Summer is almost upon us and one of my favorite snacks – or let’s face it, lunches – is fresh salsa. This recipe includes some grilled peppers and tomatoes to add a great smokey flavor. We like to cook as much as possible on the grill when it starts to get warm here in Phoenix – keep the heat where it belongs, outside. If you allow this delicious concoction to sit in the fridge for a few hours or overnight, the flavor only intensifies.
Hummus is a traditional middle eastern spread made with chick peas and tahini paste, which is ground sesame seeds. This recipe is from my uncle’s mother and is especially excellent because of spice added by the jalapenos. It is also a nice treat when it is served warm. My uncle Jack insists that you “don’t have enough hummus” on your piece of bread, even if it is caving under the weight of a giant mound.