Herbed Salsa #SundaySupper

Every year when I plant my garden I have four "big things" in mind: roasted beets (and their versatility both sweet and savoury), carrot cake, lemon balm chicken and salsa. I have always loved the chunky, spicy condiment, and I totally credit (or blame) my parents for crafting my iron stomach for peppery heat - whether fresh or dried, chilies are really the only peppers I like! 

This year I really got my garden aligned with salsa-making.    

The goodness of fresh cilantro, garlic, lemon balm and lime finds a home with roasted peppers, tomatoes, Egyptian onion and a good hit of lime all came together in a "Summer Saturday" marriage of flavours. A bite of this chunky, spicy dip is full of the brightness of the season, and works even if your tomatoes died out in the drought or fell victim to blossom-end rot this year (had my fair share of both)... a can of salt-free diced tomatoes makes an admirable stand-in for the fresh ones, and if you don't like the "edge" of tomato skin in your salsa, opening a can gets you out of the blanch-peel boat too. Personally, I go canned unless my tomatoes are practically bleeding their juicy sweetness, in which case I make sure to use at least double the amount - I know I'll eat half!

Mmm, herby!

As foodies, we have the natural instinct to stretch out the goodness of the season as far as we can. We do this by finding the best ways to preserve the harvest. Our #SundaySupper team is celebrating this tradition this week! Check out all our offerings below:

Condiments

• Blackberry Lemon Thyme Syrup by Sunday Supper Movement
• Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
• Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
• Ginger Fig Jam by Palatable Pastime
• Herbed Salsa by What Smells So Good?
• Homemade Giardiniera by Curious Cuisiniere
• Homemade Sriracha by Monica’s Table
• Hot Pepper Oil by Feeding Big and more
• Mediterranean Chutney by Wholistic Woman
• Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
• Nectarine Kumquat Habanero Chutney by Food Lust People Love
• No Pectin Mixed Berry Jam by My Imperfect Kitchen
• Peach Butter by Redhead Baker
• Pear Ginger Jam by Hezzi-D’s Books and Cooks
• Simple Basil Butter by Momma’s Meals
• Spicy Mango Jam by Family Foodie
• Stove Top Roasted Garlic by Cricket’s Confections
• Tomato and Chili Pepper Jam by Delaware Girl Eats

 
Main dishes

• Grilled Peach and Burrata Pizza by An Appealing Plan
• Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
• Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

 
Sides

• Garden Rice by Basic N Delicious
• Pickled Asian Vegetables by A Mind Full Mom

 
Snacks

• Homemade Fruit Leather by A Kitchen Hoor’s Adventures
• Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

 
Dessert

• Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
• Drunken Peaches by Nosh My Way
• Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
• How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
• How to Make Chocolate Zucchini Bread by Asian In America
• Mom’s Zucchini Bread by Cosmopolitan Cornbread
• Peach Yogurt Popsicles by Food Done Light
• Summer Fruit Crisp by Pies and Plots
• Summer Fruit Popsicles by Powered By BLING

 
Beverage

• Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Jalapeno-Cheddar Tortilla Chips, optional

Herbed Salsa
Makes ~3 1/2 cups, 14 (¼ cup) servings
¾ cup chopped cilantro
½ cup chopped lemon balm
4 cloves garlic
¼ cup lime juice
Zest of 1 lime
1 (28-oz) can no-salt-added diced tomatoes, drained (reserve juice)
1 small red pepper, diced
2 hot yellow (banana) peppers, diced
¼ cup minced green onion (I used Egyptian onion bulbs and greens)
½ tbsp smoked salt
1 tsp cumin
½ tsp oregano

1. In a food processor, combine the cilantro, lemon balm, garlic, lime juice and lime zest until pasted. Set aside.
2. Heat the broiler.
3. Spread the drained diced tomatoes and diced peppers on a lined baking sheet.
4. Broil for 10 minutes, until beginning to blacken.
5. Remove from the oven and transfer to a pot.
6. Add the herb paste, green onion, salt, cumin and oregano, along with tomato liquid
7. Bring to a simmer and cook 5 minutes.
8. Can in a waterbath for 10 minutes.

Amount Per Serving
Calories: 14.0
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 254.0 mg
Total Carbs: 3.1 g
Dietary Fiber: 0.8 g
Protein: 0.6 g