How To Make The Best Salsa From Liberty County Grown Veggies
Spring is in full force here in Liberty County which means fresh, local produce is becoming more readily available. Roadside stands and farmers markets are buzzing to life and offer so many opportunities to create delicious homemade meals with the best farm-to-table veggies and fruits any chef could ask for! Cooking is a staple Southern way of life as it brings people together and gives ‘em something to share.
Our boss lady Leah is a true Southern gal who loves chopping, dicing, slicing and using any type of kitchen appliance to bring life to every meal. She has mastered the art of finding the perfect recipe to accompany her finds of local produce and she was happy to share two of her favorite salsa recipes below!
Southwest Salsa
1 large onion (Vidalia preferred)
Tomatoes (as you can see I used Roma, Early Girl & Plum) *
Banana Peppers (4 large)
Bell Pepper (one large)
Limes (2 juiced)
Garlic (1 fresh clove)
Salt & Pepper (to taste)
Fresh Cilantro (to taste)
Silver Queen (1 ear steamed & removed from cob)
1 can of black beans (well washed and drained)
How to:
I start out washing all of the veggies that are going into the salsa. I then rinse & drain the beans and set them aside with the corn after it has been taken from the cob. I grab the food processor (it’s almost as old as I am) and from there it’s pretty simple. I hand chop all of the veggies into bite-size pieces and put them into the processor along with the cilantro that I have chopped from the stalks and the one clove of garlic chopped. I pour the lime juice in as well. I “pulse” everything in the food processor because I like my salsa with some chunks of veggies and then everything goes into a mixing bowl for the addition of the black beans, corn, salt & pepper. My personal preference is to serve salsa at room temperature, it seems to have more flavor that way.
*Tomato quantity and type is completely up to you. As mentioned I used what was given to me and in this instance, I used about half of the pictured basket for one batch of salsa and the other half for a different type of salsa, recipe below.
Simple Salsa
1 large onion (Vidalia preferred)
Tomatoes (as you can see I used Roma, Early Girl & Plum) *
Banana Peppers (4 large)
Bell Pepper (one large)
Jalapeno (1 seeded)
Limes (2 juiced)
Garlic (2 fresh cloves)
Salt & Pepper (to taste)
Red Pepper (to taste)
Fresh Cilantro (to taste)
How to:
I start out washing all of the veggies that are going into the salsa. I grab the food processor and from there it’s pretty simple. I hand chop all of the veggies into bite-size pieces and put them into the processor along with the cilantro that I have chopped from the stalks and two cloves of garlic chopped. For the jalapeno, I will sometimes include some of the seeds for whatever level of spice I want to punch the salsa up to. I pour the lime juice in as well. I “pulse” everything in the food processor because I like my salsa with some chunks of veggies and then everything goes into a mixing bowl for the addition of the spices. Again, a personal preference is to serve salsa at room temperature, it seems to have more flavor that way.
We hope these quick, easy and mouthwatering recipes will inspire you to venture out to the Hinesville Farmers Market each Thursday in Bradwell Park in downtown Hinesville and to also take a moment to stop at those small roadside stands with the hand-painted signs. Both are perfect opportunities to #exploreliberty where you’ll find some of the freshest produce around and also meet some friendly locals! Enjoy!!
The Right Blend Blog is written by multiple different authors employed by the Liberty County Chamber/CVB. All content provided on The Right Blend blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.
