September is always a happy time for my family because its time to make garden fresh salsa. Tomatoes are usually prolific and we can also get Hatch Green Chiles locally. When we lived in New Mexico, we fell in love with roasted green chiles and are happy a small Mexican store in town carries them. In our effort to support local farms in addition to our CSA box, we also buy peaches from Green Bluff, which is a collection of orchards in our area. These three items are the backbone of our Garden Fresh Salsa.
Of course we eat some fresh but I also freeze a bunch of it. I eat it on scrambled eggs and our family loves chips and salsa. We also eat it on Summer Squash Nachos which is our second recipe of the week.
Here are both recipes – hope you enjoy them…:)
Garden Fresh Salsa
- 4 large tomatoes quartered
- 3 green onions roughly chopped
- 2 cloves garlic skins removed
- 2 peaches stones removed
- 1 ripe avocado skin and seed removed
- 3 roasted green chiles, mild seeds removed
- 1 tbsp salt
- 1 tsp lemon or lime juice
- 1 tsp cumin
- 1/2 tsp coriander
Add all ingredients to either a blender or food processor. Blend until desired consistency. Use some fresh and store the rest in containers in the freezer.
Summer Squash Nachos
- 4 medium summer squash or yellow zucchini sliced
- 4 tbsp butter or ghee
- 1 1/2 lbs ground beef
- 2 tbsp taco or Mexican seasoning
- grated cheddar cheese
- fresh salsa
Layer summer squash pieces in 9x13 pan. Dot with butter. Bake at 375 degrees for about 30 minutes or until squash are tender.
While squash is cooking, brown meat in a skillet over medium heat. When cooked through, add Taco or Mexican seasoning.
To assemble nachos, place cooked squash slices on a plate. Cover with taco meat, cheese and fresh salsa.