It is August, and all of the vegetable gardeners out there are wondering what to do with the incredible bounty we are harvesting. Even those with just a few plants will need to have some go to recipes to have in their arsenal for the next few months. I will share a few that I have tweaked over the years & have become easy favorites. This is recipe week!!
The second recipe I’d like to share is an easy fresh salsa. It begins the same as the bruschetta recipe.
First take a handful of ripe tomatoes (any & all types will do) & chop into small chunks. Place in container & salt. Salting now will draw some of the water from the tomatoes. The lime juice added later takes on a truer flavor if there is less water. So… chop, salt, sit & drain. Repeat this step a couple of times. While the chopped tomatoes sit, chop sweet onion & garlic finely. Add to drained tomatoes. Take your garden peppers, some without heat & a few with. I think jalapenos work best for a controllable heat for your salsa. (Tip ~ the most heat from peppers comes from the whitish membrane & not just the seeds!) Add to your mixture. Now add the juice of one lime & cilantro flakes. (Fresh cilantro is fine, but difficult to grow so we don’t all have this herb on hand.) How much of the above ingredients are up to your tastebuds & harvest! Start with 5 medium tomatoes, ½ sweet onion, 2 cloves garlic, 1 bell pepper, 2 jalapeno peppers, 1 lime, 1 tablespoon cilantro flakes, salt & pepper.
Serve with your favorite foods & chips. Salsa is the world’s #1 condiment!
No comments:
Post a Comment