SALSA FROM THE GUT

Dave Raymond started making this salsa over 10 years ago for family and friends in Rutland, Vermont in a little place called "the gut", a neighborhood southwest of the old railroad tracks historically known for its Italian roots. Dave cultivates all his own peppers, a practice in this quarter for well over 50 years, and prepares his own smoked peppers with apple wood from a local friend's orchard for his flavorful Smoked Jalepeno Salsa. Dave's passion for fresh local ingredients transcends ethnicity, proving that even "cold" Yankee's can produce a hot product with exceptional taste and quality. Dave delivered salsa the other day and I was kidding him about his not-so Italian name. Turns out his mother is off the boat Sicilian and his dad French Canadian. Dave and I were comparing hometown info and discovered we both grew up on the same street about 8 houses and ten years apart.

Medium Jalapeno: Dave's blend of salsa ingredients has all the usual salsa suspects blended into a fresh tasting condiment with just the right amount of chunky to smooth. When you scoop your chip into the salsa it delivers a mouthful of fresh garden taste with just the right amount of zing. You won't look down and find Dave's salsa dripping down your shirt front.

Medium Smoked Jalapeno: The same wonderful chunky, fresh salsa with the addition of smoked jalapeno chilies. Jalapenos are also known after smoking as chipotle peppers. Smoking them brings a dark sweetness to the peppers and for those of us that like a smoky rich zippy flavor this salsa delivers.

Size: 16oz

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Salsa a la Woodstock Farmers' Market

This is an easy recipe in the summer when you have your favorite garden tomatoes.

3 serrano chilies (can sub one jalapeno if you'd like not so hot)
2 large vine ripe tomatoes
1/2 cup white onion chopped
One good-sized bunch of fresh cilantro minced (stems and all)
2-4 cloves of garlic chopped
1-tablespoon olive oil (can add more)
1/2 teaspoon salt (or salt to taste)
1/8-1/4 cup water; juice of 1/2 lime

Warning: don't cut back on the chilies or you'll be sorry. You will

loose the heat and the wonderful flavor. Basically chop…

See Full Recipe