Homemade Salsa and Basil Pesto

Homemade salsa is sort of a personal preference kind of thing.  Some people enjoy their salsa from roasted veggies, some enjoy it sweet, some smoky, some super tomato-y, some fermented!

Homemade Salsa

  • 4-5 Roma tomatoes
  • 1 jalapeno
  • 1 clove garlic
  • 1/2 onion
  • handful of cilantro
  • 2 tsp cumin
  • splash of apple cider vinegar
  • salt and pepper to taste

Put all of the ingredients in the food processor and pulse until desired consistency!

This can be switched up so many ways!  I often add bell pepper.  I’ve been known to roast all the veggies before processing them because it changes the flavor to less tomato-y.  When things become overabundant, I ferment it by adding a splash of liquid from another ferment (like my sauerkraut) and letting it sit on the kitchen counter for about 3 days.  I can then leave it in the fridge for about 6 months without it going bad, and it is full of good probiotics!  There really is no “right” way to do salsa and it’s hard to mess up.  Give it a try and make tweaks until you have it just the way you like it.

We’ve also been getting basil from the CSA and pesto is an absolute necessity for quick and easy flavor that you can add to meats, soups, veggies, etc.  Just freeze it and pull it out all winter long.

Basil Pesto

  • 2 cups Basil leaves
  • 2 garlic cloves
  • 1/4 cup walnuts
  • salt and pepper
  • EVOO until the pesto is creamy

Put the basil, walnuts, garlic, salt and pepper in the food processor and pulse until a meal forms.  Then turn on the food processor and slowly drizzle in the EVOO until you have created a paste.  Bam, major flavor that freezes well so you can enjoy fresh herbs in the winter!

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