//Recipes: Fresh tomato salsa, Guacamole, Peaches 'n peanuts
Yep, it's been a little over five months now, and we're still sheltering in place. And still celebrating daily Happy Hours! It's become an institution and whenever this is over, assuming it ever will be, we'll probably just continue gathering in the living room with our drinks and appetizers at 5:45, the Happy Hour. Maybe then we'll sometimes invite a friend. Wouldn't that be fun!?
Of course, we miss people. A lot.
Nevertheless, life continues. It's Summer and we've planted the equivalent of an urban farm in our gardens, both front and back. The tomatoes have arrived in force and there's a pile on my kitchen counter, waiting to be savored. This first appetizer is one we're having often just now, because the wonderful fresh tomatoes have a short life. Why not enjoy them while they're at their best?
Fresh Tomato Salsa
- Stem and cut two or three tomatoes into small bits. (The tomatoes in the photo are yellow heirlooms, in case you're curious. Use any color, combine colors, as you wish.)
- Seed and cut half a hot pepper into very small bits.
- Chop a tablespoon of onion into small bits.
- Take a handful of fresh cilantro (or parsley if you're not a cilantro person) and chop it roughly.
Put it all into a bowl. Add sea salt* to taste. Drizzle a bit of olive oil over it. Squeeze half a lime over it (or a whole lime if the lime isn't very juicy). Mix it all together gently.
Serve with tortilla chips, or toasted French or sourdough bread. Yum.
*Note about tomatoes and salt: Salt brings the water out of tomatoes. So if I'm not serving this salsa the second I finish it, I hold off on the salt until I'm ready to serve. Even so, you should serve salsa soon after making it... the freshness is what it's all about!
Here's another summer appetizer we have a lot, because we love avocados! We have two avocado trees in the backyard, but they are not producing quite yet. They are still babies, maybe next year!
- Seed, peel, and cut a whole ripe avocado in small pieces. Here's the easiest way: Cut the avocado in half lengthwise and twist so that one half comes off the big seed. With a paring knife, cut the flesh into cross-hatched pieces, still in the skin. Then use a spoon to scoop all the pieces out of the peel into a small bowl. For the other half, carefully stap the seed and remove it with the tip of the paring knife. Then cut and scoop as you did for the first half.
- Add sea salt to taste. For a whole avocado, I use about half a teaspoon.
Serve with tortilla chips.
A note about avocados: Avocados react with air and turn dark if left out in it. Not appetizing! Guacamole should be served as soon as it's made.
Oh Summer! One last thing! If you have a wonderful ripe scrumptious gorgeous piece of fruit, why not make it the centerpiece of your Happy Hour?