Salsa Party!

Salsa is the most popular condiment in the United States, beating out even top contenders like ketchup and mustard. This summer, think about whipping up some fresh salsa for your family. It's easy to do and if you have a few tomato plants it's even better. All of these taste better after a night in the refrigerator and will last for at least a week without canning. (Although fresh salsa lasts about a day in my household.)

All of these ingredients may be found in most grocery stores. Keep in mind that some folks have a strong dislike to the taste of fresh cilantro. It's not a vital ingredient if you're fixing salsa, just add a bit more of the other spices. Or you can substitute fresh parsley.

Have fun and have lots of chips available. Salsa is also very good served with meats, in the place of chutney, and on top of eggs. Salsa making is also a good introduction to cooking for little ones. Most do not require cooking. Small ones can help measure ingredients, open cans, and stir. Older ones can help chop up ingredients. For the young set I recommend Fresh Salsa Verde - no knives required.

*Easy Fresh Salsa* This is a great recipe for first time salsa makers

3 tomatoes, cored and chopped 1 can (4 oz) of diced green chiles 5 sliced green onions 2 T. red wine vinegar ½ t. salt ½ t. pepper dash of sugar (optional)

Mix all of the ingredients together and chill for several hours for best flavor.

*Broiled Salsa Verde* Broiling gives a deeper flavor to this salsa

4 fresh green chiles 4 tomatoes, cut in half 4 green onions, sliced 3 garlic cloves, minced ¼ c. cilantro, chopped salt and pepper

Broil the chiles and tomatoes about 4 inches from the heat, charring on all sides. Cool and peel the chiles and tomatoes and chop finely. Add onions, garlic, cilantro, salt and pepper to taste. Add water if you like your salsa a little thinner. Chill and serve.

*Fresh Salsa Verde* A quick blender variety of salsa

¾ c. cilantro 1 c. parsley 6 T. lime juice ¼ c. olive oil 2 cloves garlic ½ t. salt ½ t. pepper 2 canned green chiles

Place all of the ingredients in a blender or food processor. Puree until smooth. Chill for best flavor.

*Chunky Salsa*

1 bell pepper, diced 1 onion, diced 2 tomatoes, diced ½ c. cilantro, minced ½ c. white or red wine vinegar 2 T. olive oil salt and pepper to taste

Mix all of the ingredients together. Chill for best flavor.

*Black Bean Salsa* Canned ingredients make this an easy one to make, even in the dead of winter. A can of drained corn can

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