You know you come from a family that loves food, when you can have a completely excited and animated conversation with your mother about baby bell peppers.
That happened to me a couple of weeks ago. Jedd and I were visiting my parents when somehow baby bells were mentioned.
My mother and I both squealed like school girls.
“Oooh! I love those!” Mom said.
“I can't get enough of them!” I chimed in.
Jedd and my father looked patient and amused, as they listed to us extol the virtues of those small little peppers.
Granted, Mom and I had enjoyed a cocktail with dinner which may have made us a little giddier than usual – but baby bell peppers are extremely cool. They're inexpensive, they come in a variety of colors and they have very few seeds to contend with.
How can you not love them?
And I've been making us this salsa every chance I get. It takes a little longer to make than something in a blender (and by a “little” longer, I mean about half an hour) but it's worth it.
Because it's pretty.
Oh, and it tastes fantastic. Also, instead of the traditional lime juice, I use lemon juice and I expand on cilantro by using parsley too. It's equal parts sweet and spicy, which makes it the perfect condiment for blackened chicken.
So, put on your favorite podcast and start chopping*. You'll thank me after you've cleaned your plate.
And your spouse's.