On Thu, 10 Jun 2021 11:18:13 -0400, Sheldon Martin >
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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith