Our New Favorite Garden Salsa

Garden season means fresh salsa! This is our new favorite recipe. It comes from the Aug/Sept 2012 issue of Taste of Home. I don't usually copy and paste a recipe as is on this blog - but this one is perfect just as it's written. My sister brought me a bottle of this for my birthday recently and we fell in love! My little 5-year-old said, "This is the best salsa on earth! Mom, how long will it take you to figure out making this?" I had to chuckle. He has figured out that I am willing to experiment and try and copy a taste that we love. I replied,"It won't take long at all. I just have to call Aunt Amber and she'll tell me what she did."

I love that this calls for cucumbers and zucchini - it really doesn't need that many tomatoes. The last batch I made was heavy on the cucumber and zucchini and we still loved it. I stored it in a quart jar in the fridge and it stayed good at least a week - we just snacked on it whenever we wanted it. I took a quart of it to a family reunion and everyone wanted the recipe. Yesterday we mixed in about 1 cup of this salsa with a bunch of mashed avocado - it was amazing! I hope you enjoy it as much as we have.

Garden Veg Salsa Recipe

Garden Veg Salsa Recipe photo by Taste of Home

Garden Veg Salsa Recipe

Garden Veg Salsa Recipe

• Prep: 20 min.
• Yield: 12 Servings

2020

Ingredients

• 3 large tomatoes, chopped
• 1 cup chopped cucumber
• 1 medium sweet yellow or red pepper, chopped
• 3/4 cup chopped zucchini
• 1 small red onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• Tortilla chips

Directions

• In a large bowl, combine all ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips. Yield: 6 cups.

Upcoming Free Class

Upcoming Free Class

I have been asked to present some classes at a local preparedness store one Saturday each month. Food 2 Store is located on Fariview just west of Eagle Rd (by Seagull Book.) These classes are free to the public so tell your friends and family - it would be fun to have a large group there! I'll post more classes as dates are set.

Saturday Aug. 25^th   10am

Using Ultra Sperse in Canning and Freezing

Low sugar jams, jellies, and pie fillings couldn't be easier! Ultra Sperse has got to be one of the best kept secrets out there for the home canner. This class will cover making instant freezer jam as well as tips for using ultra sperse in other canned or frozen items such as sweet and sour sauce, orange chicken glaze, salsa, fruit syrups, etc. Space is limited so reserve your spot today by emailing or calling Food 2 Store.

Here's my latest and greatest attempt at a whole grain pancake that doesn't require eggs. The battery is dead on my camera so you'll just get to imagine how good they look. I'd wait until I could take pictures again, but that could be forever with as crazy as my summer has been. I decided you would probably rather get the recipe now and not wait on photos. Enjoy! Whole Grain Pancakes
1 cup whole wheat flour	1 Tbsp baking powder
1 cup rolled oats	1 tsp baking soda
1/2 cup corn meal	5 Tbsp dry milk powder
1/4 cup sugar	Approx. 1 1/2 cups water
1 tsp cinnamon	2 Tbsp white vinegar
1/2 tsp salt
Mix all the dry ingredients together. Add the water and mix well. Allow to sit for 10-15 minutes to soften the oats. Stir in the vinegar just before baking and add more water if needed to give you the right consistency. Cook on a hot griddle. This recipe can easily be turned into a large mix. Just multiply the recipe of the dry ingredients by 6 or more and store in an air tight container. To use: Measure out 3 cups of mix and then add the water and vinegar as in the recipe above.