Black Bean Salsa

It's no secret that I love chips and salsa. Like it's possibly the worst kept secret in the whole world. I'd rather sit down with a bag of chips and a bottle of salsa and call it dinner than eat many, many things. Not that I've ever done that...ok, let's be real, that happens many, many, Sunday nights. This is a salsa that I've gotten as a neighbor gift at Christmas and because it never tastes the same when you do it yourself I resisted the urge to recreate it for literally years. But, whoever it was that brought it to me that year hasn't brought it again and I can't remember who it was to ask for the recipe so this is my version. Still pretty darned tasty if I say so myself. It's definitely better the second day but if you prefer your avocados bright green add them just before serving.
Black Bean Salsa

2 15 oz cans black beans, rinsed
3 avocados, peeled, cored, diced
1 yellow bell pepper, diced fine
1 orange bell pepper, diced fine
1 green bell pepper, diced fine
1 bunch green onions, sliced
1/2 medium red onion, diced fine
1 can yellow/white corn drained
3 cans regular Rotel
1 bunch cilantro stems removed and chopped finely
3 TBS garlic
1 1/2 tsp salt
1/2 tsp black pepper
1 teaspoon hot sauce or to taste

Add all ingredient together in a large bowl. Taste and adjust flavors as you go. Chill several hours or overnight. Adjust seasoning level after the salsa sits overnight and the flavors blend together. Serve with tortilla chips.

Salsa

It's been a while since I posted a recipe and I have a couple that I just haven't gotten to yet but today is salsa day and it's worthy of a repost. I rarely make the same version twice...I guess I'm still tweaking it for the perfect jar but this version is getting close. The original recipe was posted a year ago, I'll just post the orginal recipe and today's modifications for now.

Salsa
10 quarts of tomatoes, skinned and chopped
6 c. onions chopped
4 cans (small) diced green chilies
1 large green pepper chopped
1 1/2 c. jalapeno peppers chopped fine (I usually leave most of the ribs and seeds)
1/2 c. vinegar
1/4 c. sugar (you may need more depending on how ripe your tomatoes are)
4 T. salt
4 t. oregano
4 t. cumin
1 large handful cilantro chopped (a couple T if using dried)
5-6 cloves garlic (sometimes I leave this out if I don't have fresh)
1/2 c. oil
12 oz. tomato paste
1 t. crushed red pepper
Tabasco (to fine tune the heat at the end if needed)

Blanch the tomatoes and slip the skins. Seed if desired. I run mine through the blender quickly because my family doesn't do chunks very well. Mix all together and simmer until desired consistency (1 1/2-2 hours). Fill jars and adjust lids. Process in water bath for 45 min or in a pressure cooker on 15 lbs for 10 minutes.

10-2-10 Update
5 1/2  blenders full of tomatoes (1/2 bushel)
6 1/2 c. onion
4 cans green chiles
8 small jalepenos-leave ribs and seeds
2 med Anaheim peppers
4 Serano Peppers w/ribs and seeds
2 lg green peppers
1/2 c vinegar
1/2 c. sugar
1/2 c. oil
1/2 c. lime juice
4 T. salt
4 t. oregano
5 t. cumin
1 bunch cilantro chopped
 2 t. red pepper flakes
4 heaping t. garlic powder
12 oz tomato paste

Yum. :)

Sweet and Spicy Cucumber Slices

I'm dieting again. *sigh* So in an effort to find a snack that isn't going to break the bank calories wise and still falls into the actual "snack" category I have been looking all over the internet at different refrigerator pickle recipes. I LOVE pickles and will eat just about any kind but since I've given up sugar for a while I kind of wanted something sweet. I found a recipe over on Our Best Bites that looked like it would work so last night I gave it a whirl.

I must have used all my rice vinegar so I used a white balsamic vinegar instead and it came out more sweet than I had anticipated so next time I will double the amount of red pepper flakes (I've actually thrown them into the jar since I tasted them). The recipe below reflects the changes that I made.

This is definitely a do again. I can even see this as a side dish at a BBQ like a cucumber salad. My dad always used to eat cucumbers in vinegar in the summer and this is similar but doesn't have the sharp bite that you get from cider vinegar. I actually liked it better.

Sweet and Spicy Cucumber Slices
1 quart

3 medium-large cucumbers, peeled, halved lengthwise and thinly sliced
2 tsp kosher salt
1/2 cup white balsamic vinegar (you could use rice vinegar or white wine vinegar but I think that cider or regular white vinegar would be too strong)
1/2 c water
3 T Truvia sweetner or sugar
1/2 tsp red pepper flakes
2 T minced red onion

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for an hour regrigerated. Toss them a few times while they drain to evenly distribute the salt. While they are draining prepare marinade.

Combine vinegar, water, sweetner, onions and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If you boil too long just add a little more water until you have 1/3 c. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Let chill completely before serving.

