Open Source Cook

With salsa, there’s a bunch of different things you can do with it. Everyone has their own recipe and way they make it, but here’s mine. Before I found the guacamole recipe, Jesse was having me make this as often as I could since it is a pretty healthy snack. I continually experiment with this recipe and it’s really easy to do. All of the ingredients are pretty much to taste, so if you want more onions, you can add more if you want. The measurements I have below are ones I’ve found that work well, but I don’t think I’ve measured the onions in a long time.

The recipe is pretty basic, but if you’re looking to add some color to it, try adding a bunch of red, yellow, and green peppers. They really add to the color and texture of the salsa and I’ve yet to hear any complaints when I do add them. You can also make this as spicy as you want. My mother’s husband really likes spicy hot foods, so when I made this for them awhile ago, I added as many hot peppers I could get my hands on as well as Habenero sauce and it really came out spicy hot.

As for the directions, I typically use a blender to make it since it’s an easy and effective way to do it. However, this method does liquefy it a little more, so if you’re looking for a chunkier salsa, try using a food processor.

The salsa can be served right away after you make it; however, it’s better when you make it a few hours before you need it and stick it in the refrigerator for a time. The longer it sets in the fridge, the thicker it will be come and the spices have more time to blend together.

Ingredients:
1 large can of tomatoes (whole, stewed, or diced)
1/4 chopped onions (or to taste)
1 chopped jalapeno pepper
Salt
Pepper
1/2 tsp ground cumin
1/t tsp garlic powder
1/2 tsp onion powder
cilantro

Directions:

1. Add peppers, 1/2 of onions, and juice from tomatoes in a blender. Blend for about a minute or until onions and peppers are small enough or pureed. Pour into mixing bowl.
2. Add tomoatoes, salt, pepper, cumin, onion powder, garlic powder, rest of the onions, and cilantro in a blender. Pulse blend 3 or 4 times, just enough to break up the tomatoes. Add to pepper mixture. Stir.

This is actually a really quick and easy dessert to make. You can actually use any kind of peach you want (fresh, frozen, or canned), but I ended up using diced canned peaches and it worked out really well. Sliced peaches are fine, but then you have to mess with cutting the peaches while you’re trying to eat it and that can be a pain. Using the diced peaches worked perfectly because they were already to eat and no cutting was involved.

The original recipe used toffee chips and my mother uses white chocolate chips, however, I use the semi-sweet chips and they add a very nice bittersweet taste that balances well with the peachy taste well. The recipe makes an 8×8 pan and, according to Jesse’s portions, probably about 5 servings. At least, Ian and I only got two servings each and Jesse ate the rest.

One other thing I should mention, I can’t remember what the original recipe said, but I doubled the amounts for the crisp topping. I really like the crisp topping and this had the perfect amount for me, so if you’re not a fan of the crisp, you can easily cut the amounts in half without hurting anything.

Jesse did want me to mention that he wasn’t crazy about the peaches I used. The diced part was great, but he said there was a taste to the peaches that he didn’t like. His exact words are “they had a funky taste to them.” However, when I made them again, I used both sliced and diced peaches and he didn’t complain about an after taste with that mixture. And it still worked out really well.

This is a good recipe to try with different fruits.

Ingredients:
3 cans peaches with light syrup
1-1/3 cups instant oats
1/2 cup brown sugar
1 cup Bisquick
1/2 cup chocolate chips
1/2 cup butter or margarine
2 tsp cinnamon

Directions:

1. Heat oven to 375 degrees. Spread peaches in ungreased square pan, 8×8x2 inches.
2. Mix remaining ingredients until crumbly; sprinkle over peaches.
3. Bake 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm.

Variation: Substitute sliced peeled all-purpose apples for the peaches; substitute toffee bits for any kind of chocolate chip; substitute blueberries (or other fruit) for peaches.

Substitution for bisquick: 1/2 cup bisquick = 1/2 cup flour + 1 tsp baking powder + dash of salt

Nutritional Info
Calories: 270 (calories from fat 90)
Fat: 10g (saturated 2g)
Cholesterol: 0mg
Sodium: 280mg
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Daily Values: 16% Vitamin A; 4% Vitamin C; 6% Calcium; 6% Iron
Exchanges: 1 starch, 2 fruit, 2 fat.
Diabetic Friendly: yes

Jesse loves guacamole. Not only is it healthy, but it’s so quick and easy. The most strenuous task is cutting up the veggies that go into it, otherwise it’s all stirring and done in 5 minutes. I normally like to make it and refrigerate it for an hour (so the flavors and spices will blend), but Jesse doesn’t normally let it get that far. I barely get done stirring it before he’s dipping a chip into it.

Lately, he’s found another really great way to eat it. Meijers has been selling this artisan bread called “Black Bean & Salsa” and Jesse loves spreading guacamole on slices as if it was butter. He’ll eat it for breakfast, lunch, and dinner until the loaf is gone.

The amount of the onions, tomatoes, garlic, and jalapeños is up to you. I don’t usually measure them, but I do give a rough estimate in the ingredients. I will be honest, about the only thing I do measure is the lime juice and that’s because too much or too little makes a big difference.

Ingredients:
2 large ripe pitted, peeled Avocados
1 medium, finely chopped Roma tomatoes
2 finely chopped Jalapeños
1/4 medium chopped Onion
1-2 finely chopped Garlic Clove
2 tbsp fresh Cilantro finely chopped (or to taste)
2 tbsp Juice, lime
1/2 tsp Salt
dash Pepper, black
dash Pepper, cayenne
1 tsp Onion powder
1 tsp Garlic powder

Directions:
In a medium bowl, mash together the avocados, lime juice, and salt. Stir in cayenne pepper, cilantro and black pepper. Mix in onion, jalapeños, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.