Take one 19oz can of diced, spiced tomatoes, and divide into three parts. Into each third mix one peeled small white onion, finely minced; a good whack of fresh black pepper; a gooder whack of coarse salt; one or two salted capers, minced and pulverized; some olive oil; a small pile of oregano and/or a small pile of parsley and/or a small pile of basil. (I suppose one could use coriander, as well.) Stir. Serve at room temperature with those little white bite-sized corn chips and lots and lots of decent beer.
No reason other than that one small onion and one or two capers in a third of a 19oz can is more or less the correct proportion, and that I don't generally feed groups of people. I put the other two thirds in the fridge for making pasta sauce, or for subsequent chip-feedings.
As for hitchhikers, I've kinda sworn those off, thanks to Richard Avedon.
question:: only one or two capers is necessary for this recipe, correct? now are they mandatory? i've noticed capers are not sold individually, and a jar of them runs between 2 and 4 bucks... that's pretty steep for something i don't see myself using , let alone merely in salsa. is there any sort of alternative to the capers?
do you see my dilemma???
Save yourself... no one else matters anyway... -----------------------------
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Yeah, and what about Vitello Tonnato? Leftover veal in thin slices, covered with a mixture of tuna, mayo, lemon and capers. mmmmmmm Or Salade Nicoise. Salad-leaves, eggs, tomatoes, tuna, olives and capers. More mmm
Come to think of it, any tuna sandwich will be vastly improved with some capers in it. As will any beef sandwich or burger.
All you can say is WHAT happened. You do not know why. You will never know why.
In keeping with the caper at hand, the good news is; peregrine falcons have recently rebounded from the edge of extinction.
Here's a nestbox of a newish family, the babies - eyasses - were just banded today.In the last week they've left the fuzzball stage and entered the ungainly stage -- half bird, half fuzzball. So darling.