Does that suggest how bad this salsa was?
I hoped for a mid-winter citrus salsa for alongside simple fish. A recipe at an unnamed-to-protect-the-guilty-source looked interesting because it called for canned tomatoes. I even splurged on organic, fire-roasted tomatoes!
It wasn't inedible although the whole mess did hit the dustbin after one bite. It just wasn't salsa -- no freshness, no crunch, no taste of life, no springboard for other flavors. It just wasn't worth eating.
LESSON LEARNED ... Fresh-tomato season is the only season for tomato salsa.
FROM THE ARCHIVES ... See the Recipe Box for other ideas for side relishes, especially this one.
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Hands-on time: 10 minutes
Time to table: 10 minutes
15-ounce can diced tomatoes, drained (save the juice for soup!)
1 tangerine, sections cut in three
3 green onions, white and green parts, chopped
2 tablespoons fresh dill, minced
1 teaspoon jalapeno, minced fine
Salt and pepper to taste
Combine all ingredients. Taste and throw away, lesson learned.