Papaya Salsa 3/4 cup ripe papaya, diced 3/4 cup fresh pineapple, diced 1/2 cup mango, diced 3 tablespoons chopped red onion 1 chili pepper, serrano or jalapeno, seeded and minced (or more, if you like spicy salsa) 1 garlic clove, minced 2 teaspoons lime zest 2 tablespoons fresh lime juice 1 tablespoon finely chopped cilantro Salsa: Combine all ingredients; cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before ser

This is the easiest pickle recipe ever. So fast, you can put up a couple of jars in as little as 15 minutes. Perfect for when you have a few surplus cucumbers, but not enough to merit a whole half day of canning. This recipe is very adjustable. You can use it to make chips, spears, bread and butters, or gherkins. If you have the time and want to do some serious pickling, this recipe can be sized up for a quantity batch and processed in a hot bath canner. If you don’t, you can

The calabaza squash is another one of those vegetables more commonly found in Central and South America than in the North. As a heat resistant squash, it is tolerant of our warm humid weather and has a good resistance to vine borers. I like to grow it because it is a storage squash. It can be stored fresh for weeks or even months without refrigeration if kept in a cool place like a garage. I grow it in the warmer parts of the year and then eat it in early fall when my winter

This stuff is so good. Use it as a marinade, a basting sauce, a BBQ sauce, or a dip for fried food. Also try it with cream cheese or even in a baked brie. So delicious and fresh. If you make it, do not substitute with anything canned, frozen, or whatever. The freshness is what makes it pop. Again. This is really good, I can’t explain it. Plus your kitchen will smell great. 2 Sweet Peppers (seeded and diced) 2 Ripe Mangos (peeled, seeded, and cubed) 2 Cloves Garlic (peeled and