Within The Merry Widow, you will find this gem… the Cape May Olive Oil Company. I lost track of the many delicious olive oils we had sampled on toast; a few standouts… truffles, onion, garlic, citrus blends. Finally I decided on an Italian Herb and a packet of dried herbs to be mixed together as part of a savory appetizer. I don’t need house guests as an excuse to indulge you know ;). We warmed slices of hero bread a couple of nights in a row to accompany this fantastic duo. I really have to buy more once we are out! Also some lucky couple in our family is also going to receive a Tuscan Herb version as part of a holiday gift. I almost forgot to say… their Tarragon Honey Mustard has been highly delightful condiment on shrimp and I can’t wait to pair it with other foods! Feast your eyes below ;)!
The first batch of picante style sauce I made was a Part 1 of a Wagon Wheel Pasta Salad recipe. Since I needed only one cup of sauce for the pasta salad, I used the rest as salsa dip for tortilla chips. May I add, a great snack for watching football =) I still have a bunch of tortilla chips left so I decided to make some more dip to have with it. Afterall, tortillas are kind of blah without any dip =(. I couldn’t find the exact picante recipe I originally used but overall remembered the ingredients.
1 Spanish onion (medium) cubed
1 Red bell pepper cubed
1 Green bell pepper cubed
1 Cup of cilantro (you may use less; I just love cilantro so I tend to put more in, plus by the time you get rid of the stems and chop it up, there’s barely much left)
2 Cans of diced tomatoes (I only kept 3/4 can’s worth of tomato juice)
1 Tiny can of tomato paste
Several pieces of jalapeno peppers (bottled) chopped fine (you may want to use more or less depending on how mild or hot you want it)