It's
Harvest Time!! For all you growing tomatoes, peppers, basil (or are partaking
of the incredible locally grown veggies at your farmer's markets & stores),
here are two delicious recipes to use them up! I like to make my fresh salsa
& bruschetta simultaneously because the first steps & first three
ingredients are common to both. Delish
& easy, guaranteed.
First take a handful of ripe tomatoes &
chop into small chunks. Place in container & salt. Salting now will draw
some of the water from the tomatoes . (Your seasonings 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. This is
your basic power trio!
Then for Salsa: Take your garden peppers,
some without heat & a few with. I think jalapenos work best for a controllable
heat for your salsa and they are easy
to grow. (Tip #1 ~ the most heat from peppers comes from the whitish membrane
& not just the seeds!) (Tip #2 ~ put a sandwich baggie on your hand holding
the peppers. This way the hot oils don't get on your fingers.) Now add fresh squeezed lime juice, ground
pepper, a bit of sugar (to cut the acidity) & cilantro flakes. (Fresh cilantro is fine;
it is a taste preference) How much of the above ingredients are up to your taste
buds & harvest! Start with 5 medium tomatoes, ½ sweet onion, 2 cloves
garlic (the power trio!), 1 bell pepper, 2 jalapeno peppers, 1-2 limes, 1/2
teaspoon cilantro flakes, salt & pepper. Serve with your favorite foods
& chips.
