In the heat of the summer every
year we find out which of our crops are producers and which are duds. This year I had to hand pollinate all
of my eggplants, and the tomatoes, exotic heirloom varieties were dismal,
yielding not much more than a crop of leaves and fungus. The chili peppers, on the other hand,
are fully cooperative. I choose ‘prolific’
varietals which are mostly late season, so it’s gonna be HOT for the holidays in
my kitchen. This salsa
responds to what ever is going gangbusters in your garden and can be fleshed
out at the farmer’s market w/ those items that aren’t producing for you. And if you’re not a gardener, no
worries, the recipe is scaled to the way you find fresh organic summer produce
at the green grocer or farm stand
 |
| Here's the completed Avanti Gardener's Salsa served w/ roasted multigrain polenta nuggets w/ quinoa, millet & amaranth, fresh arugula & oregano & Meyer lemon garlic rouille |
All ya need for this garden gem
is a food processor. Follow the
steps below. Adding the
ingredients in the proper order is the key to texture success.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1 ~ 2
|
Tablespoons
|
Fresh ginger
|
organic
|
|
1
|
Whole
|
Meyer lemon
|
Seeds removed
|
|
3 ~ 5
|
Cloves
|
Garlic
|
As you like it
|
Add to the food processor and
mince them down.
|
1
|
Bunch
|
Radish
|
|
Or a cucumber, whatever you
fancy, whatever you’ve grown.
|
1
|
Bunch
|
Parsley
|
Or cilantro or both
|
|
2 ~ 3
|
Whole
|
Colorful sweet bell peppers
|
Stems & seeds removed
|
I like using a red and a
green and then either a yellow or an orange one, depending upon the
harvest. Eat the rainbow.
|
1
|
Large
|
Red onion
|
|
|
2
|
Tablespoons
|
Miso
|
|
|
1 ~ 5
|
Medium
|
Hot chili peppers
|
Optional
|
I used a wee but powerful
pequin pepper from Guadalajara. It
packs a strong bite, but the slap fades quickly, leaving you wanting more real
soon.
|
1
|
Pound
|
Organic roma tomatoes
|
Ripe
|
|
2
|
Teaspoons
|
Sea salt
|
|
|
1
|
Teaspoon
|
Black pepper
|
|
|
¼
|
Cup
|
Evoo
|
|
|
1/3
|
Cup
|
Red wine vinegar
|
|
Process all to a finely
minced texture. Turn out into a
bowl and add
|
3
|
Ears
|
Corn kernels
|
Fresh and raw
|
Stir well, add more salt and
vinegar if needed. Pack into clean
glass wide mouth pint jars. Makes
about 5 pints.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning 'forward'
in Italian, Avanti Natural is a culinary philosophy that integrates the best of
traditional European and Asian healthful eating with the latest nutritional
information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
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