Tag Archives: salsa

I had a very fun but very busy weekend and I thought I’d share a few of the photos with you today.  As I’m sure you can tell from the above photo, I made a little fresh salsa for a party.

I am very particular about my salsa, it must all me hand chopped finely.  It takes a while but it’s so worth the extra work.  You can find my formula for salsa at this previous post from 31 Days.  Oh my gosh, 31 Days is coming up again.  I’m starting to panic a little.


The party was this guy’s 1st Birthday.  He’s my little buddy.  He loved his smash-cake.

He loved it so much he gave it a big hug then laid down on it.  Shortly after, Daddy rolled him and his chair out the backyard and hosed them both down.

The next day I picked approximately 1 lb. of basil from my 4 plants and made 8 cups of pesto.  I’m freezing every bit of pesto I can so we will be able to enjoy homemade pesto dishes for at least part of the winter.

I discovered these Padron peppers at Whole Foods and scooped them up not knowing what I would make of them.

What I made of them was a quick roasted salsa.  I started by blackening & removing their skins.  This process goes so much faster over a gas burner.  I usually do it on a cast iron skillet.  Effective, but much slower.

I also toasted up some cherry tomatoes, garlic and 1 green onion.

Everything went into the blender with a little S&P then whirl-whirl-whirl, yummy salsa!!  On a side note, I hid this salsa from everybody and snacked on it while I prepared other party food.  The lucky few that wandered into the house while I was cooking were able to partake but it was so good I wasn’t real keen on sharing.


I also purchased this pile of multi-colored sweet peppers.  There were overflowing from a big wooden box and I picked out the most colorful ones I could find because I’m still eating my colors!.  I was especially drawn in by the light purple ones which tasted the same as all the others but were a tiny bit firmer.

My pile of sweet peppers, along with pencil asparagus and green onions, were grilled up and drizzled with this balsamic sauce from Giada DeLaurentis that I have made over and over.  It’s a great way to perk up vegetables and might even make a nice dipping sauce for a hunk of focaccia.

So as you can see  my weekend, like most weekends, was heavily influenced by food.  And it was all good.


It might seem strange to put salsa on my list of “simple things” that make my life easier or happier.  But it’s just…so… GOOD!  It is cheap, it is easy to make, it is tasty and in our family, it is required party food.  And it is a party starter, or at least it seems that way.  My whole family loves it, we make it a lot and a lot of it.

There are many different “versions” of salsa that seem to fall under 1 of 3 categories:  pico de gallo, hot sauce, roasted (or cooked) salsa.  I love and make all 3 but the one I make the most is a fresh salsa or pico de gallo style.  The ingredients can always be found at the grocery store but are equally easy to grow in the backyard during the hot summer months.  It can be eaten with chips or on tacos, burritos, etc.  You can top a cooked chicken breast with it for spicy flavor or make foil packets with fish and salsa for  quick, healthy meal.  It does keep well in the fridge for a day or two, although I don’t care for the way the tomatoes break down.  For me, it’s freshly made or nothing.

Tomato, cilantro, onion, chile, salt & pepper.  That’s all it takes to make a yummy salsa.  You can add other things such as lime, spices, I’ve even seen people add cucumber which I think is weird but to each his own.  My take on it is not so much of a recipe but a list of ingredients that you can add or subtract to your liking but one thing I will not stand for is using a food processor.  For my salsa, it must be chopped very finely by hand.  So sharpen your knives and make some salsa!

Carey’s Salsa Fresca– makes one big party size bowl

15-20 roma tomatoes (regular hot house tomatoes will do in a pinch but they have a spongier texture and more liquid than romas)

2 bunches of cilantro

1 large white onion

3-4 serrano chiles (jalepenos are fine, too)

salt (approximately 1 tablespoon)

black pepper (approximately 1/2 teaspoon)

cumin (approximately 1 teaspoon)

chile powder (approximately 1/2 teaspoon)

Chop all ingredients very finely and scoop into a large serving bowl, add the spices to taste and mix well.  If you have time, allow the salsa to sit in the fridge for 30-45 minutes so the flavor combine and test again for salt just before serving.