My husband could live on chips and salsa. It is by far his most favorite thing in the world behind ice cream and tacos which is why whenever we discuss planting a veggie garden, I always have to include the components for salsa. I have been making fresh salsa from our garden for forever. But, it wasn’t until the kids went back to school this year that my husband figured out how to do it himself.

My other half is one of the many who have been working from home for the past eighteen months—this wasn’t too awful. Since the kids were doing distance learning, he occasionally had people to talk to when they chose to come out of their caves. And, he had the option to send them to the store in the case of a salsa emergency.

Now that school is back in person and the kids are gone, the only one he has left is the dog. And, she can’t reach the gas pedal. So, out of desperation and in an attempt to use the tomatoes and chilies that we have coming out of our ears, he made his own salsa. And, it’s actually really good. (I say actually because his experiments can be well, concerning.) His salsa is even better if it sits for a day in the fridge and the flavors are allowed to meld. Beware though, this salsa is hot. By his standards, if you ain’t sweatin’ it ain’t worth it!

There is no actual recipe for George’s Garden Salsa which means it’s a little different each time. Everything is done by eye and taste testing. But, I have tried to lay it out the best I can below. Feel free to mess with it as you see fit. Roast the chilies on the grill, dial back on the heat, or add some avocado…it’s your canvas to do with as you please.

For those who like their salsa a little less chunky, throw half of the salsa (or all of it) in the food processor.

George’s Garden Salsa Recipe
Yields 6 servings

Ingredients
Approximately 1-pound super-ripe tomatoes, diced
1 small onion, diced
4 jalapeño or Fresno chilies, seeded and diced small
1 large garlic clove, smashed into a paste
Juice of 1 lime, or to taste
Fresh cilantro, chopped
Salt to taste

Directions
Combine the diced tomatoes, onion, chilies, and garlic together in a bowl. Squeeze the lime juice into the bowl and stir. Add the cilantro and a generous pinch of salt. Mix together and taste. Add more lime or salt as needed.

For best results, let the salsa sit in the fridge for an hour or more before eating.