Waiting is the biggest task of any day, for me. Every day, there happens to be a task that will require tons of waiting
Some days, I am waiting for the mailman. Some days, I am waiting for the UPS or FedEx delivery to bring me my highly anticipated package.
There is always the ubiquitous waiting in lines. There is waiting in lines at the grocery store, at department stores, at the mall, at big retail stores (Target and Wal-mart are the biggest line waiting retail stores) and waiting in line to buy the Powerball ticket.
Then, there waiting for the Powerball numbers to be drawn, only to find that the ticket I am holding is not the winning ticket.
So, back to waiting I go!
Now, there is waiting for the carpet cleaners to come by to clean the carpets. There is the continued waiting for them because they are running late. When they get here, I have to wait for them to finish steaming the carpets in all the rooms which only takes ten minutes.
So, I waited 3 hours for them to come by and do a ten-minute job….
Of course, there is a wait for the carpet to dry….
When it comes to waiting, though, there is no bigger offender than the cable guy!
The cable company is “nice” enough to give me a four hour window for me to wait around for them. They are generous enough to come by later in the evening so as to accommodate my work schedule. So, I wait four hours and the cable guy shows up at the start of the final minute of their generous four hour window!
Swap! It takes him seven minutes to swap out the cable modem; I sign the paper and swoosh!
He is gone.
Yes, I was waiting for four hours for the cable man’s to come by and finish his task in seven minutes!
Four hours and six minutes of waiting so that I can get online and post this blog entry.
Yes, I know that this deserves the infamous twitter hashtag of #FirstWorldProblems.
I am grateful for all the waiting I have to do, because, I love my life.
Sometimes, though, all the waiting can be beneficial. I thought up this Salsa recipe (and other recipes) somewhere between all that waiting. It could have been while I was waiting in the cashier line at Walmart or while I was waiting to buy the lottery ticket.
Don’t worry, I was also dreaming about what I would do with all the money that I would win from the Powerball lottery.
I think I would use the money to help outlaw waiting of any kind. In any country!
Bringing myself back to earth, let me tell you about this Salsa. There are five DIFFERENT types of tomatoes in this salsa. It includes the Roma tomato, Campari tomato, yellow tomato, tomatillo and the yellow grape cherry tomato.
The mango just adds a wonderful fruity sweetness to this dish. I like adding ginger to this recipe because it gives this salsa a magnificent twist.
The first time you bite into this salsa, the ginger is the first thing your mouth will experience! The ginger and the mango provide a great taste dimension to this recipe. The five tomatoes bring their unique taste. The yellow tomato is on the lighter side of taste. It is slightly salty and dense in texture. The tomatillo provides the tanginess. The yellow cherry tomato brings a sweetness and tanginess. The Campari tomato brings sweetness also, but, they also bring a slight spiciness. The Roma tomato is here to bring the density that this recipe needs.
So, try this recipe and tell me what you think. Also, I will take any opinions you have on “waiting”.
How to Make 5 Tomato Salsa
- ½ of fresh Mango
- 2 medium-sized tomatillos
- 7-8 yellow cherry tomatoes
- 1 medium-sized yellow tomato
- 3 Campari Tomatoes
- 2 medium-sized Roma tomatoes
- ½ of red onion
- 1 tsp of chopped ginger
- 2 cloves of garlic
- 3 Thai chilies (to taste or optional)
- ½ tsp of cumin seeds
- 2 tsp of salt (or to taste)
- 1 tsp of fresh ground pepper
- 3 small Mint leaves
- 3 sprigs of coriander
- 2 tsp of lemon juice (or to taste)
- 3 tsp of extra virgin olive oil
- Chop all the tomatoes to bite size pieces
- Chop the Thai Chilies
- Chop the garlic cloves into small pieces
- Chop the onions finely
- Chop the mints and coriander leaves finely
- Heat the oil in a small pan and add the cumin seeds
- Add the chilies, garlic and ginger to the oil
- Heat until the garlic is slightly brown. Be sure to keep stirring while waiting for the garlic to brown
- Remove from heat and allow to cool for a few minutes
- Once cool, strain the oil and put it aside. Leave the garlic, ginger and cumin seeds aside for a future recipe. I like to use it in soups and curries
- In a medium mixing bowl, bring together all the ingredients including the lemon juice, mint leaves and coriander.
- Add the ginger and garlic oil that we strained earlier. This oil will coat all the ingredients and allow the flavors to mix.
- Ideally, this recipe should be allowed to marinate overnight. If you don’t have that much time, just let it marinate for about two hours.