Replies

Fresh Homemade Salsa

Ingredients

2 cups chopped tomatoes

¼ cup chopped red onion

¼ cup chopped yellow onion

2 tablespoons canned green chilies

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

2 cloves garlic, peeled

1 teaspoon ground cumin

¼ teaspoon salt

Gather all ingredients.

Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.

Pulse until mixture is combined but still chunky.

Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.

https://www.allrecipes.com/recipe/230878/fresh-homemade-salsa/

Hold the lime please.

Not a fan and I bought a frozen dinner for lunch this week. Mexican rice, shrimp, peppers, dish and I didn’t think to look at the ingredients. Sure enough it had lime so that’s all I could taste so as usual, I loaded it up with salt to offset the lime and get through it.

Seems like we all have certain foods that overpower other tastes. The other one for me is tomato on a sandwich. The tomato is all I can taste. Otherwise, I like tomatoes.

My Programmable Logic Controller may or may not get here today for me to play with on this three day weekend. I’ve got a tech guru at work to help me through setting up this high tunnel automation thing. If the PLC doesn’t show up today, then it will be Tuesday but there’s plenty of other things to do in the meantime.

Peaking out the window and it looks like I need to go out and pick some maters. They’re taking off now that the weather has cooled down to the 80s. I’ll be shopping tomato seeds differently from now on. One or two early varieties and heat tolerant to follow those. Hybrid will be fine. I’ll probably still grow 1-2 of these crazy heritage Chadwick Cherry plants up by the house for entertainment purposes.

Got a goat shed to put a roof on and might head to the feed store first and grab a couple of cattle panels to exclude them from my shop and start cleaning it up. Should get several bucket loads of manure for the garden. Will have to separate nuts and bolts and other things out of it. Place is wrecked. I have no idea how they even reached some of the things they knocked down. It’s a dirt floor too so it’s not going to be fun to clean up.

With these nice days, I’ll be able to get out there and work on the high tunnel truss frames. Part of my procrastination is having to see the mess the goats made of my shop.

More "Sabor" from the Cantina. A Mexican ferment to complement your Salsa. (Its A bit like Giardiniera.) You can use it as a relish on things like burritos or onion cheese fold up Quesdillas. Like Salsa, you can make it from things you grow in your garden. (Having ferment lids is helpful.) I have tried it a couple of times. (Going to make some tomorrow!)

Jalapeno escabeche! Pickled jalapenos, cauliflower, carrots, & onions in escabeche.

Jalapeno escabeche; this recipe is naturally fermented, so there is NO acidic ingredient. Rather, the mildly sour flavor comes from the good bacteria that develop as the natural sugars in the vegetables ferment and are converted into various strains of probiotics. Each time you enjoy the tangy quailty of these pickled treats, your gut gets a boost of beneficial microflora! My family eats this condiment by itself and alongside many dishes. Tonight, we are eating it with burgers.

(If you prefer Italian food here is giadiniera ferment! https://www.bonappetit.com/video/watch/brad-makes-giardiniera)