The vegetable market is absolutely fantastic at the moment. Peaches are on the way out, okra is starting to make an appearance. The tomatoes are beautiful- I think they are summer tomatoes, they have beautiful tomatoes here year round, it is just the shape and slight change in the taste.
So on Saturday, I went a little overboard at the market. We had gone the week before but due to the end of Ramadan/Ramajan it was closed. I am safe in the candy store- but the vegetable market- watch out! We had a Turkish speaking friend this trip, for the first time so I got to learn a little more (more quickly), so now know where to get the dried fruits (without sulfur) and nuts, and a good place for a snack. And the place I always go for spinache- he told my friend that I was his big sister (that made me feel old).
Marinated eggplant is posted. I will have to test the others tomorrow as I did not have all the ingredients for the recipe and improvised.
So I am posting the Mango Salsa, which I got from my friend Ann S.C. in Peru. I have been thinking about her wonderful family and the fun dinners we had, and just learned that her father passed very recently. So here is something which is wonderful for family/friend gatherings. You can use it as a dip, or throw it in the lasagna.
Mango Salsa
3 cups of mango (or pineapple) chopped small
1 cup white onion chooped small
1 cup red bell pepper
¼ cup aji Amarillo- minced
¼ cup rocoto pepper- minced, that would be a spicy bell pepper, sub something spicy
1/3 cup cilantro- minced
2 cloves of garlic- minced
1 teaspoon fresh ginger- minced
1/3 cup lemon/lime juice
1 tablespoon cumin powder
3 tablespoons sugar
1 ½ teaspoons salt
¼ teaspoon pepper
Mix all ingredients together and refrigerate.
From Ann St. Clair
So on Saturday, I went a little overboard at the market. We had gone the week before but due to the end of Ramadan/Ramajan it was closed. I am safe in the candy store- but the vegetable market- watch out! We had a Turkish speaking friend this trip, for the first time so I got to learn a little more (more quickly), so now know where to get the dried fruits (without sulfur) and nuts, and a good place for a snack. And the place I always go for spinache- he told my friend that I was his big sister (that made me feel old).
So I am posting the Mango Salsa, which I got from my friend Ann S.C. in Peru. I have been thinking about her wonderful family and the fun dinners we had, and just learned that her father passed very recently. So here is something which is wonderful for family/friend gatherings. You can use it as a dip, or throw it in the lasagna.
Mango Salsa
3 cups of mango (or pineapple) chopped small
1 cup white onion chooped small
1 cup red bell pepper
¼ cup aji Amarillo- minced
¼ cup rocoto pepper- minced, that would be a spicy bell pepper, sub something spicy
1/3 cup cilantro- minced
2 cloves of garlic- minced
1 teaspoon fresh ginger- minced
1/3 cup lemon/lime juice
1 tablespoon cumin powder
3 tablespoons sugar
1 ½ teaspoons salt
¼ teaspoon pepper
Mix all ingredients together and refrigerate.
From Ann St. Clair
