Hi, all! Hope your August is going well. I’m sure many of you have started the yearly struggle of, “What am I supposed to do with all these tomatoes I grew?” now that peak tomato season is here. Luckily my way forward was clear due to the jalapenos, cilantro, green onions, and garlic that also came from my garden. I spent my afternoon yesterday cooking up all sorts of garden-related things to use up my veggies, and wanted to share this salsa recipe with you. I seriously make a huge batch almost every week because my husband, Tanner, likes it that much. We currently have four bags of tortilla chips in the cabinet that are strictly reserved for salsa dipping. This salsa is that good!

One fun thing about it is that there are no set measurements for most of the ingredients, because every vegetable is different- for example, one jalapeno could be very mild, meanwhile the one that grew next to it is crazy hot. I’ve given my usual starting quantities here, but it’s a taste-as-you-go kind of recipe!

Ingredients:

• 28oz tomatoes, roughly chopped (you can use fresh or canned unsalted diced tomatoes)
• 1/4 red onion, roughly chopped
• 2 jalapenos, roughly chopped
• 2 scallions, roughly chopped
• 3 cloves garlic, peeled and ends removed
• 1 bunch cilantro, washed and stems removed
• 1/2 tsp salt

Combine all the ingredients together in a blender and blend until well combined. Taste the salsa using either a spoon or a chip (be careful sticking your hand into the blender, though!) and adjust heat and seasoning as needed. When you’re finished, pour the salsa into containers and store in the fridge for up to 2 weeks. My favorite containers for the salsa are 2 old pasta sauce jars- a good size for the batch, good pouring vessels, and dishwasher safe!

Pour yourself a bowl of salsa and pull out the tortilla chips, and enjoy! Happy cooking!