Salsa, fresh from the Garden

Fresh garden Salsa is one of the rewards of the summer garden. We make ours packed full of goodness. Choosing a blend of peppers is the key.

From the garden you will need: one Bell, three Jalepeno, and two Serrano peppers along with six or seven vine ripened Tomatoes, a couple of carrots, half of a small red or white onion, three cloves of Garlic, and Cilantro, we use a good amount.

Combine all of these in a food processor with a dash of salt and pepper and Comino to taste. Add the juice of one fresh squeezed Lime and drizzle a three count of Extra Virgin Olive Oil on top. Pulse until well chopped. Give it a taste and adjust accordingly.

We enjoy white corn tortilla chips with ours. This Salsa stands alone or is great on Eggs and a variety of dishes. Enjoy!

Deena Spellman

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.