beXnlog

Garlic & Tomato Salsa

be's mother and sister came with us to the Farmers' Market today! Neither of them had ever been, but they did love the tomatoes we've been passing along to them. Armed with $50 they went insane buying 2 bottles of wine, clam dip, baked clams, a hunk of goat cheese, jam, corn, fresh herbs, okra, onions, garlic, potatoes, pretzels and a host of other items.

We didn't go as crazy, only picking up: 4 red eggplant, 2 containers of baby bok choy, 6 Empire apples, 1 bunch of Italian dandelion ("with a sweet finish"), 1 lb of broccoli, 6 NJ Beefsteak tomatoes, clam dip for be, apple butter, golden pear chutney and some purple carrots.

Back at home, i made a fresh salsa out of the tomatoes and a few other things we had in the kitchen. I'd never made fresh salsa before but was inspired by the cheap and good tomatoes - the whole bag was discounted to $1.00 since the vendor was leaving for the day. Originally i chopped up 2 cloves of the local garlic i had. It looked like too much so i ended up using 1 - and let me tell you this salsa ended up being more of a Garlic Salsa than anything! I had a jalepeno + seeds mixed in, but honestly i think it was mostly the garlic that created the heat. I was surprised be ate 2 bowls of it with tortilla chips; he generally isn't into hot foods but he thinks the garlic heat was very addictive. Catherine first informed me of the garlic from the Farmers' Market and it really is amazing - crispy, juicy and very hot - nothing like the dry, withered, moldy heads from the supermarket!

In case you want to try some, here's an approximation of the recipe. Salsa is so easy, just use whatever you like!

Garlic & Tomato Salsa, be's Addiction

6 medium tomatoes
1 jalepeno pepper
1 clove of garlic
large handful of fresh cilantro
salt

Coarsely chop the tomatoes; finely chop the jalepeno (including seeds) and garlic (i used local Rocambole). Wash, dry and chop the cilantro. Combine in a large bowl and add salt to taste (i used sea salt).


And on the important topic of cilantro, today i started my official test for the best fresh cilantro storage method. I hear so many things: in a glass of water in the fridge, in a ziplock bag, in aluminum foil, the list goes on and on! The last bunch i got was huge, so i split it up and will report in a few days on how each method is going. This is important research since cilantro is only good fresh - dried is worthless - and unfortunately it turns into green slime after just a few days. Until we have a garden or a window sunny enough for herbs, we have to keep buying it since we both love it feverishly.

The storage test methods:

1) With the roots on, in a glass of water, covered loosely in plastic in the fridge

2) Only the leaves in water, frozen in a ziplock bag

3) Roots on, wrapped in a paper towel, in a green produce bag in the fridge

4) Roots on, loosely in a plastic bag in the fridge

5) Roots on, wrapped in a paper towel, in a ziplock in the fridge

6) Roots off, wrapped in a paper towel, in a ziplock in the fridge

7) Roots on, wrapped in aluminum foil in the fridge

8) Roots off, wrapped in aluminum foil in the fridge

posted by beXn @ 11:02 PM