Recipe by Maddie Rhodes, @dont_stop_beleafing.
My brother was in town visiting last week when I received my farm share box. The combination of green onions, purslane, cucumbers, tomatoes, and shishito peppers was a real head scratcher for me. Salsa was my brother's immediate reaction to this bundle of ingredients, and I knew he was right. I tossed around a few other ideas, but none sounded more delightfully summery than salsa. I love spicy salsa, so I charred all the ingredients to add an extra dimension of flavor, and added two jalapeños. It's not quite spicy enough for me! I definitely should have left the seeds in both jalapeños, but was a little hesitant. It is a delicate balance between spicy perfection and tongue-on-fire, tummy-hurting-later spice. If you're sensitive to spice, just scrape all the jalapeños seeds out, so you get the flavor but no heat. This salsa is great served warm or cold, and is a great addition when cooking proteins. I simmered chicken thighs in a few spoonfuls of this salsa, and it is divine!
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