I'm making fish tacos to go with the salsa. Makes sense. Kind of.
All these tiny sweet and hot peppers have just hit the market. It helps to be able to tell the baby bell peppers apart from the little habaneros and hot cherries if you're like me and can't resist mixing them all in a bowl to enjoy their colors.
You'll kick yourself if you don't make fresh salsa at least once this summer. I don't know about your part of the world, but here in New England there's a definite whiff of fall in the air. You'll be so happy you did when all the sunshine and fresh produce is just a faint memory. The tomatoes, red onions, peppers, garlic and cilantro are sitting there right in front of you as you whiz through the market and it's as easy as rinse, seed, chop or pulse in your processor. Add some lime juice, salt, pepper, a splash of red wine or sherry vinegar, and pop it in the fridge.
For the tacos I grilled some halibut, heated up corn tortillas, and wrapped up the fish with a topping of shredded red cabbage and dressing made from whisking mayo and yogurt together with lime juice, cilantro, salt and pepper.
This is all pretty much an excuse to gorge on chips and salsa, just like I do at every Mexican restaurant I've ever been to. I usually embarrass everybody that I'm with. You'd know me if you saw me, I'd be the one with the globs of salsa all down my shirt and covering the table in front of me.
Don't forget my giveaway this week! I'm giving away the winner's choice of one of Ina Garten's Barefoot Contessa cookbooks. All commenters will be automatically entered, and you get an extra entry if you become a follower! The deadline is Sunday, so hurry up---follow and comment!