The first thing I noticed about Ernie’s Salsas, besides being gluten-free, was the high quality of the ingredients used, the short list of ingredients and the variety of flavors.
Ernie sent me five flavors to taste: Gourmet Red, Hawaiian Pineapple Heat, Chesapeake Bay Shrimp, Perfect Peach, and Black Bean and Corn….
We tasted some of each flavor plain, and then also with cucumber slices, pepper strips, celery and carrot sticks, and also with some chips.
Salsa has been a staple in my kitchen for a long time.
After all, I grew up in South Texas where salsa appears almost everywhere.
My favorite, though, has always been pico de gallo, also called salsa fresca or “fresh salsa.”
The simplest ideas are sometimes the most useful. This is a simple recipe and it is that simplicity that makes it so good. I did these potatoes in my slow cooker so I made them “on autopilot” while I did other things.
I made the potatoes shown in the picture in the slow cooker as cubed potatoes with olive oil & parsley for seasoning.
Quartered or cubed potatoes with your favorite seasonings would work just as well. I served these recently for dinner with what I call a mini-meat loaf.