You say Tomato, I say Shut the Hell Up

The ruby siege continues.   The plant that bears adult fruit signals the begin and end of warm days.  This year is three-quarters gone and what have we done, but eat tomatoes until our tongues are sore?

I don't know if you ever tried to can tomatoes before.  Without the proper tools, the process involves boiling water, burnt fingers; the kind of anger summoned when coffee is too hot.  I don't can anymore so I look for recipes which will make a dent in my growing stores of The prettiest and most salacious daughter of the nightshade family.  Salsa is actually very easy to make and I had all the ingredients all ready.  We made a meal of it by throwing it on some chips, cheese and seasoned meat.

What you Need:

4 C tomatoes, chopped
6 banana peppers, chopped
(about 1/2 inch pieces)
1-3 Jalapeno, chopped
1 cup onion, chopped
1 green and 1 red pepper, chopped
4 garlic cloves, minced
1/2 C tomato sauce
1/2 C Cilantro
1 tsp. red wine vinegar
1/4 C lime juice, no more

Seasonings:
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. cumin                * I've added Jalapenos because it came out too sweet for my tastes.
1/2 tsp. cayenne pepper

Garden Salsa

photos by DMG

Heat Olive Oil in large pan.
Saute Onions, garlic, peppers
for two minutes.
Add tomatoes, including juices
running off cutting board.
Simmer 15 minutes, uncovered.

Meanwhile . . .

Mix tomato sauce, cumin, paprika
vinegar salt and Cayenne in bowl.

Then . . .

Add to pan, simmer 10 minutes.

       Remove from heat and add lime juice, cilantro, cool.
       *Cooling in a container helps bring out the flavor.


      Total time: 30 minutes
      Book:  Christine Schutt
      Drink:  Aqua, with lime