This recipe is quick and simple! If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips.
Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!
1 Medium (chopped)
6 Small (chopped)
1 Small (diced)
1⁄4 Cup (4 tbs)
Red wine vinegar
2 Medium (chopped)
Apple cider vinegar
1⁄4 Cup (4 tbs)
2 Clove (10 gm) (diced)
Chop up all the veggies, being sure to remove all the seeds from the jalapenos because that's the spicy part! Once the veggies are all chopped and put into a bowl, begin making the dressing combining the salt, pepper, apple cider vinegar, red wine vinegar then slowly whisk in the olive oil to create an emulsion. Pour over the veggies, stir, and enjoy with chips! Mmmmm Delicious!
Note: This can be served immediately or refrigerated to let flavors combine a little more.
This week I’m making a quick salsa with fresh veggies. There’s no roasting, sautéing, boiling, or pickling (I don’t know that those are all methods of salsa making, but I’d imagine they all could be, in some manner). I chopped up a bunch of veggies from this week’s box (plus a few from last week’s and some that I had hanging around): tomatoes, bell peppers, jalapeños zucchini, squash, chives, garlic, and red onion. I mixed it up with some Bari olive oil, vinegar, salt, and pepper. Then I scooped it up with chips and ate it. It was hard to stop eating it. It was good. It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.