Garlic Scape Salsa

garlic scape pico de gallo salsa recipe with a hand dipping a tortilla chip into it

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This garlic scape salsa recipe is bright, fresh, garlicky, and SO delicious! Made with tomatoes, garlic cloves and scapes, onions, jalapeno peppers and herbs for a tasty 10 minute snack.

Prep Time10

Cook Time0

Total Time10

Course: Dip, Snack

Cuisine: American, Mexican

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: 1/2-cup servings

Calories: 47kcal

Author: Kelly Jensen

Cost: $5

Equipment

Food Processor

Ingredients

1/2 cup chopped garlic scapes about 15-20 scapes
6 medium tomatoes sliced
1 sweet onion chopped
4 cloves garlic
2 jalapeno peppers remove seeds for a less spicy salsa
1 lime juiced
1/3 cup white vinegar
1/2 teaspoon salt
⅛ cup cilantro chopped or more depending on taste

Instructions

Prep your scapes – remove any tough woody stems and the ends of the flowering scapes. You want the scapes to be flexible and not hard so they can’t bend. I trim the ends right after the flower bulb at the top, and trim off the hard parts of the stems towards the bottoms of the scapes.
Step 2: Roughly chop the tomatoes, onions, jalapeno peppers, salt, cilantro, and garlic cloves. Add them all to the food processor along with the garlic scapes.
Step 3: Add in the freshly squeezed lime juice and the white vinegar.
Step 4: Cover and seal the food processor with the lid. Pulse the salsa ~10-20 times until the salsa reaches your desired consistency. Enjoy immediately with unsalted tortilla chips!

Notes

Expert Tips

Your salsa may be more/less liquid-y depending on how juicy your tomatoes are. If you find the salsa too liquid-y you can drain some of the liquid before serving. If you find it too thick, you can add an extra lime of tablespoon of white vinegar to thin it out.

To make a thinner salsa, use a blender instead of a food processor. Or process the salsa for a longer amount of time.

For a chunkier garlic scape salsa, you can skip the food processor altogether, and hand chop the vegetables to your desired consistency. The recipe will take longer if chopping by hand.

Substitutions and Variations

- If you find jalapeno peppers too spicy, you can opt for a milder pepper like Poblano, Anaheim, or bell peppers. Or if you want to kick up the heat you can try a hotter pepper like serrano, habanero, or Fresco chilis.

- If you don't like cilantro, you can omit it or substitute parsley.

- Instead of fresh lime juice, you can use bottled lime juice or the same amount of white vinegar.

Nutrition