Summer salsa 1 small onion, finely chopped 1 garlic clove, finely chopped 1 lime, zest & juice pinch of salt drizzle of olive oil 3 Vintage Select tomatoes, chopped 1/4 orange bell pepper, chopped 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1 jalapeno, seeded & diced 1 c. black beans 1 c. corn 1/2 c. chopped cilantro In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic. Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve. |
Salsa is on the menu. I normally make a big batch and share with friends. They are already buggin’ me about when will it be salsa time. I remind them that it is worth the wait. You can adjust the recipe to your own needs and preferences, but here is a start for you. 10 round tomatoes ½ Bunch of cilantro 1 medium onion ½ teaspoon black pepper 2 medium bell peppers, any color or mix and match 1 teaspoon salt (add more as needed or desired) 1 jalapeño – optional depending on your preference for heat ½ tablespoon of garlic powder 3 limes pinch of coriander Chop the tomatoes, onion, and peppers up into small pieces. If you have a food processor, just a few pulses will do. I think chunky is better. Then squeeze the juice out of the limes directly into the tomatoes, onions and peppers. Add the remaining spices and stir well. Here is the fun part, tasting it. You will find that you have to adjust the seasoning a bit here as the tomatoes and peppers will have different tastes at different farms and throughout the season. It is that easy. Now since there aren’t any preservatives you will want to eat this within a couple days. But if you or your friends are anything like my family and friends it never makes it past a few hours. Emily Farrell The Farm |
Estero Recipes: Complements of "The Estero Farm"& the Estero Residents
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