Tuesday, April 2, 2019

Smiling Coyote Salsa


This salsa freezes well and adjusts easily to your heat preference. It's better with Smiling Coyote Farms vine ripened tomatoes and chilies but excellent using canned tomatoes as well. When tomatoes are in season, substitute an equal amount of chopped paste tomatoes for canned. Either way, it's better than any off-the-shelf salsa... Even the one from New York City.

Ingredients


  • 1 - 28 oz. can crushed tomatoes
  • 20 - 28 oz. by volume water depending on thickness desired
  • 1/4 cup rice (or other) vinegar
  • 1 onion finely diced
  • 4 large or 6 small jalapenos, finely diced  (see "Adjusting Heat" below)
  • 3 cloves garlic minced
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon Mexican oregano
  • 1 bunch fresh cilantro, large stems removed, chopped

Adjusting Heat

For a very mild salsa, remove seeds from all jalapenos. For a little spice, leave seeds in one or two. For some real heat, use all the seeds. To maximize the firepower even more, substitute serrano chilies for the jalapenos and use all seeds. 

Method

Some may prefer to use a food processor for dicing the onion and jalapeno as well as mincing the garlic. We always dice and mince by hand because the resulting texture is better but use whichever method you prefer.

After emptying the can of crushed tomatoes, we measure the water using the same can.

  • In a 3 quart saucepan over medium-high heat, add all ingredients except cilantro.
  • Bring to boil, reduce to simmer
  • Simmer over low heat, uncovered, 30 minutes
  • Remove from heat, stir in cilantro
  • Allow to cool

Storage

Refrigerate, covered, up to one week. Freezes well--allow to defrost slowly.

Scrambled eggs with fresh chives, salsa, and tomato.

Saturday, March 23, 2019

Starting 2019

At Smiling Coyote Farm, we start all our transplants from seed on site. Our varieties are chosen for one thing: Flavor. Most are "heirloom" varieties flavor-proven for decades, or longer. Some go back centuries--the same vegetables your grandparents and great-grandparents loved. That's important to us.

Cold hardy greens ready to transplant

There is great beauty in small things -- sun and green leaves.

Onions--perennial "bunching" types, thyme, parsley, & cutting celery.
Ready to go out soon.

Sunday, December 30, 2018

New Year's Tradition

Black eyed peas, collard greens, and cornbread: Traditional New Year's fare in the South. Why and how do you cook it all up with style?

Grandma Explains


Thursday, December 13, 2018

Holiday Pick-up / Deliveries

This Friday (December 14, 2018) is the cut-off for pick-up / delivery orders for next week--last chance before Christmas. You can buy for pick-up / delivery here or on our Facebook store.



Tuesday, January 17, 2017

We stand with Alice Waters and Jacques P├ępin.


Short and to the point: It's not really the "fast food mentality" we're celebrating by gardening, farming, and participating in farmers markets. We're not a part of the culture where standards, and expectations, are consistently lowered in a flight to rock bottom. We believe cooking isn't a competition--isn't confrontational and neither is learning about food, its production, or preparation. ~ Smiling Coyote Farm.

Here's the story: Quick read.

Chefs Alice Waters, Jacques Pepin Say ‘Top Chef’ Does ‘Disservice’ to Cooking