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
On our recent trip to Jordan my family and I made a day trip to the Dead Sea. We spent the day at the Dead Sea Movenpick Spa & Resort where we floated in the Dead Sea and relaxed at the Movenpick’s facilities.
It was a wonderful day, but it came with a price, the trek down to the beach was done in the searing heat of Jordan’s record breaking summer. That day the temperature was 116 degrees!
The long walk down from the resort’s lobby was hot but manageable, we were looking forward to what we thought would be a cool dip in this amazing sea. I had forgotten that the Dead Sea during the summer is warmer than my bath water! Our dip in the sea did nothing to ease the heat, but it was fun none the less. But what goes down must go up and the trek up was a different story!
We managed to walk up to the closest pool and bar which turned out to be an adult only area. But when the staff saw that we were about to pass out, I swear I think we had heat stroke, they allowed us to rest at the bar and drink water. We drank 2 large bottles of cold water before my daughter and I stopped seeing stars!
The hotel staff called for a golf cart to drive us back to the family pool area where we remained for the rest of the day. Another golf cart drove us back to the lobby when we were ready to return to Amman. It was at the lobby while we were waiting for our driver to bring the car that we had the most refreshing drink ever. It was lemonade served by this gentleman dressed in traditional Turkish attire carrying an elaborate brass dispenser on his back. He dispensed his amazing drink to everyone in the lobby for free.
The Lemonade Man
We all loved his lemonade, it was sweet, cold, and very refreshing. A welcome beverage on such a hot day. My grandsons liked it so much they went in search for seconds! Before we left we complimented the lemonade man on his delicious drink. He was so pleased we enjoyed it that he gave us the recipe, sort of. He rattled off the ingredients but didn’t tell us the measurements, but I was determined to figure out how to make this lemonade.
This weekend I searched the web for a recipe. In the end it seems like he was serving Brazilian Lemonade or Limonada Suica as it’s called in Brazil, which is actually made with limes. That was the only lemonade recipe I could find that contained his “secret” ingredient, milk. I had come across recipes for Brazilian Lemonade on Pinterest, but a lemonade containing milk, I was skeptical. Well the lemonade man said “just a little bit of milk” so I gave it a try. I tweaked the recipes I found on line and actually came up with one that tastes as heavenly as the lemonade I had in Jordan!
Here’s the recipe, it would be great served at your next summer barbecue! I know I will be serving it for ours!
Ingredients: Yields 1 quart
3 Limes – choose the thin skinned ones to avoid the bitter taste
1/2 cup sugar
1/2 can of sweetened condensed milk
4 cups water
1. Wash limes well to remove any wax.
2. Cut of ends then cut limes into quarters.
3. Place lime pieces, sugar, condensed milk, and 2 cups of water into the blender.
4. Pulse blender about 4-5 times. You want the limes to get mushed but not shredded and definitely not pureed.
5. Place a strainer on the lip of the pitcher you will be serving lemonade in and pour the lemonade into the strainer.
6. Toss the limes in the trash.
7. Pour remaining 2 cups of water in the strainer to wash down any remaining juice in the strainer.
8. Serve well chilled or over ice.
The most refreshing lemonade ever! Brazilian Lemonade is actually made with limes.