Tomates muy bonitas para salsa

Here's a couple of varieties of

Here’s a couple of varieties of “cherry” tomatoes my husband got from Baker Creek Heirloom Seed Company.

I have always liked small size “cherry” variety tomatoes, but I never knew how many different ones were out there until my husband started ordering seeds from Baker Creek Heirloom Seed Company.

The “blueberries” are my favorite – the purple color around the stem makes them very pretty, and they’re just the right size to pop into your mouth. They make a salad look very fancy.

I can’t remember the name of the striped ones, but they are very juicy and meaty. I call them “personal tomatoes” because one, sliced, will cover a nice serving of green salad.

My husband likes to put them on a stick and grill them a little – they taste sweet and smoky.

But when they start coming in fast, the best way to use them is in salsa. You can make a pretty good sized batch and keep it in pint containers in the fridge for a week or so. You can use it every day, not only on chips, but in just about everything.

This morning my husband and I had a spoonful of salsa in our scrambled eggs, makes them moist and fluffy. For lunch I like to boil up some twisty noodles, then add olive oil and a spoonful or two of salsa. You can add it to just about everything, even Top Ramen.  Try it with your fried potatoes.

The basic ingredients in our salsa are chopped tomatoes, salt, apple cider vinegar, cilantro, onion, garlic, celery, lime juice, chili and cumin.

Don’t forget any of that stuff, it’s all important, starting with the salt and vinegar. I make about two pints at a time, that’s at least two teaspoons of vinegar and a teaspoon of salt. Go from there. You only need about a quarter teaspoon of chili and cumin, each, but I don’t know, maybe you want more.

That’s what I like about salsa – every batch has it’s own signature.

Now, here’s another important ingredient – you need the music too. Really. Shake a tail feather People, it’s good for you.


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