Homemade Salsa

Homemade salsa is one of the easiest appetizers to make. You can do it in advance and pull it out in seconds. I recommend making it the day before you want to eat it for best results. It also will stay in your fridge for a while in an air tight jar. So many people ask me for this recipe. Your friends will too.

Ingredients:

  • 1 large can San Marzano whole peeled tomatoes (pictured below)
  • Half of a white onion, quartered (has to be white, can’t substitute here)
  • 1 jalapeño, seeds removed
  • Bunch of fresh cilantro
  • Salt and fresh cracked pepper
  • Dash of cayenne pepper for extra heat

Note: the type of tomatoes you use will affect the outcome of this salsa. I recently tried a different brand and the taste was way off. You can get the ones in the picture below a lot of places including Whole Foods. I use them for my Italian sauces too. This is KEY to good salsa.

Instructions


Pour the ingredients into a blender. Pulse until desired texture. I like mine a little chunky so you can see all the ingredients in it.

 



Put it in a jar and refrigerate for 2 hours. It won’t taste good until the flavors have a chance to merry for at least an hour. Serve with chips and you’re done!

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Huevos Rancheros

Mexican breakfast eggs, as my husband calls it, or otherwise known as huevos rancheros is one of my favorite brunch selections. Some combination of eggs, beans, tortilla and salsa… yum. There’s endless ways to make this dish and mine is simply based off what I had in my kitchen. You can certainly make it for breakfast but “breakfast for dinner” is an even better weeknight option – cheap, easy and usually pretty fast. This meal also happens to be incredibly delicious.

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Ingredients:

-Eggs

-1 can black beans

-1 can pinto beans

-Fresh cilantro

-1 can fire roasted tomatoes

-1 onion

-3 cloves garlic

-Chicken broth

-1 lb flank steak (an optional ingredient but Kyle reeeally wanted steak that night and I reeeeally wanted eggs)

-1 red chili pepper (use any hot or sweet pepper you like)

-Ancho chili powder

-Salt & pepper

-Fresh head lettuce, chopped in thin strips (washed and refrigerated with a paper towel to get it crispy)

-Crumbled feta or cotija cheese (whatever you can find in the grocery store)

-Olive oil

Instructions:

If you are using flank steak, season well with salt, pepper, ancho chili powder, garlic powder and rub into the steak with a tiny bit of oil just to moisten it before you throw it on a hot grill. Cook on the first side about 7 minutes and then flip the steak over. Take it off when it reaches your desired temperature (I like it medium) and cover it with tin foil to let it rest while you make the rest of your meal. This will help suck all the juices into the meat and will leave you with a tender and juicy steak!

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Strain both cans of beans and add to a pot with fresh cilantro. You can add lime juice if you have limes or I added some chicken broth.

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I wanted to make the texture a bit like refried beans even though isn’t your traditional refried bean recipe. I mashed the beans up with a spoon and then I poured the flank steak juices on the plate to add some flavor to the beans. (Usually refried beans are cooked in bacon fat)

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Add your can of fire roasted tomatoes, garlic, pepper and onions to a pot. Season with salt & pepper and cook on medium heat.

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Puree the mixture with your hand mixer. I left mine as more of a chunky salsa rather than puree everything together to a smooth sauce.

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In a hot pan, heat up some vegetable oil to fry your tortillas. Cook them on both sides until they crisp up and start to brown.

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Top the tortilla with the bean mixture and then sliced flank steak.

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Then add your salsa.

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Finally, fry up an egg on medium to high heat. Season with salt and pepper. Cook over easy and place on top of your salsa.

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Finish with shredded lettuce and feta or cotija cheese.

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