Salsa and Zucchini Crisps

Don't realy want to turn this into one of those cooking blogs.But a couple of recipes people always bug me for.I am going to be lazy and post them here rather than have to write them out every time.

Fresh Salsa

The whole thing about this one is DO NOT use store bought tomatoes,use ones you have grown or got from a farmers market.The ones in the stores are just not real tomatoes IMO.

4 to 5 lbs.fresh tomatoes, diced
12-15 cloves garlic, finely chopped
1/2 medium onion the white ones, finely chopped
1 bunch cilantro,no idea how much realy just a bunch to taste realy, chopped
2 teaspoons lemon juice
2 teaspoons lime juice
sea salt to taste

mix well and that is it,going to try canning some this year maybe,but it never lasts long enought to get it in the jars.

Zucchini Crisps

Start with a ripe mid size zucchini,you have been told you go useing one of those 3 foot long monsters,you will not be happy.Peel and cut into slices about 1/2 inch thick.Soak over night in a bowl of saltwater with alittle tabasco sauce in it.Drain and place on papper towels sprinkle with cajun seasoning.You can use the store bought kind,but some have to much salt.Do both sides,place on a cake cooling rack and place in a over set on warm to dry,or use a dehydrator,mine I set at,135 deg. for about 6 hours or tell they are crisppy and snap when you try to bend them.Cajun Seasoning I had a copy of the stuff I make,but it is gone in the great blog crash,,,oh well more to post later.

The Ferret