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Thursday, August 26, 2010

Thursday Recipe - Salsa!

I'm arguing with the 7yo about brushing her hair. I look forward to the day when I don't have to tell them to brush their teeth and hair or change their undies or clean their rooms. I love my kids, but I'm not one to hang onto stages of their lives. Let them grow. Let them move out. Let them become adults. I'm good with it. To every thing there is a season.

Speaking of which, it's finally the season for fresh tomatoes from my garden. And peppers. I let the 7yo plant the garden, otherwise everything would have died. I've got a black thumb when it comes to anything but weeds. One of my favorites for tomatoes is fresh salsa. Here's my take. Enjoy!

Fresh Salsa

2 c. fresh tomatoes, chopped
1/4 c. sweet onion, minced
1/2 c. pepper, minced (Your choice of bell, banana, anaheim, you name your own heat level)
1 clove garlic, crushed and minced fine
1/2 t. cumin
1/2 t. chili powder
1 t. salt
1 T. vinegar or lime juice

Stir everything together. Cover and refrigerate for at least one hour before serving.

Optional add-ins:
1 c. cooked black beans
1 c. corn, fresh or canned, but cook it first
1 T. minced parsley or, it hurts to type this because I detest the stuff and it's mutual, cilantro
1 small can chopped green chilies
1/2 t. cayenne pepper, if you want it spicier
1/2 c. minced jalapenos, fresh or bottled
1/2 c. chopped avacado, although it's better in this:

Fresh Guacamole

3 ripe avacados
1 t. lemon juice
1/2 t. salt

Mash all together. You can add 1/4 c. sour cream if you want. I'm not a believer in adulterating my avacado with anything else.

And another variation:

Fresh Fruit Salsa

2 c. fresh mango or pineapple
1/4 c. minced sweet onion
1/2 c. chopped red or green pepper
1/2 t. cumin
1/2 t. chili powder
1/2 t. salt

Mix together. Cover and refrigerate at least one hour before serving. Great with seafood or chicken.