My Favorite Summertime Recipes

You may not know that besides my many other talents, I make these great recipes from scratch in summer when I’m in a “south-of-the-border” mood.

Chipotle Salsa

3 – 5 dry chipotle chilis — get a bag of dry ones at a Mexican grocery or used canned ones. (You can really use any kind of chili you want in this, even fresh ones. I prefer the smoky chipotle flavor.)

1 28-ounce can of tomatoes — I like to use Muir Glen Organic Fire Roasted Whole Tomatoes

1/2 – 1 cup chopped cilantro (I never measure, just guesstimate)

Juice of 1 lime

1 – 2 cloves garlic

1 tsp. or so of salt

Extra flavor: Add a half-teaspoon or so of smoked sweet paprika

If you’re not using canned chipotles, soak chilies in a bowl of boiling water for 15 minutes until soft. Discard top stem, cut into pieces, put in food processor. Add the other ingredients, pulverize. Will keep in the fridge for weeks.


2 large ripe avocados, mashed (for serving 4 people)

1 serrano pepper, seeded and chopped fine

1/4 cup red onion, chopped fine (green onions are fine too) – onions are optional

1 clove garlic, crushed (optional, but why not?)

1/2 cup chopped cilantro

Juice of 1/2 lime

1/2 tsp. salt

A bit of ground pepper

A couple dashes of Chipotle Tabasco Sauce

Stir all ingredients together in a bowl. Serve with chips — my favorites are El Milagro.

A Real Margarita (hope you like it strong …)

3 parts good tequila (100% agave only!)

1 part triple sec

1 part fresh-squeezed lime juice

1 tsp. agave syrup

Shake over the rocks or put in the blender with ice, serve in salt-rimmed glasses with a wedge of lime.


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