On Thu, 10 Jun 2021 07:15:30 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 9, 2021 at 1:29:41 PM UTC-4, Sheldon wrote:
>
>> There is no singular salsa recipe. I prepare salsa verde
>
>Salsa cruda, perhaps. The presence of ripe tomatoes (as others
>have pointed out) makes it rojo rather than verde.
>
>> from my garden every year, never the same twice; no measuring.
>
>Some people prefer a specific, repeatable result.
>
>Cindy Hamilton

I have only two tastes to please, mine and my mates. However each
uses no precise measurements none are remarkabley different, always
mostly tomatoes. Typically I use very firm not yet fully ripe Romas,
diced baby Kirbys, diced bell peppers (red/green), small amount of
shaved garlic, curly leaf parsley, olive oil, vinegar and lemon/lime
juice, s n'p, and sometimes some type of grated cheese.... really a
help oneself salad. I like to use a sharp spud peeler for shaving
garlic. We don't add hot pepper but there's a shaker of crushed if
wanted. I don't like growing the hot varietys of hot peppers as they
never offer the same heat, often too hot. I sometimes like to add
sliced radish for crunch... mostly ingredients depend on what's in the
fridge, sometimes even celery, turnip, jicama. I like to add diced
fennel bulb to mine, I like the anise flavor. My wife detests
licorice and I love it. Occasionally I'll treat myself to a whole
anise bulb and nosh the layers by dipping in kosher salt. I've tried
growing anise bulbs, no luck... Florence fennel needs ideal weather,
probably why they are so pricey. The fronds are good to dry and
arrange on a grill as a rack for cooking seafood.