First of all, look what we got for free through Veggietrader.com!
Everybody should totally check it out in their area. The guy who grew these ichibahn eggplants, cuke, and romas just gave them to me since I didn’t have anything to trade. Can’t beat that! And here’s this week’s farm share:
That’s a spaghetti squash, red leaf lettuce, a watermelon, four apples, a yellow tomato and some cherry tomatoes, four nectarines, three Japanese eggplants, three peaches, and a ton of peppers (mostly hot). Since Tommy and I have a pretty low heat tolerance, we’re thinking of making salsa with all those peppers. Anyone have a really good recipe to share?
Japanese eggplants? Would love to know how they differ (taste, texture) from regular eggplants.
Best salsa recipe EVER:
Blend all in blender or food processor:
1 (16 oz) can tomato sauce
4 vine-ripened tomatoes (or 1-2 cans chopped tomatoes)
2 green chilis (sometimes I use serraon b/c their milder)
3 yellow chilis
2-3 jalapenos (adjust to your heat level)
1 bunch cilantro
1 bunch green onions
1 tsp. oregano
1 tsp. cumin
2 cloves garlic, minced
1 tbsp. lemon juice
Salt and pepper to taste
Woops. “They’re” not “their”
Wow–this looks easy and very doable! We’ll have to try it this weekend! Thanks!
By the way, this salsa recipe is amazing!!!! We’ll definitely be making it again. =)