My Salsa gathered from my garden.
I never know how hot they are. Two jalapenos was all I needed to make this Salsa very hot.
A major ingredient in Salsa, soon to become coriander, will be saved for next year.
As I was pulling an onion for my Salsa I remembered an evening in France.
Driving along a country road, we decided that it was time to find a place to spend the night. It was late and we were tired. We stopped at the first available spot.
It looked a little rough but we knew that it would do. We were very tired. We decided to have dinner and Mr G, after having driven for most of the afternoon, wanted a martini.
Our waiter indicated that he understood.
The Gibson arrived and so did a large garden onion on a plate, with garden soil still attached to the roots.
We used every ounce of willpower not to burst out laughing. Our rough looking waiter wore a very large and a very ugly red scar on the right side of his face. In his limited English he had mentioned something about the French Foreign Legion.
My Salsa recipe is very simple. It has only a few ingredients:
Tomatoes, Jalapenos, onions, cilantro and small amounts of olive oil, sugar, salt and balsamic vinegar.
I can't give you the exact amounts because it depends on how many tomatoes I use and how hot the peppers are.
Cilantro in bloom from my garden. The small leaves are still strong enough to give the salsa that particular flavor that gives it the South- of - the - Border character.
While I was in the garden I picked a Zinnia bouquet.
Did you know that Zinnias are native to Mexico?
Wishing you a wonderful remainder of the week.
Gina
Gina
https://betweennapsontheporch.net/
