Thursday, September 27, 2012

Swingin' Salsa

The garden produce was in much better shape than the plants.  Outer leaves and flowers were all hit, fruit and inner still good.  Not sure what that will mean for the future, but picked the ripe tomatoes, eggplant and peppers and will hope the rest ripens and thrives. 

At the risk of sounding like a cooking blog, I'm going to post two variations of carrot salsa.  A little different twist on fresh garden produce.
Tomato-Carrot Salsa
  • 1 pound     Carrots - shredded or grated (according to how you want it to look and the chew       factor)
  • 1                Onion - diced small
  • 1 Cup        Cilantro, chopped (optional)
  • 1-4 Cloves  Garlic - minced
  • 2 Cup        Tomatoes - diced
  • 1/2 Cup      Fresh lime juice
  •                   Kosher salt - to taste
  •                   Cumin - to taste
Mix together and refrigerate 1-12 hours. 
Spicy Chile-Carrot Salsa 
To the above add:
  • 1              Fresh Poblano chile, seeded and minced
  • 2              Fresh jalapeno chilies, seeded and minced
  • 1 can       Chipotle chile, seeded and minced
  •                 Adobo sauce 

Mix in peppers.  Start adding adobo sauce one teaspoon at a time; add more for more heat.  It will get hotter as it sits.  Adjust seasonings when it comes out of the refrigerator.

Both versions can have:  Shredded zucchini, fresh corn, pineapple, or papaya. 

Salsa recipes are developed because people have something extra in their garden or refrigerator.  It's the perfect dish for odds and ends.  And, it's perfect for this time in the harvest season.

Serve with corn chips, slices of cocktail bread or as a side for meat. 

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