On Thursday, June 10, 2021 at 11:18:20 AM UTC-4, Sheldon wrote:
> On Thu, 10 Jun 2021 07:15:30 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, June 9, 2021 at 1:29:41 PM UTC-4, Sheldon wrote:
> >
> >> There is no singular salsa recipe. I prepare salsa verde
> >
> >Salsa cruda, perhaps. The presence of ripe tomatoes (as others
> >have pointed out) makes it rojo rather than verde.
> >
> >> from my garden every year, never the same twice; no measuring.
> >
> >Some people prefer a specific, repeatable result.
> >
> >Cindy Hamilton
> I have only two tastes to please, mine and my mates. However each
> uses no precise measurements none are remarkabley different, always
> mostly tomatoes. Typically I use very firm not yet fully ripe Romas,
> diced baby Kirbys, diced bell peppers (red/green), small amount of
> shaved garlic, curly leaf parsley, olive oil, vinegar and lemon/lime
> juice, s n'p, and sometimes some type of grated cheese.... really a
> help oneself salad. I like to use a sharp spud peeler for shaving
> garlic. We don't add hot pepper but there's a shaker of crushed if
> wanted. I don't like growing the hot varietys of hot peppers as they
> never offer the same heat, often too hot. I sometimes like to add
> sliced radish for crunch... mostly ingredients depend on what's in the
> fridge, sometimes even celery, turnip, jicama. I like to add diced
> fennel bulb to mine, I like the anise flavor. My wife detests
> licorice and I love it. Occasionally I'll treat myself to a whole
> anise bulb and nosh the layers by dipping in kosher salt. I've tried
> growing anise bulbs, no luck... Florence fennel needs ideal weather,
> probably why they are so pricey. The fronds are good to dry and
> arrange on a grill as a rack for cooking seafood.

Ouzo is a liquorish form of liquor from Greece. It tasts OK. Not as extremely addictive as that cranberry juice and vodka combo, I tell ya !!