Need cooking advice
 

I have dozens of ripe tomatoes. I've been pruning like mad, but that
is just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips.
(Also have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using
green bell pepper, didn't like the looks of the pasilla peppers, I am
going to chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh
and canned. Now there has been one infected pepper identified in
Texas. California was growing their own. Besides no one from
California has been sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should
they compare to jalapeños. Both as to the amount I need in the salsa,
and the degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should
consider? Garlic yes/no? Lime Juice?
Jo

Need cooking advice
 

Jofirey kirjoitti:
I have dozens of ripe tomatoes. I've been pruning like mad, but that
is just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips.
(Also have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using
green bell pepper, didn't like the looks of the pasilla peppers, I am
going to chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh
and canned. Now there has been one infected pepper identified in
Texas. California was growing their own. Besides no one from
California has been sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should
they compare to jalapeños. Both as to the amount I need in the salsa,
and the degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should
consider? Garlic yes/no? Lime Juice?
Jo


Not sure about the rest of your questions, but I found a pepper heat
scale online that states that serranos are hotter than jalapenos.
http://www.ushotstuff.com/Heat.Scale.htm

so you'd need less of the serranos to achieve the same level of hotness
as when using jalapenos.

--
Christine in Laitila, Finland
christal63 (at) gmail (dot) com
photos: http://s208.photobucket.com/albums/bb108/christal63/
photos: http://community.webshots.com/user/chkr63

Need cooking advice
 

On Wed, 23 Jul 2008 23:36:53 -0700, "Jofirey"
wrote:

I have dozens of ripe tomatoes. I've been pruning like mad, but that
is just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips.
(Also have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using
green bell pepper, didn't like the looks of the pasilla peppers, I am
going to chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh
and canned. Now there has been one infected pepper identified in
Texas. California was growing their own. Besides no one from
California has been sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should
they compare to jalapeños. Both as to the amount I need in the salsa,
and the degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should
consider? Garlic yes/no? Lime Juice?
Jo


Just about EVERYTHING tastes better with a good amount of garlic in it;
IMHO, of course.

I don't cook at all, but I buy that tiny diced garlic in glass jars, to
add to ...lots of things.

Need cooking advice
 

Jofirey wrote:
So its time to make salsa fresca.

For a more complex flavor, toast the tomatoes, peppers, onion, and
garlic (unpeeled) in a dry skillet until nice and charred. Pulse in food
processor until it's chunky. Season with salt.
For the raw salsa, use the same ingredients but add cilantro and,
depending on the sweetness of the tomatoes, perhaps a squeeze of lime juice.

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

Need cooking advice
 

On Jul 24, 2:36 am, "Jofirey" wrote:
I have dozens of ripe tomatoes. I've been pruning like mad, but that
is just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips.
(Also have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using
green bell pepper, didn't like the looks of the pasilla peppers, I am
going to chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh
and canned. Now there has been one infected pepper identified in
Texas. California was growing their own. Besides no one from
California has been sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should
they compare to jalapeños. Both as to the amount I need in the salsa,
and the degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should
consider? Garlic yes/no? Lime Juice?
Jo

Jo,

I love fresh tomatoes. Just slice and serve with lots of salt,
pepper,and
a little dollop of mayo. Yum.

Then there's bruchetta. Take a loaf of french bread (a baguette works
fine)
and slice. Toast, then brush lightly with olive oil and put your salsa
fresca
on top. It's an incredible taste sensation.

For what it's worth, salsa fresca is still wonderful without jalapeños
(and
I LOVE jalapeños!

Jane
- owned and operated by the Princess Rita

Need cooking advice
 

1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar

you realize that by not using jalapeño or habanero you are basically
making pico de gallo

6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch * Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a
few minutes.


"Jofirey" wrote in message
...
I have dozens of ripe tomatoes. I've been pruning like mad, but that is
just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips. (Also
have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using green
bell pepper, didn't like the looks of the pasilla peppers, I am going to
chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh and
canned. Now there has been one infected pepper identified in Texas.
California was growing their own. Besides no one from California has been
sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should they
compare to jalapeños. Both as to the amount I need in the salsa, and the
degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should consider?
Garlic yes/no? Lime Juice?
Jo

Need cooking advice
 

Wish you lived closer, have four flower pots with jalapeno peppers and they
are starting to set on, with the crazy weather it has ben tough going.
"Jane" wrote in message
...
On Jul 24, 2:36 am, "Jofirey" wrote:
I have dozens of ripe tomatoes. I've been pruning like mad, but that
is just making the tomatoes bigger.

