I don’t like spicy things.
Mild salsa isn’t quite mild enough and I do NOT like jalapeño poppers.
I really like ketchup. That’s just about right.
I guess I just don’t understand why anyone would want food so spicy that their lips burn. So spicy that their eyes water. So spicy that they can’t even taste the food they’re trying to eat.
Let me introduce you to the progression of our summer garden:
Phase 1: We have lots of snap peas and nothing else.
Phase 2: Everything is dying.
Phase 3: Wait. Everything is alive but we don’t have any tomatoes.
Phase 4: No tomatoes.
Phase 5: No tomatoes
Phase 6: We have tomatoes! Let’s make bruschetta!
Phase 7: Too many tomatoes!
I never made salsa with our tomatoes because salsa is spicy and I don’t like spicy. But then I realized that if I make the salsa, it can be as mild
as ketchup as I want and no one can stop me.
I cooked my salsa. Is that weird? I don’t think so. I think uncooked salsa is pico de gallo. Am I ignorant? Probably.
As with all salsa recipes, feel free to spice it up as much as you want.
Me? These two are spicy enough for me.
Yes, that is permanent marker. Yes, it was too quiet downstairs.
Not too spicy salsa
3 cups diced tomatoes
1 cup diced yellow pepper
1 cup diced leek
1/2 cup chopped cilantro
2 cloves garlic
1 TBS lemon juice
1 tsp salt
Cook tomatoes, pepper, leek, cilantro and garlic in a medium saucepan over medium heat until soft and cooked through (about 30 minutes).
Pulse in food processor with salt and lemon juice until desired consistency.