Tag Archives: lime

Bob’s Salsa

so, it’s been awhile. . . how is everyone?!  . . .anyone still there? ?  i hope so!

my dad {bob … baab … boob, or whatever you might call him} makes a mean {& delicious} salsa. 

the only issue i have ever had with it {past tense} was the heat. you see, i didn’t like spicy foods when i was younger -i missed out on a lot of good stuff!  so reader beware, this salsa can pack a bit of a punch, but now, that’s what i  l o v e  about it!

we made this salsa for a lazy football sunday the other week.  that’s my favorite part about sundays… football & food – emphasis on the food, though i do love me some football, especially when we play pick’ems!  {pick’ems: go through all the games for the week and pick which team you think will win}

and because i am the one that’s writing this, i get to throw in that i’m pretty darn good at it… sometimes i think matt wishes he had my talent  : )

i hate to share my secret for predicting the winning team, but i’ll give you a hint: teams always play better when their outfits {uniforms} are cuter.  hey, good luck to you!

Bob’s Salsa

an original recipe from my dad {slightly adapted by matt & rachel’s kitchen}

ingredients

  • 3 large tomatoes diced + 1 small, if desired {for chunky} diced {we used heirlooms in this recipe, hence the lack of a rich red color}
  • 1 medium purple onion, chopped
  • 1 bunch cilantro, leaves chopped
  • 2-3 jalapenos, diced {majority of seeds/insides removed for less heat}
  • 5 tbsp fresh lime juice
  • .5 tsp salt
  • .5 tsp black pepper
  • .5 tsp red pepper flakes
  • drizzle of olive oil

directions

Mix 3 large diced tomatoes, chopped onion, chopped cilantro, diced jalapenos, lime juice, salt, pepper, pepper flakes and olive oil in a large bowl.  Add mixture to blender or food processor and pulse on low for 10 seconds or so.

Once salsa reaches desired consistency, pour back into bowl and if desired, add the smaller diced tomato to add a little “chunk” to your dip.

as specified from Bob: serve with your favorite chips {here are ours} and an “adult beverage” or two…   enjoy!!

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Jerry’s Southwestern Quinoa

ay-yi-yi !! {i googled how to spell that}

i’ve realized that i have been posting Mexican eats for every single post thus far! and though that’s really only 3, it looks like i don’t eat anything other than food from south of the border.  i swear that i do…

so, why is it “Jerry’s Southwestern Quinoa”  ?

well for starters, my oldest brother’s name is Jerry {ok, his real name is Jared… but everyone mistakenly hears “jerry” when he introduces himself, and i think it’s funny, so i call him that and yes, i am a little immature.}  he concocted this recipe and dared me to try it.  after one bite, i was hooked… the guy actually put together a great dish!

it’s a super summertime meal because it is served cold, and it’s so light and tasty that you feel like you could devour the whole bowl in one sitting {actually, i probably could}.

i also  l o v e  the colors, green and yellow and red and brown and black and okay.. i guess that’s all, but it’s so gorgeous all mixed together!

and lastly, it’s one of my new favorites thanks to the ability to use fresh OR canned ingredients, meaning you can take your time with it, or you can throw it together in literally a matter of minutes.

 Jerry’s Southwestern Quinoa

adapted from: my brother Jared’s original recipe

ingredients

  • 1 cup red quinoa {we use ancient harvest’s “inca red”}
  • 3 cobs of corn {time saver! : 1 can of corn}
  • 3 tomatoes, diced
  • 1 can of no-salt-added black beans, rinsed
  • 2 jalapenos, diced & seeds removed {time saver! : 1 small can jalapenos – diced}
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • juice of half a lime
  • 1.5 tsp cumin
  • .25 tsp salt

directions

Cook 1 cup {1 serving} of quinoa, follow box directions.  When quinoa is done, set aside and leave out to cool down to room temperature.  Cook corn – we don’t have a grill {i think grilled corn is the best} so instead I fill a large pot about 1/3 of the way full with water and bring to a boil.  I add the corn and boil uncovered, for about 5 minutes.

Use tongs to pull corn out and place on a plate to cool.  Once cool enough to handle, use a knife to cut corn off the cob.

Beware! : we used fresh corn, & must warn you, if you are unable to get all the silk hairs off your corn prior to cutting it off, it may look like you have human hairs in your dish… for this reason, we will steer clear of fresh corn next time & stick with some organic canned.

In a large mixing bowl, combine corn, tomatoes, black beans, jalapenos, and olive oil, mix together.  Next, add red wine vinegar, lime juice, cumin, and salt, mix well.

Lastly, stir in the cooled quinoa.  Admire your work, then Chill and Serve…enjoy!!

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