The buzz started late last week. Plans were being hatched for an office celebration, in honor of our team members with October birthdays. As the conversation drifted my way from the next office, the words that caught my attention were guacamole and salsa.
I am not much of a dessert person. And so many office parties seem to center around cake. But I have a few coworkers who share my predilection for salty and crunchy. And we are lucky enough to have Susie, who makes the best homemade salsa and guacamole ever to adorn a chip.
Tuesday night, I went home and picked every ripe tomato on the vines, enough to fill a large bowl. Big red ones, a few yellow ones, small romas, and handfuls of bright orange cherry tomatoes.
I delivered this colorful crop to Susie on Wednesday morning. When she left for the day with her bag of tomatoes in hand, she said, “I’m off to chop some tomatoes!” “Make lots!” I urged. “Yes, at least two giant vats,” Jackie requested, “One for me and one for Christina.” As an afterthought, she added, “Well, maybe three vats. Everyone else can split the third.”
Susie’s Salsa Recipe
- 8-10 Roma Tomatoes, diced and drained
- 1 Jalapeno, minced (seeds removed)
- Approx. ½ Onion, diced
- ½ Lime
- 2-3 tbsp Olive Oil
- ½ bunch Cilantro, chopped fine
- Dash Seasoning Salt
- Lemon Pepper to taste
- Salt Optional
Combine all ingredients in a bowl and scarf up immediately with chips