Tuesday, September 15, 2009

Splendid Salsa ...Bon Apetit

This is the Splendid Salsa from the farmgirl kitchen where I've been acting like Julia Child is my best friend lately.
I know; I'm so fickle; MaryJane Butters was my best friend two weeks ago.

It is I doing my best Julia Child imitation.
After having seen the movie Julia and Julie I decided that my pearls had spent enough time in their beautiful box. I'm wearing them, along with the darling apron my sister Margy made for me. You KNOW I'm mad for aprons!

Here are the chopped tomatoes, which I usually put in quart freezer baggies and pop into the freezer. Our favorite use for these frozen tomatoes is salsa in the dead of winter. They act like they've never been frozen at all! I also pop limes (after cutting them in half) into the freezer for this recipe. They don't act like they've been frozen either! In fact, they are easier to juice.

Nygous tomatoes are the ones Connie has encouraged me to grow. And this is how I save the seeds of these and other favorites: I cut them on the cutting board and lay a napkin down on top to soak up the seeds. I label and date them, setting them in the sunroom to dry, then store them away for the winter. I've spelled the name wrong on the napkin, but you get the idea.
Anna's Salsa
1 quart of fresh or frozen tomatoes, chopped
1/2 sweet onion, chopped
1/2 bunch cilantro, chopped
1/2 lime squeezed
2 cloves garlic, minced
2 teaspoons salt
We don't like our salsa hot, but you can add hot stuff (cayenne, tobasco) if you like.
Also, below is the requested recipe for pesto. I just found it on the internet, and there are many variations. This is one I like:
Pesto Sauce for Amuse Bouche
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts
3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process until it forms a thick smooth paste. Repeat until all ingredients are added, mix all batchs together well.


Stacie, A Firefighter's Wife said...

I love this post! You look so pretty in your apron and pearls. That salsa sounds wonderful! Steve would love it!

Lynn said...

I just came by from A Firefighter's Wife. Love the Julia Child imitation! Love the pearls! I actually participated in a little Julia Child dinner party a couple weeks ago and had grand fun. Forgot to wear my pearls, though :)

Connie said...

That salsa looks so yummy. I loved seeing you today in your apron! An apron just makes a woman look so domestic. And domestic is good. :-)

Connie said...

P.S. the proper spelling is Nyagous, not that it matters. Taste matters.

Yer Sisty Ugler said...

Wish I were in your kitchen eating a great huge bowl of it with you! And a salad roll or two, too. You look spectacular, dahling.

Cheesemakin' Mamma said...

Oh, thank you for posting these recipes! They look delicious. You look so adorable in your apron with. I love your hair!

Margy said...

Holy Tomoatoes, Bat Girl! those are too impressive!