Salsas can be spontaneous, combining a little of this and a little of that but they are always tangy, zesty and full of color. Tomatoes and peppers are the basis for most salsa recipes and can be found in most gardens. These flavorful, heat loving sun worshiper grow when the night temperatures are consistently 55 degrees or warmer.

Paste tomatoes, such as 'Roma' are meatier, less juicy and richer in acid and sugar than standard tomato varieties. They produce a thicker more flavorful sauce and mature in 75 days. There are other choices such as 'La Roma' and 'Mamma Mia', which mature in 62 days. Slicing tomatoes such as 'Better Boy' or 'Celebrity' are fine and provide fresh garden flavor. Any tomato will do for making salsa so grow what you have good results with.

Peppers are the kick that make a salsa recipe unique. Whether mild or searing, salsa needs this component to give it spice. Generally, the smaller the pepper fruit, the hotter the pepper. Chili peppers (Capsicum annuum var. annum longum) are perhaps the most indispensable ingredient in salsas. There are 150 to 200 different types of chilies and they were grown in Latin America long before the Spanish conquest.

The spicy, hot taste of a chili depends on how much capsaicin is produced. The variety of chili plant influences this, but so does air temperature and gardening practices like fertilizing and watering. Capsaicin is concentrated in the yellow ridges along the inner walls of a chill pepper. The seeds really are not hot until capsaicin pustules burst onto them. Hot, dry weather promotes production of capsaicin.

A scale developed by Wilbur Scoville in 1912 to measure the heat level in chilies, officially measures the pungency level of a given pepper. The greater the number of Scoville units, the hotter the pepper. The heat can vary from pepper to pepper, so this scale is just a guide.

Peppers vary in not only pungency but also their bite. A pepper that is extraordinarily hot on the Scoville scale can, in fact, be more agreeable to the tongue than another pepper whose heat is very low. An example is the 'Habanero' that offers a sharp and violent bite, but quickly disappears, leaving a soothing and aromatic sensation behind. Variations occur in the mouth as some peppers burn toward the back of the mouth, some burn the lips more than the tongue and some make their presence known in the middle of the tongue.

'Long green chilies' listed as a recipe ingredient usually refer to one of the milder peppers such as 'Anaheim chili', 'Ancho /Poblano', ' Colorado', or 'Hungarian Yellow Wax peppers'. Standard green 'Bell peppers' are acceptable too. Mild peppers mature in 65 to 75 days.

The bolder salsa will contain 'Cayenne', 'Habanero', 'Jalapeno', 'Serrano', or 'Tobasco' to heat things up. Gardeners may experiment with the heat index by blending different pepper types until the flavor is somewhere in the middle. Hotter peppers like the 'Habanero' take 90 - 100 days.

Cucumbers are another warm-season vegetable grown for salsa. As with all warm-season vegetables, cucumber seedlings cannot be set out until days and nights are very warm. Salsa vegetables are heavy feeders and require fertilization, plenty of sunshine, warm nights, and adequate water.

Herbs will complete the salsa garden. The fresh leaves of cilantro are very popular in salsa and offer a zesty taste. Oregano, parsley and basil take up very little space and add extra garnish and flavor. Garlic and onions are important ingredients, too. Onions planted in early spring will be ready for the salsa in late summer. Garlic cloves should be planted in September for use next season. Garlic or onions are always available at a farmer's market or grocery store.

No matter what recipe is preferred for homemade salsa, gardeners are inspired to discover new ways of using the flavor-packed vegetable ingredients for not only dipping, but in roasts, stews, side dishes and even desserts. There are as many kinds of salsas as there are appetites

Q: When will the farmers' market begin this year in downtown Fort Collins?

A: The Larimer County Farmers' Market will be on Saturday mornings from 8:00 a.m. to 12 Noon during July, August and September. The first market is July 3 and is located on Remington Street between Oak and Olive next to the Elk's Lodge.

Q: My neighbor told me not to plant grass around my new tree, but to build a good-sized mulched ring around it. Why should I do this?

A: This is a good idea. The main reason is to protect the tree from lawn mower, weed whacker, and other accidental hits. These accidents are detrimental to tree health since they leave an opening for insects and disease as well as stressing the tree. The mulch also retains moisture, keeps the weeds down and improves the soil as it breaks down.

Q: My strawberries seem to be thinning and flowering less after only 4 years. What should I do?

A: Strawberries naturally wear out after a few years. Plan to replant a strawberry patch every three to five years.

Q: How can I keep my raspberries from taking over my lawn?

A: Raspberries are so invasive that they require diligence to keep them at bay. Regular mowing of the suckers while they are small will help.

Be on the lookout for bean beetles, squash bugs, corn earworms and Colorado potato beetles. Handpicking is very successful in controlling these insects. Mash the insect eggs that are on the plant at the same time you pick off the bugs.

Make another planting of bush beans, beets and carrots for fall storage and winter use.

This is the time to fertilize warm season grasses like buffalo grass and blue grama. Use 1/2 to 1 lb. of N (nitrogen) per 1000 square feet. You can reduce that amount by 1/4 - 1/3 if you leave your grass clippings on the lawn.

Use a spot sprinkler to water areas that are less than 50 feet in diameter. The sprinklers can be changed to water round, square or rectangular areas to match your yard shape. Watering with a hose can put out a lot of water depending on the size of the hose. A 1/2" diameter hose will deliver 300 gallons per hour. A 5/8" diameter hose delivers 500 gallons per hour and a 3/4" diameter hose delivers 600 gallons per hour. Purchase a small timer that fits between the faucet and the hose that you can set for a specific amount of time and then it will automatically shut off the water….in case you forget!

Make compost tea for a mild fertilizer. Fill a bucket about 1/3 of the way with aged compost. Add water to fill the bucket. Let the tea steep for 3 to 4 days and then strain it through cheesecloth. Before using dilute the brew with water to look like weak tea. You can use a hose- end sprayer to apply directly to foliage or apply to the soil.

There are 3 "signal" words and sometimes also a symbol that are used on pesticide labels to describe how toxic the chemical is. DANGER-POISON with a skull and crossbones is highly toxic. WARNING means the chemical is considered moderately toxic. CAUTION means slightly toxic to relatively non-toxic. Always read the label and follow directions for use and disposal of the container.

The authors have received training through Colorado State University Cooperative Extension's Master Gardener program and is a Master Gardener volunteer for Larimer County.

Gardening and Insect Fact Sheets are available on-line by clicking HERE.

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This page updated:  June 23, 2004