{"id":23503,"date":"2011-10-01T11:49:38","date_gmt":"2011-10-01T18:49:38","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=23503"},"modified":"2011-09-25T12:50:09","modified_gmt":"2011-09-25T19:50:09","slug":"salsa-fresca","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=23503","title":{"rendered":"Salsa Fresca"},"content":{"rendered":"

Sooo many tomatoes! What to do? What to do??<\/p>\n

Salsa.<\/strong><\/p>\n

\n

Salsa Fresca<\/span><\/span><\/strong><\/h4>\n

Ingredients:<\/span><\/p>\n

2 medium sized ripe tomatoes quartered<\/span><\/p>\n

1\/4 medium size red onion)<\/span><\/p>\n

4 sprigs cilantro (parsley)<\/span><\/p>\n

2 cloves garlic<\/span><\/p>\n

1 tsp garlic salt<\/span><\/p>\n

2 TBs lemon juice<\/span><\/p>\n

1 jalapeno (1\/3 for mild, 2\/3 for medium, all for spicy)<\/span><\/p>\n

Bell pepper for added flavor<\/span><\/p>\n

Directions:<\/span><\/p>\n

1. Put all ingredients in food processor and mix to consistency desired.<\/span><\/p><\/blockquote>\n

It was a rainy, gloomy Saturday afternoon recently and I decided I should try making some salsa. I went out to the garden and picked some fresh onions, jalapenos and tomatoes and got to work.<\/p>\n

\"\"<\/a>
\nRemember when I planted my garden in the Springtime I thought I’d planted cilantro? Then I went to use some cilantro and realized I had parsley? Yeah I remember that time too. \ud83d\ude1b So when I went to make the salsa I had to buy a bunch of cilantro at the store. I did pick some parsley from the garden to mix into the salsa because what the heck am I going to do with all this parsley??<\/p>\n

\"\"<\/a>
\nThe jalapenos from the garden were surprisingly un-spicy. I was a little surprised by that. I don’t know why they aren’t spicy. I picked two jalapenos and used them both because of that fact, and they were small.<\/p>\n

\"\"<\/a>
\nI did not use a food processor for this. I chopped everything up and didn’t really measure any of it. I’m definitely a recipe follower and I don’t just “throw things in a bowl” but with this I did. I used as much lemon juice as it tasted good. I sampled it a lot along the way to test the flavors.<\/p>\n

\"\"<\/a>
\nI used a mixture of tomatoes from the garden. Some heirlooms, some romas, and a few other kinds I don’t remember. I chopped up the tomatoes and onions and mixed everything together.<\/p>\n

\"\"<\/a>
\nI added more garlic than the recipe called for. I love garlic and there’s no such thing as too much in my book.<\/p>\n

\"\"<\/a><\/p>\n

I didn’t have garlic salt, so I skipped that ingredient. I’m not sure how much of a difference it would have made with the flavors. I added a dash of onion powder to it and mixed everything up.<\/p>\n

\"\"<\/a>
\nThe salsa tasted pretty good. I enjoyed the flavors, even though it wasn’t spicy at all. The salsa sat in the fridge over the weekend and the flavors were much bolder and nicer after that. I liked the salsa but would prefer some zip to it.<\/p>\n

QUESTION: What is your favorite salsa recipe?\u00a0<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Sooo many tomatoes! What to do? What to do?? Salsa. Salsa Fresca Ingredients: 2 medium sized ripe tomatoes quartered 1\/4 medium size red onion) 4 sprigs cilantro (parsley) 2 cloves garlic 1 tsp garlic salt 2 TBs lemon juice 1 jalapeno (1\/3 for mild, 2\/3 for medium, all for spicy) Bell pepper for added flavor […]<\/p>\n","protected":false},"author":1,"featured_media":23569,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[2124,2372,104,107,111,4458,3205,168,212,246,247,3439,3342,288],"tags":[4469,8633,3950,934,4466,4124,4467,4468],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0588.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/23503"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23503"}],"version-history":[{"count":15,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/23503\/revisions"}],"predecessor-version":[{"id":24029,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/23503\/revisions\/24029"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/23569"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}