Leonard Blaisdell wrote:

> Oh, and I think I'll make a "salsa cruda" out of half the ones on the
> glass server. I might just get through this without waste.

How is your salsa cruda? I often make raw aglio olio e peperoncino where I
almost always add diced tomatoes: EVO oil, garlic and red hot pepper, let it
in a dish for some hours and then use over pasta. The diced tomato is a nice
addition
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin