So our salsa ingredients aren't quite ready yet, but they are on their way!
Tomatoes are looking good.
We've got about 10 different varieties and I can't wait to see how they grow.
This one got eaten by a mean ol' caterpillar. But he's coming back!
And of course, you need hot peppers for salsa. And we have hot peppers!
While the quartet of pain isn't growing yet, our other hots are doing incredibly well.
I love corn salsa. We've got corn on the way too - and it looks fabulous so far!
While I'm salsa-dreaming, I thought I'd share my recipe for corn salsa. When my garden grows (faster please!) I'll share pictures too!
Chunky Corn and Tomato Salsa
- 3 ears corn, husked and desilked
- 1 teaspoon minced garlic
- 1 tablespoon butter
- 3 ripe garden tomatoes (Roma is awesome), diced small (approximately two cups)
- 1 jalapeno or other hot chile pepper of your choice, minced (I like heat, so I often add more than one, and I like to use a combination of different chiles for a more rounded flavor)
- 1/4 cup chopped oregano (I am not a cilantro fan, but you can substitute cilantro for the oregano
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper to taste
- Blanch the corn in boiling water for 1 to 2 minutes, then cut off the kernels. Saute the corn with the butter and garlic, 8 - 10 minutes or until the starch in the corn is gone.
- Take the pan off the heat and add the remaining ingredients while corn is still warm. The heat of the pan helps meld the flavors together. Mix well.
- Salt and pepper to taste. This salsa tastes even better after sitting for a while, so if you can make it the night before, do it. Your patience will be rewarded!
Check back next week to see what else we're up to in the garden - in the meantime, check out An Oregon Cottage for her weekly Garden Party.