Friday, August 22, 2014

Peach and Tomato Salsa

Charlotte Farmers Market

Peach and Tomato Salsa Recipe

Author: Natasha of
Skill Level: Easy
Cost To Make: Varies by season
Serving: 6-8
The peaches were delicious in this salsa. I like that peach salsa is a little less acidic than a regular tomato salsa. Not only is it really good as an appetizer with tortilla chips, it's also really good as a topping for fish or pork; who would have thought? ;)
·         1 lb tomatoes, diced
·         1 bell pepper (4 oz), seeded and finely diced
·         2 jalapenos, seeded and finely diced
·         1 medium onion, finely diced
·         1½ lbs peaches, diced
·         ½ bunch cilantro, chopped
·         2 Tbsp lime juice
·         1½ tsp salt, or to taste
·         ¼ tsp freshly ground black pepper or to taste
1.    Chop tomatoes and transfer them to a large bowl.
2.    Finely chop seeded bell pepper and jalapeƱos. Finely chop onion and transfer all your veggies to the bowl.
3.    Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
4.    Add Chopped cilantro, 2 Tbsp lime juice, 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

Cherry tomatoes

Tuesday, August 12, 2014

Beer Brats

Beer Bratwurst Sausage

Would you like that with a mustard sauce?

Gently simmer a Bratwurst sausage in a light beer for  a few minutes. Then finish the Bratwurst grill. You can also switch the links to a dry skillet or put the sausage under the broiler.   

You need about 1/2 of a can or bottle of a light beer- Yuengling, Budweiser, Highland Razor Wit or any light beer that you have. (No IPAs or dark beers, please!) Put 6-8 ounces and the sausage links in a pan, put a lid on, and heat to med-low. Simmering gently are the key words. You should see some little bubbles once the beer is heated, and you can flip the sausages several times.   You don't have to fully cook the sausage this way, just get the sausage mostly cooked.  Gently simmer the sausages for about 8 minutes and then finish cooking the sausages until the links are nice and crisp and the pink is cooked out.

Don't cook for too long- our sausages are flavorful and they are lean, so you don't want to dry them out. 

Chicago Beer Brat Mustard Sauce:

Take 1/2 bottle of Dijon or stone ground mustard (8-10 ounce bottle and put in a small sauce pan. Add 1/2 cup of the hot beer after you've simmered the bratwurst. Stir the mixture at a medium heat, uncovered, for 5-10 minutes until the the mixture thickens.  You may turn down the mustard and beer mixture anytime you need to check on the brats on the grill.

 Enjoy your Chicago Beer Brat Mustard Sauce on each bite of your Bratwurst!