Day 321: Winter Salsa

"Picked-green, rock-hard and no-taste winter supermarket tomatoes would improve this salsa."

Does that suggest how bad this salsa was?

I hoped for a mid-winter citrus salsa for alongside simple fish. A recipe at an unnamed-to-protect-the-guilty-source looked interesting because it called for canned tomatoes. I even splurged on organic, fire-roasted tomatoes!

It wasn't inedible although the whole mess did hit the dustbin after one bite. It just wasn't salsa -- no freshness, no crunch, no taste of life, no springboard for other flavors. It just wasn't worth eating.

LESSON LEARNED ... Fresh-tomato season is the only season for tomato salsa.

FROM THE ARCHIVES ... See the Recipe Box for other ideas for side relishes, especially this one.

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Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 0

15-ounce can diced tomatoes, drained (save the juice for soup!)
1 tangerine, sections cut in three
3 green onions, white and green parts, chopped
2 tablespoons fresh dill, minced
1 teaspoon jalapeno, minced fine
Salt and pepper to taste

Combine all ingredients. Taste and throw away, lesson learned.


(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I love tomatoes! I have been using HOT HOUSE Tomatoes lately and "on the vine" ones...I noticed some of the others have no taste lately...I agree.
    The salsa still looks good!


    I posted Oat Burgers today...let me know what you think.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna