The weather has just turned here in Montana and many of our gardens are likely producing more than we can handle. 

Try a few of these recipes and enjoy the fruits of your labor all winter long.

Westback Salsa

Makes about 9 cups

20 roma tomatoes (We grew Juliet and Sungold Tomatoes)

3 fresh jalapeno peppers (add more if you like it spicier)

7/8 red onions

5 bell peppers, any color

1 bunch of fresh cilantro

1.5 cups lemon or lime juice

1/4 cup of ground cumin

1/4 cup Braggs liquid amino acid

Fresh ground pepper

Start by slicing the tomatoes in half and chopping them in your food processor, then put in a bowl or stainless steel pot if you are canning.  Do the same with the peppers and onions.  Mix in the cumin, juice, braggs, and pepper.  Wash and then chop the cilantro in the food processor.  Allow the salsa to sit overnight if possible.  The following day, freeze in quart size ziplock bags or can in pint size jars.

Dairy Free Pesto

6 cups of fresh basil

10garlic cloves

1/2 cup olive oil

1/2 cup walnuts

Remove any stems from the basil, and measure it tightly packed. Put the walnuts into the food processor and chop until fine. Put the basil, garlic, and oil in a food processor and process until chopped.

In order to store it well, I put the pesto into ice cube trays and freeze. Once frozen, put into freezer bags. One cube will serve 2 people.

Try pesto in burgers, make salad dressing with it, rub onto potatoes and then roast. Enjoy!