Store bought salsa. Let us lament. Three dollars or more for a 12 oz. jar of what is essentially tomatoes, and some spices. Heck, the three of us dipping away and the entire jar of salsa could be finished off in an evening, I’m sure I eat the most.
Since the first time Barb gave us jars of her salsa we were hooked on having our own salsa garden so we can make our own salsa. 2012 is that year.
The tomatoes are far from fresh, having been sliced, diced, and pureed far from the grocer’s shelf. A popular brand of salsa tries to gain credibility by claiming that the other guy’s salsa is made in New York City.
New York, San Antonio, San Jose. Doesn’t matter, you can probably come up with a better--and more cost effective--brand of salsa wherever your garden is located.
What’s In Garden Salsa?
What are the key ingredients in homemade salsa? Tomatoes, of course, and peppers (jalapeno or other), garlic, onions, and cilantro. That’s only a basic recipe, though. Feel free to experiment with outside the box salsas too.
I looked through Youtube this morning to find a great salsa recipe I could follow and of course one that made my mouth start watering for salsa and the following page is not only shows you a great salsa canning video but I also added the recipe directly from their site.
Plan on allocating at least half of your salsa garden to tomatoes. As they are the main ingredient, fresh tomatoes will make all the difference, whether you decide to go with a chopped tomato, chunky variety or opt for the more conventional saucy variety that settles onto a chip. My preference is a small dice so I can get some of everything on a dipping chip.
Some gardeners prefer the meatier, but less juicy Roma tomatoes over more watery varieties. Leave the cherry tomatoes for salads though. Tomatoes like long sunny days and well tilled soil to dig roots into, but they’ll grow in deep containers on sunny porches. If you’re using a container, mix peat into the soil so the water won’t drain out so quickly.
Jenny and I are starting a salsa container garden so we will have enough tomatoes.
Jalapeno peppers are most valuable players in your salsa line-up. Jalapenos supply the kick in your concoction, and the amount of heat will be determined by what kind of peppers you pick.
Jalapenos aren’t the hottest peppers, though; Tabasco and habanero peppers pack even more punch. Peppers are hardy growers that like to climb along fences and work well in those odd spaces in the garden. They’re colourful, attractive in the garden, and like a lot of sun to bring out their heat. If you like a little less heat, try poblano peppers; they can be used to make chile relleno.
Home-grown onions will also be a flavour enhancer, not just a decoration, in your salsa garden. These can be started from immature onion sets, which like mild sun--too much and they’ll bolt and go to seed--and well-aerated soil in which to grow plump. You can get two growing seasons, once in the spring for harvest through August and once in late June for fall harvest. When the foliage turns yellow, they’re ready to pick.
Garlic is a must-have in any kitchen, but when mixed with fresh onions, peppers, and a squirt of lime juice, it compliments its fellow veggies, and completes the salsa taste sensation. Everyone has their own tolerance of garlic, but it shouldn’t be left out of home-grown salsa. Garlic plants well in either fall or spring. Plant the largest cloves form the bulb. Harvest when the upper leaves begin to dry.
Cilantro gives even the most pedestrian of salsas a garden-like flavour. Since your fresh tomatoes won’t smother this herb in a lot of sauce, you’ll appreciate its distinctive flavour all the more. This herb does well in containers, with its tasty fern like leaves growing bushy in your pots or herb box. You’ll need to give the plants a pinch to prevent them form flowering, which causes cilantro to lose its flavour. Flowering can also be delayed by moving plants into shade as days grow warmer.
Of course, a selection of simple garden tools--hoe, rake, trowel, shovel--will aid in the process. Soon, you’ll have fresh ingredients to produce a home-grown salsa that is more economical and more flavourful than anything on the grocer’s shelf.
As spring turns to summer, it's natural to start thinking about ways you can grow your own food and make your backyard more beautiful. Luckily, there's quite a few projects that are accessible for gardeners of all skill levels.
You don't need a lot of expertise to try out the following ideas--just enthusiasm, some space to plant in and of course some sunlight!
The easiest way to get your hands dirty and start growing plants is through a container garden
One easy way to get your starts going is to use old egg cartons. Fill the carton with potting soil (or compost, if you have any ready) and put a seed in each separate compartment. Most seeds like lots of light and water, so be sure to keep the soil well-watered. If you don't have any big windows, you might need to supplement the sunlight with grow lights.
A little warning about using egg cartons. I tried using egg cartons but our eggs come in pressed cardboard and it just soaked up all the water and really just made a huge mess so I suggest you use plastic or pressed foam cartons over cardboard.
Another way to keep plants warm is to make a cloche. A cloche is like a tent for plants. You can make one by draping clear plastic over a simple frame of recycled wood or bamboo. Keep the cloche over any tender plants growing outside.
When we run into problems we like asking our local nursery staff for help. We also have a gardening friend who knows about how to have the best container garden
