Harvest time.

Thursday, August 23, 2012

via Instagram (@whitneynewby)
We had decided not to do a garden this year, but at the last minute, we Shawn planted one anyway. It's completely overrun with grass and weeds (he prepped the soil, mulched, the whole bit! Nothing helped!) but it's still producing some pretty great stuff. Including 15 jalapeños that I picked yesterday off of one bush. What's a girl supposed to do with 15 jalapeños?

Anyone have a great salsa recipe that I could make and freeze? 
I will love you forever if you will point me to it. :)

11 comments:

  1. In my family we just freeze the jalapeños and then take what we need out when we make salsa. It makes them super easy to chop into tiny pieces when they are still frozen! I haven't yet mastered freezing salsa, so I just make it as I go!

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  2. I think the Pioneer Woman has a really good recipe for "restaurant salsa." I've yet to try it, but I've heard great things about it! Good luck on your hunt. :)

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  3. My favorite way to use jalapenos is in Pioneer Woman's "Bacon Wrapped Jalapeno Thingies."
    http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
    Seriously, so easy and so stinkin' good. But, actually, better for a party or get together because otherwise you'll eat them all.

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  4. The Pioneer Woman's salsa is my favorite. The recipe calls for canned tomatoes (so it is friendly to make year round) but you can sub with fresh. I have canned it and it does great!

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  5. We make bacon wrapped jalapeno poppers with strawberry cream cheese! Just cut the pepper in half, get rid of the seeds, fill with cream cheese and wrap with bacon. Hold it together with a tooth pick and bake at 450 degrees for about 20-30 minutes!

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  6. Here is my favorite: Chop off the stems of the peppers. Boil 1 cup of oil olive in a pan, add all the peppers, and boil until they blister. Dump all that in a blender and add a cup of almond milk and a couple of bouillon cubes (chicken). Blend until it is a liquid. It is a great dip/sauce with chips, on sandwiches, etc. We freeze portions in little baggies to add to pasta, soup, eggs, or thaw to use as dip/sauce. The milk cuts down the heat of the pepper and it is VERY flavorful.

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  7. we chop and freeze anything peppers, basil, etc. into ice cube trays and then transfer to baggies and use as needed.

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  8. I don't know if you could freeze this, but I absolutely LOVED this watermelon salsa. It was fun to make it with something different than tomatoes and everyone enjoyed it! http://www.pleasant-home.com/2011/07/watermelon-salsa.html

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  9. I adore pepper jelly! It is the yummiest:) I love your blog by the way!

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  10. http://www.mountainmamacooks.com/2012/01/quick-and-easy-salsa/

    Hands down the BEST salsa I have EVER had. It is spicy but so good. Your mouth will be on fire but somehow you can't stop eating it. It has some kind of power over you. It's weird! I haven't made it myself but my aunt has and she literally just throws everything in a food processor and blends it all at once. Try it! You won't regret it. If you have ever been to Chili's restaurant, it tastes a lot like theirs. Hope this helps!

    Not sure if this is a good recipe to freeze but it sure is good just to eat! ;)

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  11. we make pepper salsa which is delicious!! take one of each color pepper, one (or more) jalapeno and deseed and dice. add diced onion, the juice of one lime, minced garlic, salt, pepper, and a little bit of taco sauce. you're done!

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