salsa time

This might be the main reason why Steve likes to garden:

Last night he chopped all this into the first batch of salsa for the season. Pico de gallo, more accurately, since this version is uncooked. (Our kitchen will be taken over for the salsa canning operation in the near future when we have a deluge of ripe tomatoes). Also called salsa fresca, it doesn’t get much fresher than this, from in the garden to in the fridge in a couple hours.

Since I’m not a salsa eater (yet?), I miss out on this garden reward and cannot personally report on its goodness. I just document things.

A couple years worth of trials and notes:

I think it’s pretty cool that everything except the salt, ancho chili powder, lime juice, and cilantro (which we could have grown) is from our own garden. I have already bought more garlic because ours will run out soon, so this is pretty much as close as we’re gonna get to entirely “homemade.”

I forgot the “after” photo and just got word that it’s already gone (Steve took it to work). Apparently it needs more jalapeños next time. I guess we shouldn’t have used so many to make poppers the other day!