Last weekend marked one of the highlights of our CSA season—the annual salsa party. Everyone is invited and joins in to cut up peppers, onion, garlic and tomatoes for a giant salsa mix.
We all work hard and produce a giant tub of salsa. Then we kick back and indulge in a bountiful potluck. Produce from the farm is heavily featured and I usually take away a recipe or two.
Following dinner, there is time to stroll the fields. There is no feeling quite as wholesome as walking along autumn fields waiting for harvest!
Then we gather containers of salsa to bring home and indulge in over the next few days
Fresh salsa is wonderful! If only we could have it year round!
This year, as I have in other years, I decided not to do without but instead preserve a bit of late summer by canning salsa. Since safety guidelines change over time and a canning site is more likely to stay current, I will leave the instructions there. But here are the general steps:
- Cut up onions, peppers, garlic & tomatoes. Measure spices.
- Cook according to instructions
- Process cooked salsa in a water bath
- Enjoy—all winter!
Isn’t fall amazing?!