Summertime is upon us and this weekend to celebrate I joined my family - my kids, three brothers, parents and niece - on a relaxing trip to Palmetto Island State Park. If you haven't been or heard of it, here's the rundown: Located on the Vermilion River, Palmetto Island State Park offers a real south Louisiana outdoor experience complete with boat launch, canoe rental, bike trails, gigantic splashpad and cabins available by the night. We took advantage of everything the park had to offer and spent as much time under the trees and among nature as possible.
As much fun as the weekend was, I felt bad for my parents. They made all the arrangements, hauled up the equipment, bikes and food (and we can eat), and coordinated all the activities. When I asked what I could bring or make, I was told "we've got it." And they did! Mom assembled tasty ingredients for barbeque and shrimp scampi on Saturday and we had enough fresh fruit and salty snacks to last a lifetime! Right before we left I started feeling a little guilty so I whipped up one of my favorite go-to summertime dishes. This salsa recipe is quick, easy and very tasty. So when you're in a pinch (or just feeling a little lazy) give this dip a try.
Summertime salsa
Ingredients
1 whole jalapeño (remove seeds & white ribs to reduce the spice)
1 can of diced tomatoes
1 can of tomatoes with chiles
1 small onion, quartered
1 handful of cilantro (just the leaves)
1-2 tsp salt
2 tsp cumin
1 Tbs minced garlic
3 Tbs vinegar)
Directions
- Mix salt, cumin & garlic in with vinegar and heat in the microwave for 20 seconds
- Add tomatoes, jalapeño, onion, cilantro and vinegar mixture to a blender or food processor
- Pulse slowly until desired consistency - taste halfway through in case you need extra salt
- Use as a dip or incorporate into marinades, slow cooker meals (try using it in a pork shoulder braise!), or as a dressing for a taco salad!