Present Moment Blog: Living In Balance
What To Do With All The Tomatoes!!
"The only difference between a black thumb and a green thumb is persistence and learning from your mistakes."
I may have made a mistake, but nothing too serious. I planted lots of tomatoes of the same variety at the same time. What's the problem with that? Now we have 30 pounds of tomatoes which means a lot of tomato sauce, tomato juice, and salsa. Fortunately we have a full retreat center to feed, so we'll make short work of the abundant bounty. In the future I plan to stagger planting and use tomatoes that mature at different rates so that there's a fairly continuous harvest. In the mean time, we'll be eating lots of tomatoes! Here's a recipe for a Salsa Mocajete. A Mocajete is a mortar and pestle that is very common in Mexican cuisine. It's a simple and delicious recipe that doesn't take long to make. Hope you enjoy!
Salsa Roja de Mocajete
Start by cutting 10 medium sized tomatoes in half or quarters so that their juices will release while frying. Place tomatoes in a frying pan with three serano chilies or two jalapeños. Add one teaspoon of salt and a few pinches of pepper. I like to go light on the salt knowing that I can always add more at the end, but a few pinches of salt are good at this point to help the tomatoes release their juice. I love garlic so I put in a lot, about a half of a head or 8-10 cloves. You don't have to add any oil because the tomatoes will release their juice quite quickly. Pan fry on medium to high heat until the tomatoes are pretty mushy.
Place tomatoes in oven at 350 degrees for 15 to 20 minutes, until tomatoes are starting to blacken.
Using a mortar and pestle, smash up the tomatoes, garlic, and peppers. Add salt and pepper to taste.