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Superbowl Hangover: I Can’t Believe I Ate the Whole Thing


Okay, I didn’t get that one right, exactly. Which proves that old saying that predictions are mostly wrong when they’re about the future.

That Superbowl was a good one!Maybe top three all-time. (I can “predict” that with confidence since sports talk radio everywhere says it was the best ever. They’re always wrong.)

We were well-supplied with snacking during the event. In addition to everything else, I made a few quarts of Fresno Cruda:

  • 6-7 Fresh tomatoes, chopped
  • Salt
  • 2 Medium-sized red onions, chopped
  • Lots of cilantro, chopped
  • 3-4 Fresno chile peppers, minced
  • Fresh-squeezed lemon juice (about 1 lemon per quart of salsa)
  • White pepper and garlic to taste

I set aside some before I added the peppers; my lovely spouse says I overdo the zest. Sometimes. (She’s wrong too, but I listen. Carefully.)

The proportions aren’t exact on this concoction. That means you get to make it how you like! Salt the tomatoes after you cut them, then you can drain off the juice after about 15-20 minutes and your chips won’t be sogged out. Then add the rest of the salsa components and stir. Let stand an hour in the chillbox, then serve.

Fresno peppers give this mix a different flavor, a richer heat without the grassy taste of jalapeños. I don’t mind fresh jalapeños, but I wanted something a bit different. I left all the seeds in from the Fresnos; otherwise it would take too many to get enough zest to notice. They’re mild; at least the ones we have around here.

Tomorrow I’ll post the dinner recipes we enjoyed during the last hour of the pre-game…

Enjoy the (Fresno Cruda) Heat!

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