So happy to have Spent this Mother’s Day with my guys, along with my sisters and their families, my parents, Scott’s parents and my grandparents. I wish my sister in law & co. did not have the stomach bug and the NJ/NY coalition lived a bit closer. Still, it was a total love fest here, not to mention a bit of crafts and cooking mayhem which I’ll be sharing all week.
Saturday afternoon, I came home to this very wonderful surprise (sort of…Ryan has been telling me about it for 2 weeks).
This is my garden-to-be, full of tomatoes, kale, onions, beets, corn and lots of herbs (soon to be relocated to the ground). We’ve done well with our container gardening for the past few years and I’m graduating to raised beds. Looking forward to a summer of gardening with Them and homegrown salads and sauces for all.
Until my salsa garden grows in, I think I’ve found the perfect waiting-for-ripe-tomatoes fix with this 5 minute salsa from Mountain Mama Cooks.
We don’t usually do Mexican with Grandma Pearl and Grandpa Seymour, but when I spotted the recipe – mason jar and all – I couldn’t resist adding it to Sunday night’s BBQ. I almost had all the ingredients in the house. My sister tells me Ro-tel canned tomatoes & chilies are a stock item in most midwest pantries, but not in mine (until now). The can looked like it had enough green chilies to spice up my family, so I skipped the recommended jalapeño pepper. Honey? Cumin? In salsa? Is that the secret?
On your marks, get set, go.
5 Minute Salsa
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (optional, depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.
Taste for seasoning and adjust to taste. Serve with chips or over tacos.
I wouldn’t have guessed. First taste by Seymour. Followed by Grandma Pearl. And then the rest of us. Until the bowl needed refilling. It was a bit spicy for my little ones, so I will skip jalapeños in the garden this year, but I’ll be making this salsa again and again.