This would probably be a good day for Wrist to Forehead Sunday. It is closing performance of Roxy (can’t say closing night; it’s a matinee) (I’m not going to say again what Roxy is) (Oh, OK, it’s a play I’m in). I have to pick up Steven at work at one to get to the theatre late, and I have a number of things I must get done first. Naturally, I have spent some time looking at Facebook and reading blogs before starting anything.
However, for your entertainment today, I offer a food post about my contribution to the cast party (can’t say cooking; it is raw): homemade salsa.
I thought of the salsa when I saw that I still had some Roma tomatoes in my refrigerator. I had purchased them from a vendor at the Mohawk Garlic and Herb Festival in Little Falls last Saturday, and I knew them to be flavorful and fresh. I asked Steven to purchase some fresh cilantro when he went grocery shopping, if available. I was in luck.
I made the salsa yesterday, when I was waiting for Steven to get home for lunch. First I minced some red onion I happened to have. You know how big red onions can be. This one has enhanced several salads and was almost gone. I minced what was left and hoped it would be enough. Then I chopped the tomatoes. After chopping two finely I went with bigger chunks for the other four. For one reason, I was getting tired of chopping. For another reason, I wanted chunky salsa and thought some bigger chunks would be nice.
The aroma of the cilantro was intoxicating. I pulled leaves off stems and started chopping. I don’t know if I got the pieces small enough but I did the best I could. I sometimes make salsa in the blender or food processor, which ensures finely minced cilantro, but it also condenses the tomato considerably and I only had six tomatoes. Also, I really like the chunky stuff.
Steven had also purchased a jar of pickled jalapeños, so I chopped up a few of those. I was careful not to add too many, because I didn’t want to make Steven’s bald spot sweat. Next I squeezed in some fresh lemon juice. I know, lime is more common, but I didn’t have any fresh limes. I added some cumin and lemon pepper. After some thought I found the salt-shaker/pepper-grinder and added a grind or two of pepper and a very little salt.
I stirred well and put the mixture in the fridge so the flavors could blend overnight. I figured if I had accidentally put in too many jalapeños, I could add a can of black beans and some corn. This morning Steven and I tried it. Yum! No additions necessary.
Of course I hope my fellow cast-members enjoy the salsa. However, if they do not, I can assure you it will not go to waste. Now I must hit Publish and get on with the dozen or so chores I want to complete before taking the stage for our final performance. I feel sure you hope I will break a leg, so thank you, and Happy Sunday, everyone.