If there is one positive aspect to all the rain we've been getting lately, it's that all that water and humidity has been good for gardens.
Our small garden box is overrun with plants growing at break-neck pace. The lettuce has been plentiful, the tomatoes are starting to grow, and my beloved jalapeños and chili peppers are growing like weeds.
Which is all good, because typically those become key ingredients in giardinara — a spicy condiment made with peppers and other vegetables.
But with so many peppers growing early, other uses would have to be found for these green beauties.
With the Fourth of July picnic-time coming up this weekend, I recalled a side dish that I haven't had in years — "fire and ice salsa." I'm not usually a fan of fruit salsas, but with ample amounts of peppers and onions, it's really tasty. Plus, it's easy to make: just a little chopping and mixing — perfect for kitchen buffoons like myself.
Here's the recipe:
Assemble three cups of chopped watermelon (no seeds); a half-cup of chopped bell peppers; two tablespoons of lime juice; two tablespoons minced cilantro; one tablespoon of chopped green onions; and two tablespoons of minced jalapenos. You can also add a cup of chopped mango for more sweetness. Mix it all in a big bowl and serve with tortilla chips. It's also good served over grilled chicken or fish.