It’s still January, but a couple of weeks in Los Angeles have seen the mercury gauge of thermometers in the 70s, 80s and 90s. It may have even been just under 100 degrees at its hottest in the Valley. Crazy! At the same time, we watched folks in the Midwest and on the East Coast bundled up and trudging through snowstorms. When news hit that there was seven inches of snow in our alma mater state of North Carolina, we knew something was going on. (We do not envy them one bit.) We’re strong believers in eating seasonally–noshing on dishes that are true comfort foods based on the weather. Well it’s been a summery winter where we are, so we want a fun hot weather snack: salsa!
This fruit salsa is a festive medley of colors, textures and flavors! We greedily scooped it up with smoky, spicy chips. All we needed was something fresh and sparkly to wash it down. And so we made mojitos. A big thanks to strange and unnatural occurrences in nature for inspiring this!
Papaya and Black Bean Salsa
1/2 papaya, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 avocado, deseeded and chopped
1/2 red onion, chopped
1 1/2 cup black beans, drained
2 cloves garlic, minced
1/4 cup cilantro, chopped
1/3 cup olive oil
Juice and zest of 1 lime
1. Mix everything except olive oil, lime juice and salt.
2. Add last three ingredients immediately before serving.
Cumin Chili Tortilla Chips
5 flour tortillas
1. Cut each tortilla into eighths.
2. Lay tortillas flat on a baking sheet and spray lightly with cooking spray.
3. Sprinkle, either with wild abandon or trepidation, with cumin, chili powder and salt.
4. Bake at 375 degrees for 5-7 or until crisp.
Lemon Lime Mojito (makes 2)
5 ounces rum
2-3 tablespoons sugar
Juice of 1 lemon
Juice of 1 lime
1. Muddle sugar, mint and lemon and lime juices in ice.
2. Add soda water to fill cup.
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