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FRESH SALSA GOOD WEAPON AGAINST MOSQUITOES
Some years back, Garrison Keillor did a hilarious "News from Lake Wobegon" sketch about the extremes gardeners go to in late summer to dispose of their excess zucchini. You wake up some morning, he said, and stacks of zucchini are blocking your back door. You never discover for sure who stacked them there, but often you have a strong suspicion.
That's how a lot of folks are feeling these days about tomatoes. Suddenly, they're everywhere. The other day I went out and filled most of a 5-gallon pail with tomatoes, and in a couple of days, it was like I had never harvested!
My vegetable garden contains three species: Tomatoes, peppers and pumpkins. I make this statement with complete humility: I've had a bountiful tomato and pepper crop (the pumpkins are another story). My six tomato plants are yielding approximately a dozen ripe fruit per day.
Each August, about the time I've given away all the tomatoes my friends will accept and the plump red fruit are piling up on my back steps and kitchen counter, I heed the "Call of the Wild Salsa" and gather together the ingredients for another batch of culinary nirvana.
Salsa is good in my book if it contains plenty of garlic and plenty of fresh coriander (cilantro). There are no secret ingredients in Cliff's Salsa, but it definitely requires garlic and cilantro. With the exception of tomatoes and peppers, I buy my salsa ingredients at the grocery store.
Here is my process for making incredible salsa. There's no need to cook anything to make this salsa - it tastes great served fresh. Also, you won't find my instructions nearly as tidy or precise as recipes outlined in cookbooks.
Step #1 - Into a large bowl, empty a 6-ounce can of tomato paste, 2 tablespoons of olive oil and 1 tablespoon of red or white wine vinegar.
Step #2 - Peel and quarter about six good sized tomatoes and remove all the seeds and juice. Toss the meaty sections into a food processor and puree for about 10 seconds, then pour into the bowl.
Step #3 - Peel two large onions, cut them into sections, puree and pour them into the bowl. I usually use at least one purple onion for color.
Step #4 - Remove seeds from two bell peppers (include a red bell pepper for color), cut into sections and puree.
Step #5 - Remove seeds from about six JalapeŇo peppers and process. I started my peppers from seed and the variety mix included Anaheim TMR 23, Hungarian Wax, JalapeŇo and Long Red Cayenne; I'll use some of each.
Step #6 - Process about half a bunch fresh cilantro, get high inhaling the incredible aroma, and toss it into the bowl.
Step #7 - Press about 2 or 3 large cloves of garlic (more if your family can handle it) into the bowl.
Step #8 - Grind in about a half teaspoon of pepper and salt.
Stir everything together for a couple of minutes and then let the ingredients fight it out for top billing. Drive to Cooper's and buy a big bag of corn chips. When you return home, dip a sturdy chip into the thick red mixture and slide it into your mouth. The sensation will be overwhelming.
Feel free to consume the entire bowl of salsa with chips if you like. But bear in mind that this salsa also has many other uses. Try pouring several spoonsful on fried eggs. Add it to sandwiches. Serve it with tacos. The flavor seems to improve in the refrigerator as the ingredients marinate.
Two things to avoid with this recipe: First, avoid rubbing your eyes with your fingers after you've sliced chili peppers - the oil (capsaicin) burns like fire. Wearing of rubber gloves is advised.
Second, avoid flirting or asking for a raise within 24 hours of eating your salsa - unless you've shared your salsa first with the other party. You'll radiate a certain aura as long as the salsa remains part of our diet.
You'll also be quite offensive to mosquitoes.
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PUTTING DOWN ROOTS:
A Delightful Blend of
Gardening Wisdom, Wit
and Whimsy
$10 + $2 for shipping
by Cliff Johnson |
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