Spice it up

First order of business: I told a few very special people that I would post the recipe for delicious, fresh, and all together amazing homemade fresh Salsa. I learned to make this from my roommate Kristen, who learned it from her previous room mate, who is rumored to have learned it from mouth of Martha Stewart herself. I later saw a recipe note card for the almost same exact stuff in Becca's super de duper cute recipe cards, so I'll post that for you and note the variations I made.

(Isn't that the cutest little card you've ever seen?? And she has dozens of them! Dozens! Check out The Renfroe Scoop for more of her amazing recipes, stories, and opinions. If you want. I don't wannna be pushy.)

Now, I don't have a cute card prepared for ya'll, but the recipe I actually use goes more like this:

5 fresh and firm red tomatoes, diced and drained (Two cans of Rotel work in a pinch)

2 cans black beans, drained

1 can corn, drained (or 2 cups frozen corn is super delish)

1 bunch of cilantro (chop off the stems and remember: you can never have enough of this)

2 fresh limes or lemons

1/2 cup chopped onion

2-3 avocados, diced

2-3 gloves of garlic, chopped

Salt & pepper to taste

To make: Drain all juicy ingredients--and mix together. Add avocado last, and mix gently. Squeeze lemon/lime juice over the whole thing, and enjoy! My roommates and I have found that a giant size plastic ice cream container works excellently for storage. If you don't happen to buy ice cream by the giant plastic caseful...well, congratulations. But I don't know what you're going to store this dip in.

I'm partying with: