Salsa was the first idea that came to mind since I have fresh peppers in my garden as well as tomatoes. So I gave it a try. And it’s been a tremendous success! Even my husband and sons are now eating fresh vegetables from the garden. Here’s my recipe for fresh salsa straight from the garden to use up the last of the summer bounty. What I didn’t have on hand I sourced locally from the Framer’s Market and a neighbor. The only ingredient not from Michigan was the limes.
You will need:
5-6 tomatoes depending on size 1 green pepper 4 garlic cloves, crushed with a garlic press 1 sweet onion 1 banana pepper 1-2 limes, juiced 1 half package of taco seasoning garlic salt to taste
I found that it is best to let the salsa sit for a couple hours in the fridge to let the flavors soak together. I like my salsa chunky so I can eat as is with chips, veggies or crackers but my husband puts his in the blender so the veggies aren’t in chunks. You can make your salsa whichever way you’d like. This recipe is good both chunky and blended.
