A trip to the North Carolina mountains is a unexpected adventure every time. Besides breath-taking mountain views and conversations with kind-hearted locals, there is always fab food awaiting me each time. Whether a local brew at a new downtown hot-spot, a cheesy slice of pizza on-the-go, or vine-ripened veggies at the Farmer’s market, its an incredible culinary experience every time. This time I was impressed with a Hendersonville local, Mary Small, who shared her trusted salsa recipe with me. Using her garden grown tomatoes and banana peppers she whips up a salsa which pleases the whole crowd: her husband, 4 kids and 6 grandkids! Savor the end-of-summer with this healthy goodness!
Yields: 5-6 servings
What you’ll need:
- 5 garden tomatoes
- 1 medium onion, chopped
- 4-5 small banana peppers, chopped
- 2 jalapeños, chopped AND a couple seeds
- 1/2-1 lime juice, freshly squeezed
- 1/2 teaspoon cumin
- garlic salt, to taste
- salt, to taste
- pepper, to taste
In medium bowl, combine all ingredients. Stir with a large spoon. Taste test to adjust salt, pepper and/or lime. Serve immediately, or refrigerate in glass jar and use within a couple days. Salsa can freeze well too! Enjoy!
Spotlight on recipe author: Mary Small
Mary, nick-named “Mimi”, grew up on her family farm in Hendersonville, NC. As a small girl she quickly learned that hard work translated into good food. Her major farm tasks included gathering eggs and pulling weeds in the garden. Always inspired by the beauty and benefits of a garden, she now continues to care for her own flower and vegetable garden. As recently retired school teacher (37 years!) Mary is able to dedicate her time to her garden, friends, family and her two pugs.