As I mentioned below, from a 'farm to table' perspective, this is my favorite time of year. And there's no better way to enjoy the bounty of the season than in a fresh summer salsa. So when I saw the recipe of the week in our CSA newsletter from Holiday Brook Farm was for none other than Summer Salsa I knew I had to try it.
My husband, who doesn't normally like fresh tomatoes (I know, it's sinful) can't get enough of this stuff! This one's a keeper; I'll be putting some up for winter consumption so we can enjoy this savory salsa throughout the depths of winter here in the northeast.
So without further adieu, here is the recipe - courtesy of Eden Glen Farm by way of Ed & Ellen Bond, shareholders.
1/2 red sweet bell pepper
1/2 purple sweet pepper
1 green bell pepper
2 jalapeno peppers
1 Hungarian Hot Wax pepper
5 large tomatoes (many varieties)
2 large cloves of garlic
2-4 Tablespoons each of fresh cilantro and basil
1 ear of corn, cut off cob
1 large onion, any kind
4 Tablespoons cider vinegar
4 Tablespoons olive oil
1/2 - 1 can black beans
2-4 Tablespoons tomato paste to sweeten and thicken (if needed)
Ground Cayenne to taste (optional)
Directions: Dice all vegetables and mix with the vinegar and olive oil. Add beans, optional tomato paste and cayenne.
I highly recommend a top shelf margarita on the side.