Now begins, it seems, the truly lazy days of the year. Not only does the heat and humidity keep me from really wanting to tackle anything too difficult, there also are so many fresh and fantastic foods coming into the markets (and in my garden!) that don’t need much altering to make into simple, tasty dishes. It’s just too easy to toss fresh things together into a salad or with some pasta or into a wok. It’s just too easy to vary a favorite dish by garnishing it with some seasonal variation.
The problem with such a breezy lifestyle is that one’s recipe blog can get neglected. And a neglected blog is a sad thing, wasting away somewhere in the ether. So, I’ll tell you about the cucumber salsa I made. It was much like other salsas and I served it on black bean tostadas much like these.
Adapted from Bon Appetit
1 medium garlic clove, peeled½ teaspoon coarse salt
2 cups finely diced cucumber (peeled if desired)
½ cup finely diced red onion
¼ cup chopped cilantro
2 tablespoons chopped fresh mint
1 small jalapeno pepper, finely diced (remove seeds and ribs for a milder salsa)
3 tablespoons lime juice
1. Coarsely chop the garlic and sprinkle the salt over it. Make a garlic salt paste and place it in a small bowl.
2. Add the remaining ingredients and stir well to combine. Taste and adjust seasonings as needed.
Makes about 3 cups.
Another recipe like this one: Tomato and Cucumber Pico deGallo
One year ago: Homemade Cottage Cheese and Pasta Carbonarawith Garlic Scapes and Garlic Chives