I like to think of myself as a gardener.
Keyword here is “think.”
I’ve planted an herb garden every summer for three years with decent results. I have mint for my mojitos, basil for my pesto, and a three-year-old rosemary plant that is starting to look more like a small tree.
But I aspire to be something more. I long for homegrown peas, zucchini, and summer squash. I yearn for more tomatoes than I know what to do with and a plethora of bell peppers for my stir fry.
Tomato fruitworms decimated my first crop of tomatoes. And I’ve about decided that flowers are the only thing I’m going to get from my zucchini and yellow squash thanks to stink bugs.
Lo and behold, a few weeks ago a cucumber began to take shape. And out of my nine bell pepper plants, one has actually started to produce.
I think I have remedied the fruitworm problem. The husband and I were actually able to harvest enough cherry tomatoes to make a nice shish kebab last weekend and two roma tomatoes and a jalapeno pepper went into the making of this garden fresh salsa.
- 7 roma tomatoes, quartered
- ½ cup (or one half of) a medium white onion
- 2 cloves garlic
- 1 jalapeno pepper, halved
- ¼ teaspoon sugar
- 1 teaspoon white vinegar
- 1 teaspoon salt
- ¼ cup fresh cilantro
- Put all ingredients into the bowl of a food processor.
- Pulse until salsa reaches desired consistency (we like ours chunky).
- Add additional salt as needed to taste.