Homemade salsa

We have been enjoying fresh salsa a lot lately, thanks to our little garden! So I thought I would share my "non"recipe with you all! I say non-recipe because I don't really have a recipe. I use whatever I feel like using and whatever is ready in the garden and just add things till we like the taste! That is pretty much how Greeks roll in the kitchen!

I make the whole thing in my food processor and it is soooo easy. I just toss things in in big chunks, pulse it a few time, and voila! Salsa!

Of course I start with tomatoes. Lately it has been a mix of cherry tomatoes and Roma tomatoes...because that's what is ripe. I just toss the cherry tomatoes in whole. With the Romas I cut them in half, scoop out the guts, then toss the halves in.  

Then I toss in a half of a red onion, which I cut in to 2 or 3 big chunks. And I toss in 2 or 3 garlic cloves. Yum!

My jalapenos and banana peppers have been growing marvelously, so I cut 2 or 3 jalapenos in half, remove the seeds and some of the membranes (the heat is in the seeds and membranes. By leaving some of the membranes Kevin gets the heat he loves and I get heat at a level I can tolerate). You know what comes next...toss the pieces in to the processor. I do the same thing to the banana pepper. Usually I just use one.

I tear off a nice handful of fresh cilantro and throw that in. Add a little sea salt and fresh ground black pepper and a few dashes of ground cumin then pulse away. It only takes a few pulses to reach the consistency you see in the picture above. Then we taste it and see if it needs a little more of this or that. If it doesn't, I squeeze a half of a fresh lime over it and we dig in!

And especially for my good blog friend, Carma, we dig in with UTZ Tortilla Chips!!! :-)

No, Carma dahling, they are not cheezeballs, but still UTZ goodness!!!

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In other yumminess, last night for dinner I made Greek Shrimp Scampi, a recipe I got from my good blog friend, Melissa! And oh man was it yummy!!!

You can read the recipe on her blog here.

For the most part I stuck to the recipe with a few modifications. And once again, I didn't measure a thing. The original recipe called for a can of tomatoes. I just couldn't do it since I had all the fresh tomatoe-y goodness in my yard. This dish got the same cherry tomato/Roma tomato combo. I am growing both parsley and basil but I like basil better so I used less parsley and more basil. And I used feta cheese from my local Greek market that I crumbled myself. I am a bit of a snob when it comes to feta! lolol :-) And I think I used maybe 7 or 8 garlic cloves, but...we love garlic here! I served this over farfalle pasta. And since there is only two of us there was plenty of deliciousness left over to bring to work for lunch today!

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Let me know what you are making lately, especially if you are making something fresh from your garden or the local farmer's market! What are your favorite dishes?