Sewing & Salsa and Other Condiments

The skirt I’ve been working on in first series of sewing class is complete and I couldn’t be more thrilled. Sewing I’ve realized, is much like cooking – you may have all the ingredients but it’s how you put it all together that determines the final product.  When it comes to both crafts, attention to detail is everything.  I am lucky to have a fantastic teacher who initiated us on the finer technical details of garment creation – seam allowances, pressing open seams, darts, hems, etc.  These finer points really elevated our sewing project to a professional level.  I am tickled pink that I now have a set of skills (albeit still limited) to create more fun and funky garments.  I’m already looking forward to the “Copy a Garment” series at the end of April.

An added bonus to the class?  Meeting a fabulous and creative group of women who love DIY projects too!

With the warmer months coming up, I usually start pickling my own Indian pickles and start to get a craving for simple condiments like salsa and guacamole.  It sure beats the store bought stuff.   Below are recipes to my own roasted tomato and pepper salsa and fresh guacamole.  It’s best to make the guac when avocados are in season, otherwise you have to wait till then avocados ripen before using them.  I also make a mean serrano pepper pickle that’s just a joy to have with just about everything – eggs, on toast, in burritos – it’s the perfect accompaniment.

Roasted Tomato and Pepper Salsa


3 Ripe roma tomatoes

2 Serrano peppers (or more if you like it spicier)

2 Garlic cloves

1/2 Red onion

A handful of cilantro leaves

2 tablespoons lime juice

Salt to taste

Olive oil to taste


1.  Roast tomatoes, peppers, and garlic cloves (in shell) on low gas flame or BBQ.  Careful to turn it every few seconds until roasted.  The tomatoes and pepper will become a bit softer, which indicates they are done

2.  Let the veggies cool on the counter.  Once cool, peel the tomatoes and pepper but leave a few of the charred skin on.  Peel the garlic as well

3.  Place the roasted veggies in a food processor (I use a Ninja chopper myself) and pulse.  You don’t want to make it too fine.  A coarse grind is best

4.  Remove from food processor and add salt to taste, lime juice, and small amount of olive oil and mix

5.  Add the chopped red onions and chopped cilantro and voila!  Fresh salsa!

Easy Guacamole


2 Ripe Haas avocados

1 Serrano pepper, finely chopped

1/4 Cup of chopped red onion

1 Garlic clove, finely minced

2 Tablespoons fresh lime juice

1/4 cup of chopped roma tomato

A few small cilantro leaves

Salt to taste

Olive oil to taste


1.  Peel and coarsely mash the ripe avocados

2.  Mix all ingredients together and add a bit of salt and olive oil to taste.  Add more peppers if you want a hotter guac.  Enjoy!

Spicy Pickled Serrano Peppers (recipe credit goes to my Mother-in-Law)


10 Serrano peppers

4 Tablespoons of “Amchur” powder (available at any Indian grocer)

4-5 Tablespoons of olive oil

Salt to taste


1.  Note:  it is very important to wear gloves when handling hot peppers.

Slice the peppers lengthwise and gut the insides and discard the insides

2.  Add the amchur power, olive oil, and salt to the peppers and mix

3.  Saute in a non-stick or cast iron pan on low heat.  When the peppers start to crackle and singe, they are done.  Remove from heat and let cool.  Place in a jar and refrigerate.  The peppers are good for about a week (if they last that long!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s