Tomatoes are in full swing here in Southern Maine, and that means it is Salsa time! To celebrate tomatoes & the launch of our Taqueria Carrot Coins, we decided to make a taqueria style feast! At Turtle Rock we love the opportunity to give a shout out to our local food collaborators, and this meal is such an ode to the thriving food community here!
We started with an overnight soak of some yellow eyed beans from Three Rivers Farm in Milo, Maine, which went on the stove this morning. We got a package of corn tortillas from Tortilleria Pachanga, an amazing company in Portland that makes fresh tortillas from Maine raised organic heritage corn. We grated some pepperjack cheese from another local purveyor, Sonnental Dairy, which is from Smyrna, Maine. Our tomatoes are from Left Field Farm, and the peppers and cauliflower are from Six River Farm, both in Bowdoinham, Maine. Last but not least, we are featuring our own product! Introducing...
Pickled together with jalepenos and onions, the natural sweetness of the carrot balances with the spicy brine, creating a flavorful, magnificent crunchy accompaniment to any latin influenced feast! Look for our Taqueria Carrot Coins soon in select Maine shops!
-SMB
Salsa Fresca
Some recipes are very important to follow strictly, and others are totally open for experimentation. Today, we are going to give you the ingredients, and a few guidelines, but you will notice there are no cups, teaspoons or pounds listed. Salsa is a taste as you go dish, and there is really no way to mess it up! We encourage you to experiment in the kitchen with this summer staple. Enjoy, and let us know how it goes!
Include some or all of the following ingredients:
-heirloom tomatoes
-anaheim peppers (a mild variety of the chili pepper)
-fresh cilantro
-sweet white onion
-red onion
-maine sea salt
-lime juice
Notes:
- Start by chopping the tomatoes.
- Finely chop onion and add to tomatoes. Remember that it is easier to add more than remove excess. I find that less is more with raw onion.
- Remove seeds from peppers (or leave them for more spice!) then chop or slice into rings.
- Chop a bunch of cilantro and mix in.
- Generously sprinkle with salt.
- Slowly add lime juice, a little goes a long way!
- Your salsa should be nice and soupy by now. Let it sit for at least a few hours, if not overnight in the refrigerator, to allow time for the flavors to develop.
- Enjoy with rice and beans, as a dip for chips, or baked into a dish of enchiladas!