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.
Made with cauliflower rather than rice, this carb-free version stuffed peppers will become a family favorite.
The recipe calls for a mix of ground beef and chorizo for a Mexican flair. If you want a healthier option, leave out the chorizo and double the ground beef.
Spicy Stuffed Peppers
- 4 bell peppers
- 1 pound ground beef
- 1 pound chorizo
- 1 head cauliflower, trimmed and cut in half
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp taco seasoning
- 1 tsp Mexican oregano
- 1 tsp sea salt
- 1 8-ounce can tomato sauce
- 1 cup grated cheddar cheese
Bring water to boil in large saucepan. Add cauliflower halves to boiling water and cook until tender, about 10 minutes. Meanwhile, cut off tops of bell peppers and remove seeds. When cauliflower is tender, remove from water and place in a colander. Add bell peppers and tops to the boiling water and cook for about 5 minutes, or until just tender. Drain and reserve.
Add ground beef, chorizo, onion, and garlic to large skillet and cook through. Add cauliflower, chili powder, cumin, taco seasoning, oregano, and salt to meat mixture, breaking up the cauliflower pieces and stirring well to blend. Heat through. Adjust seasoning if necessary.
Grease a small baking pan and preheat oven to 350°. Fill each bell pepper with meat mixture and place in baking pan. Add one can tomato sauce and one can of water to the remaining meat mixture in the skillet; stir until well blended and heated through. Add salt if necessary. Top each bell pepper with one ladle-full of the tomato sauce-meat mixture, and then spread the remaining sauce around the peppers.
Top each bell pepper with ¼ cup cheese, and then place the pepper tops on each one. Bake for 40 minutes and serve.