Sunday, July 22, 2012
July 22, 2012
Same peaches, same Orchard, but at Forest Hills they are $3 a pond compared to $5 a pound at Union Square. The Pura Vida Boat has higher prices than Union Square.
Fresh Andouille Sausage at my local Supermarket. Made in Brooklyn. Today, will be Stuffed Peppers.
Spicy Tomato Salsa from a recipe posted by Amy Goldman, a well-known advocate for heirloom fruits and vegetables.
The key to a well-balanced salsa—apart from picking the right tomatoes—is pickling the onions in lime juice. This recipe can be combined with mashed avocados to make an outstanding guacamole. Serve as a dip for chips or spoon as salsa over grilled fish or fowl.
1 cup small-diced red onions
2 tablespoons fresh lime juice
2 teaspoons salt
½ teaspoon fresh-ground black pepper
4 pounds tomatoes, peeled, seeded, and cut into small dice
1 teaspoon minced or pressed garlic
2 tablespoons minced and seeded jalapeño peppers
½ cup finely chopped cilantro
1. Combine the red onions with the lime juice, salt, and pepper in a medium, nonreactive bowl. Cover and set aside for 20 minutes while preparing the other ingredients.
2. Combine the tomatoes, garlic, jalapeños, and cilantro in a medium bowl. Add to the onions and serve immediately.
Of course, I will add my acidity killer: Sierra Mist. Also, a shot of Tequila.
In honor of my upcoming Golf Trip. Only four out of ten will actually play, the rest will drink and play cards.