Salsa, a recipe and poem, 155-156/365

These are my selections for this weekend's "Movement in March".  Believe it or not, this carp pond is at a doggie "bed & biscuit".  Beautiful place and my doggies go there every once in a while to "socialize" and play with other dogs.

The photo above isn't the best as far as clarity, but I think it is a great idea for a painting.  It is also my selection for "Weekend Reflections".

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I also want to take a moment to highlight a blog that left me in tears (laughter) and one I will follow faithfully form now on.  It is Fridge Soup.  Please click on it and ENJOY!  (and I think it partners along nicely with my photos and poem below!)

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On this day in 1912, the "evil" Oreo Cookie was first sold.  For this weekend's "March Challenge" one of the choices of reflection is something delicious.  I decided to focus on something a little more healthy than the "I can't eat just one" Oreo cookie.  

Salsa

Indigenous Mexican Sauce
Roje, verde, cocida, fresco
(Tomatoes, gooseberry, cooked, uncooked)
Inherited flavor of the Mayans and Aztecs
Colorful, textured, fragrant and spicy
Cilantro, citrus, chili, and corn
Tomatillo, Tequila, and mint
Classic Mexican relish, inspiring others:
Exotic Jamaican, bananas and guavas
Asian peaches, Far East anise
Turkish delight, pomegranate, honey, and figs
Delectable all!  Join me, will you, each Saturday
as I explore this versatile "sauce" for us to
comer y disfrutar!

I was inspired by my trip last week to the farmers market.  I forgot to bring my camera - I was so upset as the beauty just spilled out on the tables even at the end of March!  I didn't ask, but these farmers must have greenhouses or something in which they grow their produce.  My quick "poem" above is not a masterpiece, that's for sure, but I hope it tempted you with checking in next Saturday for my new recipe.  Today's recipe is at the bottom of this post.  Oh, and by the way, "comer y disfrutar" means "Eat and Enjoy".

Ingredients before mixing

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Tomato Salsa

4 ripe tomatoes, seeded, chopped - (about 8 - 10 oz)
1 red onion, finely chopped
1 red jalapeno chile, seeded, finely chopped (size depends upon you!)
1 or 2 garlic cloves (again, up to you), crushed
1 peeled cucumber, seeded, finely chopped
honey to taste (1 - 2 tsp)
1 Tbsp cilantro, chopped
dash of lime juice
pepper

Makes about 1 cup (I doubled this recipe and it was gone in two days!)

Prepare all ingredients and add to a bowl. The fresher the ingredients are, of course, the better tasting the dish will be.  Stir well.  Cover and let stand to let the flavors mix.  Do NOT put in the refrigerator, as the flavor will not sufficiently blend.  Eat with tortilla chips, of course, but this can also be served upon meats or seafood.