By: Robin Kurss

David’s cousin Michael was an amazing cook. He and his family used to visit us every summer and despite the fact that our kids were all little, we found time to have “happy hour” and nibbles every day as we cooked dinner together. This salsa is really different and has always been one of my favorites.

INGREDIENTS:
• 4-5 ancho chilies, boiled, seeded and soaked to soften
• ¼ c honey
• 2 juicy limes
• • 2 Tbsp balsamic vinegar
• 3 cloves garlic, minced
• 2 Tbsp stoneground mustard
• ¼ c cilantro leaves (or basil if you prefer)
• 2 Tbsp Sesame and pumpkin seeds for crunch

DIRECTIONS

1. Blend all in a food processor or blender until smooth. Can be stored in fridge for a few days if you make ahead or if there are any leftovers.
2. Serve with chips and/or veggies