Tasty Restaurant Style Salsa

Since I have obviously been in a Tex-Mex frame of mind lately, I am going to post a great recipe I made recently for salsa!  It was really easy and yummy!  I only made half a batch of the salsa, but am posting the full recipe below.


I found the recipe on Pinterest (my new favorite obsession!).  I believe the original is from www.browneyedbaker.com and was adapted from a recipe by The Pioneer Woman.


The next time I make it, I plan to use fresh tomatoes (instead of canned) to see if it tastes even tastier!


The recipe is below, with my changes notated in parentheses.  Grab a bag of tortilla chips and enjoy!

Restaurant Style Salsa


***This makes a large quantity so use an 11-cup food processor or larger.  You can also work in batches OR half the recipe if you have a smaller food processor.***


Yield:  About 6 cups


Prep Time:  15 minutes


1  28 oz. can whole peeled tomatoes with juice
2  10-oz. cans Rotel diced tomatoes with green chiles (I used Rotel Mexican Lime & Cilantro)
1/4 cup chopped onion
1 clove garlic, chopped
1 jalapeno, quartered and sliced thin (remove the seeds and membrane from the jalapeno for a milder salsa)
1/2 cup fresh cilantro
juice from 1/2 a fresh lime
1/4 tsp. salt
1/4 tsp. granulated sugar
1/4 tsp. ground cumin


Add all ingredients to a food processor.  Pulse until you get the desired consistency, about 10 pulses.  Refrigerate for at least one hour and then serve with your favorite tortilla chips.

Frito Salad

Here is another family favorite!  I usually serve this salad with my enchilada casserole and some jalapeno cornbread . . . it's sooooo good!  (Please refer to my blog entry dated 1/22/12 for the enchilada casserole recipe!)   


I apologize for not having a photo to post with this recipe (will post a pic the next time I make it), but trust me this is a really yummy salad!  You and yours will love it!


The recipe is below ~ dig in and enjoy!

Frito Salad

Salad Ingredients:

1 head iceberg lettuce (I use Romaine lettuce and iceberg lettuce.)
1 can chili beans, rinsed and drained
chopped green onion
tomatoes, diced
1 cup grated cheddar cheese
2 cups Original Fritos corn chips (the small ones)
Catalina salad dressing, chilled


Toss all of the ingredients in a bowl and serve!

Healthy & Refreshing Salad

I made this wonderful salad recently and wanted to share the recipe with you!  This is a recipe I found on Pinterest and it's really quite good.  (I believe the original recipe can be found here:  http://www.jehancancook.com/?p=439 .)

This salad would be absolutely perfect to serve alongside beef brisket or any other type of grilled or smoked meat on Memorial Day, 4th of July, or Labor Day!  It would also go well with burgers!  I served it with my Enchilada Casserole a couple of days ago and it was a great accompaniment!  (You can find my Enchilada Casserole recipe in an earlier post on my blog.)

The recipe for this refreshing salad is below ~ enjoy!!!

Grilled Corn, Avocado, & Tomato Salad with Honey Lime Dressing

Original Recipe:  http://www.jehancancook.com/?p=439

Salad Ingredients:

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 Tbsp. fresh cilantro, chopped

Honey Lime Dressing Ingredients:

Juice of 1 fresh lime

3 Tbsp. vegetable oil (I used olive oil)

1 Tbsp. honey

sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

dash of cayenne pepper

Remove husks from corn and grill over medium heat for 10 minutes.  The corn should have some brown spots and be tender and not mushy.  Cut the corn off the cob and then scrape the cob with the back of your knife to get the juices. Set aside and let cool.  

(Note from Penny: I did not have time to grill the corn, so I sauteed about 2 cups of frozen sweet yellow corn in a little olive oil, sea salt, fresh ground pepper, and granulated garlic until it was tender but firm.  It tasted really good.  Grilled corn would obviously be fresher, but the frozen corn also worked well.)

Slice the tomatoes in half.  

Dice the avocado.  

Chop the cilantro.

Add all of the dressing ingredients in a small bowl and whisk to combine.  Set aside.

Place the sliced tomatoes, avocado, cilantro, and grilled corn in a large bowl.  Add the honey lime dressing and mix gently so everything is evenly coated.  Be careful not to mash the avocados.  Let the salad sit for 10 to 15 minutes to let the flavors mingle.  

(Note from Penny:  I refrigerated the salad for several hours and it was terrific!)