All I can think about is FOOD!

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My sister grew her own veggies this year and asked for a salsa recipe.  This is my favorite and one that I used to make all the time.  It’s super simple and if you buy the herbs in the little plastic container, you won’t have to worry about using up a bunch of cilantro before it goes bad. Fresh salsa is like nature’s confetti on a chip. So fun, so good. And with fresh tortilla chips?  Oh yes please.

Pico de Gallo

6 Roma tomatoes, chopped and seeded
1 Red onion, chopped
1 Jalapeño, chopped (and seeded if you like your butt)
1 Tablespoon of chopped garlic (I use the stuff from the jar because it’s REALLY juicy.)
1 Lime
1-2 Tablespoons of cilantro (or parsley if you’re like my sister and hate cilantro)
Salt & White Pepper (unless you like the black things, then knock yourself out)

Combine tomatoes, onion, jalapeño, and garlic. Squeeze lime juice to taste. (Start with half.) Toss in your green herb. Add salt and white pepper to taste. Sometimes I add a little olive oil if the tomatoes aren’t quite juicy enough.

((A tip! Taste it with a tortilla chip so you don’t add too much salt.))

mouth watering yet?

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I’m also a big fan of guacamole in the summer.  Hopefully I will be able to make both at some point this year. My grandma used to grow her own avocados in her green house.  I should ask her again how to do it.  It’s actually pretty simple.  I think I did it for a science project one year.

Anynerd, here’s my guacamole recipe.

Guacamole

3 Avocados (Haas) peeled, pitted and chopped
1 Lime
1/2 Red Onion, chopped fine
1/2 Jalapeño, chopped and seeded (optional)
1 Tablespoon of chopped garlic (I use the jar for this too.)
1 Tablespoon of cilantro, chopped (parsley works too)
1-2 Roma Tomatoes, seeded and chopped (I use two because I LOVE tomatoes but if you just want the occasional tomato, then just use one.)
A pinch of cayenne (or about 1/4 -1/2 teaspoon)
Salt to taste

Combine chopped avocado and lime juice; toss to coat.  Strain off lime juice and reserve for later. Take two knives and cut in a criss cross across bowl until desired avocado size is reached. (I usually end up with some bigger chunks, some smaller chunks and some mashed at the bottom of the bowl. Perfect for me.) Add onion, jalapeño, garlic and cilantro; fold together. Add 1-2 tablespoons of reserved lime juice to taste and season with salt and cayenne pepper.  At the last minute before serving, toss tomatoes gently into dip and serve. (If you let the dip sit for an hour or so before serving, all of the flavors combine together. YUM!)

((TIPS!))

* To keep your dip from turning brown, rub lime juice on a piece of plastic wrap and place directly on top of dip, making sure no oxygen can get in. Oxygen = Avocado Kryptonite; Acid = Avocado’s BFF

* Tortilla chips are great, but Nacho Cheese Doritos with this Guacamole are SO fantastic.

* Guacamole burgers anyone??