Tag Archives: Seeds

Fresh Salsa

Summer and roadside produce stands seems to hand in hand. Local farmers have plentiful bounties and are always willing to sell straight to the customer ! We all love the idea of a bargain, but when I read the sign ” all local organic produce” , “fresh herbs”  and “plum tomatoes” I had to stop!

For days  I’d been thinking on how to vamp up the flavor of our grilled chicken breast  without the use of a grilling sauce  and there it was: fresh tomatoes, herbs, fresh peppers  and spring (green onions). Mix up, serve as a dipping side and yum, yum, yum!

The man had harvested the goods that same morning. Oh what a treat it was… the freshest, truest flavor of salsa I’ve ever had. It’s simple, has 4 ingredients and is chock full of flavor. Careful handling the Jalapeno  , it could irritate sensitive skins! The actual heat of the pepper is concentrated in the seeds and  white stuffs inside the pepper, so discard if you like less heat, or leave it all in for a fiesta in your mouth. Enjoy!

Ingredients:

4 red plum tomatoes, coarsely chopped
4 green onions, finely chopped
1 medium jalapeno pepper, finely chopped ( leave seeds and white out for less heat)
2 Tbsp chopped fresh cilantro
Salt to taste

Mix the tomatoes and shallots in a bowl, toss in the cilantro and salt. Mix in jalapeno to taste. Serve immediately. This salsa can be kept refrigerated for up to 3 days.

Sweet Ginger Love Tomato Jam


Did you know that that there is  a tomato called ‘Pomme d’Amour’ ? Literally it translates to  “love apple” Pomme d’Amour (French for “love apple”) is similar to these small-fruit tomatoes that were mostly grown for ornament; however, the mild, pinkish-red tomatoes are ideal for garden snacking, salads, and drying. Because they re so hard to find, we used Roma tomatoes for this love jam. Fragrant and delicious, this sweet jam is a favorite at tea time or for a romantic  breakfast in bed.

Enjoy!

 

Ingredients (for 2-1/2 twelve ounce jars)

1-1/2 pounds Roma tomatoes, peeled, seeded and chopped
1 teaspoon powdered ginger
3-1/2 cups sugar

Measure into a large non reactive pot, discarding seeds and juice left on cutting board. Add sugar.

Stir in the ginger. Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Maintain a full boil until thick and clear . This takes about 20 minutes. Stir often to avoid burning during the last few minutes.

Remove from the heat, allow to stand a moment or two for scum to side and set, so it may be easily removed. Place in hot sterilized jars, cool slightly and seal with paraffin. Yields approximately 2-1/2 twelve ounce jars.

California Fresh Salsa


What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Orange Cranberry Relish

No Time? No cooking skills?  Try this simple Orange Cranberry relish! It’s a classic no cook recipe!

Ingredients: for 3 cups of relish

1 14 oz bag of fresh cranberries
2 oranges, washed , cut to pieces with skin on and seeds removed
1/2 cup sugar (or to taste)

In a food processor place the orange and pulse till slightly chopped ,add the cranberries and continue to pulse, add the sugar and pulse till well mixed. Test for desired sweetness, serve chilled or at room temperature. Enjoy!