Simple Homemade Garden-Fresh Salsa

Turn this:

Into this:

In just a few easy steps!

Our commitment to being eco-minded doesn't just apply to home decor; we're also doing out best to incorporate green practices in the Barn Sale Vintage kitchen as well.  From growing our own vegetables to more home-cooked meals to repurposing store-bought containers.  And we were able to incorporate all three of these practices with the recent batch of homemade salsa we whipped up.  Get the de-lish recipe after the jump!

Here's what you'll need:

- 5-6 roma tomatoes

- 1 small onion

- 1/2 cup cilantro

- 1-2 ears of corn (cooked)

- 2 seeded serrano OR jalapeno peppers

- 1 clove of garlic (minced)

- 2 tbsp freshly-squeezed lime juice

- Salt & pepper to taste

(So, in the interest of full disclosure, most of our garden has not reached maturity yet.  Which means most of the veggies used THIS TIME came from the local grocery store.  However, we do have some rapidly-growing cilantro that we were very happy to put to good use!)

We gathered our tomatoes, onions, cilantro, & peppers and began slicing and dicing while the corn was cooking. Then we added the minced garlic & lime juice . . . leading us to this base mix:

If you like a really chunky salsa, then all you would have to do at this point is slice the cooked corn kernels off of the ear, mix them in with the base, and dig in with your favorite tortilla chips*.   Since we prefer our salsa a little less chunky, we took about 2/3 of the base mix and put it in the blender for a few quick turns.  We then mixed the puree with the "unblended" base for a consistency more to our liking:

Finally we added just a little salt & pepper to bring out the flavors & mixed in the cooked corn kernels.

Then we simply put the finished salsa in a re-purposed glass jar and enjoyed the simple, homemade garden-fresh goodness!

*For best results, allow your salsa to sit in the refrigerator overnight so the flavors can fully meld for maximum tastiness!