1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-29 12:03:012016-07-29 12:03:01Pico de Gallo Fresh Tomato Salsa
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 tsp sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixtures (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tbsp. lime juice. Bring to a boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. (Can be made a day or two in advance)
In a large bowl, combine the peaches and onion. Sprinkle with the lemon juice, cayenne, salt and several grinds of black pepper. Toss together thoroughly and chill until ready to serve. The salad can be prepared to this point up to one day in advance. Serve portions of the chilled peaches and onions over a small bed of crisp lettuce.
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https://www.justfarmed.com/wp-content/uploads/2016/07/peach-onion-salad.jpg1024683Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:18:452016-07-24 13:19:26Peach and Sweet Onion Salad over Summer Lettuce
Pico de Gallo Fresh Tomato Salsa
Pico de Gallo Fresh Tomato Salsa
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
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Tomatillo Salsa Verde
Tomatillo Salsa Verde
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 tsp sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixtures (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tbsp. lime juice. Bring to a boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. (Can be made a day or two in advance)
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Peach and Sweet Onion Salad over Summer Lettuce
Peach and Sweet Onion Salad over Summer Lettuce
In a large bowl, combine the peaches and onion. Sprinkle with the lemon juice, cayenne, salt and several grinds of black pepper. Toss together thoroughly and chill until ready to serve. The salad can be prepared to this point up to one day in advance. Serve portions of the chilled peaches and onions over a small bed of crisp lettuce.
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