Salsa

1-2 chili peppers (Serrano or jalapeno)
1 28 oz. can diced tomatoes
1 bunch of cilantro
1 purple onion
1-2 limes juiced (about a tablespoon of juice / or more if desired)
1-2 garlic cloves
1 tsp. kosher salt
1 tsp. black pepper

**for more flavor roast peppers, garlic and onion.

Directions:

Add one roasted or raw chili pepper, onion, garlic, lime juice, salt, pepper and cilantro. Pulse a few times until desired consistency is reached.  Add canned tomatoes and pulse one or two times.  Taste. If you need more heat - add the second pepper.  Serve fresh with tortilla chips.

Asparagus

When I started planning my potager/kitchen garden, I knew that asparagus would be included in my selection of plants to include.  Last year I planted a row of New Jersey Giant roots/crowns. Through the horrible drought last year, I watered them with a soaker hose and they seemed to do fine.  I was actually impressed at how well they did in the extreme Texas heat.  Earlier this month I was excited to see the first shoots coming up through the layer of compost I had piled on top late last fall.   All the books say to harvest after the asparagus has been in the ground two years.   I sure am tempted to harvest this year, but to ensure my plants make the strongest root system possible, I will wait. Hopefully, my patience will be rewarded with many years of fresh asparagus.