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.

Easy Shredded Mexican Chicken for Tortilla Salads or Burritos

Taco Chicken in Crock Pot

I made this chicken as one of the toppings for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner. While I made this in the crock-pot, it can be made on the stove-top too. 3-ingredients is all it takes, and it can be used to top salads, tacos, stuff burritos, make nachos, or served on top of rice or quinoa. The leftovers freeze well, so make a batch and stock up.

Easy Shredded Mexican Chicken

(Serves 10-12 as a salad topping)

  • 2 lbs skinless & boneless chicken thighs ( use chicken breast if you prefer that)
  • 1-2 Tbsp taco seasoning
  • 3 cups salsa

1) Spray the insides of a 4-5 quart crock-pot insert with non-stick spray.

2) Add the chicken, salsa & seasoning and mix well.

3) Cook on LOW for 4 hours without opening the lid.

4) Check for doneness at end of 4 hours and shred with 2 forks.

5) Adjust the seasoning as needed and cook for another 30 minutes if necessary.

STOVE-TOP METHOD:

1) Mix chicken, salsa & seasoning in a wide pan with a lid.

2) Top with about 1/2 cup broth/water and bring to a boil.

3) Reduce the heat and cook for about 15-20 minutes on low. [Keep the lid slightly tilted so that some of the moisture and steam can escape.]

4) Shred with two forks and adjust seasoning as needed.

5) Put back in the pan and saute on medium-high for another 3-5 minutes 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)

Creamy Guava-Coconut Popsicles

Creamy Guava-Coconut Popsicles

A week into summer break, and I’ve already heard “Mom, can we go to the pool?”, “Mom, can we go get ice-cream?”, and “I’m Bored!!” more times than I can take. I had my 10-year old make a list of all the things he would like to do for fun over the next two months, and making popsicles was one of the first few items. We’re checking off one item on the list each day, and yesterday happened to be the day we pulled out the popsicle molds from the basement. But let me be honest; I foresee many days where screen time is going to be my best friend :).

IMG_0042  (Mom’s ‘not-so-little’ helper)

 

I got this paleta Latin American popsicles that are either cream or juice mixed with fruit – recipe several years ago from my friend Nellie, and had really enjoyed the taste. I meant to share it here earlier, but had misplaced the hand written scrap of paper. After looking everywhere, I found it folded and tucked inside one of my many recipe books and binders. One of my most favorite recipes, these are creamy and just sweet enough. I’ve been inspired to use this basic recipe to substitute other fruits, and will update here once (if) my experiments are successful.

IMG_0043 IMG_0044

 

 

(Guava paste can be found in the Hispanic food section at the grocery store.)

Creamy Guava-Coconut Popsicles

Creamy Guava-Coconut PopsiclesCreamy Guava-Coconut Popsicle

(Makes 15-17 popsicles, about quarter cup each)

  • 1 (15 oz) can coconut milk
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 Tbsp cornstarch
  • 1 (15 oz) can condensed milk
  • 10-12 oz guava paste

1) Chop about a quarter of the guava paste into small pieces and drop into the bottom of the popsicle molds.

2) In a large blender jar, add the coconut milk, cream, milk, cornstarch, condensed milk, & chunks of the remaining guava paste. Blend till well mixed, but not frothy.

3) Pour into the popsicle molds, add handles and freeze for atleast 4-6 hours.

4) To remove popsicles, run the bottom & sides of the mold under warm water for a few seconds and slide the ice cream out.

NOTE : If using dixie cups, place them on a cookie tray or plate and then fill them according to instructions. Freeze on the cookie tray for about an hour. Then insert the popsicle sticks. This will help keep the sticks straight as they freeze for several more hours.

Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad

Pinto Beans

 

Serve these beans as an option alongside Mexican-style black beans, tofu sofrito, cilantro-lime rice, and salsa chicken when you want a Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options). It can be made ahead and heated at the time of serving. Leftovers freeze beautifully, and I’ve had it without any accompaniments as a hearty chilli. Adjust the spice levels to suit your tastes – this version is medium spiced.

Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad

(Serves 12-15)

  • 1 lb dry pinto beans *** (picked, rinsed, soaked in water overnight)
  • 3 Tbsp oil
  • 1 large onion, chopped
  • 4-5 cloves garlic, chopped fine OR (1 Tbsp paste)
  • 2 tsp cumin powder
  • 1 (15 oz) tomato sauce
  • 3/4 cup taco seasoning (or to taste)
  • 3 cups water
  • salt to taste

1) Discard the soaking water and rinse the pinto beans well. Drain and set aside.

2) In a large stockpot, heat the oil on medium-high.

3) Saute garlic, then onion for a few minutes till fragrant and just starting to brown.

4) Add cumin powder and stir for a few seconds.

5) Add the pinto beans, taco seasoning, tomato sauce and salt. Mix well.

6) Bring to a boil, then reduce flame and simmer for about 1 1/2 hours uncovered, stirring occasionally.

7) The beans should neither be dry or runny. Add more water or broth is it looks too dry, or cook uncovered for longer on a higher flame if it seems too runny.

8) Check beans for doneness, and adjust seasoning.

 

***NOTE: You can substitute 4 (15 oz) cans of pinto beans for 1 lb dry. Drain 2 cans and reserve the liquid. Follow recipe as stated above by using 2 cans undrained & the beans from the drained cans too. Cook according to above instructions, but reduce time to 30-40 minutes. If you need more liquid, then use what was reserved from the cans. Or simply rinse out all beans, and use about 2-3 cups of water / broth.

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.