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Salads

• Greek Salad
• Shrimp Louie
• Potato Salad

Egg Dishes

• Eggs Piquant

Main dishes

• Lasagna

Dessert

• Chocolate Zucchini Cake

Sauces & Condiments

• Fresh Salsa
• Tomato Sauce

Fermented Foods

• Homemade Sauerkraut

Salsa

Some recipes, like chili and potato salad, lend themselves to infinite variation depending on the preference of the cook. My salsa variation was born when I realized that to get fresh salsa at the grocery, I would need to sign off on the preservatives or polysyllabic ingredients. I prefer to eat things I can pronounce: tomatoes, peppers, onion. Real food.

The following makes 1 1/2 quarts of great salsa. The grocery store cost is about half what you'd spend if you were to buy your salsa made.

2 16 oz. cans of tomatoes, diced (or 2 pts. of home canned tomatoes)
1 large green pepper, seeded and chopped
1 large anaheim pepper, seeded and chopped
1 serano pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, skinned and pressed
1 lime, juiced
1/4 c. chipotle chiles in adobo sauce, chopped up
1 bunch fresh cilantro, stems removed, then rinsed, dried, and chopped

Wash, dry, and prepare all ingredients. Mix together in a large bowl.

When mixed, divide into storage containers and refrigerate for up to one week.

Makes 1.5 quarts of salsa.

© GardenArts 2010