Our neighbors the Stringhams have been very generous with their garden produce. Friday night we enjoyed their freshly-dug red potatoes with clean-out-the-fridge toppings: sour cream, cheese, mushrooms, bacon (from the BLTs), and peas.
Saturday was less exciting (mac and cheese), but I did make up a great batch of lime & garlic salsa with all of the extra tomatoes and peppers lying around. Here's an approximation of the recipe.
Lime & Garlic Salsa
4-5 reg. tomatoes + 5-6 romas (or whatever you have)
2 cloves garlic
1/2 bunch green onions (can use a white onion instead)
assorted hot peppers (I used 1 jalapeno, 1 small hot chili pepper, and 2 larger mild peppers)
juice from 1/2 lime
generous handful of cilantro
1/2 t. or so sugar
salt and pepper to taste
4-5 reg. tomatoes + 5-6 romas (or whatever you have)
2 cloves garlic
1/2 bunch green onions (can use a white onion instead)
assorted hot peppers (I used 1 jalapeno, 1 small hot chili pepper, and 2 larger mild peppers)
juice from 1/2 lime
generous handful of cilantro
1/2 t. or so sugar
salt and pepper to taste
Finely chop everything or put in food processor. Don't process to long or you'll get too much air in the salsa and it will be pink. Don't be afraid to season it well, as it may need 1/2-1 t. salt. This salsa can be pretty "loose". If you prefer a thicker texture you can add some tomato paste.
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