My Favorite Salsa

There are lots of different opinions when it comes to salsa. As for me, I love fresh salsa's taste and texture so much more than stuff from a jar.

When I planned my garden back in February, I planned on growing everything I needed to make my fresh salsa except garlic. Garlic just doesn't do well in my zone. So here I find myself craving salsa like a crazy woman in April. The only ingredients from my garden that are ready are my jalapeños and cilantro.
So, I am relying on my local produce department for the rest until I have everything ready.

I did a salsa post last year, but I realized on looking back at it that if you were just scanning for a recipe, you'd probably get the wrong one. You see, I gave the two other recipes that inspired my version. So I hope to clear the air now. I've also tweaked my recipe just a tad, and now I can proclaim that it's, "the best salsa in the history of the world... Ever!" lol Inside joke. Sorry!

My Favorite Salsa

3 large, ripe tomatoes, quartered

1 fresh jalapeño (seeded and deveined)

juice of 1 lime or 5 key limes

1/2 cup cilantro or more to taste

5 cloves garlic, minced

1/2 of a medium red onion, thinly sliced

1 teaspoon cumin

2 teaspoons kosher salt

1 14 oz. can diced tomatoes

1 10 oz. can Rotel (diced tomatoes and green chiles)

Combine all ingredients in food processor and pulse 10-15 times. Let sit 1 hour and then dive in!

NOTE: I've found through experimentation that if I put my fresh ingredients in the bottom of my food processor and then pour in the canned tomatoes last, I get a better texture for the end result. Just don't over process.

now that you've made the salsa, reserve 1/4 cup of it and make some Love Dip. You're sure to love it as well.

Happy dipping!
Keep lovin', and keep cookin'.

Texas Caviar - a black-eyed pea sensation!

New Year's day is approaching fast, and 'round these parts that means two things: peas and cabbage. It's basically a crime in my family not to eat your black-eyed peas for good luck and your cabbage for money for the New Year. While I like just a good hot bowl of peas and salt pork, cornbread, and pepper sauce, sometimes you just gotta go for it.

This year, my New Year's day menu will consist of cabbage rolls, traditional black-eyed peas, cornbread, a few other things I haven't quite decided on, and Texas caviar.

Texas caviar is a dish that I've seen done a lot of different ways. The rule is, there are no rules! So, that being said, I'm giving you my version. It's kicked up with cilantro and lime, but if you're one of those unlucky souls whose DNA decided that cilantro tastes like soap, just substitute parsley. Remember, no rules!

So here's the grocery list...

2 15 oz. cans black-eyed peas, rinse and drain
1 15 oz. can yellow hominy, drained
2 medium tomatoes, diced
4 green onions, diced
2 cloves garlic, minced
1 4 oz. can diced green chilies
1/4 cup grated red onion
1/4 cup chopped fresh cilantro
8 oz. Newman's Own Lime Vinaigrette dressing
Juice of a large lime *to taste

Toss everything together in a glass bowl, and marinate at least 4 hours. The longer, the better! Serve with tons of tortilla chips.

A few words about my personal weirdness that is reflected in this recipe:

1. You COULD use your own cooked peas instead of canned ones, but I cook mine to a softer stage than the canned ones, so they'd turn to mush. Ya know?

2. If you're scratching your head about the hominy, stop. It gives the dish a fresh corn tortilla taste that screams Tex-Mex! Trust me.

3. I use a cheese grater on my red onion. That's right. It's partly because I have a strong aversion to chunks of raw onion, but mainly it allows the flavor to really work into the dish without being too over powering. Use chunks if you wish. Just ignore me picking them out. I was born that way! Lol

4. On the dressing, use whatever makes your skirt fly up! Make your own, even! No rules... I just like this one.

Serve your Texas Caviar with lots of fresh tortilla chips and some nice salsa for good measure. Try this one! http://ifyouloveitfeedit.com/home/2010/3/3/in-search-of-the-best-salsa-texas-style.html

Above all, I wish you good luck, good fortune, good health, and great joy for 2011! Let's make it one for the books!

Keep lovin', and keep cookin'!