About Dana

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I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.

Tuesday, August 27, 2013

Fresh Homemade Salsa

Even though it's the last official month of summer, there is still a bounty of produce available at farmer's markets and from our own gardens. I like to make homemade salsa to use up lots of produce so it isn't wasted. Yes, my chickens will eat extra produce, but that reason is a cop-out to let fruits and vegetables languish on the countertop past their prime.

Salsa actually tastes better after it sits in the refrigerator 24-48 hours. You can serve it solo with tortilla chips or get creative by adding it as a seasoning to recipes. I'll share one of my family's favorite recipes that incorporates salsa later this week. For now, here's my basic salsa recipe. Although you can make it all year, the fresh, summertime ingredients add an extra "wow."

Fresh Homemade Salsa

2 tomatoes, quartered
1/4 onion
several sprigs of cilantro
2 cloves of garlic
1 tsp. garlic salt
2 Tbsp. lemon juice
1/3 jalapeno (more if you like it spicy)
can black beans (optional)
can of corn or fresh corn cut off the cob (optional)

Add all ingredients to a food processor or a "quick chopper." I like to use my manual quick chopper since I can better control the consistency of the final dish.

After thoroughly chopping and mixing all of the above ingredients, add fresh corn (or a can of corn) as desired and one-half to three-fourths of a can of black beans, rinsed and drained.

Refrigerate this healthy snack until ready to eat.

I'll update with a post later this week sharing a recipe that incorporates the leftover salsa you don't eat with tortilla chips.

See you then,

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