It's tomatoe time! It's pepper time! It's sweet summer onion time! It's cilantro time! It's time for fresh salsa...Cowboy Caviar!
Now I haven't found a recipe that is perfect yet, so what I do is combine recipes and make my own. The problem is that this all depends on how things taste from garden to garden also. So making this requires a lot of tasting. And you can tweek the recipe to your taste, which requires more tasting. So here is a skeleton recipe for my version of Cowboy Caviar...
3 ripe tomatoes (slightly unripe is good so they don't go mush)
1 green bell pepper
1 sweet banana pepper or yellow bell pepper
2 or 3 jalepeno peppers (or habeneros, how hot do you want it?)
1 fresh sweet white onion
1 small can of shoepeg corn or 3/4 cup fresh sweet corn1 can black beans, rinsed
1/4 cup lime juice
1/2 cup cilantro (this is our favorite part, but if you must you can use parsley)
2 or 3 cloves of fresh garlic, chopped fine
you can also throw in 1/2 cup zucchini, a fresh cucumber, this time of year its all good.
I like to hand chop it all. In a food processor it turns to mush. You want the peppers, onions and cilantro to have equal flavor with the tomatoes. Don't let the tomatoes overpower the flavor. You need to let it set in the refridgerator at least 2 hours before serving, but its best the 2nd day. Serve your Cowboy Caviar with tortilla chips and enjoy!
Or you can come buy fresh Cowboy Caviar from me at the Farmers Market on Thursdays when all of the tomatoes and peppers are at their best.
