Here’s what I did today:
I wouldn’t say that I actually cooked anything since there was no real heat involved; but there was plenty of slicing and chopping and food processing and tasting. Surprisingly, my homemade salsa isn’t too bad — although it is just a first attempt, and I’m sure I’ll be coming up with many more recipes and formulas until I hit the right one.
Sadly, it is so much more expensive to make salsa from scratch — especially since I bought local produce to make it. One jar of salsa is, what, $2 or so? Meanwhile, I got cilantro and tomatoes and peppers and onions and garlic and… well, it was more than $2. But it killed a few hours this morning, and that’s priceless.
Fun label! (What does the fine print say?)
“Mild salsa with tequila, lime, garlic, chipotle and cilantro. Home made with local Santa Clara Valley ingredients.”
Well, local except for the tequila, of course.