After a big lull in blog posting due to a lack of time and sleep, I am determined to get at least 2 posted soon. Bennett has gone from scooting to basically crawling, and I have no documentation since I use my blog as our only baby book (Lincoln actually has a paper baby book, but the only parts filled in are from his birth...). But first, a recipe.
I have a bunch of recipes just waiting to be published, but this one seemed the most timely since tomatoes should be in season (not here of course...you have to have weather under 100 degrees to have tomatoes). I DO have peppers, though! So the above salsa was made with red bell peppers and jalapeños from my garden and tomatoes from my mom and dad's garden (mom was visiting from Omaha).
adapted from a recipe of my brother's
1 ripe mango, chopped
2 medium tomatoes, rough chopped
1 small, sweet onion, diced
2 garlic cloves, minced
1 sweet pepper (red, yellow, or orange), diced
2 jalapeños, diced (use more if you like a hotter salsa)
1-2 Tbsp. fresh cilantro, minced
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
salt and pepper to taste
1. Combine mango, tomatoes, onion, garlic, sweet pepper, and jalapeños in a bowl.
2. Whisk together balsamic vinegar, olive oil, and salt and pepper. Pour over vegetable mix and stir to coat. Stir in cilantro and season with salt and pepper.
Serve with tortilla chips!