So to keep myself accountable, let me say that I have a couple good ones on their way which include: Santa Cruz for the 4th of July and Nectarine Plum Preserves with Cardamom.
Today it is my summer salsa.
The garden is brimming with Cilantro and tomatoes and while I love salsa anytime of the year, it is especially good in the summer with tons of Cilantro. I truly cannot live without my chips and salsa. Plus, we live in California! Let's represent! Not just for our farm to fork culture but the embracing of the diversity we share.
- Put all ingredients in the blender or food processor
- Blend well very well, scraping down sides of processor or blender
- Chill for an hour to meld flavors
- Serve cold with your favorite chips, or use in eggs or put on grilled chicken or make a steak sandwich and use this as the condiment!