Rainbow Salsa Recipe – End of the Season Harvest

OK…. this is something that I just made up today.  I’m calling it ‘Rainbow’ Salsa simply because it is a rainbow of colors, textures and tastes which comes from the garden treasures one might have leftover at the end of the season.   The color will depend on the colors of your own veggies too. We got a nip of frost which mostly just touched the tops of my morning glories but it also slowed down the ripening process of my tomatoes and peppers.  So… because I am a person that hates to waste anything that comes from the garden, this is what I’ve come up with. 

The taste…  well, it’s sort of a salsa meets relish kind of taste.  You have the sweetness from the corn and carrots, the sauciness of the tomatoes, the heat from the peppers and the bitterness of the vinegar.  It is defintely different and definitely good.  The pic above is what mine looked like slathered over my lunch burrito today.  Didn’t even give it the chance to cool….

RAINBOW SALSA

9 C. tomatoes – chopped seeded and peeled. I used red, yellow, orange and green (unripe) tomatoes.  Large, small and cherry types… it’s up to you.  The cherry tomatoes got rough chopped but not peeled or seeded.

2 C. fresh sweet corn (blanch it on the cob then cut off.  you can use the same water that you dipped your tomatoes into)

2 C. carrots – diced fine in the food processor

2 C. cucumbers – peeled, seeded and diced (you can also use zucchini)

1-1/2 C. peppers – mix of hot and mild (this is to your taste.  Mild green bell peppers are just fine.  I used a mix of jalapeno, hungarian banana, pointed cherry, ancho and jimmy nardello.  If you like it hotter, leave your seeds in when using the hotter peppers)

5 cloves garlic – minced in food processor

2 C. onion – minced in food processor

1-1/4 C. vinegar

1/2 C. ketchup

1/4 C. curry powder

1 tsp. lemon pepper

1 tsp. Italian seasoning

3 tsp. Kosher salt

2 TB. sugar

2 tsp. oregano

1 tsp. celery seed

1 tsp. black pepper

1/3 C. flour (for thickening)

Mix everything in a large pot and slowly bring to a boil.  Lower to a simmer and let it cook for about 20 minutes.  Freeze or can.  If canning, process in a boiling water bath for 15 minutes.  Makes about 5-6 pints.

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3 thoughts on “Rainbow Salsa Recipe – End of the Season Harvest

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