But, as we know, California's climate is much different than New England's. And so, the first week in August, our first little red beauties started to come in. I planted cherry tomatoes and 2 kinds of full-size varieties (Early Girl and Beefsteak) for a total of about 9 plants. There wasn't time to amend our garden area (it's so dry, it looks like the surface of the moon at this point!), but these plants have done very well in pots.
One of the first things my hubby requested was some fresh salsa - without onions. Yes, in addition to his lack of love for potatoes, he's not into onions either. Now, you might think that salsa without onions would be bland. But with a touch of garlic powder and some salt, the flavor pops right back up and you don't even miss the onions. Here's the recipe I came up with:
(Note: I just used a canning jar to store my salsa in the refrigerator. This is not a proven "canning-safe" recipe.)
Easy Salsa Fresca (fresh tomato salsa)
(Makes about 2 cups)
5-6 medium-sized ripe red tomatoes, diced
1 Tbsp. fresh lime juice
1/4 c. fresh cilantro, minced
2 jalapeno peppers, minced (seeds and all)
1/2 tsp. salt
1/4 tsp. garlic powder
Combine all ingredients in a non-metallic bowl. Stir well to help dissolve salt and garlic powder. Cover and refrigerate for at least 8 hours before serving to let flavors meld.
So good - you'll have a hard time going back to store-bought!