Spicy Salsa

Seriously, so simple!

Spending time at the Farmer's Market has really helped to re encourage my love for cooking, but more importantly my love for making salsa from scratch with juicy tomatoes, fresh cilantro and red onion. I learned a thing or two while I spent some time living and studying in Mexico during college. Whenever I make this recipe, I always find that it disappears in almost the same amount of time takes to make! 

Prep time: 10 minutes

What you'll need:

1 mixing bowl

2 large tomatoes

1 red onion

fresh cilantro

1 lemon

chipotle peppers*

SPICES:

ground cumin

salt

pepper

cayenne pepper*

Start off by cubing the tomatoes and add to mixing bowl. Cut the lemon in half and squeeze the juice in mixing bowl with tomatoes. Chop up cilantro (no more than 1/4 cup) and cut the onion into slices and then again into small cubed pieces. (I usually use 2-3 slices of red onion about 1/2 an inch thick, not too much but just enough!) Add cilantro and onion to mixing bowl. Mix together and add salt, pepper, ground cumin (~1tsp) and cayenne pepper for extra spicy. 

I like to add in chipotle chilies. Which are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo sauce. They are available in your grocery store in the Latin section and so incredibly delicious! 

After you've mixed all the ingredients, you can enjoy immediately or put in the fridge for a chilled snack later! Serve & eat with chips, but also delicious with eggs, chicken and even with pork. 

Enjoy!

Balsalmic Bruchetta

When I cook, it is often because I have found an excessive amount of some thing in my fridge and feel the need to use it before it goes bad. This time, it was tomatoes. At first I thought about making pico de gallo salsa, but then opted for something a little different, but still easy to make and that guests could enjoy. Bruchetta is something bite-size and the perfect way to use the seven tomatoes I found in the fridge this time! 

Here's how:

Prep Time: 1 hour

What you'll need:
1 loaf of french bread 
5-6 tomatoes sliced/cubed (roma is best)
1/2 cup fresh basil 
2 cloves of garlic, minced
2 tbspn olive oil
2 tbspn balsalmic vinegar
1/2 lemon (you'll just need the juice)
1/2 cup cheese (I used Parmesan & mozzarella)
salt & pepper


To begin:
In a bowl, combine cubed tomatoes, olive oil, cheese, balsalmic vinegar, garlic and lemon juice. Mix well. Fresh basil is best to use because it's just so delicious! You will need to cut up the basil leaves and then add them in before refrigerating. Add dash of salt and pepper and let sit in the fridge for 45 minutes to let the flavors blend. 


While waiting, pre-heat the oven to broil. Slice up French bread, no thicker than 1 inch and spread out on pan. Scoop spoonfuls of bruchetta onto each slice of bread and place it in the oven for 8 minutes. 


Bruchetta can be served cold or warm, I choose to serve it warm because the cheese was melty and the bread was toasty--perfect for a rainy December night!


Enjoy!