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| Pre-mingled Salsa |
I absolutely love this time of year when the tomatoes are a red that has been kissed by the sun and the taste is indescribably good. Now I add that intense red to the brilliant green of the peppers and cilantro and the white of the onion and I go all giddy. As I chop away I can't wait to throw those colors into a big bowl and revel at how amazing they look together. It always seems a shame to mix the colors together, but it's got to be done! Next comes a bit of salt and pepper, some lime juice and a tad of olive oil. Stir to mix ingredients together so the flavors can mingle and get to know each other. Then watch it disappear. Last year I canned what I thought was a phenomenal amount of salsa and watched in disbelief as the shelf grew bare. My family was eating the salsa at a rate of 1 quart a week. When we have it, we eat it! There is nothing better than homemade salsa. Last year my youngest son, Will, and I were chopping fiends. We also discovered that he touched his face a lot without even realizing it. That is right, hot pepper juice on the face. Thankfully, not in the eyes but is was pretty uncomfortable. This year we vowed to wear gloves when it was time to work with those hot little babies. I also read that coconut oil does a great job of cutting the heat so I plan to have that on hand as well.
Rustic Rabbit tip: Make all that chopping count. Use the freshest and most flavorful ingredients you can get your hands on. This ingredient list is a basic as you can get and there really is no wrong salsa as long as it suits your taste. Have fun! In our house we also have found that the salsa tastes better when we have music going and lots of dancing around.
Cheers,
Amanda
