As you know, I and the roommate recently moved. We are now long-term housesitting (8 months or more) for a family in my church. Along with their lovely, globally decorated house, we also got a big yard with lots of space for my potted plants (and an actual HOSE to water them with instead of carting jugs of water from the kitchen!), a garage (only one car so we take turns), and a dog and a cat. Polly the dog is a whole story all by herself, but the cat Eanie Moe (who I usually just call "cat") has a delightful attraction to all kinds of bags and boxes, and he climbs in them and hangs out whenever he has the opportunity.
(You can't tell in this picture, but he's also quite cross-eyed! I don't know how the poor thing sees to walk.)
Anyway! On to the salsa. (And hopefully, an end to my over-use of parentheses in the above paragraph.)
ANOTHER great thing that we inherited by moving into this house was a CSA co-op membership! The family purchased a membership for the whole summer, so that even though they're gone now, we still get to go pick up a load of fresh produce once a week!!! Yum. Since there were four of them, and now there are only two of us, though, it means that we have LOTS of extra stuff. This week I decided to make some fresh salsa. Here's the recipe: (out of a Rachael Ray magazine, tweaked by me!)
Salsa Fresca
1 c packed cilantro
2 cloves garlic
1/2 onion
1 jalapeno chile
2 1/2 lbs. ripe tomatoes
juice of 1 lime
salt
Basically, you just pulse together the first 5 ingredients in a food processor and then season with the lime juice and salt. I ended up using extra garlic (I like garlic!) and because I didn't have a jalapeno, I used 2 banana and 1 poblano peppers. I think making fresh salsa is all about tasting as you go, and making it work for you! Mine turned out quite yummy, AND I have enough tomatoes and peppers left to make another batch since I'll probably eat all this one in about a day!
Next week's produce pick-up day, I'm going to make PICKLES!!! Mmmmm...
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