7, I mean 6 Layer Dip

Can this be dinner? Surely it can. It's got all the important food groups, fruits and veggies, protein, dairy, whole grains. Let's call it dinner because I'm too tired to do anything more complicated. Besides, if it's just me and the girls who is going to tell?!? Not me for sure!

Everyone has their own version of this dip and they are all good. This is actually 6 layer dip because I've not convinced my family that green onions are actually NOT poisonous so they get left off. Dig in!

7, I mean 6 Layer Dip

1 can refried beans
1/2 pkt taco seasoning (I use about 2 Tbs or 2/3 pkt)
2-3 ripe avocadoes
1/2 tsp salt
juice from 1/2 lemon
sour cream
cheese (we like a Mexican cheese blend)
tomatoes
olives
green onions if you are brave

Mix the beans with the taco seasoning. Spread out onto platter.

Mash the avocadoes well with a fork. Stir in salt and lemon juice. Layer over the beans.

Spread sour cream over the guacamole so that it's almost completely covered. This will help it not go dark and ugly looking.

Sprinkle lots of cheese, tomatoes and olives over the top.

Crack open a bag of chips and enjoy!

SALSA baby!!

My tomatoes are starting to produce more than I can eat by myself. How did I land in this family of non tomato lovers? They like it on a sandwich or burger but that is about it. Unless...it is made into salsa.

A few years ago I really got into the canning thing and bottled about 120 pints of salsa. We blew through that in a winter and I kind of got sidetracked with fresh salsa so I haven't bottled any but with the tomatoes I picked the other day I thought I would break out the bottles and do a few.

Sadly, once I start canning I sort of let it consume me. I have bottled pears that my fam won't eat that I am thinking I can make into jam...but that's a post for another day.

This is the recipe that I used for this iteration of salsa. It's always a little different because I am the world's worst measurer but this is a good starting point. Looking at this I think the next time I will add some lime juice...

Salsa
10 quarts of tomatoes, skinned and chopped
6 c. onions chopped
4 cans (small) diced green chilies
1 large green pepper chopped
1 1/2 c. jalapeno peppers chopped fine (I usually leave most of the ribs and seeds)
1/2 c. vinegar
1/4 c. sugar (you may need more depending on how ripe your tomatoes are)
4 T. salt
4 t. oregano
4 t. cumin
1 large handful cilantro chopped (a couple T if using dried)
5-6 cloves garlic (sometimes I leave this out if I don't have fresh)
1/2 c. oil
12 oz. tomato paste
1 t. crushed red pepper
Tabasco (to fine tune the heat at the end if needed)

Blanch the tomatoes and slip the skins. Seed if desired. I run mine through the blender quickly because my family doesn't do chunks very well. Mix all together and simmer until desired consistency (1 1/2-2 hours). Fill jars and adjust lids. Process in water bath for 45 min or in a pressure cooker on 15 lbs for 10 minutes.


8-29-09 Update:
5 blenders full of tomatoes
6 c. onion
4 cans green chiles
4 small jalepenos-leave 2/3 of ribs and seeds
2 med Anaheim peppers
2 lg green peppers
1/2 c vinegar
1/2 c. sugar
4 T. salt
4 t. oregano
5 t. cumin
cilantro
4 heaping t. garlic powder
12 oz tomato paste
Has a really good flavor, is more hot than the recipe above. Randy liked it better...

10-2-10 Update
5 1/2  blenders full of tomatoes (1/2 bushel)
6 1/2 c. onion
4 cans green chiles
8 small jalepenos-leave ribs and seeds
2 med Anaheim peppers
4 Serano Peppers w/ribs and seeds
2 lg green peppers
1/2 c vinegar
1/2 c. sugar
1/2 c. oil
1/2 c. lime juice
4 T. salt
4 t. oregano
5 t. cumin
1 bunch cilantro chopped
 2 t. red pepper flakes
4 heaping t. garlic powder
12 oz tomato paste

Yum. :)

Spinach Artichoke Dip

This dip is quite possibly the best Spinach Artichoke Dip in the world! OK, maybe not the world but it's pretty darned good. I don't have the NI on it nor do I want it...I'm sure it would make me feel guilty and I would end up avoiding the cheesy goodness. Not going to happen!

Spinach Artichoke Dip

1 box frozen spinach thawed and drained
1 14 oz jar marinated artichoke hearts chopped (you can use plain but it's not as good)
1 cup shredded Parmesan/Romano blend
1/2 cup shredded Mozzarella cheese
10 oz prepared Alfredo Sauce (I like the 4 cheese blend)
1 t. minced garlic
4 oz softened cream cheese

Preheat the oven to 350.

Combine ingredients thoroughly in a bowl. Spread mixture into a small greased baking dish. 8x8 works well. Bake 30 min or until cheese is bubbly and melted.

*I like to crush up garlic croutons and sprinkle on the top with a little more Parmesan cheese. This will give the dip a little extra crunch. Totally up to you.

Serve with tortilla chips or pita wedges.