I am always the one struggling with what to bring to the July 4th cookout. So I decided this year I am bringing some not-so-traditional items. I also decided it wouldn’t spend all day cooking so I made sure my items were easy, tasty, and didn’t take up a whole day.

Summer Salsa

That’s right. I decided salsa would be one of my items. I mean, really, who doesn’t love homemade salsa?!

Ingredients:

2 jalapeños-cut in half with the stems removed

2 cups of cherry tomatoes-cut in halves

1 white onion-sliced into quarters

1 tablespoon extra-virgin olive oil

1 3/4 teaspoons kosher salt-divided

Freshly ground black pepper

3 large tomatoes-cut into quarters

3 garlic cloves

1/2 cup of fresh cilantro

Juice of 1 lime

1/2 teaspoon ground cumin

Pinch red pepper flakes

Directions:

• Start by preheating your  oven to 400°. Place the jalapeños, cherry tomatoes, and onion on a large baking sheet and drizzle the oil on top. Season with ½ teaspoon of salt and pepper (we added ½ teaspoon of garlic and onion powder as well).  Roast until slightly charred. This takes around 20 minutes.
• In a food processor or a blender, place the  roasted vegetables, the cup of quartered tomatoes,  lime juice, garlic, cumin, and the pinch of red pepper flakes. Add the  remaining 1 1/4 teaspoons salt and pepper (we also added garlic and onion powders). Pulse a few times until mostly blended. We wanted ours mostly chunky but if you prefer less chunks pulse longer. **If you are using a blender you will need to stir the bottom after every few pulses.

Pour into a bowl and it is ready to serve!

Tuna Pickle Boats (Dill, Bread/Butter)

Trust me- these things are delicious! I was so skeptical at first, even though I like pickles with my tuna!

Ingredients:

2 5-oz. Of cans tuna. ( these need to be drained)

1/4 cup mayonnaise (we prefer Miracle Whip salad dressing)

1 tablespoon of  Dijon mustard (this is optional-we made it with yellow mustard and no mustard)

2 stalks of celery (chopped fine)

Juice from ½ of a lemon

1 tablespoon of chopped dill (you will need extra  for garnish)

kosher salt

Freshly ground black pepper

Onion powder

Garlic powder

6 dill pickles

Paprika – *optional

Directions:

• You want to start by combining the tuna, mayo/salad dressing, Dijon/yellow mustard, lemon juice, dill, and celery in a large mixing bowl. Be sure and mix  until the ingredients are all combined. Add the salt, pepper, onion powder, and garlic powder and combine/mix some more.
• Next you want to slice the pickles in half;lengthwise. Take a spoon and scoop out the seeds of the pickles to create “boats”. Fill the hallowed pickles with the tuna mixture. You can garnish with paprika and/or more dill and enjoy.

These have been a huge hit at my house for several years. I am not sure why I never thought to make them for our July 4th celebration, but I am going to surprise everyone with them this year for sure!

Print Recipe

Summer Salsa

I am always the one struggling with what to bring to the July 4th cookout. So I decided this year I am bringing some not-so-traditional items. I also decided it wouldn’t spend all day cooking so I made sure my items were easy, tasty, and didn’t take up a whole day.

Ingredients

• 2 jalapeños-cut in half with the stems removed
• 2 cups of cherry tomatoes-cut in halves
• 1 white onion-sliced into quarters
• 1 tablespoon extra-virgin olive oil
• 1 3/4 teaspoons kosher salt-divided
• Freshly ground black pepper
• 3 large tomatoes-cut into quarters
• 3 garlic cloves
• 1/2 cup of fresh cilantro
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• Pinch red pepper flakes

Instructions

• Start by preheating your oven to 400°. Place the jalapeños, cherry tomatoes, and onion on a large baking sheet and drizzle the oil on top. Season with ½ teaspoon of salt and pepper (we added ½ teaspoon of garlic and onion powder as well). Roast until slightly charred. This takes around 20 minutes.
• In a food processor or a blender, place the roasted vegetables, the cup of quartered tomatoes, lime juice, garlic, cumin, and the pinch of red pepper flakes. Add the remaining 1 1/4 teaspoons salt and pepper (we also added garlic and onion powders). Pulse a few times until mostly blended. We wanted ours mostly chunky but if you prefer less chunks pulse longer. **If you are using a blender you will need to stir the bottom after every few pulses.
• Pour into a bowl and it is ready to serve!