Grace’s hippie sister, Emily, here, surfacing for the first time in months to share a recipe that should come in handy for anybody who has a vegetable garden (or a neighbor with a garden).
That’s right, kids: It’s salsa time.
Start by throwing a big handful of cilantro (one bunch from the grocery store or whatever you have in your garden will do) into a food processor and pulsing it until it’s nice and fine and feathery. Next, take a head of garlic, separate and peel the cloves, cut off the ends, and throw ’em into the food processor. Give ’em a good whirl to mince them, then add hot peppers to taste. Four serranos will give you a nice medium-hot salsa; adjust the quantity to suit your taste, and feel free to substitute whatever peppers you prefer (or need to use up).
Next, add three cored, quartered bell peppers in any color and a peeled, quartered onion, processing after each addition. Add the juice of two or three small limes — proportions aren’t critical, but you want to get a little extra acid in there for canning purposes — and process to mix.
If you can put your hands on some tomatillos, peel and core about five of them and add them to the mix at this point. If you can’t, don’t worry about it; they aren’t absolutely necessary, but they do add a nice flavor if you happen to have them. Process, then dump the mixture into a large bowl to make room in the food processor for your tomatoes.
Core and quarter about three pounds of tomatoes (Romas are ideal, but any kind will do; just be aware that the juicier varieties will make a finished product that’s more like picante sauce than salsa) and chop them in the food processor.
Now, here is a neat trick: If you have extra cucumbers that you need to use up, you can add a couple to your salsa at this point, and nobody will be any the wiser. Just chop them finely and stir them in. You’ll never notice them by the time they’ve absorbed the other flavors. You could probably do this with zucchini, too, although I wouldn’t use too much, lest it compromise the texture.
Stir everything together in a huge bowl. At this stage, the salsa will probably look kind of bubbly and unappealing. Remedy this by stirring in ground cumin until the froth goes away, then stirring in chili powder until the color looks nice and red.
You can either eat the salsa now or pack it into clean pint jars with an inch of headspace and process in a boiling-water bath for 15 minutes. Serve nice and cold with plenty of tortilla chips or fresh vegetables for dipping. Makes about three quarts.
I like to bring this salsa to office parties. It always impresses people, and it’s safe for vegetarians, diabetics, and various other dieters, especially if you bring celery sticks and cucumber slices for low-carb dipping.