Nice to Meet You, Al Fresco

I just got back from a walk today and the weather is perfect for lazing around.  The breezes are gentle and mild, the sun is out but not scorching, and the temperature is in that perfect mid-70’s range where you can sit outside in shorts and flip-flops and feel fine, but not so hot that if you’re working indoors you feel like shooting yourself in the face just to get some fresh air flowing.

It’s times like these you learn how delicious salsa fresco can be.  I’m serious, if you’ve never had good salsa fresco you are missing out on what may be the best thing to happen to you all year.  It’s refreshing, healthy, and 100% guaranteed to make you eat too many tortilla chips.  My Dad was gracious enough to instruct me in the fine art of salsa fresco preparation when I visited earlier this month.  Now, I’m going to be gracious and share with you!

Ingredients

  • 1 onion, chopped to bits
  • 2 avocados, pitted and peeled and chopped to 1/4″ chunks
  • 4 tomatoes, seeded and chopped to bits
  • salt, pepper, cumin to taste
  • 1/4 cup fresh chopped cilantro
  • 2 toasted jalapeno peppers, seeded and chopped to teeny tiny bits (use tongs and roast them over the gas burner)
  • the juice of 2 limes

Just mix all this stuff in a big bowl and make sure you don’t skimp on the lime juice!  It’ll keep the avocado from getting nasty and brown.  When you seal the bowl, smush the plastic wrap down so it’s flush with the salsa, this will keep your avocados fresh too.

I loved this recipe so much that I actually ate it for breakfast one of the days I was there.  With the right tortilla chips?  This dish will make your whole entire week.  I don’t even want to think about what this could do if you parked it right next to a well-mixed margarita.  You’d probably just get to witness the heavens opening up and a choir of angels praising your meal or something.

Now that summer is officially here (we started out this summer with a huge thunderstorm, because our weather is nothing if not always appropriate here in Washington) I hope this recipe gives you everything you need to justify eating tortilla chips for dinner.  Just emphasize the presence of fruits and veggies to any naysayers.  Once they have a taste they’ll shut up and start eating too.

6 thoughts on “Nice to Meet You, Al Fresco

  1. I am very sad to say that I am allergic to all citrus fruits – lemon, lime, orange, grapefruit, etc etc etc….which make delicious things like salsas and guacamole off limits for me. Is this truly one of the saddest things you’ve ever heard? NOT TO MENTION all the fruity delicious margs, daiquiris, and various other cocktails that I have to stay away from. My life is truly hard.

    So what are the “right” tortilla chips?

  2. -Belly Girl, Oh my, that is one of the saddest things I’ve heard. A life without citrus? I shudder to think! As far as the right tortilla chips are concerned, I like mine hearty. My favorite brand are the Mission Tortilla Strips. The strips are the perfect shape for dipping, I hate those little bowl-shaped tortilla chips. You have the practically invert the darn thing just to dip it! And those huge wedge chips are too big to eat properly, necessitating breaking them into bits.

    No no, tortilla strips are definitely the way to go. The Mission ones are thick, so they don’t break upon impact with dips, and they taste amazing.

  3. Whoa, allergic to citrus. That would seriously suck and is one of the saddest things I’ve heard.

    That salsa does sound amazing and would totally have rocked with the numerous batches of frozen margaritas we were drinking Saturday afternoon. As it was we had to make do with some jarred product that the margarita only helped.

    DH’s recipe: dump 1/2 can frozen limeade, 3 oz. decent gold tequila (very important for flavor) & 3 oz. triple sec into a blender. Add ice and blend to desired thickness. This typically produces a sweeter margarita, for a less sweet margarita use a clear tequila.

  4. -Blanche, I’m not averse to jarred salsa, it’ll definitely do the trick in a pinch, but I’m seriously spoiled now that I’ve had the good stuff. Thanks for the margarita recipe, it sounds like ten different kinds of perfect for summer!

  5. Ok, you twisted my arm, here’s a MIL story: a couple of summers ago I decided to go through one of the can cabinets at their beach house and found at least one bloated can left from the early ’90’s (my recent go-through of their liquor cabinet at the house had some similar results). There’s no telling how old the salsa we were eating was – thus the need for alcohol.

  6. -Blanche, Whoa, you are way braver than I am! I’m really weird about expired food, and won’t eat dairy products that have been left out on the counter! I’m sure the booze took are of any nasty bacteria, though!

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