Easiest Way to Make Salsa

I bought a Tortilla chips and cheese dip last time. And I want to add another dip for variety. Lucky me, I found this easy to make salsa recipe at food.com. 

Ingredients:

4 large tomatoes

1 head garlic

2 jalapenos

Directions:

Core the tomatoes.

Dig the cloves from the head of garlic.

Chop the stem off the jalapeños.

Throw the cored tomatoes, the cloves of garlic, and the stemless jalapeños into a pot of water. Bring it to a boil, and turn down to medium/high heat.

Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove.

Drain tomatoes, garlic, and jalapeño and let cool.

Throw ingredients into a blender or food processor and pulsate until desired consistency.

Add salt if desired.

Spicy Teriyaki Mushrooms

I super love mushrooms, so why not include some recipes of it to try someday. :)

Ingredients:

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon cooking oil
• 1/4 to 1/2 teaspoon red pepper
• 1/4 to 1/2 teaspoon ground ginger
• 1/8 to 1/4 teaspoon garlic powder
• 24 small mushrooms (about 8 oz.), quartered
• 2 tablespoons sliced green onion

Directions:

In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper flakes, ginger, and garlic powder. Add mushrooms and green onion. Cook and stir over medium heat until heated through. Makes 4 appetizer servings.

Salsa Guacamole

Ingredients:

• 6 small ripe avocados, halved, pitted and peeled
• 1/4 cup lemon juice
• 1 cup salsa
• 2 green onions, finely chopped
• 1/4 teaspoon salt or salt-free seasoning blend
• 1/4 teaspoon garlic powder
• Tortilla chips

Directions:

• In a bowl, mash avocados with lemon juice.
Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

*www.rd.com

10 Minute Zesty Salsa

Ingredients:

• 2 large tomatoes, diced
• 6 green onions, chopped
• 1 cup (4 ounces) finely shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 cup prepared zesty Italian salad dressing
• Tortilla chips

Direction:

In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.


*www.rd.com

Bacon-Wrapped Stuffed Jalapenos

Ingredients:

• 24 medium jalapeno peppers
• 1 pound uncooked chorizo or bulk spicy pork sausage
• 2 cups (8 ounces) shredded cheddar cheese
• 12 bacon strips, cut in half
• 
  
• Directions:
• • Make a lengthwise cut in each jalapeno, about 1/8 inch deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
  • Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. 

    *photo and recipe courtesy of www.rd.com

Mini Corn Salsa Tostadas

I love Mexican food, super! 

And I am so glad I stumble on this certain article about Mexican appetizers that I think I want to try someday. heehee!

First in line is this Mini Corn Salsa Tostadas.

Ingredients:

• 3 flour tortillas (8 inches)
• 3/4 cup fat-free sour cream
• 3 teaspoons minced fresh cilantro,divided
• 2 green onions, finely chopped
• 1/4 teaspoon garlic powder

• 3/4 cup fresh or frozen corn, thawed
• 1 plum tomato, diced
• 1 tablespoon chopped jalapeno pepper
• 2 tablespoons orange juice
• 1 teaspoon canola oil
• 1/2 teaspoon salt

Directions:

• Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
• In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. 

  *photo and recipe courtesy of www.rd.com

Stuffed Eggs with Tarragon

Another must-try recipe.

Ingredients:

6 eggs
1 tablespoon fresh tarragon, chopped finely
1 tablespoon fresh parsley, chopped finely, plus more for garnish
1 tablespoon capers
2 tablespoons canned tuna in oil, drained
2 tablespoons extra virgin olive oil
2 tablespoons chopped green olives stuffed with anchovies (or plain green olives)
truffle oil (optional)
salt and pepper to taste


Directions:


1. Cook eggs until hard-boiled. When cooked, peel and cut in half. Remove the yolks and place in a bowl. Add the rest of the ingredients and mix well. Season with salt and pepper.

2. Fill egg whites with the mixture and garnish with tarragon leaves.


*Photo and recipe courtesy of Yummy.ph