Restaurant Style Salsa

Tomorrow, my friends, is the last day of school.

I signed a contract to teach high school biology knowing nothing about teaching, very little about high school, and even less about the rural teenage population I’d be teaching.

If only I had kept a (anonymous) teaching blog.  Oh the stories.

I’m proud of my kids, I really am.  But forgive my gloating when I say I’m most proud of myself.  This was the hardest job I’ve ever done and in late July of last year when the journey began, I had no idea what I was in for.  The fact that the last three teachers in my position had quit after less than a year should have been a sign.

I did it.  And I’m doing it again next year.  And I’m already looking forward to it.  That’s cause for a celebration!

I love this salsa recipe because it is built out of my pantry.  I don’t keep jarred salsa on hand – we rarely eat it unless we’re entertaining.  Chips and dip are just such a great appetizer to snack on with guests while sitting on the back porch watching the horses walk by.

To be honest, I was surprised that the salsa didn’t taste like canned tomatoes.  It had a great flavor and was not at all tomato-y.  People have been raving about Pioneer Woman’s Restaurant Style Salsa for a few years now so maybe by now you missed the initial hype and this recipe is new to you.  In any case, it is a great reminder how good this stuff is for an impromptu celebration!  Serve it up with my baked tortilla chips with a hint of lime.

Restaurant Style Salsa (Adapted from the Pioneer Woman)