End of Summer Recipe

Now that Summer is coming to a close it's a good time to start using up the last of the season's tomatoes.  One way I like to do that is using them to make a quick and easy salsa.  This recipe comes from my Dad and we've been making it together since I was about 10 years old.  I know most salsas are pretty similar but I have to say I think this is one of my favorites.  My dad and I like this recipe so much that often times we could be found eating it with a spoon, no chips necessary.

Another reason this recipe is so special to me is it was my first ever published recipe!  Granted, it was only in my school's community cookbook but at 12 years old I thought it was pretty cool.

I halved the original recipe and changed the measurements slightly.  Whenever possible I like to use local, organic produce and if that's not possible then I try to buy organic.  The tomatoes and peppers I used are from my local Farmer's Market.  I served this salsa along side Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas, a recipe I found in one of my favorite magazines, Food & Wine.  I left the salsa recipe alone but I added a few things to the quesadillas to make them my own.  I found this was a great meal to watch during Sunday football.  Go Giants!

Kealy's Favorite Salsa
From the Howard Kitchen

Ingredients

• 5 fresh ripe tomatoes (I used large vine ripened tomatoes)
• 1 green pepper
• 1 can concentrated tomatoes
• 3 jalapeno peppers
• 1 medium yellow onion
• 2 anaheim peppers
• 1/4 C. fresh chopped cilantro
• 3 red chili peppers
• 2 serrano peppers
• Juice of 1/2 a lime along with the zest
• Add fresh chopped garlic and juice of 1/2 a lemon (Optional)

Directions:

1. Dice tomatoes, onion, and green pepper.  Mix together with the canned tomatoes in a large bowl.
2. Place all of the hot peppers in a food processor, finely chop, and add to bowl.
3. Blend in cilantro and lime.  Season with salt and pepper.

Note: This batch of salsa was very spicy so be careful with adding the peppers.  If you don't like spicy food I would recommend cutting back on the peppers by half. 

Zucchini, Corn, and Black-Bean Quesadillas
Adapted from this recipe

Serves 4

Ingredients:

• 1 small zucchini, grated and drained on paper towels (about 1 cup)
• 1 C. defrosted frozen corn, drained on paper towels
• 1/2 C.  mushrooms, chopped
• 1 small red onion, chopped
• 1 - 15oz can drained and rinsed canned black beans (I already had a can of chickpeas open and it was a great substitute)
• 1/4 tsp fresh-ground black pepper 
• 2 tsp chili powder 
• 1 C. light Mexican blend cheese
• 8 corn tortillas
• 1 avocado, sliced into strips

Directions:

1. In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. 
2. Heat the oven to 200°. Set the tortillas on a work surface. Distribute the filling on 4 of the tortillas then top each with another tortilla.
3. In a large nonstick frying pan over moderate heat spray with Pam. Cook each quesadilla 3-4 minutes per side until golden brown and the cheese is melted.  Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining quesadillas. Cut the quesadillas in wedges and serve with avocado and salsa.