The other night we made two salsas and ate them with quesadillas and salad.
On days I have a big, meat-containing lunch, I often want a very minimal dinner like this. The quesadillas were simple -- cheddar, jack, and a tiny bit of queso anejo inside, sauteed in a pan with a touch of olive oil. Queso anejo is wonderful -- have you tried it? It's the feta of Mexico, all salty and chewy and weird.
Lawson makes a carrot-habanero salsa from Belize that blows my mind and lasts all year in the fridge. The carrots keep it from being unbearably hot, but it's still quite tasty. It is neon orange. He made the first batch of the year the other night.
I made a classic tomatillo salsa: boiled tomatillos, chopped fresh green chiles, lime, salt, garlic, onion, and cilantro. It tasted fresh and well balanced but ultimately not enough better than a can of Herdez salsa verde for me to make it again.
Kris is out of town, by the way, for those of you who are wondering. She and my Dad are visiting family in Massachusetts and will no doubt return with tales of scrod and kelp.
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