Ingredient: Roma tomatoes

Swannie’s Salsa

Swannie’s Salsa
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Swannie’s Salsa
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Ingredients
Servings:
Instructions
  1. Finely dice all ingredients or use a food processor.
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Caponata from William Rindahl, chef at Midi’s Restaurant

Caponata from William Rindahl, chef at Midi’s Restaurant
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Italian egg plant stew.
Caponata from William Rindahl, chef at Midi’s Restaurant
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Italian egg plant stew.
Ingredients
Servings:
Instructions
  1. Put all ingredients into sauce pan and simmer for 30 minutes.
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant

Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together. Allow to rest 2 hours before serving.
Recipe Notes

Fresh and tasty salsa - a great way to use cucumbers, peppers, tomatoes, and onions grown in your container garden.

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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant

Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Toss the tomatoes, onion and jalapeno peppers in olive oil, salt and pepper. Place on a hot grill and allow to blacken slightly. emove from grill and cool. Puree in food processor.
  2. Stir in remaining ingredients.
  3. Add heavy cream and heat to make a tasty sauce
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