Rosie Makes Salsa And Creme Fraiche.

The Hawthornes were having a hankering

for corn salsa, so of course I obliged.

My ingredients:

6 Roma tomatoes

1 regular tomato

1 jalapeno

1 red onion

2 scallions

fresh cilantro and coriander seeds

Here are the chopped tomatoes, sliced green onions,

and chopped onion.

And I always peel my tomatoes first before chopping

since the skin is not digestable.

I was just going to use half of the red onion,

but when I cut into it,

it was mushy and yucky,

so I used half a regular onion.

Corn went in next.

I seeded and took out the ribs of the jalapeno.

If you like yours hotter,

then leave the seeds and the ribs in by all means.

Chopped jalapeno went in.

Then I chopped my cilantro,

and since it's going to seed now,

I added in the fresh coriander seeds.

The rest of my ingredients:

cider vinegar

sugar

salt and pepper

I added about 1/8 cup of sugar ...

... and an equal amount of cider vinegar.

Salt and pepper to taste.

At this point, I covered my salsa

and refrigerated for several hours

to let all the flavors do their thang.

After a few hours,

I did a taste test

and added in another jalapeno.

Then Mr. Hawthorne had to get in on my salsa action.

He didn't like the chunky texture.

I do like the chunky texture.

It was all I could do to keep him from

adding in a can of tomato sauce.

We compromised and added in a can of

Rotel Diced Tomatoes and Habaneros.

And here are my little Tostitos scoops

with my corn salsa.

Aaaaand ...

something is missing ...

... and that something would be creme fraiche.

If you haven't made your own creme fraiche,

then you are truly missing out on one of life's culinary pleasures.

Please, please make your own creme fraiche.

You can use it for your dishes that call for sour cream

or you can season it and use it for both sweet and savory dishes.

The basic ingredients:

1 cup heavy cream

1 TB buttermilk

1 TB citrus

(I used lime juice this,

but you could use lemon.)

Buttermilk goes into the cream.

Lime juice gets added.

Stir.

Then cover and let sit at room temperature

overnight or for about 8 or so hours

until it thickens.

Refrigerate.

Ahhhhh.

Excellence.

My Tostito is complete.