Teeny tiny metal trays! I saw a big pile at an antique store when we were on vacation near a small central Minnesota town. I paused. I thought about them. I did not buy them. I am certain they were no more than $.50 each. And now I know what I wanted them for. Have I learned nothing!? If you pause over something, and think about it a long time. And they are fifty cents each. BUY THEM. You will find a use. Sort of like crafting dejavu in reverse. On the aforementioned vacation I was reading The Know it All by A. J. Jacobs who tried to read the encyclopedia. He mentioned the actual word for reverse dejavu in the book. This is the second time the book has been referenced in the last two days, as yesterday the dad made one of my very favorite salsas using tomatoes from our CSA box. A.J. had saved the day when his wife nearly put coriander on a dish and he was able to recall that their dinner guest hated cilantro, and that cilantro and coriander were the same herb. I don't like cilantro either, but in this salsa, it is irresistable.
Essential chopped tomato-serrano salsa from Rick Bayless' Mexican Kitchen
2 medium or 4-5 plum tomatoes
Fresh serrano chilles to taste (roughly 3-5, 1/2 or 1 ounce total)
A dozen or so large spring of cilantro
1 large garlic clove, peeled and very finely chopped
1 small white onion
1 1/2 tsp fresh lime juice
Salt, about 3/4 tsp
Core tomatoes, then cut in half widthwise and squeeze out the seeds. Finely dice the flesh by slicing it into roughly 1/4 inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
Cut the chiles in half lengthwise and scrape out the seeds if you wish. Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs and slice them 1/16 inch thick, stems and all. Scoop into the tomato mixture along with the garlic. Next, finely dice the onion with a knife, scoop it into a small strainer, then rinse under cold water. Shake to remove excess water and add to the tomato mixture. Taste and season with lime juice and salt. Let stand a few minutes for the flavors to meld.
No picture, because I ate it all.
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