The Milkweed Diaries

Monday, September 1, 2008


Despite having foisted tomatoes on numerous friends over the weekend, I am still engaged in a losing battle to keep up with the harvest.

So I made salsa this morning after planting a flat of Giant Musselburgh Leeks and stepping up brassica seedlings for the fall garden.

Non-tomato ingredients pictured above on their way to the food processor

Here's a rough recipe:

  • All sorts of tomatoes--I used Green Zebra, Orange Banana, Fox Cherry, Roma Rio Grande, Red Fig, Belize Pink Heart, and Pruden's Purple
  • Red and white onions
  • Yellow and red sweet peppers
  • 2 jalepeño peppers (I used purple and red varieties)
  • Flat leaf parsley (because I like it in almost everything)
  • A head of garlic, separated and smashed/peeled
  • Salt & pepper to taste
Chop a few of the prettiest tomatoes to salsa-sized chunks and throw the rest except the salt and pepper in a food processor with everything else; process in batches. Enjoy!

I froze a few pints of this and kept some fresh for topping various things.

Thanks to all who accepted tomatoes into your homes over the past month.... There's more where those came from!


Dana said...

Thank you for your tomato contribution to the Airstream establishment. I wish we lived closer for many reasons, but the reason right now is that I would love more of them maters... We ate them on eggs in the holes (what exactly is the proper plural of egg in the hole?) the next morning. And it was too good.

rain said...

The salsa Shannon brought home yesterday was so good, I ate two extra burritos for dinner just so I could have more!

Whoa. I'm about to salivate on my keyboard just thinking about it.

It's not too late to have dinner again, is it?

Thank you so much!!!