PLANNING A SALSA GARDEN
Before you can make backyard salsa, you’ll need to grow some ingredients first! Salsa vegetables need rich soil, plenty of moisture and at least six hours of sunlight daily to produce a bountiful harvest. They grow great in raised beds or containers with proper drainage. For a quick and easy start, purchase a soil mix made for the style of garden you’re planting.
If using raised beds, a 4’x4’ plot should be sufficient for growing everything you need. For easy planning, divide the garden into one-foot sections. Talk to your local nursery to learn when to start planting your garden.
WHAT TO PLANT
From sweet to savory, smooth to chunky and hot to mild, the possibilities are endless with a few basic ingredients. Choose your favorite varieties of each vegetable or plant a mixture to switch things up.
Tomatoes
Roma and San Marzano are great for salsa. Plant 2-3 plants along the north side of the garden with a cage or trellis.
Cilantro
Nine seeds per section.
Basil
Two plants per section.
Scallions
Plant up to 16 plants per section.
Onions
Plant up to nine in a section.
Peppers
Choose a variety of hot and sweet, placing one plant per square foot with a cage or trellis in front of the tomatoes.
Hot peppers vary in heat levels; sample how hot they are to decide on the amount to use. You can also remove the seeds to reduce the heat.
Parsley
Two plants per section.
Garlic
Plant six bulbs per section in the fall and nine bulbs in the spring.
FIRE-ROASTED GARDEN SALSA
PREP TIME: 15 minutes
BAKE TIME: 15 minutes
YIELD: 6 servings
Ingredients
• 6 San Marzano tomatoes, quartered
• 1 large onion, quartered
• 1 1/2 tbsp. olive oil
• Red chili peppers, to taste
• 1 large bell pepper, quartered
• 1 head garlic
• 1 tbsp. ground cumin
• Salt, to taste
• Sugar, to taste
Directions
1. Turn grill on to medium heat. Drizzle tomatoes, onions and peppers with olive oil.
2. Arrange tomatoes and jalapeños skin side up on a large baking sheet along with the onion slices. Cook for about 5 minutes or until the tomato and pepper skins have blistered and blackened on top. Flip over and cook another 5 minutes.
3. Remove from grill and transfer to a bowl to let cool
4. Place all ingredients in a food processor and purée to desired consistency. Taste and season with more salt or sugar if needed. Refrigerate until serving.
GARDEN-FRESH PICO DE GALLO
PREP TIME: 10 minutes
YIELD: 6 servings
Ingredients
• 7 Roma tomatoes, diced and seeded
• 1 c. white onion, diced
• Jalapeño, to taste, seeded and finely diced
• 1/3 c. cilantro, minced
• 1 tsp. salt
• 1 tbsp. ground cumin
• Pinch of black pepper
Directions
1. Add everything to a bowl and refrigerate for at least 20 minutes.
2. Grab your favorite chips and dig in!
