Not a BLT but some kitchen pics

[bryanccfshr]

Today we made shrimp pico with Cherokee purple tomatos and mango pico with the same. Also some Bruchetta with goat and mozzarella cheese.. Made a mess of Salsa (with habanero and pineapple Yum sweet with a sneaky heat!)
Oh, yeah, we are drying a couple of sheets of tomatoes too.















I am very full this evening.

[robin303]

Dang, that looks good Bryan.

[gardengalrn]

That looks mouth-watering!! Delicious. What all do you put in your salsa?

[bryanccfshr]

Tomato(I used whatever was way to ripe but not bad (brandywines CP's Jetstars) , cilantro, lemone and lime wedge squeeze, sea salt, garlic, onion(I used red onion I grew myself), Peppers.. in each 2 pint batch I would add 1/2 habanero, 1 cayene, 1 serran and 1 jalapeno and 1 Chili piquen. Sounds hot? To fix that I add some pineapple.

I did make a sweet salsa too for guest who may not like the heat that Pam and I are accustumed to. I use very ripe Pink Brandywine tomato, lemon and lime squeeze, sea salt, a single serrano pepper , and pineapple, . THat is a very sweet salsa that taste almost like strawberry on a corn chip, you can taste the serrano pepper but it is subdued behind the sweetness of the tomato and pineapple. . That made a pint and a half of great salsa that is safe for beginers and children. as taste become accustemed more ingredients can be added towards a full salsa.

The two Pico's we made are shrimp and mango types. MM.MMM Good!! Mango just makes a great ingredient that counters habeneros heat to reveal alot of flavor.


We just packed the dried tomatos in olive oil.. OMG!! Those taste good!

[Tania]

These look absolutely great - I wish I were you guest!

I am sure the taste is simply outstanding.