Season's First Outdoor BBQ: Rose & Salsa

This weekend we seemed to skip right through Spring and onto Summer. Fortunately, I have a friend with some delightful outdoor roof space and a willingness to invite guests over for alfresco dining. It was time for the season's first rose: Commanderie de Peyrassol Rose which was quite delightful. It has a pale salmon color, it was elegant with strawberry fruits. This rose always impresses me and this vintage did not disappoint.

In addition to the rose, I was going to bring the fixings for guacamole. Unfortunately, the two markets I tried did not have any ripe avocados, so I made a fresh salsa.

- 4 vine ripened tomatoes (diced)
- 2 tomatillos (diced)
- 1/4 small red onion (diced fine)
- 1 jalapeno (diced and seeded, depending on your taste for heat)
- 1 lime
- handful of cilantro
- dash of hot sauce
- salt and pepper

Making and eating fresh salsa is such a pleasure and the setting for this was just perfect: the sun setting on the first hot day weekend of the year, the grill heating up hot dogs, rose, and friends.


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