World’s Best Salsa

Homemade Salsa

Ok….I know I sound like a braggart using this title. But really!!! – this is truly the best salsa I have ever eaten!! (Notice all the exclamation marks.) I got this recipe from my friend Soumya, and no store bought version even comes close. My family loves their chip and 7-layer dip, and they always ask me to make a BIG batch of this yummy and easy salsa. The icing on the cake is that it keeps well in the refrigerator for a few days AND it freezes well too. What’s not to love about that?!?!

I have tried making this salsa with fresh or canned whole or canned crushed tomatoes. It just seems to taste better with canned diced tomatoes; stock up on a few cans from Costco and you whip up a batch in no time :).

Homemade Salsa

  • 1 (14.5 oz) can diced tomatoes – (do not drain)
  • 1/2 small red onion (medium chunks)
  • 2-3 jalapeno peppers (quartered)
  • 1/2 bunch cilantro
  • salt to taste
  • lime / lemon juice to taste
  • pinch of sugar

1) Add all the ingredients in a big food processor jar and pulse till it reaches desired consistency. I like my finely minced.

Sometimes, I mix hummus & this salsa together to make a spicy and creamy salad dressing – give it a try. For other related recipes, check out my post on Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options)

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Corn & Peppers Medley

Corn & Pepper Salad

Served with our Homemade Chipotle-Style Buffet and Tortilla Salad (Lots of Vegetarian Options). This is super easy to put together, and is so colorful on the table.

Corn & Peppers Medley

(Serves 10-12 as salad topper)

  • 1 Tbsp oil
  • 1 medium red onion (diced fine)
  • 1 red bell pepper (diced the same size as the corn kernels)
  • 1/2 medium green pepper (diced the same size as the corn kernels) – optional
  • 1-2 jalapeno peppers (diced fine)
  • 2 (15 oz) cans sweet corn (well drained) – [can use frozen corn – thawed & drain well]
  • salt to taste
  • Lemon / lime juice to taste

1) Heat a wide, flat-bottom pan on medium high. Add oil.

2) Saute the onions till just turning soft, about 1 minute.

3) Add jalapenos & peppers and saute for another minute.

4) Add corn & salt and saute for 2-3 minutes. Remove from heat and cool.

5) Adjust lime juice and salt to taste and serve.

Tofu Sofritas (Vegan)

Tofu Sofritos

Original Chipotle Tofu Sofritas is braised (seared on high heat in fat, then simmered in a liquid) in a combination of spicy peppers and spices. While I would have loved to replicate the exact recipe, I didn’t want to buy 1-use ingredients like poblano, adobo, etc. This version here is quite close in taste, but easier and not as saucy as the original. You can use store bought taco seasoning or make your own blend with ingredients at home.

Tofu Sofritas

  • 1 (16 oz) extra firm tofu (if not available, use firm)
  • 3-4 Tbsp oil
  • 1 medium onion (chopped fine)
  • 3 garlic cloves (minced)
  • 2 Tbsp taco seasoning
  • 1 tsp red chilli powder
  • 1 tsp dry oregano
  • 1-1/2 tsp cumin powder
  • 1/3 cup salsa (or 2 Tbsp tomato paste & 2 Tbsp water/stock/beer mixed together)
  • salt to taste

1) Drain tofu from package and press to remove as much moisture as possible.

2) Move to a bowl and crumble the tofu with your hands or a fork.

3) Mix in the taco seasoning, red chilli powder, cumin and oregano.

4) Heat a wide & thick-bottom pan, and add oil.

5) Add the minced garlic and saute till golden. Do not burn it.

6) Add the chopped onions and saute on medium-high till it starts to brown lightly.

7) Now add the seasoned tofu and stir fry on medium-high for 3-4 minutes, stirring often. Add another teaspoon or two of oil if the tofu mix sticks to the bottom of the pan.

8) Add in the salsa or tomato paste mixture and mix well. Continue stir frying till well incorporated and the mixture is almost dry. Adjust salt to taste. Top with chopped cilantro if you like.

This can be served on a salad, in a burrito, as a lettuce wrap, or with rice or quinoa.

For serving suggestions, and to see other related recipes, see my post on Homemade Chioptle-Style Buffet & Tortilla Salad (Lots of vegetarian options)

Chipotle-style Cilantro Lime Rice (Vegetarian)

Cilantro Lime Rice

This is an easy and mild recipe that you can serve with a Mexican or Tex-Mex style dinner. I made this for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) for an informal gathering at our house a while back. (The photo is pathetic, but the taste was delicious!).

Chipotle-style Cilantro Lime Rice

(Serves 12-15)

This recipe scales well, so feel free to reduce or increase proportions as necessary. I have listed a large quantity as I served a dinner party.

For a family size meal (2 adults + 2 kids), 1 cup of rice might be enough.

  • 3 cups long grain rice (eg: basmati)
  • 5-1/2 cups water
  • 2 – 3 tsp salt (to taste)
  • 2 – 3 medium limes (juiced)
  • 1/2 cup chopped cilantro
  • 1/2 stick butter (or scant 1/4 cup oil)

1) Rinse the rice with cold water and drain completely.

2) In a medium saucepan with lid, mix rice, salt and water, and bring to a boil on medium-high.

3) Once it comes to a boil, stir once, cover and reduce heat to minimum.

4) Allow to cook undisturbed for about 15 minutes. Open the lid and fluff the top layer gently with a fork, and cover quickly. Turn off the heat and allow the rice to rest for 5-10 minutes.

5) Add butter, cilantro & lime juice to taste. Adjust salt as needed. Mix well and serve.

I served this with a Homemade Chipotle-Style Tortilla Salad with beans, tofu and chicken options.

Baked Tortilla Bowls

Baked Tortilla Bowls

I made these Baked Tortilla Bowls for my Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner party. Topped (filled?) with cilantro-lime rice, black/pinto beans, tofu sofritos/taco chicken, corn with peppers, tomato salsa, red onions, cheese, sour cream, cheese and cilantro, it was a delicious meal. Guests were able to serve themselves and customize to suit their tastes. Once the table was set, it required very little oversight. Plus, it turned out to be a relatively inexpensive menu. Many of the items can be made ahead of time and heated just before serving.

Taco Salad Bowl

Making these tortilla bowls were a breeze with the Tortilla Bowl Pans which you can buy online or at the drug store for around $10/set of 4. Use 8-inch or 10-inch tortillas in the flavor of your choice. I used Original (plain) and Jalapeno tortillas. Make sure the tortillas are at room temperature, and soft and pliable before molding into the pan. If they were refrigirated, wrap in a damp paper towel and microwave for 15-20 seconds till just soft. Then, press gently and shape into the ungreased, non-stick tortilla bowl pans and bake in a preheated oven till crispy.

 If you do not want to buy the pan set ( I strongly urge you to spring for it if you are making these for a large crowd), you can use these two methods linked below:

-Make tortilla bowls with shaped foil, no Pan

-Make tortilla bowls with an upside-down muffin pan.

I have tried baking at 375* for 12-14 minutes, and 400* for 8-10 minutes. Different brands of tortillas seem to have different baking times and temperatures to crisp up nicely. Watch the first few carefully, making sure they do not burn. Then, you can follow the same time for the rest of your batch.

Once baked, remove from oven and allow to cool for a few minutes in the pan. Remove to a cooling rack and cool completely. Store in an air-tight container for about 2 days. Before serving, the bowls can be warmed up in a 350* oven for a few minutes to recrisp.

For recipes for the salad filling and toppings, click here.