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Good morning beautiful people! Here is another easy recipe from the Queen of Breakfast! As always, I’ll start with a wonderful song.
While you listen, grab these three ingredients!!
1 ½ cups salsa
2 eggs
your favorite cheeseI saw this recipe in a magazine. It called for tomatoes, green peppers, and a few spices. Cumin, salt, and pepper are staples in any Mexican dish. If you ever want to make your own taco seasoning and you don’t have Adobo, this is the best way to recreate that flavor in your own kitchen sans sodium from prepackaged mixes.
For my dish, I used our Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers. I put the salsa in a medium saucepan, turned my burner on medium heat and added a little cumin. When the mixture began to simmer, I made a little indentation in the sauce and cracked my eggs right into the salsa. I covered the pan and let it simmer for 5-7 minutes. For the last 60 sceonds, I put a few small pieces of sharp cheddar right on top of the eggs. Here is what happened . . .
Egg Drop Salsa
Mmmmm 🙂 It was a great way to spice up my morning!
August 12, 2011
Egg Drop Salsa
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In my garden, the tomatoes just started coming in like crazy!
I don’t eat tomatoes on everything, so I needed to come up with a way to use the ripe ones so they wouldn’t go to waste.
cherry tomatoes
More garden tomatoes
It just so happened that this weekend at the Catonsville Farmer’s Market, my favorite vendor, the White Rose Farm folks, had a huge bag of mixed peppers (purple bell, cowhorn, jalapeno, mild/spicy varieties, etc) at a ridiculously good price. I’m growing jalapenos, chilli peppers, and bell peppers, but I don’t have that many of any of those yet.
They also had tomatillos for sale, which I got to taste for the first time thanks to the friendly man at the farm stand. They are really good raw! Crunchy and buttery!This was also the first time I’ve purchased garlic from the farmer’s market. At $1 a bunch, it’s not the most economical, but wow was it good! Crisp, so fresh, flavorful, and much more potent. I only used 2 cloves where I might normally use 4 or more!
With all this in tow, and a bunch of cilantro, I set to work.
Blended peppers, cilantro and garlic , frozen for future use
Many of the peppers wouldn’t have lasted a full week in the fridge before going off, so I decided to food process all of them at once. It’s a pain in the moment, but I am so excited for all the leftover pepper/garlic/cilantro mixture I have frozen and waiting for my next culinary usage of them. At the very least, I can keep this frozen until I get my next batch of ripe tomatoes for more salsa :).
Here’s the general recipe for a delicious, fresh, garden salsa made from tomatillo, peppers, and tomatoes:
Ingredients:
- 1 part tomatillos
- 1 part diced tomatoes
- 1 part mixed peppers (bell, cowhorn, jalapeno, mild/spicy varieties, etc..)
- garlic (2 cloves of farmer’s market garlic goes a long way!)
Mixed peppers, Tomatillos, Tomatoes, and Garlic
- leek (1/4 cup chopped or to taste, or onion if you prefer, but leek is milder, and I didn’t use much)
- cilantro (handful–to taste!)
Cilantro
Directions:
Add garlic, leek, cilantro, peppers and tomatillos to the food processor and blend into very small pieces (but not entirely pureed).
peppers in the food processor
Food processing ingredients
Dice tomatoes and combine in a bowl with salt and pepper to taste. Adjust amount of jalapenos and hot peppers for spiciness.
YUM!
Fresh Garden Salsa with Tomatillos, Tomatoes, and mixed Peppers
After devouring our first batch with chips, we added more on top of some homemade shrimp burritos! YUM!!
This salsa had just the right amount of spiciness (adjust pepper ratio to taste)!August 6, 2011
Garden Salsa on a shrimp burrito
