Happy Birthday, TD!!!!!

It’s that time of year when the nights are cool and the daytime temperatures are warm enough that we ponder whether we should start pulling our garden. The temperatures fluctuate so much you have to be at the ready to preserve what you can.

With that in mind, it was time to make use of our garden tomatoes and onions.  Normally, I would have added cilantro and jalapenos to that garden list but the cilantro bit the dust early on, after I plucked it clean for a recipe.  And, because we were short on devoting time to the garden this year, we chose to omit jalapenos.

The vegan husband has made this salsa for many years.  It’s so good, between the two of us, it is usually eaten within a week.  It is the perfect combination of sweet and savory. We have also discovered that this is a taste sensation when added to our veggie sandwiches!

You will have to experiment with the amount of cilantro to use. We have found that people usually strongly dislike or love it. It may be best to add a little at a time and taste the mixture as you go along.

Serves 6.

Ingredients:
3 jalapeno peppers (or serrano if you want an extra kick)
1 large white onion
2 limes, juice and zest
8 tomatoes
bunch of cilantro
1/2 tsp sugar or agave nectar, (1/4 – 1/2 tsp)
touch of sea salt (optional, we do not add)

Directions:
Roast the jalapenos until blackened. Place in plastic bag until cool. In the meantime, finely chop the onions and put in bowl with the juice and rind of the lime. The lime juice softens the onions. Set aside. If the jalapenos have cooled, peel skin and scrape the seeds. Chop the jalapeno roughly or dice depending on your preference and set aside. Fill 2/3 of a large pan with water and heat until boiling. Place tomatoes in boiling water for 30 seconds. Lift tomatoes, and place in a large bowl of ice-cold water to cool for about a minute. Peel, seed and dice tomatoes. Combine the tomatoes, onions, jalapenos, sugar and salt (optional). Finely chop the cilantro and add a little at a time to your mixture.  Mix gently. Cover and refrigerate for 2-3 hours.  This salsa will keep for 1 week.

What are your favorite dishes made from your garden produce?  Please, leave a comment…

Advertisements