Autumn leaves mean autumn salsa for Ellen Heekin.
It also means the seasonal end for backyard vegetable gardens.
“This has plum tomatoes, homegrown chili peppers, homegrown cilantro, homegrown garlic,” Heekin said of her garden-clearing recipe. “It has an onion I had to buy. I got it at the farmers’ market.”
The salsa is simple to make. The raw vegetables are chopped up, combined and marinated — with an apple cider vinegar assist — for an hour. “What I like to do is warm up a tortilla, scramble two eggs, put the scrambled eggs in the tortilla, put 2 1⁄2 teaspoons of salsa on top and then roll it up,” Heekin said.
Tortilla chips, a popular salsa companion, are other options for the tomato-heavy dish.
“The plum tomato is a hearty tomato, it’s more solid than a slicing tomato,” Heekin said. “That’s why we usually use the plums.”
But any tomato can be used.
Heekin also said the vegetable mix can be used as a side salad. Leftover salsa can also be mixed into a meat loaf or soup.
• 3 plum tomatoes, washed and cut, medium dice
• 1⁄4 cup medium diced onions
• 2 whole garlic cloves, medium dice
• 1⁄4 small hot chili pepper diced (more can be used for more heat)
• 3 sprigs cilantro, washed, trimmed and finely diced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
Combine all ingredients. Place in a glass jar and marinate for at least 1 hour. Use within five days.
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