The tomatoes are becoming ripe in the drip method sorta way. One at a time. I am collecting them on my counter and besides just biting into one I don't know what to do with them. Dr Food doesn't eat fresh tomatoes. So, I had enough to can and I decided that if I stopped being lazy and did it I would be so happy in the winter.
Got the water on the burner.
Went into the basement and got some jars.
Peeled and chopped up the tomatoes. Added a little lemon.
There you have it. Summer in a jar. So, gearing up for this weekends Mexican Food Feast for friends I leave you with a really good salsa recipe.
Fire-Roasted Tomato Salsa - Salsa de Molcajete
Makes about 1 1/2 cups
Recipe from Season 7 of Mexico - One Plate at a Time
INGREDIENTS
1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt
DIRECTIONS
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.
Since this post is not all that exciting I leave you with a little entertainment. A Cat in A Hat
I knit it for my Grandbaby to be but it was a bit small. Good size to torture the cat with.
