Made these Mexican bean open faced sandwiches again this week 😉
The salsa was fresh from our garden. We have cherry, roma, and yellow tomatoes. I think there is a purple tomato in there too…but I won’t be planting those again. They didn’t produce much fruit~ and they were bug magnets!
Every time I make salsa it’s different ~ this time I included:
- roma, cherry, yellow, and purple tomatoes
- vdalia onion
- 1 bunch cilantro
- 1 habenaro pepper
- green pepper
- olive oil
- sea salt
- pinch sugar
Don’t touch the habenaro with your skin if at all humanly possible! They are so super hot 🙂 I used plastic bags to cut them in half and take out the seeds. Then I promptly popped them into the food processor along with the cilantro, olive oil, and garlic. I blended them all together until everything was essentially pulverized.
That’s all I’ve got for now.