Saturday, August 28, 2010

Making Friends....with Salsa

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I think there is something true to be said about the saying....

"The way to a man's heart is through his stomach." Fanny Fern (1811-1872)

I think it goes the same for making friends. So, every time a new friend comes over for dinner, I put my best foot forward. I bring out the "salsa recipe" to warm them up on arrival. (Literally, I suppose.) This is one of my absolute, favorite things to eat. I could eat if for breakfast, lunch and dinner... and often do.

I miss and LOVE the Mexican food from southern California and of course, the whole cultural influence. (Hence, the name of the store, Su Casa). However, I believe, home is where the heart is, and now that we are here in Sweden, I will try to create that atmosphere here.

I will start you by giving you "my secret" salsa recipe to help give you a little southern Cal influence. Try it. I promise you, you will like it. Make it as spicy as you wish and please know this makes for a big bowl for a few guests. It will last and can last up to three days. But, if you like it as much as I do. It will be gone in a day.

I have a few recommendations for you from Su Casa for preparation, serving and storage. I am a true believer of”Everything Matters". Because and if, heavens forbid, you mix up the recipe and it doesn't come out so well, you can just talk about its' pretty bowlserving utensils and how great they are. It's called using an object of distraction. I don't think you will have to, but just in case - always have Plan B.

My favorite serving dishes are from Rice, for a evening-affair the happy-colored Italianware Porslin. And for a more "cool" evening, I would have to go again, with the Guzzini Vintage pieces. They have so many different- sized and playful dishes, great for a taco night party!
So, here you go. Good luck! And don't forget to get some fresh corn tortilla chips to go with it!

Next time, we do fresh guacamole!



2 Large Avocados
2 Large Tomatoes
2 Large Onions

1 Fresh jalapeño
1 Bunch fresh cilantro (coriander)
2 Cans crushed tomatoes (approximately 16 ounces)
1 Can green chilies
1 Jar sliced jalapenos (use 1/3 jar with the juice)
Garlic salt
Lemon pepper
Lemon juice
Lime juice


Slice up the avocados, tomatoes and onions into small pieces and put together into a bowl. Squeeze the lemon and lime juice over the mix. Set aside.

In a food processor, mix together the remaining ingredients. I would start by putting in the bunch of cilantro and fresh jalapeño first, to ensure that they are properly diced, then add the remaining ingredients. Once, all the ingredients are mixed together, take out of the food processor and add to bowl of the freshly cut avocados, tomatoes, and onions. Mix together. I usually add to my liking, more lemon or lime juice, as I taste the first dip.

Rice Italianware Porslin
Rice Italianware Serving Platters

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