Summer Salsa in the Winter

Take time for all things: great haste makes great waste.Benjamin Franklin

Broadway, VA                        February 21              39 degrees                 8:14 pm

Planted the peas Saturday – finally!  We’re trying another raised bed; hopefully enriched, fertilized soil will produce better than hard clay. I am hankering for fresh vegetables, but the farmers market signs are still covered for the winter, and my spinach plants are still only about a half inch high.

I made salsa the other day.  Found the old recipe on the back of a yellowing piece of scrap paper tucked in a mystery book that I hadn’t the interest to finish. Of course the salsa tastes 100 times better in the summer when you can use garden-fresh vegetables, but you can still make a passable version with the store bought stuff.

Summer Salsa (in the Winter)

8 tomatoes, peeled and diced

½ large onion, chopped

½ green pepper, chopped

3 jalapeño peppers, chopped

2 tsp. garlic powder (I use fresh garlic)

2 tsp. salt

2 TBS fresh parsley

¼ c. vinegar

¼ tsp. cumin

Place chopped vegetables and spices in a large pot. Bring to a boil, reduce heat and simmer until vegetables are medium-soft. Pour salsa into jars and seal.  ENJOY!

Published on Feb 21, 2012

Grit Magazine

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