Potatoes that we picked yesterday were peeled and sliced ready to make wedges - one of my students proved to be a super-fast veggie peeler. We put a couple of tablespoons of oil on the wedges and gave them a bit of a stir.
Our potato wedges cooking in the oven - 200 degrees, for about 35-40 minutes, we turned them a few times during cooking.
We chopped up one of our onions - which was very strong and made us both cry. We tried to chop it as finely as we could, but it was difficult with all the tears.
We picked about six of the ripest, reddest tomatoes that we picked yesterday and chopped them up into little pieces. We put plastic gloves on to chop the chilies as the 'hottness' from the chilies can stay on your hands for ages afterwards.
We made two different salsa's, one tomato made with our own chilies and onions, with a bit of lime juice, and the other one is a pineapple salsa - sadly not our own pineapple, but again with our own onion and chili.
Then we sat down around the table and everyone had a taste.
The verdict was that the pineapple salsa was not very spicy - next time we will use the hotter chilies!
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