When cooking or serving our food I always try to go easy on the salt, but we both like lots of pepper.
LOTS of pepper!
So I often lightly salt our food and then heavily pepper it. The ratio I use is pretty consistent.
One day as I was peeling & seasoning a hard-boiled egg. I pulled out the salt and watched carefully for just a few grains to be sprinkled on the egg so it wouldn’t be over salted, then got the pepper and finished the seasoning with a hefty covering of pepper.
Then I got to wondering, since my seasoning ratio is always the same, I wonder…
I try to eat or preserve every single vegetable that comes from our garden. I love to over plant tomatoes so we have plenty for eating fresh & also for preserving for later. But when you’ve eaten all you can fresh what do you do?
I’m not sure about you but around our house we make BLENDER SALSA!
Although RancherMan doesn’t care to eat many tomatoes sliced raw (I know, I don’t understand it either) we both love salsa – the spicier the better. Y’all are NOT gonna believe how easy this is.