What part of your routine do you always try to skip if you can?
I do not like shopping in closed-in spaces. They’re too peopley, overstimulating, and smothering. I much prefer the fun of meeting people at open-air, homemade, fresh food markets. Attitudes are more relaxed and accepting. The two places look, sound, smell, and feel very different.
When I’m done brick and mortar shopping, I want to get home with my headache, put away purchases, and tell my neighbor about the strange people I saw. We sit on her porch and share her delicious, citrus-flavored, Mexican coffee brewed in a clay pot. Today, I tell her what I saw. We agree that people need mirrors in front of them and behind them when they get dressed. They would see what we see hanging or rolling out in wrong places. We laugh and change the subject to a recipe. Then, we decide to go to the Farmer’s Market on Saturday to get vegetables to make salsa together.
Salsa
Baking sheet or comal
Sharp knife and cutting board
Blender
Clean jar with lid
Small, air-tight container with lid
Ingredients:
2 to 4 Tomato
2 cloves Garlic
1 washed, chopped bunch Cilantro, stems removed
1 to 2 Serrano Peppers
1 onion
1 teaspoon lime juice
Directions:
1. Roast the peppers, onion, and tomato using the baking sheet or comal in the oven at 425 degrees for 15 to 20 minutes until the skins turn brown.
2. Remove vegetables from the oven. Don’t touch face with hands. Pepper capsaicin burns.
3. Place peppers in air-tight container for 10 minutes to steam. Remove the skins and discard them. Roasting adds flavor. Remove the seeds and stems. Chop into chunks. Place in blender.
4. Chop onion, tomato, garlic, into chunks.
5. Add onion, tomato, garlic, cilantro, and lime juice to blender. Blend until smooth and thick.
6. Pour salsa into a bowl to enjoy or to jar to store for later.
Keep unused portions one week in refrigerator.
1 Serrano– Medium spicy
2 to 3 Serranos–Hot
If salsa is too hot, add more tomato.
King's Daughter's Kitchen 