The glut that was cucumbers and squash is now tomatoes and peppers and peaches and eggplants. Cherry tomatoes are literally dripping off the plants, and cayenne bushes look like Christmas decor. I feel like a [nonviolent] pilgrim I'm so grateful for the excess of the nightshade season. Its excess and its fleeting nature are both great arguments for employing some basic preservation methods. Along with fermenting, canning, oil pickling, and dehydrating, though, it's great to revel in the fresh stuff.
- Tomatillo Salsa Verde
- Cilantro Salsa
- Smoky Peach Salsa Obviously you'd use loads of fresh peaches in this recipe—it's August! And the ginger may seem odd to you, but it works.
- Salsa Cruda
- Canned Salsa for winter fiestas
- Zucchini & Rasberry Salsa
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