Friday, September 5, 2008
I love tomato season. There is something about the work. The constant barrage of ripening, one day at a time. We have had some tomatoes. Made into sauces, stewed, sliced, whole, cooked, raw, in eggs at breakfast, as a sandwich at lunch, and a salad at dinner.
Today was salsa day. We have been making tomato basil salsa for the past week in addition to the non-stop pots making sauce on the stove top. But today? Cilantro. Jalapeno. Tomatoes. Onions. Garlic. Limes. Salt. Good spicy fragrant salsa. Yum. I don't like the pureed don't know what is in it mosh of a salsa. I like the chunky brightly colored salsa fresca. It is great with chips, spooned over many dishes, or just by the spoonful.
1 jalapeno, finely minced
1 red onion, finely chopped
3 small garlic cloves, finely minced
8 or so med/lg tomatoes, roughly chopped
bunch of cilantro, chopped (to taste)
juice of 1 lime
sea salt to taste
1/4 tsp agave (to cut acid)
Chop and mix, let sit...the longer the tastier it is. Store in fridge for up to a week or so. It won't last that long.