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
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