End Your Summer with Fresh Garden Salsa

My most favorite garden vegetable is the typical tomato.  Jon and I had a recent surplus in our garden tomatoes.  With 4 tomato plants in our raised garden, I am guaranteed not to run short on the veggie.  I have yet to learn how to can the tomatoes and would love for you to share your recipes with us.

I preserved the tomatoes by blending them into tasty goodness with my food processor.  Yes, there is nothing like fresh garden salsa.  Even if you are not prepared for a day of salsa making... there are still ways that you can manipulate the recipe.

Last week, I realized that it was time to make salsa but lacked a major ingredient.  Cilantro!  I was also low on lemon juice and typically prefer to use lime juice.  Well... the show must go on, right?

Below are 2 recipes for fresh salsa.  If you do not have a garden of your own, visit a local farmers market and ask the farmer when the tomatoes were picked.  The fresher, the better!

Here is a list of farmers markets in Wisconsin - for my local readers.

Highly recommended - Gluten free tortilla chips by Donkey 

Mara's Fresh Garden Salsa

Serving Size = 12 oz. jar
Prep time = 20 minutes

- 10 to 12 small or medium sized tomatoes (mine are from the Early Girl Tomato plant, most were a little bigger than a golf ball)
- 1/4 cup of sweet onion
- 1 clove of garlic
- 1/4 cup green pepper
- 2 TBSP of lemon or lime juice (fresh is better, but it whatever you have on hand is fine)
- 1/4 TBSP of extra virgin olive oil
- 1 TBSP fresh cilantro (add an extra if you have dried cilantro)
- 1/2 TBSP of smoked paprika
- Salt and pepper to taste
- Optional:  2 jalapenos (remove seeds for less spicy, keep the seeds for more heat)

I recommend using a food processor to get the best consistency for the salsa.  Depending on the size of your processor, chop each vegetable into the best size for blending.  If you do not have a food processor... I am sorry to hear that.  Put it on your Christmas list!  But in all seriousness... dice all vegetables to smallest size possible.

My instructions for salsa making are simple.  Chop veggies, add the juices/oil, season with salt and pepper, blend or pulse in the processor (or combine thoroughly in a bowl), and serve.  Don't forget to taste as you blend... add more seasoning if needed.  Easy enough, right?

Rojo Black Bean Salsa

Prep time = 15 to 20 minutes
Serving size = 20 or 22 ounces

Same recipe as above.  Add a 12 oz. can of drained and rinsed black beans.  I recommend not using a food processor and leaving it in a "pico de gallo" style.  Do not add green pepper to this recipe.

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If you are looking for a fruit salsa, check out my recipe for Mango Salsa that was served with chicken and rice.

If you have any questions about these recipes, please feel free to contact me.  The email address is listed on the right navigation.

Happy salsa making!  I hope you all had a fantastic summer.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Mango Orange Salsa with Grilled Chicken

Salsa lovers rejoice!  It is MANGO season.  Stock up and process away!

My husband, Jon, is a big fan of the mango.  I purchased a few mango's at the grocery store with the intent of letting him enjoy it as a snack.  A week went by and I decided to turn it salsa instead.

If you're looking for a creative way to serve chicken... this is the perfect recipe for you.  Serve the salsa over chicken or enjoy as an appetizer with corn tortilla chips.  I hope that you enjoy this as much as we did.

Marinade time = 15 minutes
Prep time = 10 minutes
Cook time = 15 minutes

Gluten-Free Garlic Tamari Marinade
- 2 TBSP of gluten-free Tamari soy sauce
- 1/4 TBSP Garlic powder
- 1/2 TBSP dried basil
- Salt and pepper

Mara's Mango Orange Salsa
- 2 Mango's, diced or chopped
- Juice of 1 orange
- 1/2 TBSP dried cilantro (or increase if using fresh)
- One half green pepper, diced
- One half sweet onion, diced
- 1/4 TBSP sugar
- Cayenne pepper to taste (Optional)
- Salt and pepper

Add 4 chicken breasts to a plastic bag or shallow pan.  Mix the marinade in a separate bowl and then apply to the bag or pan.  Set in your refrigerator to soak in the flavors for 15 minutes.

While the chicken is marinading, prepare the mango salsa.  You have the option to use a food processor or finely chop the ingredients.  If you are using a processor, roughly chop the mango, pepper and onion.  Add to the food processor with other ingredients and blend to your preferred consistency.  Add cayenne pepper to your preferred spiciness.  Continue to taste the salsa until it's just right.  It's also optional to add a light drizzle of oil to smooth out the consistency of the salsa if you prefer.

After 15 minutes, cook the marinaded chicken breasts over medium-high heat on the grill.  Once the chicken is juicy and tender... serve over a bed of jasmine rice and top with mango salsa.

Your taste buds will be craving more of this dish!  Enjoy.

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We could all use a hint of time!
Copyright 2012 Hint of Thyme.  All rights reserved.