Tomatoes, Tomatoes, Tomatoes
When tomatoes are plentiful and it is HOT, I know I will not be cooking dinner that night. I will fix a tub of salsa. We eat chips and salsa – ALL DAY LONG.
Karita’s Tomato Salsa
4 cups chopped tomatoes in separate bowl
1 cup cilantro leaves
3 cloves garlic, chopped
1 med. red onion, chopped
1 to 3 Chilies, to heat level desired
Using a food processor, process all ingredients, except tomatoes. Add tomatoes, a few at a time, using the pulse mode to desired chunkiness. Pour salsa back in tomato bowl and add:
1 tsp. Seasoning salt or to taste
Juice of ½ lime, more or less to taste.
Refrigerate to allow flavors to meld. For extra spunk, add ½ to 1 tsp. Ground chipolte pepper.
Um um good!
For an attractive summer dinner try Ceviche Tostados
2 cups salsa
½ pound of salad shrimp meat
½ pound fake crab meat
Refrigerate 1 hour to allow flavors to blend.
Spread mayonnaise on a tostado shell. Sprinkle with cayenne pepper (optional). Spoon ceviche on top.
Garnish with avocado slices, a cilantro sprig and lime wedge.