Salsa!

Last night I turned some of the tomatoes from my garden into this loveliness!





I used the basic salsa recipe from this book. And it turned out really well.

One thing to note, when they say 1-2 jalapenos for mild salsa, they mean it. More like, only one. I put in three because I was shooting for somewhere between mild and medium and ended up on the warm side of medium.

The only change I made to the recipe was to add the juice from one lemon. It seemed to make the flavor pop a little more. Just make sure to strain out the seeds first!

This is the first recipe I've tried from this book but I will certainly be trying many others. I was really excited to find a canning/preserving guide that scales back the recipes for small batches. It makes the process a lot more convenient for those people who are only canning for themselves and don't want a lot of excess or who have small gardens and their veggetables come in a little at a time.

I fall into both of these categories. While I know my work colleagues will be more than happy to be recipients of any excess, I only had 18 tomatoes to work with. I was worried they wouldn't hold over until more ripened for a full batch. This recipe was perfect. I even have a few extra tomatoes left for BLT sandwiches this week!