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
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