Get the late-summer party started

Summer celebrations aren’t over without a spicy, tangy salsa dip. In fact, it’s an ideal time to whip up some homemade salsa. When planning late-summer/early fall parties, consider this recipe for “Salsa” from “Vegan Cooking for Beginners” (Publications International) from the PI Kitchens. Why not pair it with the equally delicious “Guacamole” for plenty of menu options?

Salsa

Makes 41⁄2 cups 1 can (28 ounces) whole Italian plum tomatoes, undrained

2 fresh plum tomatoes, seeded and coarsely chopped

2 tablespoons canned diced green chiles

1 tablespoon canned diced jalapeño peppers (optional)

1 tablespoon white vinegar

1 clove garlic, minced

1 teaspoon onion powder 1 teaspoon sugar 1 teaspoon ground cumin

1⁄2 teaspoon garlic powder

1⁄4 teaspoon salt

Combine tomatoes with juice, fresh tomatoes, green chiles, jalapeños, if desired, vinegar, garlic, onion powder, sugar, cumin, garlic powder and salt in food processor; process until finely chopped.

Guacamole

Makes 2 cups

2 large ripe avocados

2 teaspoons fresh lime juice

1⁄4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

1⁄2 jalapeño, finely chopped 1⁄2 teaspoon salt Cut avocados in half lengthwise around pits. Remove pits. Scoop avocados into large bowl; sprinkle with lime juice and toss to coat. Mash to desired consistency with fork or potato masher.

Add onion, cilantro, jalapeño and salt; stir gently until well blended. Taste and add additional salt, if desired.