Salsa & Bruschetta Recipes Made Easy; The Power Trio!

    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.

Then for Bruschetta: Add a bit of sugar, a bit of ground pepper, 1/2 teaspoon evoo (extra virgin olive oil), 1/2 teaspoon balsamic vinegar. Mix together well & then add 2 T. roughly chopped fresh basil. (fresh works best but flakes will do). Now adjust for your taste buds! The easiest way to serve is on the round toasts they sell now. I like to serve cold with a small slice of fresh mozzarella on top drizzled with balsamic reduction (Rachel Ray makes a wonderful one), top with your fresh made bruschetta. For a warm recipe you can easily slice your own baguette bread, drizzle with evoo & grill in a pan. When you flip add some fresh mozzarella to the grilled side, a basil leaf & the bruschetta. Cover until the cheese melts & the second side of your bread is grilled. If using the toasts, just follow the same steps but place on tin foil under a broiler, or toaster oven until the fresh cheese melts. Soooo good!