The tomatoes are running "behind schedule", but there are many out there and the first legit big red one has emerged. I plan on picking it tomorrow.
As for the peppers, they are a key ingredient in my salsa, which will come with varying degrees of perceived heat. Tomorrow as well, I intend on putting another green pepper "to the taste test" and hopefully it will have some punch in it.
The way things are shaping up it seems everything is going to sort of ripen at once, and that is why I have salsa plans - I'll separate out the pepper "too hot" for other purposes.
Other ingredients in this easy salsa include:
1. Cilantro (most critical) - stems and all - makes the fresh salsa so much better.
2. Onion - my neighbor prefers "green onions", but I think any onion will do.
3. Some lime juice - fresh is best, but high quality lime juice is available.
4. A little sugar - but not too much - I might experiment with honey.
5. Vinegar as needed - there are many types - apple cider vinegar is my current preference.
6. Obviously - the salsa is mostly tomatoes and peppa! Those are growing fresh in the garden.
7. A bit of salt - salt is helpful in many ways.
8. One can add other ingredients such as mango, beet, or maybe cucumber/zucchini, but this is optional and may require adjustment of the other ingredients.
9. Some garlic cloves finely chopped are essential I think. Garlic powder or salt can be used in lieu of fresh cloves....
Other things can be added as well....I'll document it all when I do it - cause I don't think my neighbor would mind if I shared this simple recipe.....then if you have more than you can use, tis easy to "vacuum seal" the jars and I have the tools for doing that as well - but the salsa is best fresh - just like most things are!
I think this sort of salsa and my "pepper spray sauce" - a little goes a long way....are going to be my main products this year, and they will be shared freely in a "barter" sort of way of transaction with the neighbors locally!
WOW Ken, that's a great recipe and one which is new to me. In UK we didn't have anything 'hot' until the Pakkis & Indians arrived in the 60s. Spice was not in our diet in the 1950's. I had meat & two veg if I was lucky and often just dripping on toast for supper. My mum was half Jewish so I never had pork or bacon until I left home at 18, when I went to a Chinese restaurant with friends and had sweat & sour pork - WOW stunning!
In those days, with rationing, my mum made a four ounce beef steak last all week! We had bread, milk and butter but that was the best of it. But would you believe, I never went hungry and prospered, fit, lean and healthy!
You are certainly the Salsa star Ken! :-)
The tomatoes are running "behind schedule", but there are many out there and the first legit big red one has emerged. I plan on picking it tomorrow.
As for the peppers, they are a key ingredient in my salsa, which will come with varying degrees of perceived heat. Tomorrow as well, I intend on putting another green pepper "to the taste test" and hopefully it will have some punch in it.
The way things are shaping up it seems everything is going to sort of ripen at once, and that is why I have salsa plans - I'll separate out the pepper "too hot" for other purposes.
Other ingredients in this easy salsa include:
1. Cilantro (most critical) - stems and all - makes the fresh salsa so much better.
2. Onion - my neighbor prefers "green onions", but I think any onion will do.
3. Some lime juice - fresh is best, but high quality lime juice is available.
4. A little sugar - but not too much - I might experiment with honey.
5. Vinegar as needed - there are many types - apple cider vinegar is my current preference.
6. Obviously - the salsa is mostly tomatoes and peppa! Those are growing fresh in the garden.
7. A bit of salt - salt is helpful in many ways.
8. One can add other ingredients such as mango, beet, or maybe cucumber/zucchini, but this is optional and may require adjustment of the other ingredients.
9. Some garlic cloves finely chopped are essential I think. Garlic powder or salt can be used in lieu of fresh cloves....
Other things can be added as well....I'll document it all when I do it - cause I don't think my neighbor would mind if I shared this simple recipe.....then if you have more than you can use, tis easy to "vacuum seal" the jars and I have the tools for doing that as well - but the salsa is best fresh - just like most things are!
I think this sort of salsa and my "pepper spray sauce" - a little goes a long way....are going to be my main products this year, and they will be shared freely in a "barter" sort of way of transaction with the neighbors locally!
Peace!
Ken
WOW Ken, that's a great recipe and one which is new to me. In UK we didn't have anything 'hot' until the Pakkis & Indians arrived in the 60s. Spice was not in our diet in the 1950's. I had meat & two veg if I was lucky and often just dripping on toast for supper. My mum was half Jewish so I never had pork or bacon until I left home at 18, when I went to a Chinese restaurant with friends and had sweat & sour pork - WOW stunning!
In those days, with rationing, my mum made a four ounce beef steak last all week! We had bread, milk and butter but that was the best of it. But would you believe, I never went hungry and prospered, fit, lean and healthy!
The kids these days have no idea!
Blessings
AP