Fresh Tomato Salsa

Tomatoes are in abundance this time of year and I've made salsa several times already for tacos and nachos! I roughly chop 8-10 tomatoes and toss them in a large bowl, then add 1 large chopped onion and chopped chillies with the seeds removed, and some chopped fresh cilantro. Add to the bowl: the juice of two limes and about a teaspoon of salt. I use Maldon, a sea salt that I like so much I rarely use anything else. I like my salsa medium hot so I add two milder chillies and usually one jabanero (a chili that is on the hotter side) If you like hotter - then you'll want to spice it up by adding more. Next I toss the ingredients together in the big bowl. I pulse the ingredients in my food processor until the mixture is blended and the consistency I like (still a little chunky). Just be careful not to over process or you'll end up with a spicy tomato juice. At this point I strain some of the liquid out as summer tomatoes are pretty juicy! Save the strained tomato juice! If you are making tacos you can add it to your ground meat instead of water when you're adding your taco seasoning! I freeze the rest of the strained juice in small freezer containers to have on hand for another day! It would also make some excellent Bloody Mary's I would think!

French Onion Soup

We made French Onion Soup last week. I am into making soup since we had lunch at Soop (on Shattuck Avenue in Berkeley) a few weeks ago! You can eat there or take soup home for dinner. Soop even sells frozen stock and other soups frozen so you can stock up and thaw out when your ready. Awesome! I have several containers in my freezer right now! souptogo.com

Here's a basic recipe that I used to make French Onion Soup.

Peel and slice 4-6  large onions and then slice the slices in half to make then into crescents. Don't skimp on the onions!  Add 3 tablespoons olive oil  and 1 tablespoon butter to a large saute pan. Add onions and stir to coat. Let the onions cook 10-12 minutes over medium-high until they are softened and begin to brown. Add 1 tsp sugar and 1/2 teaspoon dried thyme (or 1 tsp fresh). Lower heat to medium and continue cooking 30 minutes more or until the onions are well browned, stirring frequently. Sprinkle 2 tablespoons flour in the pan and stir until well blended. Add 1/2 cup white wine and 8 cups chicken or beef broth, bring back to a boil then reduce heat and simmer gently for 30 minutes. Toast 6 slices of french bread that have been rubbed with a garlic clove on a baking sheet. Ladle soup into 6 oven proof bowls and float a piece of toast on top. Top with grated swiss cheese and broil about 3-4 minutes or until the cheese is melted and bubbling! Serves 6.