There are a million things you can, and should, do with tomatoes. Salsa is one of those things. Especially with the super fresh and ripe summertime tomatoes that may or may not be overflowing every empty surface of your kitchen (my current predicament). And peaches. Now is the time friends to eat your peaches. In season and oh so tasty. Do it now before it%u2019s too late and those oh so deliciously ripe and sweet peaches are gone and all that is left are mealy, gross, supermarket fakes. Only eat in season peaches. That is a life lesson everyone should know.
This salsa is perfect. Super fresh, sweet and slightly spicy, with a hint of tangy goodness and just, you, really freaking perfect. A salsa that hits all the right notes with out being overly anything and underly nothing if you know what I mean. All the tastes of summertime. A darn good salsa. Darn good.
This salsa also makes me a winner at the game I am playing with myself called %u201cGet the mr to eat tomatoes and like it”%u201c. The game started when he told me he was sick of tomatoes and he didn’t want to eat anymore. I made the salsa (which also made me a winner in the other game I play called %u201cGet the mr to eat fruit in his savory dishes%u201d, because he also tells me how much he hates fruit in savory), he tried the salsa, raved about the salsa, and then went and ate the rest of the salsa with his rice and beans. .
I win again! Haha
Anyway, super fast, super fresh, super super. A great way to use up a any of your shit load of tomatoes you might have laying around and to get in a few more of those summertime peaches before they are gone again for the year.
Now to the salsa.
The stuff. Cherry tomatoes, peaches, an onion, a jalape%u00f1o, a lime, a bunch of cilantro, salt and pepper, and a little vinegar.
Start by cutting up the tomatoes into quarters. Do this carefully or else you will have tomatoes rolling around everywhere. Place chopped tomatoes into a bowl.
Then dice up those peaches into small little pieces and toss into bowl with tomatoes.
Onion gets diced up too and placed into bowl.
Jalapeno, seeds removed, diced up nice and small. Get it into the bowl.
And cilantro. Give it a rough chop and into the bowl it goes.
A sprinkle of salt, lots of pepper (to taste of course), the juice of the lime, and a splash of vinegar. Mix it all up and there you have it.
Into a jar (or you can just keep it in the bowl if you want), and it%u2019s ready for eating. Chips, tacos, to top a salad%u2026 This salsa does it all. Heck, just eat it with a spoon. There is absolutely nothing wrong with that.
-C
Makes about 32 oz of the good stuff
1 overflowing pint cherry tomatoes (red, yellow, sun gold or a mix of any)
2 ripe but firm peaches
1 bunch cilantro
1-2 jalape%u00f1os (depending on how hot you want it)
1 small red or white onion
a lime
salt and pepper
splash red or white wine vinegar
Grab the tomatoes and carefully, so they don%u2019t roll away, cut each one into quarters. Place in a big bowl. Cut peaches in half, remove pit, and dice the flesh into very small little piece and toss into bowl. Now onion, dice that into small little pieces, along with the jalape%u00f1o and toss into bowl. Cilantro gets a rough chop then into the bowl it goes. Now sprinkle in a little salt and lots of black pepper. Add the juice of the lime and a splash of the vinegar and toss it all around. Let sit for a few minutes, taste, then season with more salt and pepper if needed. Can add more vinegar for more acid if needed too.
This salsa only gets better with a little age so you can definitely make it a day or two ahead of time.
Store in a bowl to serve or a jar for longer storage. Use within a 4-5 days of making it.
You know when you eat something that you haven%u2019t had or haven%u2019t had in a long time and it%u2019s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it%u2019s on my mind every time I am making food. Weird? I don%u2019t know, but it%u2019s sweet and savory and all fall like and comforting. It%u2019s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like%u2026
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it%u2019s time. Eat what you need. Careful, it might be all of it.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
There are a million things you can, and should, do with tomatoes. Salsa is one of those things. Especially with the super fresh and ripe summertime tomatoes that may or may not be overflowing every empty surface of your kitchen (my current predicament). And peaches. Now is the time friends to eat your peaches. In season and oh so tasty. Do it now before it%u2019s too late and those oh so deliciously ripe and sweet peaches are gone and all that is left are mealy, gross, supermarket fakes. Only eat in season peaches. That is a life lesson everyone should know.
This salsa is perfect. Super fresh, sweet and slightly spicy, with a hint of tangy goodness and just, you, really freaking perfect. A salsa that hits all the right notes with out being overly anything and underly nothing if you know what I mean. All the tastes of summertime. A darn good salsa. Darn good.
This salsa also makes me a winner at the game I am playing with myself called %u201cGet the mr to eat tomatoes and like it”%u201c. The game started when he told me he was sick of tomatoes and he didn’t want to eat anymore. I made the salsa (which also made me a winner in the other game I play called %u201cGet the mr to eat fruit in his savory dishes%u201d, because he also tells me how much he hates fruit in savory), he tried the salsa, raved about the salsa, and then went and ate the rest of the salsa with his rice and beans. .
I win again! Haha
Anyway, super fast, super fresh, super super. A great way to use up a any of your shit load of tomatoes you might have laying around and to get in a few more of those summertime peaches before they are gone again for the year.
Now to the salsa.
The stuff. Cherry tomatoes, peaches, an onion, a jalape%u00f1o, a lime, a bunch of cilantro, salt and pepper, and a little vinegar.
Start by cutting up the tomatoes into quarters. Do this carefully or else you will have tomatoes rolling around everywhere. Place chopped tomatoes into a bowl.
Then dice up those peaches into small little pieces and toss into bowl with tomatoes.
Onion gets diced up too and placed into bowl.
Jalapeno, seeds removed, diced up nice and small. Get it into the bowl.
And cilantro. Give it a rough chop and into the bowl it goes.
A sprinkle of salt, lots of pepper (to taste of course), the juice of the lime, and a splash of vinegar. Mix it all up and there you have it.
Into a jar (or you can just keep it in the bowl if you want), and it%u2019s ready for eating. Chips, tacos, to top a salad%u2026 This salsa does it all. Heck, just eat it with a spoon. There is absolutely nothing wrong with that.
-C
Makes about 32 oz of the good stuff
1 overflowing pint cherry tomatoes (red, yellow, sun gold or a mix of any)
2 ripe but firm peaches
1 bunch cilantro
1-2 jalape%u00f1os (depending on how hot you want it)
1 small red or white onion
a lime
salt and pepper
splash red or white wine vinegar
Grab the tomatoes and carefully, so they don%u2019t roll away, cut each one into quarters. Place in a big bowl. Cut peaches in half, remove pit, and dice the flesh into very small little piece and toss into bowl. Now onion, dice that into small little pieces, along with the jalape%u00f1o and toss into bowl. Cilantro gets a rough chop then into the bowl it goes. Now sprinkle in a little salt and lots of black pepper. Add the juice of the lime and a splash of the vinegar and toss it all around. Let sit for a few minutes, taste, then season with more salt and pepper if needed. Can add more vinegar for more acid if needed too.
This salsa only gets better with a little age so you can definitely make it a day or two ahead of time.
Store in a bowl to serve or a jar for longer storage. Use within a 4-5 days of making it.
You know when you eat something that you haven%u2019t had or haven%u2019t had in a long time and it%u2019s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it%u2019s on my mind every time I am making food. Weird? I don%u2019t know, but it%u2019s sweet and savory and all fall like and comforting. It%u2019s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like%u2026
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it%u2019s time. Eat what you need. Careful, it might be all of it.
-C