Summer has arrived in Alberta. She brought oppressive heat with her!
While 30+ degrees C (86F) might not seem that hot, you’ve gotta realize that we get both extremes of the weather spectrum. We have weather that’s -40C (-40F) and colder in the winter and can get higher than 36C (96.8F) like we had last Sunday. Now you know how you can pick out an Albertan on holidays – we wear shorts at +15C! Haha.
When it’s hot like this, our house gets so warm. The entirety of our walkout basement and half the house soaks in the afternoon sun. It gets hot in hurr. At some point I’ll be okay with investing in air conditioning, but at this point, I’m scared of the power bill needed to keep this house cool!
Heat leads me to not wanting to cook in the traditional sense. It leads to us eating lighter, cooler meals, and trying new things. Especially raw, uncooked things!
My mom makes an amazing fresh salsa – I mean, bowl lickin good, Katie and I fighting over the leftovers good. Looking longingly at a bag of gluten free corn tortilla chips and no salsa around the house led to me trying this pico de gallo. I hope you love it as much as I do!
- 4 roma tomatoes, chopped
- 1 white onion, diced
- 1 red pepper, diced
- 1-2 jalapeno peppers, diced
- 1-2 tsp fresh cilantro, chopped (optional)
- 2 tbsp olive oil
- 1 tbsp lime juice
- ¼-1/2 tsp red pepper flakes
- Combine all ingredients in airtight container, allow flavours to mingle for 30+ minutes before serving.
- Keeps in fridge for 3-4 days.