RECIPE FOR FRESH SALSAHomemade Taco Seasoning Authentic Enchilada Sauce Recipe More Mexican Food Recipes Made fresh with tomatoes, or sweet with mangos, my recipes for fresh salsa are outstanding. When you have so many tomatoes from your garden that you don't know what to do with, I have a solution for you. Make salsa.
FRESH SALSA RECIPE 3 large ripe tomatoes 2 green bell peppers 1 white onion 1 TBS extra virgin olive oil 1/2 bunch fresh cilantro, chopped 2 TBS fresh lime juice 1 jalapeno pepper, or to taste 1 garlic clove 1 tsp dried parsley 1 tsp kosher salt freshly ground black pepper Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections. Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa. Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor with the garlic clove on top of the already chopped up peppers and onions. Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes. Add the remaining ingredients and stir. Cover and chill.
This is another tasty recipe for fresh salsa. Your friends and family will BEG you for this recipe. Combine ingredients and refrigerate for at least 4 hours to marinate. Makes approximately 2 cups.
Bake until the tortillas begin to brown and then turn over and brown the other side. Grab the salsa and DIG IN.
I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do. |
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FEATURED RECIPE:
HOMEMADE STRAWBERRY MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered
Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)
whole strawberries, halved (garnish)
powdered sugar (garnish)
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.
Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."
Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana
Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb
photo courtesy of *christine** at flickr.com