What can one do when the garden produces only a few regular tomatoes and a thousand cherry tomatoes? It just this week occurred to me to make salsa with them.
The grocery store where I shop is a favorite of Hispanics, so it carries everything they could want, including many sorts of hot peppers. Nearly every time I go there I gaze at the boxes of peppers and lament that I don’t know which ones to buy for what.
Enough of that wimpiness–This time I took the plunge and bought Anaheims (in the picture above, next to the cilantro), which I am familiar with because we grew them in the past, and Serranos. The Serranos (dark green, at the bottom of the photo) were the experimental ones; I’ve never used them, but they don’t carry the most fiery connotation to my mind.
In the past I overdid the onion in my salsa creations, so this time I just used green onions. Also some sweet red bell pepper, garlic, and cilantro.
Here are the approximate amounts of ingredients for this warming concoction:
4 Anaheim peppers
3 Serrano peppers
1/2 a large sweet red bell pepper
about a quart of cherry tomatoes, mixed varieties
2 cloves garlic
1 bunch cilantro
2 tablespoons lime juice
about 1 teaspoon salt
Chop everything as finely as you want or are able, and mix in a bowl.
Here is Mr. Glad getting ready to scoop a pile of the stuff on to his tortilla chip.
He thought it was a fantastic recipe. Also he said he was surprised at how mild the Serranos were. Meanwhile, I was enjoying the flavors, thinking it was the best salsa I’ve made yet, as my fingers were burning and beads of sweat were forming on my red face.