This salsa was a hit at a recent Memorial Day party. My tomatoes are still producing, even with the 90 degree weather. It’s because they’re in part shade, I think. I will begin another batch this summer in the filtered shade and see what happens.

Salsa for onion averters

Several tomatoes diced (ditch the larger clumps of seeds)
As much fresh garlic as you can handle, minced
Green chilies (fresh, but canned if you must)
Green onions
Dash of lime juice
Large batch of cilantro
Little salt and pepper
Some ground cumin to taste
Extra virgin olive oil

Process some of it if you like it runny. Let it chill several hours before serving to blend flavors.

Like sandwiches, salsa is a very personal thing. I don’t like raw onions, but I found that green onions are a good substitute. I don’t believe I’m missing any good thing from this recipe.

Just a side question— Why do all the men hang around the grill when there’s only one set of tongs? If it weren’t for the chip bowl, they’d never come inside. I’m just asking.