Stuffed Zucchini Boats
This time of year many people are drowning in zucchini. Never fear…- my Zucchini Boats and I are here to save you!
Tag: veggies
![[Crock Pot] Mexican Stuffed Peppers](https://www.teacher-chef.com/wp-content/themes/kale/sample/images/thumb4.jpg)
[Crock Pot] Mexican Stuffed Peppers
The Summer Heat drives many of us out of the kitchen and onto the deck to grill. Although I love grilled food (especially because that means Mr. Chef is doing a lot of the work), sometimes I just don’t want to eat Grilled Goodies everyday! So, …
![Jalapeno Poppers [in a blanket]](https://www.teacher-chef.com/wp-content/themes/kale/sample/images/full1.jpg)
Jalapeno Poppers [in a blanket]
Jalapeno Poppers are delicious. They also happen to be one of not only Rich’s but also his Father’s favorite snacks. Continue reading Jalapeno Poppers [in a blanket]
Roasted Vegetable Tart
Some days you just want some good-ole roasted tasty veggies! Why not take them to the next level and put all of those delicious flavors on top of some puff pastry and call it a meal!?
SALSA – canned tomato version
When people ask you what your favorite food is, what answer do you give them? For me I have to always say that it is a tie between Chips & Salsa and Dark Chocolate (I know, its a strange “combination” – but as long as I eat them separately, who is to judge)!
The more I have started to make my own salsa, the less I care for the stuff that you get out of a jar from the store. I love making garden fresh salsa and salsa verde and chunky pico de gallo – but this salsa right here made from canned tomatoes and some fresh ingredients is seriously some of the best salsa that I have tasted AND its easy to make year-round AND its cheap AND in case you didn’t hear me the first time it’s delicious!!!
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[Canned Tomato] Salsa
Prep time:
Total time:
Serves: 2 quarts
[Canned Tomato] Salsa
Ingredients
- 1 can (28 Ounce) Whole Tomatoes With Juice (or diced)
- 2 cans (10 Ounce) Ro*tel Tomatoes (Mexican flavored Tomatoes – pick your flavor)
- 1/4 cup Chopped Onion (1 small onion works)
- 1 – 3 cloves Garlic, Minced (depends on your preference)
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1/2 cup Cilantro (more to taste!)
- 1/2 whole Lime juice (about 1 Tablespoon)
Instructions
- Note: this is a very large batch. Even in my food processor it leaks out a little bit, so I usually make this as a two step process & then mix it together in a large bowl.
- Combine onion, jalapeno, garlic, sugar, salt, cumin, & lime juice in a blender or food processor. Mix until a medium/fine chunk. Add the whole/chunk tomatoes and Ro*tel tomatoes as well as the cilantro. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with tortilla chips or melted cheese nachos or for a healthy alternative (and one of my favorite super-healthy snacks) with some celery.
adapted from The Pioneer Woman
And I leave you with this, Today’s Question of the Day… how do you like your salsa?