Spring Break is upon us, and it feels like party season again (just so we’re on the same page, I am not talking beer bongs and bikini clad girls dancing on bar tops). The weather is finally warming up, so you can have a barbecue, birthday party, or picnic with a bit more confidence than even a few weeks ago.


This is my go-to salsa recipe that never let’s me down. It’s so easy to assemble, and always gets the thumbs up from the crowd. The flavor is so alive and fresh. It doesn’t hang around for too long on the table, so double the recipe for larger parties. You won’t be disappointed.

5 roma tomatoes deseeded and chopped
1 jalapeno pepper deseeded and finely chopped
1 clove garlic
1/2 of a white onion chopped
half of a bunch of cilantro chopped
1/2 teaspoon cumin powder
1/2 cup olive oil
juice of half a lemon
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
1/2 teaspoon sea salt


1. A ‘lil hint that works a treat for deseeding the tomatoes: I trim off at the stem end, hold the tomato firmly and squeeze the seeds into the drain. They shoot right out without having to scoop them messily.
2. After prepping the ingredients, put them into a large bowl and mix gently. Refrigerate for 30 minutes to an hour. Serve with tortilla chips. It’s also wonderful served over grilled fish.

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