Sunday, June 24, 2012

Summer picks

I've mentioned before that Wes gets all the credit for our garden.  We've enjoyed dinners of squash, corn, potatoes,  & cabbage and those sides that call for fresh jalepenos, onions, and bell peppers.  We've also picked plenty of these:

We have more of these than we know what to do with.  No one in our Party of Five would dare each a raw tomato.  We usually freeze a few for winter soups and we eat lots of fresh pico.  It's our after work go to snack.  If I could only find a great tasting chip with no calories, I'd be a happy camper.

Pico recipe:  7 medium/large tomatoes, 1 large onion, 1/2 bunch cilantro, 4-5 jalepenos (deseeded)  Cut veggies into large chunks.  In a food processor, chop fine.  Add lime juice and salt.  Marinate 3-4 hours (best overnight).  Yummmmmm-o!

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