It’s salsa time!

Homegrown tomatoes are amazing! They are juicy, plump, packed with vitamins and actually taste like a tomato. What a difference the sun makes!

And this summer we’ve had nothing but sun, so my garden is brimming with ripe, red, juicy tomatoes screaming to be eaten…so what to do with all those lovelies? Make salsa fresco!


It’s super simple and takes about 15-20 minutes.

Here’s what you’ll need;

Use the freshest of tomatoes for this recipe. I like the heirloom varieties best, though they are on the pricy side if your not growing you own, so if they are out of your price range, then try to find the tomatoes that are heavy in weight, firm to hold, yet soft to the touch – hopefully that makes sense! Whatever your preference with tomatoes, go for the best and this will make all the difference between an amazingly refreshing salsa and a ho-hum one…

So, here you go;

1.5 cups tomatoes (about 2-3 medium) – seeded and finely diced. With very fresh tomatoes, the seeds practically fall out while cutting into slices. I cut tomatoes into slices (then seed), then chop.

1 good handful of chopped cilantro +/- depending on taste

1/4 of a small white onion finely chopped +/- depending on taste

1/2 of a fresh jalepeno or serrano chili (with seeds), finely chopped – or use more for a more spicy salsa…

fresh squeezed lime juice from about 2 limes. (again, use more if you like)

1-2 good pinches of kosher salt

Mix all together in a bowl and readjust seasonings to your liking.


Eat immediately or let rest for a few hours before serving. This salsa will keep for a few days refrigerated, but best to enjoy within a day or two.


fish cakes – yum

I like cakes. Potato cakes, fish cakes, risotto cakes, pancakes, sweet cakes…cakes. Yum. Here’s a recipe for some savory cakes – fish cakes to be exact.

Serve ’em with a bit of aioli (mayo. + fresh lemon juice + a bit of garlic), a side salad and dinner is served. Hosting a party? Size them smaller and enjoy as an appetizer…

Fish Cakes

Fish Cakes PDF (printable version)

fish cake ingrediants

a bit of olive oil for sauteing

1 cup finely chopped celery

1 small onion finely chopped

2 tablespoons goat cheese (or cream cheese)

3 teaspoons lemon juice

2/3 cup fresh (or dry) bread crumbs

1 teaspoon dill or fresh parsley

2-3 canned tuna or salmon

1 egg white lightly beaten

1/3 cupful per cake

Saute onion until lightly browned, add celery.

saute celery + onion

In a large bowl combine fish, celery and onion. Add goat cheese, lemon juice, herbs and bread crumbs – mix with hands. Add egg white. Blend.

fish mixed with celery, etc.

Scoop 1/3 cupful per cake. Mix in palm then form into thick pattie.

Fry 3-5 minutes (or until golden) each side.

fish cakes frying

fish cakes


Keep warm in oven.

Serve with tarter, aioli and/or fresh chives – top with freshly squeezed lemon juice.

Canned fish never tasted so good!