I made a bunch of salsa last fall with my tomato crop and froze it in quart baggies, and I’m still enjoying it now in the dead of winter. It’s like a summer explosion on the taste buds when I thaw out a bag and dig in. I use a really simple recipe from my farmer friend Leon, who is an organic farmer in the valley who does CSA (Community Supported Agriculture) produce boxes every summer. That’s where you pay a certain amount of money up front and get a box of fresh produce every week. I used to get a box from Leon until I got my veggie garden underway. I still get other goodies from him as well as great gardening advice. In any case, this is a salsa recipe I got when I was still receiving produce from him and although I’ve modified it a bit it’s still quick, easy and delicious.
2-3 cups chopped tomatoes (take the seeds out if you must, I can’t be bothered)
1 medium onion
1 bunch cilantro
1 red bell pepper (optional)
2 tbsp. lemon juice
1/4 c. red wine vinegar
2 cloves garlic or 1 tsp. garlic salt
1/4 tsp. cayenne
dash of salt
dash of sugar (optional – I don’t use it)
Chop the veggies and put all ingredients in a blender. Blend on low just until everything is mixed and chopped enough. You may want to adjust the amount of cayenne and jalapeno to your taste. If you don’t take the seeds out of the tomatoes the salsa will be a bit watery, so you can just run it through a sieve and get rid of the excess if that really bugs you. This makes about half a quart of salsa, which fits nicely in a quart freezer bag for freezing. Mix in an avocado and you’ve got guacamole!