I concluded years ago that if you want great salsa you only have two choices. One, find a family owned Mexican restaurant preferably one south of the border or in border zones in states like Arizona, California, and Texas. Or two, make it at home. Since I live in Hawaii I generally opt for option two as I can’t jet off to Mexico or the border states each time I’ve a yen for salsa. So I came up with my Spicy Homemade Salsa Recipe.
At our house we like our salsa chunky, tasty, and very spicy. That’s why those store bought bottles of salsa just don’t make the cut. I mean the old TV commercial was right who wants to eat salsa mass produced in like Ohio or worse yet China!
My Spicy Homemade Salsa is perfect. It uses fresh ingredients and lots of it. It’s chunky and flavored with lots of fresh cilantro, limes, and of course hot peppers. The hotter the better!
Now my Spicy Homemade Salsa is just that salsa, meaning it’s saucy. We use my Spicy Homemade Salsa as a dip, topping, or filling. Yes a filling! I love it rolled up in a fresh hot tortilla!
Here’s the recipe, you might think it’s a bit fussy. But believe me it’s worth the time! I usually mix up a batch, it makes about 3 small bowls, to serve with dinner. Any left over salsa will keep in the fridge for about 2-3 days. I’m not sure because it never lasts more than 3 days at our house, heck we’re lucky to have left overs which is generally gone by the next day!,
Try this salsa on Dion’s Steak Flautas, it makes that delicious dish my grandson Dion makes for us outstanding!
Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
Remove the peel from the grilled tomatoes and dice the tomato
Dice the onions and peppers and place in a bowl with the tomatoes. Be sure you add the pepper seeds in the bowl too. (for less spicy salsa remove and discard the seeds or just add the seeds of 3 peppers to the bowl and discard the rest of the seeds)
Slip garlic out of its peel and crush. Add to tomato mixture
Add cilantro and stir everything together
Squeeze lemon juice over the tomato mixture and mix well
What is Tofu and is it good for you? Tofu is coagulated soy milk in short soy bean curd. The curd is then pressed into a block and is used in many different Asian and Vegan dishes.
I use it in my stirfrys and egg rolls. I feel that tofu with its soft cheese like texture makes a great protein substitute or addition. I think the verdict is still out on whether or not Tofu or bean curd is healthy or not.
I’ve read arguments for pros and cons. I don’t pay too much attention to them as I did grow up eating Tofu, it’s an Asian thing I guess. Regardless of the debate I see it this way, tofu like anything can be good or bad for you depending on how much you consume regularly. I mean babies allergic to lactose, like my grandson Jett, pretty much live off soy milk for the first year of their lives, so I’m guessing tofu made from soy milk isn’t a bad thing. But like I always say too much of anything is bad for you so I’m thinking Tofu falls into this category.
Having said that here is a tofu side dish I make that the whole family enjoys. It’s super easy to make and can actually be eaten as a main dish when paired with steamed rice. By the way you can serve it hot or cold. On hot summer days I chill it in the fridge and serve very cold. It’s a great side dish that goes well with my Spicy Kalbi Kabobs! The some what bland creamy tofu taste tempers the spiciness of the beef kabobs and kimchee!
1 Block Firm Tofu – sliced into 1/2″ cubes
1 Tbs. Sesame Oil
1 Tsp. Finely Minced Garlic
1/4 Cup Soy Sauce
1/4 Cup Sesame Oil
1 Tsp. White Sesame Seeds
1 Tbs. Chopped Green Onions optional
Sautee garlic until they start to brown
Gently add tofu cubes
Cook until all sides turn slightly brown – gently turning cubes with a spatula – about 5 -10 minutes.
Remove cooked Tofu cubes from heat and transfer into serving bowl
In a small bowl stir together soy sauce, sesame oil, and sesame seeds until well mixed
Pour over tofu
Gently toss tofu cubes until well coated with soy sauce mixture
Sprinkle with chopped green onions before serving
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Here’s a new hummus flavor I whipped up for the family. It goes great with the Beef Shawarma wraps I make. It’s very easy to make. You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice. I store them in the freezer and soak them in water for a few hours before using them. You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket. As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste
Add lemon juice – blend until it’s absorbed
Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
These Toppers recipes are not meant to replace store bought dog food. It may not meet all of your dog’s nutritional needs. It is meant to be used as a topper or wet mix into your regular dog food to make it more appetizing for finicky pups. If you want to replace your pet’s food with homemade dog food please talk to your vet and do your research for recipes that will meet all your pet’s nutritional needs and if needed give your pet supplemental vitamins and minerals as directed by your vet.
Here are the 3 Round-ups of Best Dog Toppers Recipe. Bow-wow-Wow!!!!
In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week. One of my favorites is this Veggie Stir Fry.
It’s amazing how filling and tasty a simple meal of healthy veggies can be. This week I made this dinner of zucchini, spinach, and tomatoes. It was delicious, my husband loved it. You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.
You can also serve this dish as an appetizer or side dish. It’s so good! It goes great with barbecued and roasted meats.
1 large organic zucchini, cut into 2″- 3″ strips
1 cup fresh organic spinach
1/2 cup organic cherry tomatoes, halved
1 tbls. organic coconut oil
1 tbls. minced garlic
1 tsp. cayenne red pepper
Sea Salt to taste
1. Heat oil over medium heat
2. Add garlic, sautee until it turns golden, stir constantly
3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
4. Add tomatoes, cook until juices start to come out, stir constantly
5. Add spinach, cook until leaves wilt and turn bright green, stir contantly