So its time to make salsa fresca.

I'll chop the tomato and onion in cubes that will fit on the chips.
(Also have lovely home grown red torpedo onions)
I'm not using celery. I may dice in a lemon cucumber. Not using
green bell pepper, didn't like the looks of the pasilla peppers, I am
going to chop in a yellow bell pepper for the color,

The powers that be pulled all jalapenos from the store. Both fresh
and canned. Now there has been one infected pepper identified in
Texas. California was growing their own. Besides no one from
California has been sick that hasn't eaten out of state.

So no jalapeños. I picked a handful of serranos instead. How should
they compare to jalapeños. Both as to the amount I need in the salsa,
and the degree to which I have to protect my hands.

I've got cilantro in the yard. Anything else I need or should
consider? Garlic yes/no? Lime Juice?
Jo

Jo,

I love fresh tomatoes. Just slice and serve with lots of salt,
pepper,and
a little dollop of mayo. Yum.

Then there's bruchetta. Take a loaf of french bread (a baguette works
fine)
and slice. Toast, then brush lightly with olive oil and put your salsa
fresca
on top. It's an incredible taste sensation.

For what it's worth, salsa fresca is still wonderful without jalapeños
(and
I LOVE jalapeños!

Jane
- owned and operated by the Princess Rita

Need cooking advice
 

"Victor Martinez" wrote in message
...
Jofirey wrote:
So its time to make salsa fresca.

For a more complex flavor, toast the tomatoes, peppers, onion, and
garlic (unpeeled) in a dry skillet until nice and charred. Pulse in
food processor until it's chunky. Season with salt.
For the raw salsa, use the same ingredients but add cilantro and,
depending on the sweetness of the tomatoes, perhaps a squeeze of
lime juice.

--

I hadn't thought of the lime in relation to the tomatoes. And home
grown tomatoes can tend to be sweet.

I'll try the toasted veggies in a week or so. I think I'd like that
better than a totally raw salsa.

I have five tomato plants and they are running me ragged. Loaded with
tomatoes and growing like crazy. I try to stay on top of pruning the
best/worst ones back to the fruit will get larger and so they won't
escape their garden any more than they already have.

The new plant for me (so far) is a 'celebrity. Lovely red meaty
fruit. The 'early girl' isn't as tasty but is trying to set records
for being prolific.

Jo

Need cooking advice
 

Jane wrote:

I love fresh tomatoes. Just slice and serve with lots of salt,
pepper,and a little dollop of mayo. Yum.

My favorite tomato salad recipe:

* Slice the tomatoes. If they're really big, you might want to cut the
slices in half or even quarters. Arrange on a plate.

* Drizzle some olive oil on top, sprinkle with salt and pepper

* Add some fresh garlic (I use a garlic press)

* Fresh basil

* Fresh mozzarella (the kind that's stored in water)

* Kalamata olives

Then let it sit for at least a half-hour, so all the juices soak in.


--
Joyce ^..^

(To email me, remove the X's from my user name.)

Need cooking advice
 

wrote in message
...
Jane wrote:

I love fresh tomatoes. Just slice and serve with lots of salt,
pepper,and a little dollop of mayo. Yum.

My favorite tomato salad recipe:

* Slice the tomatoes. If they're really big, you might want to cut
the
slices in half or even quarters. Arrange on a plate.

* Drizzle some olive oil on top, sprinkle with salt and pepper

* Add some fresh garlic (I use a garlic press)

* Fresh basil

* Fresh mozzarella (the kind that's stored in water)

* Kalamata olives

Then let it sit for at least a half-hour, so all the juices soak in.


I'm looking forward to doing this with my Cherokee tomatoes when they
get ripe. They are a large slicing tomato and are Purple with some
green streaks when they are ripe. A heritage variety and
exceptionally good.

Jo