Tomato Salsa

Salsa

Indigenous Mexican Sauce

Roje, verde, cocida, fresco

(Tomatoes, gooseberry, cooked, uncooked)

Inherited flavor of the Mayans and Aztecs

Colorful, textured, fragrant and spicy

Cilantro, citrus, chili, and corn

Tomatillo, Tequila, and mint

Classic Mexican relish, inspiring others:

Exotic Jamaican, bananas and guavas

Asian peaches, Far East anise

Turkish delight, pomegranate, honey, and figs

Delectable all!  Join me, will you, each Saturday

as I explore this versatile "sauce" for us to

comer y disfrutar!

I was inspired by my trip last week to the farmers market.  I forgot to bring my camera - I was so upset as the beauty just spilled out on the tables even at the end of March!  I didn't ask, but these farmers must have greenhouses or something in which they grow their produce.  My quick "poem" above is not a masterpiece, that's for sure, but I hope it tempted you with checking in next Saturday for my new recipe.  Today's recipe is at the bottom of this post.  Oh, and by the way, "comer y disfrutar" means "Eat and Enjoy".

Tomato Salsa

4 ripe tomatoes, seeded, chopped - (about 8 - 10 oz)

1 red onion, finely chopped

1 red jalapeno chile, seeded, finely chopped (size depends upon you!)

1 or 2 garlic cloves (again, up to you), crushed

1 peeled cucumber, seeded, finely chopped

honey to taste (1 - 2 tsp)

1 Tbsp cilantro, chopped

dash of lime juice

pepper

Makes about 1 cup (I doubled this recipe and it was gone in two days!)

Prepare all ingredients and add to a bowl. The fresher the ingredients are, of course, the better tasting the dish will be.  Stir well.  Cover and let stand to let the flavors mix.  Do NOT put in the refrigerator, as the flavor will not sufficiently blend.  Eat with tortilla chip

Ingredients before mixing