Homemade Salsa 3 Ways

 Homemade Salsa 3 Ways

Traditional Mexican Salsa 

(Recipe from Ricardo) 

 2 tbsp (30 ml) olive oil 

1/2 to 1 jalapeño pepper, seeded and finely chopped 

1 small red bell pepper, seeded and diced 

1 small red onion, diced 

1/2 tsp ground cumin 

1/2 tsp sweet paprika 

1/2 tsp ground coriander 

2 garlic cloves, finely chopped 

1 lime, the juice only 

2 tbsp (30 ml) tomato paste 

1 teaspoon (5 ml) sugar 

2 cups (340 g) plum tomatoes, peeled, seeded and roughly chopped (about 5 tomatoes) 

1/4 cup (10 g) fresh cilantro, finely chopped 

 In a pot over high heat, soften the jalapeño pepper with the red bell pepper, onion, cumin, paprika and ground coriander for 2 minutes. 

Add the garlic and cook for 1 minute while stirring. 

Add the tomatoes, lime juice and tomato paste. 

Season with salt and pepper. 

Simmer for 5 minutes over medium heat. 

Add the cilantro and mix well. 

Transfer to a bowl and let cool 

Cover and refrigerate for 6 hours. 

Serve with nachos and other Mexican dishes, if desired. 

 Fire Roasted Salsa 

 (Recipe From Thug Kitchen) 

 1 can (14.5 oz) fire roasted diced tomatoes 

½ white onion, chopped 

1/3 cup chopped green onions 

1/3 cup chopped cilantro 

1 jalapeno pepper, seeded 

1 entire roasted garlic

 ¼ teaspoon ground cumin 

Juice of ½ lime 

Salt to taste 

Roast the entire garlic: Turn toaster oven on to 400 degrees 

Line with aluminum paper 

Cut off the top part of the garlic to expose the bulbs. 

Take off some of the extra paper on the outside to expose some of the bulbs aswell but make sure its still holding together so don’t overdue it. 

Put the garlic on the aluminum paper and drizzle olive oil over it. 

Wrap up the garlic in the aluminum paper, only leaving a small hole at the top. 

Put that in toaster oven for about 40 minutes. 

 Add all the ingredients into a food processor. 

Chop up to desired consistency.

 I like mine to still have some pieces, and not be entirely smooth. 

 Mango Salsa 

(Recipe from Cassandra Lonion) 

 3 tbsp olive oil 

2 tbsp fresh chopped coriander 

1 tbsp honey 

½ tsp salt 

2 mangos, diced 

1 small red onion, chopped finely 

Juice of 1 lime

½ jalapeno seeded and finely chopped 

 Mix all ingredients together and enjoy!

Homemade Strawberry Jam

Homemade Strawberry Jam (recette modifier de Cassandra Lonion) 500g de fraises entiere 325g de sucre 2-3 c a soupe de jus de citron 1c a the de vanille Placer tout les ingredients dans une casserole a feu doux et apporter a ebolution. Cuire 10 minutes Retirer les fraises et les placer dans un pot Laisser le reste du liquide dans la casserole et reduire jusqua consistence desire Cuire environ 45 minutes (la premiere foi jai cuit 30 min et cetais beaucoup trop liquide comme confiture donc sa prends plus de temps.)

Classic Bruschetta

 Classic Bruschetta

(Recipe from natashaskitchen.com)

INGREDIENTS FOR TOMATO BRUSCHETTA:

• 6 Roma tomatoes, 1 1/2 lbs, diced
• 1/3 cup basil leaves, chopped
• 5 garlic cloves, divided
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• balsamic glaze

INGREDIENTS FOR TOASTS:

• 1 baguette
• 3 Tbsp extra virgin olive oil
• 1/3 cup shredded parmesan cheese

Instructions

Make the Tomato Topping:

1.             Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.

2.             Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

3.             Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

4.             Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Make the Bruschetta Toasts:

1.             Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

2.             Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.