I got a new kitchen scale, dudes.
This is exciting for me. It took a long time to find one that was what I wanted. I didn’t want digital. I wanted an old-school analog one- vintage styled. Jay and I really wanted an actual vintage one, but we were worried about the calibration of a true vintage scale. We didn’t want to buy one then find out it needed to be overhauled. So then we got some gift cards for Williams-Sonoma (for either our wedding or a late-housewarming gift) and we found this one by Salter for Williams-Sonoma. SCORE!
So we ordered it and it came and it’s lovely. Just what I had in mind. Vintage look, but brand new.
And I’ve got lots of tomatoes, all fresh from my backyard. Yep, the garden is still kickin’! Indigo Apples, Cosmonaut Volkov’s, Globe’s, Amish Paste’s and Super Sweet 100’s. They’ve all gotta be used, and one can only eat so many fresh. Or in a salad. So… naturally, everything I
make preserve with tomatoes; i.e. tomato jam or sauce or salsa, I need to weigh them first. Conveniently.
And that leads me to our recipe today:
I looooooove salsa. Oh man. I could eat salsa all day, every day. Green, red, I don’t care. Hot salsa, medium salsa, salsa with black beans and corn. I love it all. The only ones I will not eat are peach salsas or mango salsas. I’m a purist, see. Tomatoes & peppers only for me. With loads of cilantro. LOADS. I love it tossed into a fresh salad topped with tortilla strips, shredded cheese and sometimes grilled chicken. I also love it on chips, with guacamole. And who doesn’t love it on burritos?