Good Ole Salsa!

Salsa. The one food I could eat all day, everyday. And I do...sometimes!

I have always been VERY picky about my salsa. I don't like it from a store bought jar, I do not like big chunks, It can't be too sweet. It has to have heat & and not to much onion, needs to have a good amount of cilantro taste. See? Picky.

Here is a WONDERFUL recipe I found from The Pioneer Women (love her recipes).

It's easy and so yummy! My mother who is a HUGE salsa lover even threw out her old

recipe and put this one in it's place!

Hands down the best one I have every tasted. It's just like restaurant salsa!

Salsa

Adapted From

Pioneer Women

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. I Do not like any chunks in my salsa, puree for me!

Refrigerate salsa for at least an hour. Serve with a good bag of tortillas!

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Never Forget

For the husband who told his wife I love you one last time before his plane went down in a field, for the wife who stopped in the stairs to call her husband to say I will love you forever, for the mothers and fathers who kissed their kids goodbye the morning they died, for the policemen who rushed in with the firemen to help get others out only to die themselves, for the soldiers who fought back and lost their lives. Today, tomorrow, ten years from now, we will remember.

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Preserving Fresh Herbs

As summer comes to a close we are all looking for ways on how we can preserve our wonderful summer gardens. When it comes to herbs luckily you can have them indoors and eat them fresh year round. At the beginning of the summer I had a few herbs indoors but once picked and used I failed to plant more, woopsie my bad....

If you purchase them at the grocery store during a great sale you may want to stock up a little! This week I picked up 2 bunches of green onions and 1 bunch of cilantro. For the cilantro I planned on using it in homemade salsa (recipe soon) and for the green onions I had no idea what I was going to do with them, but I wanted them at .50 a bunch and I knew if nothing I could freeze them for and used them during a later time.

What? Freeze? Green onions & Cilantro?

I've been on a major freezer meal kick but I have been freezing cilantro and green onions for quite some time now. They work great in soups, salsas, potatoes, enchiladas, Mexican dishes and other food that wouldn't necessarily require them fresh, like baked potatoes. For salsa which i make often, the cilantro I think tastes the exact same as if you just had gotten it from the store or garden!

They both keep the green color nicely and they come out of the bag the same they went in. As you can see in the picture of the onions in my palm which I had froze previously and taken out to show you they are still nice and round. I wash, dry well then chop them up into the sizes I would use them. I also use a freezer zip loc and make sure ALL of the air is out! Air and water will cause them to brown. The longest I've had them stored in the freezer has been 1 month and it's still tasted great. I'm sure a bit longer would be fine too, we just eat it so quickly!!

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