Saturday, August 20, 2011
One of these days I want to can my own salsa, but for now making a batch at a time is what works for me. We made this salsa to go in burritos filled with our favorite America's Test Kitchen beef taco filling. It's just a great, basic fresh salsa recipe that you could put on practically anything.
CSA Week 11:
In the box: 1 green leaf lettuce, 1 bunch carrots, 1 basket cherry tomatoes, 2 pounds Sweet Girl tomatoes, 2 pounds red potatoes, 1 head garlic, 1 bunch cilantro, 1 basket blackberries, 1 basket strawberries
We were out of town for most of the week, so we didn't do anything super spectacular with this week's haul. We continued to work through the lettuce from last week in addition to this week with side salads at dinner and big salads at lunch. The carrot sticks, cherry tomatoes, and berries made good simple snacks.
I made a great lunch salad this past week that I was pretty proud of. I used lettuce, cherry tomatoes, feta, homemade pesto, sliced chicken sausage, and boiled red potatoes. It was very filling and flavorful, with a good mix of carbs, proteins, and veggies. I boiled the potatoes the night before, packed things in separate containers, and tossed them together when I was ready to eat it. I could have eaten the whole salad cold, but since I had access to a microwave I warmed up the potatoes and sausage before adding it to the salad.
For the rest of the potatoes, I made a potato and green bean side dish using a recipe from my friend Sarah. You just toss together steamed green beans and warm boiled potatoes with a dressing that included olive oil, balsamic vinegar, salt, dried oregano, minced garlic and finely chopped onion. What did I have with it? A hot dog sans bun. Sometimes I'm more interested in planning the side dish so the entree/protein ends up being an afterthought. On another note, I highly recommend Applegate Farms beef hot dogs, they have the best flavor of any hot dog I've ever had. I signed up for their email newsletter so I can get coupons.
About half of the Sweet Girl tomatoes and some of the cilantro were used to make the salsa recipe below, and the rest were used for a batch of pico de gallo that I made ahead and brought along to enjoy with our friends over the weekend.
Chunky Fresh Tomato Salsa
adapted from Rick Bayless - Mexican Everyday
makes about 2 cups
Notes: Don't even bother making this unless you can use ripe (preferably local) summer tomatoes.
1 garlic clove, peeled
Fresh hot green chiles to taste (such as 2 serranos or 1 jalapeno), stemmed and halved, remove some or all of the seeds if you want it less spicy
1 pound ripe round tomatoes
1/3 cup loosely packed roughly chopped cilantro
1 large green onion, roots and wilted outer leaves removed, chopped onto small pieces
1 tablespoon fresh lime juice (or light-flavored vinegar)
Salt, to taste
Turn on your food processor. While it's running, drop the garlic and chile pieces in one at a time, allowing each piece to get finely chopped before adding the next. Turn off the processor and remove the lid. Chop about half of the tomatoes into quarters and add them to the processor, along with the cilantro. Pulse 4-6 times, until the mixture resembles a coarse puree. Scrape this mixture into a bowl.
Chop the rest of the tomatoes into 1/4-inch pieces and add to the bowl, along with the green onion. Taste and season with the lime juice (or vinegar) and salt (I used a generous 1/2 teaspoon). Stir to combine.
This salsa is best if eaten with an hour or two, but you can also store it in the fridge for a few hours if you want to make it ahead of time.