They say that necessity is the mother of invention, and that’s certainly true for this little recipe. Not because of pandemic and quarantine — though, to be sure, we’ve made more frequent batches of this as the weeks have worn on, what with the glut of canned tomatoes stockpiled in the pantry. But actually, this Tex-Mex salsa recipe has been a stalwart in our household for many years now, conceived one weekend when I wanted to make migas for brunch…
Late last week, I walked by a restaurant that I’ve been wanting to try for some time and said to myself, “Maybe Joe and I can go there for our anniversary this year.” In my head I meant, like, months from now. That’s how our anniversary always feels—something to look forward to, a small speck on the horizon, an event so far in the future that surely we have ample time to plan big romantic gestures and secure dinner reservations…