Almost Mami's (my aunt's) Salsa!

My aunt has been making the most incredible salsa since as long as I could remember. When we go to visit, we ALWAYS request her salsa! Yah it is that good! I have tried to make it many times myself and get it close, but never as perfect as hers. I guess I finally decided it was never going to be exactly like hers so I would just add my own twist! Now her secret ingredient is one you get from England, so for all of you who do not have access to this ingredient you may be able to substitute a little Tabasco sauce. For this recipe a lot of my measurements are to taste, so try to use them only as a guideline. I tried really hard to measure but at the end adjusted the seasonings several times to my liking!

The Players:

• 3 red vine tomatoes diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 medium onion diced
• 2 cloves of garlic minced 
• 2-3 green onions sliced
• Handful of cilantro chopped
• 1/2 cup+ of tomato sauce
• 1 tbs of ground cumin
• 1 tsp of encona sauce*
• Salt and pepper to taste, approx 1 tsp or more of sea salt
• 1/2 cup of water

The Game Plan:

Mix all the ingredients together in a bowl and that is the only thing to it!

I usually like to make this recipe the night before and let the juices and flavors kind of hang out in the refrigerator. Then the next day I re-adjust the seasonings as needed.

* If you are using a different hot sauce such as tabasco, I would probably use less just so it does not get too spicy or vinegary. I have not ever tried it without the encona sauce but I am sure it will taste great!

Roasted Golden Beets

I did not have a lot of time last week and so I was looking for a vegetable to make a simple side dish or to use to top a salad. My husband really likes beets so I decided to add that to my grocery list. I had my pick of red or golden beets and decided to go with golden, just so I would not have to deal with the red color staining anything :) This recipe is super simple, but tastes delicious!

The Players:

• 4 golden beets washed and peeled
• 1 tbs of olive oil
• 1/4 tsp salt
• Freshly cracked black pepper
• 8 sprigs of fresh thyme

The Game Plan:

Preheat oven to 400 degrees. Cut beets up into 1 inch slices. Cover a baking tray with foil.

Place beets on foil and drizzle with olive oil. Sprinkle salt, pepper, and with the thyme leaves. Give them a good toss to distribute all the seasonings over the beets.

 Place in the oven for 10 minutes. Take the beats out give them a toss and place them back in oven for another 10 minutes. Let cool and enjoy!

Pickled Jalapeno

We really enjoy eating pickled jalapenos.  We love to top pizzas, sandwiches and most Mexican food with them!  Pickled jalapenos give a little kick without being too overwhelming.  Growing up, my parents would use jalapenos from the garden and pickle them in a vinegar water solution. Now that it is warmer we have started to grow our own jalapeno plant but it is too soon for us to have actual peppers. So I grabbed a bunch from the grocery store and used these for pickling.

The Players:

• 3/4 cup water
• 3/4 cup white vinegar
• 1/2 tsp salt
• 5-6 large jalapenos sliced (seeded for less heat) 

The Game Plan:

Place sliced jalapenos in a glass jar (mason jar).

In a medium pot add all ingredients and bring to a boil on high heat. 

Once it is brought to a boil, take off heat. 

Pour the hot solution into the jar, enough to cover the jalapenos. Leave the jar open for about 30 minutes or so, to let cool. 

Once cooled place lid on, however do not seal too tightly right away (the trapped heat will make it hard to open, so wait to tighten it until completely cooled). 

Let the jar sit out on the counter for 3-4 days until the jalapenos have turned lighter in color, slightly yellow. Seal tight and place in fridge. Enjoy!