when i'm anxious (and i have been quite a bit lately) there's something about chopping vegetables that brings me peace. not quite sure what it's all about. maybe it's the satisfaction that comes with lining them up like little French aristocrats and guillotining them all at once.
oh, the power. i am SICK with the power.
whatever it is, it helps.
last night, The Cute came home from a long weekend away bachelor-partying (my anxiety having nothing to do with him, i should note). he sat on the couch recovering while i had a little therapy session in the kitchen, beheading and de-limbing wee legumes for my favorite salsa -
Juliet's Confetti Salsa
or, what i also affectionately refer to as Everything-But-the-Kitchen-Sink Salsa
but what i will henceforth refer to as Therapy Salsa.
not only is it cheaper than therapy, it has a lot more fiber.
my friend Juliet Hicks first made this for me back in the summer of 1997 when we were both working together at Diamond Circle Melodrama in Durango, Colorado. i’ve made it every summer since. i like it with Tostitos Hint of Lime tortilla chips, but it’s also divine with pita chips, grilled fish, chicken, pork, burgers, baked potatoes, polenta, etc. i like it best in a bowl, with a spoon, on a porch, in a rocking chair, with an icy, lime-laced Corona nestled between my knees.
happy summer, y'all.
keep in mind that the amounts are estimates. you should add or subtract according to your very own tastebuds.
5-6 ripe, but firm tomatoes; seeded (scoop all the goo out) and cut into ½-inch size pieces
1½ cups fresh, raw corn, cut from the cob this is the best, but if you don’t have fresh, substitute thawed, frozen corn. don’t thaw it in the microwave. just let it thaw in the sink in a colander. you can run some cold water over it, but you don’t want it mushy. in a pinch, you can use canned, rinsed corn.
1 ripe mango, peeled and chopped or pineapple or papaya or peaches or nectarines or apricots; the ripeness is what matters1 red onion, peeled and chopped
2-3 cloves of garlic, minced1 bunch of scallions i like the dark green parts too, but if you don’t, just use up to the light green
1 generous handful of cilantro leaves, roughly chopped1-2 fresh jalapeno peppers, seeded and chopped if you like it spicy, and i do, leave a few seeds in
1 can black beans, rinsedthe juice of 1-2 limes
1 packet of original taco seasoningsalt and pepper to taste
toss everything (except the taco seasoning) into a large bowl. mix to combine, then season to taste with the taco seasoning. i usually only need ¼-½ a packet because this stuff is super-salty and flavorful. season with salt and pepper to taste.
i like to let the salsa “rest” for a little while (20 minutes or so at room temp) covered with plastic wrap so the flavors can marry. this also allows the salt to release some juice from the tomatoes. at this point, stir it up, and if the salsa is a little dry, you can add more lime juice.
weep and enjoy.
is there a particular dish you like to make when you're feeling crabby? or blue?