Happy Monday friends!
How was your weekend?? From the looks of instagram and such, it looks like spring is upon us (except for my poor sister in Colorado!) and most of us were outside enjoying the fabulous weather all weekend! We also were lucky enough to make it to the Dogfish Head Tap Takeover Friday night over at 622 North and it was so much fun! Jeff and I love our beer events and it was great to sample so many of Dogfish’s line-up without having to drive all the way up north to their brewery. Which is still one of our top priorities while we’re living over here (I want to see the northeastern beach towns too!), but this will tide us over until then.
I was also thiiiiiiiis close to signing up for the Rock & Roll Marathon in Savannah, Georgia this weekend. Maybe it was just this gorgeous weather, but for some reason, running 26 (+.2) miles didn’t seem too crazy. I ran the fabulous City to the Sea Half Marathon a few years ago in SLO and since then, I’ve really been wanting to push myself to train for the real thing. But when I started adding up costs of the event + hotels + driving + food + etc, it began to get a little overwhelming and ultimately, I decided to hold off. I still may be convinced to sign up because I would love to do some sight seeing down there too, but probably should look for something a little closer first. Who knows!
So today’s recipe is totally my ode to spring/upcoming summer. This weekend was totally SLO-esque weather–highs 65-70 with a cool breeze–and was making me a little homesick. So I decided to make one of my favorite foods: salsa. Chips and salsa are essentially a food group for me. Jeff gets annoyed because whenever we buy tortilla chips (which is at least once a week), they’re always almost gone by the time he even thinks to open them. I’ve tried using cucumbers and other veggies with salsa to make my addiction a little healthier, but I just ended up breaking out the chips a few
hours minutes later.
Since store bought salsa can have a ridiculous amount of salt and strange, hard to pronounce ingredients in it, I try to make homemade salsa whenever I can ( a la this and this). This was the first time I’ve made really chunky salsa–usually I stick to the more blended/kinda chunky types–and I’m pretty much in love. It’s a pretty basic combo to fresh corn (loving raw corn these days!) + canned black beans + avocado + tomato + cilantro + lime and a few Mexican-ish spices. Since it’s so chunky and hearty, it also is perfect as a topping for a nice flaky white fish or tacos.
I’m hoping to make a nice grilled fruit salsa for my next salsa experiment.
What’s your favorite salsa combo?
Makes about 3 cups
1 14oz can black beans, rinsed
2 avocados, chopped
1 large tomato, de-seeded and chopped
1 ear corn, kernels only
1 bunch cilantro, chopped
1 jalapeno, minced
2 limes, juiced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt, to taste
Mix all ingredients in a large bowl until combined, adjusting salt to taste.
Serve with chips or as a topping for fish or chicken.
Time: 10 minutes