Pico de Gallo

Pico de Gallo

Ingredients: 

1 medium tomato, cut into 1/4-inch dice (1 cup)
1/4 medium white onion, cut into 1/4-inch dice (1/2 cup)
2 small hot peppers(jalapeno), seeds removed if desired, and cut into 1/4-inch dice (The chile ribs and seeds are the determining factor as to how hot this sauce will be. Leave them in for maximum heat, or remove them if you prefer less kick)
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt

lime juice if desired

Directions:

Combine ingredients in a bowl. Serve immediately, or refrigerate for up to 1 hour.

Pepper Jelly

Pepper Jelly
from: Averie Cooks

Ingredients:
1 3/4 cups red pepper, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
1 1/2 cups green pepper, de-seeded and finely diced (1 large green pepper, the biggest I could find)
3/4 cup jalapeno chilies, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)
1 cup apple cider vinegar
31/2 ozs pectin
5 cups white sugar 

Directions:
Prepare the glass jars by sterilizing them.  Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
Fill a very large stockpot with water and allow it to nearly boil on the stovetop.
Finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot. To the peppers, add the vinegar and pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water (if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes.
After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed. If lid springs back, jar is not sealed and refrigeration is necessary.
Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.
 

Roasted Tomato Salsa

Roasted Tomato Salsa
From: All Recipes

Ingredients:
2 lbs tomatoes, cored
2 cloves garlic, unpeeled
1 onion, peeled and quarted
1 jalapeno pepper(if you want a milder salsa, remove the seeds)
1 1/2 T olive oil
1 tsp cumin
1/2 tsp salt
3 T lime juice
1/4 cup chopped fresh cilantro

Directions:
Preheat broiler. Put tomatoes, garlic, onion, and jalapeno in a baking pan and drizzle with oil. Broil, turning once. Cook about 8-10 minutes.
Remove from oven and discard jalapeno stem and garlic skins. Coarsely chop the vegetables in a food processor. Transfer to a bowl and stir in cumin, salt, lime juice, and cilantro.
Enjoy!

Gazpacho

Gazpacho

Ingredients:

6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)

1 red onion, finely chopped (about 1 1/4 cups)

1 cucumber, peeled, seeded, chopped (about 1 cup)

1 sweet bell pepper seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

1-2 Tbsp chopped fresh cilantro

1 clove garlic, minced (about 1 teaspoon)

1/4 cup red wine vinegar

1/4 cup olive oil

1 Tbsp lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

1 15-ounce can crushed tomatoes

Directions:

Place all ingredients in a large bowl. Use a blender or food processor to blend to desired smoothness. Adjust seasonings to taste. Place in a container to store. Chill several hours or overnight to allow the flavors to blend.

Crisp Cucumber and Apple Salad

Cucumber and Apple Salad
From: she.steals.com

Ingredients:
1 Tbsp white sugar
2 Tbsp white wine vinegar
1 Tbsp minced dill
1 Tbsp minced parsley
1 tsp sea salt
1 tsp minced garlic
1 medium fresno pepper
1/2 cucumber (peeled and cut in small strips)
2 granny smith apples (cut in small strips)

Directions:

Mix everything but cucumber and apples strips in medium bowl. Add apple and cucumber strips, toss. Chill in fridge for at least 20 minutes and enjoy!

Heirloom Tomatoes

Heirloom tomatoes are a non-hybrid variety of tomato. They come in a wide variety of colors and sizes. They are also known as ugly tomatoes. Heirloom tomatoes have a shorter shelf life, are more fragile, and are less disease resistant than most tomatoes making them harder to grow and more expensive to purchase. Stony Hill grows four different varieties of heirloom tomato: Brandywine Pink, Amana Orange, Cherokee Purple, and German Green Striped.

Brandywine Pink Heirloom Tomato 

The brandywine pink variety are firm with a creamy texture.









Amana Orange Heirloom Tomato

The amana orange heirloom tomato is sweeter than the average tomato and has a slightly tropical flavor.

Cherokee Purple Heirloom Tomato

 The Cherokee purple heirloom tomato is very dense and juicy and has a very sweet, complex flavor.

German Green Striped Heirloom Tomato

The German green striped heirloom tomato has a sweet tart flavor with a hint of rich spiciness.

Squash Tacos

Ingredients:
2 yellow squash(any variety will do)
Red onion
Tomato
Mushrooms
Flour tortillas

Directions:
Slice squash lengthwise into strips. Saute or grill until tender.
Warm tortillas on grill or quickly warm in the microwave.
I spread my tortillas with the garlic scape pesto I made. Garlic Scape and Basil Pesto
Place desired amount of yellow squash, sliced onion and mushrooms, and diced tomato onto the tortilla.
Fold and enjoy!