A cold beer–for me, a Bohemia–good chips and a well-made salsa help me survive a heat wave, though when I wrote today’s Seasonal Pantry, which you can read here, I wasn’t anticipating this week’s weather. It’s just a happy coincidence, as are the glorious tomatoes we’re enjoying right now. It is a perfect time to make salsa, which requires no heat and just a bit of quick chopping and mincing.
Today’s column features a very simple recipe for Salsa Cruda, one of the most basic salsas and my favorite in sizzling weather. As I looked through the Seasonal Pantry archives, I found these in columns from the last few years. None are traditional but all are delicious.
It was Salsa Gigante, a competition at the Healdsburg farmers market on Tuesday night, that inspired the column. Although David Chombo of Taqueria Guadalajara won the contest, all of the salsas were excellent. I’d welcome any one of them right this minute: It’s 94 degrees in my Sebastopol office.
Where’s a Bohemia when I most need it?