Skip's Salsa - a southwest recipe

When Anne and I first married, we lived in a large house with many windows that overlooked a small body of water called Ski Island Lake. My Cousin Skip worked for Capitol Records, recently transferred to OKC from Austin, Texas. Since he was new to the City, he spent lots of time with us and we enjoyed him immensely.

Skip would usually ride a bike from his apartment to our house. He was slender and had a goatee and thinning hair he usually covered with a jaunty Panama hat. Skip knows more about the recording industry than almost anyone on earth, and he and his wife Connie recently retired to Austin after years in New York City and Los Angeles.

Whenever Skip visited Anne and me during his short stay in Oklahoma City, he always brought us LP’s or tapes, mostly of new and rising artists that we had never heard of before, but soon would. He could make salsa and guacamole dip like no other person I have known, before or since and here is his simple recipe.

5 green onions
1 clove garlic
¼ cup fresh cilantro
1 half lemon or lime, squeezed
3 or 4 jalapeno peppers, seeded (How hot do you want it?)
3 ripe tomatoes
salt and pepper
1 Tbsp olive oil

After making sure all the ingredients are crisp and ripe, uniformly dice on a chopping block with a sharp knife and then blend very gently in a food processor. After transferring the ingredients to a large serving bowl add the lemon juice (or lime if that’s what floats your boat) and salt and pepper to taste.

Chill for an hour or so in the refrigerator while you slug a few Coronas or Tecates, or just grab a bag of your favorite tortilla chips and indulge yourself immediately. Either way you will be in Heaven.

Gondwana