Patio Supper

We finally had a weekend afternoon that we could spend outside, visiting, cooking and playing. I made a Peruvian onion relish (salsa criolla) to serve with grilled sausages and a grilled pepper salad.
 
The relish is made with thinly sliced red onions, jalapeños, mint, lime juice, cider vinegar and salt.

After its all mixed together it sits for a few hours to let the flavors meld and the onions wilt and pickle in the vinegar and lime juice.

We also snacked on Rainier cherries

and invented a new cocktail. It still needs a name – it’s limes muddled with sugar and fresh oregano, gin, ice and tonic. Sooo summery!