On Saturday the whole fan-dam-ly got together at my great-grandma’s for a little swimming and a good old fashioned summer BBQ. The early afternoon snack menu consisted of homemade salsas, three ways, using fresh tomatoes from our garden (you know, the million a day that we get have to go to some good use!), an Italian antipasto salad, and some cheese and crackers (along with lots of alcohol, haha).

Billy and I made regular red salsa with tomatoes, onions, jalapenos, and a half of a habanero pepper; a green salsa with roasted tomatillos, onions, jalapenos, and the other half of a habanero; and a chili con-queso with green chili, onions, and tomatoes (and of course cheese). The green salsa was the hottest of the three, but equally delicious. It was more blended than chunky so it was perfect for scooping up on a tortilla chip. The red salsa was really chunky and fresh tasting. It wasn’t horribly hot which made it refreshing on a hot summer way (and perfect for a swimming/BBQ snack). For the queso, we used 1/2 pound American cheese and 1/2 pound of Mexican cheese blend. It was so creamy and using the different cheeses gave it depth and a lot of flavor. It wasn’t very spicy, but the green chili gave it a great kick and flavor.

Red Salsa

Red Salsa

Green Salsa

Green Salsa

Queso

Queso

The dinner menu was grilled chicken made by the old-man grill master (aka, my dad), green chili rice made by my mom, and sauteed spinach made by yours truly. Nothing too special, so no recipes to share, but I thought the salsas were worth sharing. I hope you make the most of what’s left of your summer with some more good-old BBQ’s. I know we will! Until next time, happy eating. :)

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