Hey tequila and salsa fans, it’s time to start planning for the 4th Annual Tequila and Salsa Party!

It’s been a busy year for your humble hosts, since the last party, with two new babies being made (one each, for each for Sara and Erin, and Julie and I). Did you know that Sara and Julie were drinking special virgin margaritas all night long at last year’s party, in an effort to avoid giving anything away? Well, the babies are here, and they’re doing great, and so it is time to have a party!

Keep in mind that the planning is just beginning, so there are no details to share. However, I promise that as soon as there is something to shared, it will be. Start practicing your salsa making, and thinking about what other delicious items you might like to bring to the party, because it will be here before you know it.

Well, the hay is in the barn, as they say. We’re now just 17 hours away from the 3rd annual Tequila and Salsa Party. Erin and I made final grocery purchases today, and began the prep work for our various dishes and salsas. I also went a little crazy at a restaurant supply store, and he had a little fun at a local party supply store. Hopefully the extra touches will be noticed and appreciated. ;)

While I was busy making salsas, brisket, pico, and whatever else it is that I said I’d do, Julie got the house in order. There’s just a few minor things to do tomorrow, that we really don’t want to do too far ahead of the party, and we’re set. It should be a fun time, with many first timers.

Now I remember what else is was that I did this evening—sampled some mixed drink recipes. Very tasty, and I will definitely be making a couple of them at the party. See you all there! Wait…I am there, I mean here…see you all here anytime after 7 PM!

It is now just 3 short days until the 3rd Annual Tequila and Salsa Party, and there’s a lot to do! The menu is mostly planned—a taco bar featuring green chile brisket, pork, and chicken, along with an assortment of toppings. Of course there will also be an assortment of salsas and tequila, in fact the tequila is the one thing where I’m ahead of the game.

After stopping by a local liquor store on Monday evening for a little reconnaissance, followed by internet research, I’d decided on two tequilas that I’d never tried before. This evening, Julie and I hit a different liquor store in search of the two tequilas, and hoping for some the inside scoop on some additional tequila. We ended up talking to the owner of the chain for 20 minutes or more. We got the dirt on his tequila, as well as his rum. While our visit was interesting and entertaining, it also confirmed my initial selections—Republic Tequila Plata, and Tequila El Viejo Luis Reposado. I can’t wait to try them!

There’s still a fair amount to do before the party on Saturday, least of which is making some salsa! I’ve not decided on exactly what kind of salsa I’ll be making, but you can count on two things: 1) It will be good, and 2) It will pack some heat. One break from years past will likely be the lack of chipotles in the salsa. I just haven’t been using them lately, and I’ve really enjoyed the salsa without it.

If you’re joining us for the party, please don’t forget to let us know if you’re bringing a salsa. Also, let us know what kind of tequila you’ll be bringing, as well as if you’ll be bringing any other food.

See you Saturday!

It is my goal to eventually grow everything I need to make my salsa. This year I took the first step toward that goal, planting tomatoes, jalapeno peppers, and cilantro, among other things. Unfortunately, things haven’t worked out quite as well as I had hoped, but there have been a couple of bright spots.

The cilantro plant died out pretty quickly, and I’ve heard from others that it can be a difficult plant to keep going, though I haven’t done any additional research myself. After getting a single tomato very early on, which was subsequently eaten off of the vine by some tomato-loving birds (just as it was ready to pick—perfectly vine-ripened), and losing one of our two plants, we now have 4 tomatoes on the one surviving tomato plant. The jalapeno plant is doing very well, and is currently full of peppers, both green and red.

The current crop was all planted in pots, but next year I hope to have a raised bed or two for them. I also hope to grow some additional types of peppers, including serrano, poblano, and perhaps habanero. Additionally, I’d like to plant some garlic, onion, and have some success with cilantro.

Wish me luck!

My salsa can now officially be referred to as "award-winning." That's right, my fire roasted chipotle salsa, also known as The Perfect Salsa, won the salsa contest at work today. And before anyone asks, my salsa was not the only entry, and I don't work for myself.

I think The Perfect Salsa has earned a permanent place in my salsa repertoire. Does anyone know what it takes to start bottling and selling it?