>> Monday, March 8, 2010
Sorry for so many recipe posts lately! The weather has been too gorgeous to be inside working so I have been totally neglecting my jewelry-ish and crafty duties.
I AM working on two projects that fall into the crafty category though. They're just large and outside (in the garage), but I am taking photos of the progress and will post soon. In the meantime, enjoy the salsa!
2 yellow beefsteak tomatoes, seeded and diced
2 red beefsteak tomatoes, seeded and diced
1/4 large vidalia onion, finely diced
1 large jalepeno pepper, seeded and finely diced
1 large handful fresh cilantro, chopped
juice of 1 lime
generous pinch of salt
First, you want to half your tomatoes and remove the seeds. I have found that using a grapefruit spoon (the spoons with the little serrated tips) takes the seed and core out in one fell swoop. Removing the seeds keeps the salsa from being too runny.
Next, dice your tomatoes and add them to a small mixing bowl
Finely dice your onion and jalepeno and add these to the tomato mixture. Be sure to remove all the seeds and ribs from the pepper or you will have the nose-runner version of this salsa recipe!
Toss in your cilantro
and squeeze the heck out of a lime, straight onto the salsa. To get the lime to release the maximum amount of juice, you can either roll it back and forth on the counter with pressure from your palm or microwave it for about 15 seconds.
Add a healthy pinch of salt (I use coarse sea salt)
and stir all the ingredients well to combine. Refrigerate for at least 30 minutes to allow the flavors to combine.
This will produce a zesty and tasty salsa that has a kick but not an overwhelming amount of heat to it.
Served tonight over spicy sweet potato hash with fried eggs.