Mouthwatering Homemade Salsa with Fresh Liberty County Produce

Spring is in full force here in Liberty County which means fresh, local produce is becoming more readily available. Although the Farmers Market is currently postponed, you can still get your fresh produce from our weekly Farmers Market Subscription Boxes. Keep an eye out on our Facebook page @LibertyCountyChamber each week to get your hands on it!

Cooking is a true staple here in the South, and our boss lady Leah is a true Southerner! She 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
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. Again a 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.

Simple Salsa

1 large onion (Vidalia preferred)
Tomatoes
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.