A few months back I wrote about how I had once again started some of my summer plants from seed (previous post). I spent this past weekend at home with family & discovered a few yummy delights ripe for the picking.
This bowl contains a mixture of brandyboy (similar to brandywine) & amish paste tomatoes.
Yep, that’s me holding just two of my gigantic finds.
With gigantic tomatoes like these all I could think was,
Let’s Make Salsa!!
Step 1: Dice tomatoes
Step 2: Place diced tomatoes in colander to drain excess juice.
Step 3: Salt tomatoes while draining excess fluids.
I prefer to use a spice blend I picked up from Molly’s Mills, a local Boise business. Her spices are sold at the Capital City Public Market every Saturday or online at www.mollysmills.com
Step 4: While tomatoes are draining chop cilantro, onion and jalepeno
Step 5: Mix together, onion, jalepeno and cilantro.
Step 6: Incorporate the drained, diced tomatoes into the above mixture.
(notice the large glass of tomatoe juice in the background. All that juice came from the diced tomatoes.)
Step 7: Add fresh lime juice to the mix
Now that the Salsa is complete you’ll need something like a great bag of chips to add to your creation. My husband and I prefer Juanita’s.
Yummy! Chips & Salsa
looks yummy and I don’t even eat salsa!