product.
If you do see products that are GMO free, please support their business. It’s only in creating the demand for non-GMO products that change will come, and that cost issues will no longer be a problem for both businesses and consumers.