Day 321: Winter Salsa

"Picked-green, rock-hard and no-taste winter supermarket tomatoes would improve this salsa."

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.

WINTER SALSA
Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 0


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.

abBA

(c) Copyright 2006 Kitchen Parade

1 comments:

I love tomatoes! I have been using HOT HOUSE Tomatoes lately and "on the vine" ones...I noticed some of the others have no taste lately...I agree.
The salsa still looks good!

:)

I posted Oat Burgers today...let me know what you think.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna