Who loves fresh salsa?
Make your own or buy some from OSF! It's available as an extra this week.
The abundance of salsa ingredients around here right now is so FUN!
We make ours with fresh (mostly) Amish Paste tomatoes, yellow or red onion, jalapeño, a little cilantro, lemon juice and freshly cracked Himalayan salt.
Last Tuesday we started making fresh salsa. The fresh salsa is the bomb-dot-com. We're working on the recipe for canning it right now. I think we figured it out and you'll see it offered soon.
For those of you who bought the fresh salsa at the farm store last Tuesday let me know what you think. I LOVE IT & make it every year.
I eat it like gazpacho with my lunch, add a few spoonfuls to tuna salad, on top of my salad, along side any roasted meat or veggie dish, the list goes on.
So keep an eye out for my instructions, photos and video on how to make your own salsa on the FB Farm-ily page.
Our blog on the website this week is all about hot peppers why they're SO good for you, how to incorporate them into your daily meals and which ones we grow (with photos) here at Oak Spring. Check out the blog HERE
We're offering Poblanos, Padrons and Jalapeños this week so stock up, make some fresh hot salsa and hot sauce and share with us on the FB page!
Lisa's Recipe for Fresh Salsa
1.5-2# fresh tomatoes, diced
1/4-1/2 fresh onion, finely chopped
1 clove minced garlic
1/2-1 jalapeño-seeded and finely chopped. Add seeds for more heat
Juice of 1/2 fresh lemon, remove seeds from juice.
1/2 tsp salt
Combine all ingredients into a bowl. Let sit at room temp for 30 minutes so flavors meld. Serve with chips!
I sometimes mince and chop my ingredients in the mini and regular sized food processor. Of course, chopping by hand is always a favorite.
The beauty of this recipe is you can taste it and add more ingredients to get the flavor profile you're looking for.
Get it to where you like it then write it down.
