Tres Salsas

Three salsas I just made for Phil's housewarming party. Clockwise from upper right: Pico De Gallo, Chipotle Pseudo-Mole, Quasi-Xni Pec.

These locally grown Organic, Pesticide-free Heirloom Tomatoes are central to two of these salsas. Funny that locals are saying these are early in the season; having grown tomatoes in Texas for years, this is the end of the season there, unless you've planted Cherry Tomato varieties which can survive the 100 degree temps.

Pro tip: never refrigerate tomatoes. Unless you it doesn't matter to you if they lose most of their aroma and flavor.

Red Bell, Jalapeno, Habanero. Xni Pec got all the jalapenos (except one, which went in the Pico De Gallo) and the Habanero.

From left: freshly roasted and ground Cumin & Coriander; hydrated chiles, mostly Chipotle, with garlic and shallot; Cilantro.