Our go-to recipe for making salsa at home, this restaurant-style salsa is super easy to make. In fact, it’s so easy that in the summer when tomatoes are plentiful, we make it every day.
This salsa is a winner: It won 1st Place in our parish men’s salsa cook-off. Woo-hoo!
Award-Winning Homemade Salsa
- 5 Roma tomatoes, quartered
- 1/2 white onion, quartered
- 1-2 jalapeño or Serrano peppers, quartered
- 1 garlic clove
- 1/2 to 1 tsp Adobo seasoning
- handful of fresh cilantro, washed
Combine first five ingredients in a food processor; process until blended. Add in cilantro; pulse 3-4 times.
Serve salsa with tortilla chips.
Warm weather necessitates lighter fare and provides opportunity to showcase homegrown garden vegetables.
This pasta dish features fresh tomatoes and basil from my garden; of course, store bought are fine. These simple ingredients yield surprisingly rich flavor.
Spaghetti with Fresh Tomatoes & Basil
- 2 Tbsp olive oil
- ½ onion, chopped
- 12 fresh Roma tomatoes, chopped
- 6 large basil leaves, julienned
- Sea salt and freshly ground pepper
- 1 package spaghetti, cooked
- freshly grated Parmesan cheese, optional
Heat oil in a large skillet and add onions; cook, stirring frequently, until beginning to carmelize, about 20 minutes. Add chopped tomatoes, and cook, stirring frequently, until juice is let and cooked down.
When sauce has thickened, season with sea salt and pepper; stir in basil. Pour over hot, cooked noodles, and stir gently until blended. Top with Parmesan, if desired. Serve with garlic bread and a salad.
On Fridays, our family often enjoys a pre-dinner appetizer while we relax from a hectic work and school week. Chips and salsa are a mainstay in this Texas household, as is good, fresh pico de gallo.
This recipe calls for fresh pineapple, but it’s just as good with fresh mango. Serve it cold with tortilla chips or as a topping for grilled chicken.
Pico de Gallo with Fresh Pineapple
- 1 whole pineapple, peeled and diced
- 8 Roma tomatoes, diced
- ½ white onion, diced
- 1-2 Serrano or jalapeño peppers, minced
- 1 garlic clove, minced
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- juice of 2 limes
- ½ -1 tsp Adobo seasoning
- Handful of cilantro, chopped
In a medium sized bowl, combine all ingredients except cilantro, stirring to blend. Toss in chopped cilantro. Serve chilled with tortilla chips.