Patty and Jimmy’s Party Salsa

3 to 4 Serrano chilies or 2 to 3 jalapeño peppers

6 to 7 Roma tomatoes

¼ of a white or yellow onion

4 to 5 whole peeled garlic

½ cup of cilantro

Salt and Pepper to taste

1 tbs Garlic powder

1 tsp Cumin powder

Boil the peppers, tomatoes, onion, and garlic until the skins of the tomatoes begin to peel off. When tomatoes are done peel off the skins and place the tomatoes, peppers, garlic, and onions in blender and blend. Next add the fresh cilantro and spices and blend again. Now you are done and you can enjoy with chips or on tacos.

Patty and Jim

CEDAR PLANK BRIE

6/3/4” x 15-7/8” x 1/3” cedar plank

1 pint fresh raspberries

2 tbsp. slivered almonds

1 tbsp chopped fresh thyme

Coursely ground black pepper to taste

4 tbsp. honey

2 whole small or 1 large wheel (about 5 to 6 oz. each) Brie,

Camembert or Cambozola cheese

1 or 2 fresh baguettes, sliced

1. Soak the cedar plank in cold water for a minimum of 1 hour.

2. Preheat grill to medium heat, about 400 degrees.

3. In a small bowl, combine raspberries, slivered almonds and

fresh thyme, and season to taste with black pepper. Drizzle with

honey and gently mix to combine.

4. Remove plank from water. Place wheels of Brie on the plank,

evenly spaced.

5. Top each wheel with half of the raspberry honey mixture.

6. Place plank on grill and close lid. Plank cheese for 20 to 25 min.

until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1 to 2 min.

7. Serve immediately with fresh sliced baguette, a few big spoons and lots of napkins!

Serves 8 to 12 as a party appetizer.

Cathy Rudis