Easy Breezy Salsa

Pictured: An adorable Mexican Lizard Bowl from a local art dealer makes this salsa ever-so-festive.

Is it summer yet? 

Although I often consider myself a more fall-to-early-winter kind of girl, something about living in the south has gotten under my skin.  Warm weather with its promise of long summer days, pool parties, and hot estival produce have taken root in my brain making me fantasize (constantly) over images of summertime play, trashy novels, and barbecues.

Perhaps my cabin fever has been made worse by the fact that I’m mid-process in writing my exam essays for my PhD.  Under a stack of Victorian novels (which I love), the grass has never seemed greener by June or July than it does in my current late-February mind.

Sigh. Is it summer yet?

To hold me over until the promise of guaranteed heat arrives, I’ve prepared my favorite version of sweet and spicy summer Salsa ’cause if I could use anything right now, it’s a break.

This salsa is “easy and breezy” as it requires little to no effort to make it.  Merely chop fresh ingredients–tomatoes, jalapeño pepper, onion, and cilantro–and stir into a mixture with fresh lime juice and freshly ground pepper and salt.  Paired with an authentic Mexican tortilla and you’ve got a preview to all that summer has to offer.  I realize that it not be summer just yet, but it’s certainly summer in my kitchen!

Easy Breezy Salsa

This recipe is my own adaptation of a favorite summer appetizer that, really, tastes great all the year round.  For a meatier more protein-rich variation, see my Black Bean Corn Salsa here.

Ingredients:

*3-4 hot house or Roma tomatoes, chopped

*1 jalapeño pepper, chopped (with seeds if you’re feeling caliente)

*1/2 red onion, chopped

*1/4 cup cilantro, chopped fine

*1/2-1 lime, juiced, to taste

*Salt and pepper, to taste

1.) Chop tomatoes, pepper, onion, and cilantro.  Add to a bowl and mix to combine.

2.) Season with lime juice and salt and pepper to taste.  Serve with corn tortillas as a dip or on tacos and enjoy! Makes 6 servings.

–Helana Brigman

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