A few weeks ago, my husband and I went to the Midtown Global Market in Minneapolis, MN. On that particular Sunday, there was a Latino festival. To tie into the theme of the day's activity, there was a Salsa tasting. We are always up for a taste of some good chips and salsa, so off we went.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

There were two standouts for us that day and each for a very different reason. As we were leaving the market, we went by the Callister's Farm in the Market stall to see if we could purchase some of their salsa for that evening. Well, surprise, Molly was there and she made the salsa just for the competition and they really didn't have any to sell. Molly was kind enough to share her recipe and I really want to honor her, the incredibly fresh product they served, and the wonderful job Callister's Farm in the Market does providing superior local products.

Coming from the west coast, I consider Molly's salsa as more of a Pico de Gallo. It was just loaded with the freshest of ingredients, served on a tortilla chip with a crumble of chevre on top. Each bite gave me a new taste of freshness with some zip to it. It was just wonderful. A good chevre will also be an addition to my chips and salsa in the future.

Molly's recipe makes a gallon of her Salsa. It is perfect for a party or just because. The salsa will hold for 3 - 4 days properly stored in the refrigerator. I wouldn't hesitate to cut the recipe in half (or even fourths), but you might have to adjust for onion and pepper additions.

• 24 fresh Roma tomatoes, diced
• 1 bunch Cilantro, remove stems and dice
• 1 Serrano pepper (or pepper to your taste), seeds
  removed and diced
• Juice from 2 fresh limes
• 1 red onion, diced
• 1 teaspoon salt

Blend ingredients gently. Refrigerate for at least an hour before serving to allow flavors to settle.

This salsa is not just for chips. I would use it to top grilled fish or chicken or on my tacos any day of the week. Actually, I would eat it any day of the week, if I could.

Judy Ferril is a freelance writer in Minneapolis. Are you a stranger in your own kitchen? Do you think eating healthy means no fun or flavor in your meals? Judy is the self-trained executive chef for the Ferril family and loves to share her passion for cooking and healthy foods with others. Join Judy at Local Food Connections for fun and healthy local food options. Her newest site, Baking with Lemons, will be out of the oven soon. Come see, stretch your imaginations and enjoy new tastes. Judy Ferril

Article Source: EzineArticles.com

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