Most known for its presence in dill pickles, dill’s earliest known mention was in Egypt, arond 5,000 years ago. Its uses ranged from a soothing agent in Egypt, a wound-healer by Greeks and Romans, a home deodorizer and a flavor addition to wine in Greece, and a mouth freshener. The seeds were called “meetinghouse seeds” because they were often chewed on during long church services to stay awake or to keep children quiet. Around the 13th and 14th century, England imposed high taxes on dill seeds and other spices in order to pay to repair the London Bridge. In the seventeenth century, English Puritans brought dill to the “New World”, which we now the Americas.*
Through my research, I found that dill does not have a long-rooted connection to latin american food, but is known for its fresh taste…much like salsa! Instead of making a standard salsa, which heavily uses cilantro, I decided to try a dill salsa! ~Enjoy its fresh and dilly flavor~
Total Time: 15 minutes
Chopping and mixing: 15 minutes
- 1 1/2 tomatoes, chopped
- 1/2 a large yellow (or red) onion, chopped
- 8 stalks of dill, pulled from stems and chopped
- 1 avocado, diced
- 1 lemon, juiced
First, dice, chop and juice all the ingredients. Then, choose a very nice bowl to serve it in, or choose a container to store it in to chill. Mix all the ingredients in a bowl and then store or serve!
Where should I buy these ingredients?
Head over to your local farmer’s market and pick up any of the summer-time produce listed in the recipe
How many does it serve?
This recipe serves about 4-6 people
What does this pair well with?
Tortilla chips! Especially blue tortilla chips ^.^ mmm
How long can it last?
In the fridge, this salsa can last up to a week because it is preserved with the lemon. However, I would eat it within 2 days because the avocado doesn’t stay as fresh as the other ingredients. If making ahead of time, leave avocado out of the recipe until you are ready to serve.