I think it’s official that spring has arrived in DC (or is it summer?). The cherry blossoms are in full bloom, along with every possible flower. Don’t get me wrong, I love this! Although I think everyone is worried that this will be a horribly hot and humid summer.
Yesterday was the first day of the Penn Quarter Farmers Market. We’ll have many more vendors to choose from this year, which I’m very excited about. I picked up a jar of Thai Basil Jalapeños from Gordy’s Pickle Jar, they’re the spiciest they have. I also got some Bison Sticks from Gunpowder Bison Trading Company, one sweet and one hot. I’m holding on to some purchases until Sam comes back from India, he’ll have something yummy to come home to!
I’ve also bought herbs and potting soil so I can start our little balcony garden. Can’t wait for fresh basil or cilantro! Between the colors and warm weather, I’ve been craving some fresh vegetables- especially in the form of salsa.
My friend Carolyn is coming over tonight, both of us love Mexican food, and I thought chips and salsa would be a great way to start off the evening! I’m definitely ready to start seeing some vibrant colors on my plate. And this is so quick and easy, you can’t say no to it!
This salsa can vary every single time I make it, depends what I have in our kitchen. Feel free to play around with the ingredients, more or less of some, to your liking. Possible additions/alternatives: avocado, green/orange bell peppers, habañeros, scallions, or black beans.
1 lb frozen corn, defrosted & drained
1 red bell pepper, chopped finely
1/2 red onion, chopped finely
4 tomatoes, chopped finely
4 garlic cloves, minced
1 jalapeño, chopped finely (for less spice, remove the seeds)
2 tbsp cilantro, chopped finely
juice of 1/2 a lime
1 tsp salt
1/2 tsp pepper
Combine all of the ingredients together in a bowl. Stick a chip in, and enjoy it!