Our garden is in full swing right now. I can’t remember the last time we got this many tomatoes — by now we’ve usually had at least one good freeze or hailstorm or something that kills off all my tomatoes just before they’re ready to eat. But this time, the little buggers have persevered from little baby tomato seedlings into nice, plump, tasty grown-up tomatoes.
I also planted Anaheim chiles this year — it just might be the perfect chile for us…enough kick to give things some flavor, but mild enough that we can put them in the kids’ food and no one cries. At least…not about chiles.
So we’re mixing up a few batches of homemade salsa with stuff straight from our backyard. Garden recipes are some of my favorites, because the kids and I are involved in every part of the food…putting it into the ground, getting it back out again, and then making it into our dinner. I really do think they’re more inclined to eat it after they’ve done all that work.
The best part about this might be the minimal chopping. Just throw everything in the food processor and let it work its magic. That makes it a good cooking-with-kids dish, too, because 1.) they can’t use the sharp knives to chop veggies and 2.) they love running the food processor. It’s the only thing in this house that makes more noise than they do.
All in all, a great salsa for football parties or late-season barbeques. Or for eating straight outta the fridge with a spoon when no one’s looking. You know, hypothetically speaking.
- 1 onion
- 4 large tomatoes
- 2 large Anaheim chiles
- Chop onion and tomatoes into four quarters.
- Cut stems off chiles and cut in half.
- Put all ingredients in food processor.
- Pulse until salsa is slightly chunky.
- Makes approximately 1 1/2 cups salsa.
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