Salsa

By | October 19, 2019

We planted lots of chile and bell peppers in every color and size and degree of hotness (well, just about) and chopped them all up into a container of, well, chile hash — which we then used today to make 12 quarts of salsa.

Ideally, we’d have used homegrown tomatoes as well, but we didn’t focus on paste tomatoes in our garden — mostly, we got zillions of cherry and currant tomatoes and a few other varieties, but not enough. Instead, we bought nine large containers of roma tomatoes from Costco, added a lot of sweet onion, green onion, cilantro, and garlic — and then got down to the serious business of boiling it all up and canning.

Jay very carefully used me as a barometer to know how much chopped chile to add to the salsa; he added a bit at a time and stirred and had me taste and so on until I said “that’s probably enough, definitely don’t add any more.”

We don’t do this sort of thing as a rule — it’s been years since we did any serious gardening, but as the photos show, this year we got into raised plants and container gardens in a big way.

Next year, having learned what worked well and what didn’t work, we’ll probably grow fewer varieties of tomatoes and more of the specific kinds we really liked. As for the chiles — well, who knows what Jay will do next year? (Answer: not even Jay.)

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