Salsa Bar

img_3911

I have grown up eating Mexican food my whole life. My mom’s side of the family is from Mexico, so having authentic, homemade Mexican dishes was normal for me. I actually don’t like to eat homemade Mexican food unless someone in my family is the one making it.

img_3912

While my dad isn’t Mexican, he has learned from some of the best cooks in my family and makes great food. Everyone loves his salsas. I grew up helping him make his green and red salsas that, over the years, have turned into his own recipes.

img_3913

When my mom started planning a BBQ for 4th of July, I knew I wanted to make something awesome. I know what you all are thinking, salsas on an American holiday? Get over it. No one can resist chips and salsa when they are sitting right in front of you.

img_3903

I was nervous about planning my salsa bar. I know my dad’s recipes for green and red salsa by heart, but I also wanted to include a few different salsas. I chose to do two different mango salsas and a pineapple salsa. I felt like fresh fruit was perfect for summer. I got so many compliments on all of my salsas, which made me so incredibly happy.

I hope you enjoy these recipes just as much as my guests and I did!

blog divider

Salsa Rojo

Ingredients:

  1. Six large tomatos
  2. A yellow onion
  3. Four garlic cloves
  4. Half a bunch of cilantro
  5. salt and pepper to taste
  6. Three serrano peppers
  7. Juice of one lime

Directions:

  1. Blend all ingredients in a food processor. Add more of any ingredient if needed.

blog divider

Salsa Verde

Ingredients:

  1. 15-20 Tomatillos
  2. One yellow onion
  3. Three to four garlic cloves
  4. Three serrano pepers
  5. Juice of one lime
  6. Salt to taste

Directions:

  1. Add everything except the lime to a large glass baking dish. Roast in oven until tomatillos are soft and have started to turn black on top. There should be a layer of juice at the bottom of the glass pan.
  2. Take out of oven and let cool
  3. When everything has cooled add the contents of the dish to a food processor with the lime juice and salt and blend well. Add more salt or lime if needed.

blog divider

Pico de Gallo

Ingredients

  • 5 Roma tomatoes, seeded and diced finely
  • ½ large red onion, diced finely
  • 1 jalapeno, seeded and chopped finely (use ½ a jalapeno if you don’t want it as spicy)
  • ½ bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
  • 3 garlic cloves, minced
  • ½ lime, juiced
  • salt and pepper to taste

Directions:

  1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.

Recipe by Christy Denney at The Girl Who Ate Everything

blog divider

Pineapple Salsa

Prep Time: 15 mins | Total Time: 15 mins | Makes: 2 cups

Ingredients:

  1. Whole pineapple
  2. 1 cup pineapple, diced
  3. 1 cup peppers, diced (any combination of red, orange, yellow or green peppers)
  4. 1 cup Roma tomatoes, diced
  5. ⅓ cup cilantro, chopped
  6. ¼ cup onion, diced
  7. 2 limes
  8. Salt and Pepper
  9. Optional: 1 jalapeno, seeded and diced

Directions:

  1. To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
  2. Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.
  3. In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
  4. Transfer the salsa to the pineapple bowl for serving.

Recipe by Tonia Larson at The Gunny Sack

blog divider

Fresh Mango Salsa

Prep time:  15 mins | Total time:  15 mins | Serves: 3 cups

Ingredients:

  • 3 ripe mangos, diced (see photos)
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ⅛ to ¼ teaspoon salt, to taste

Directions:

  1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Recipe by Kate at Cookie + Kate

blog divider

Mango Habanero Salsa

Prep time: 15 mins | Total time: 15 mins | Serves: 4

Ingredients:

  1. 2 Mangoes, peeled and diced
  2. 1 red sweet pepper, chopped
  3. ½ red onion, diced
  4. 2 jalapeños, seeded and diced (use only 1 for less heat)
  5. 1 or 2 habanero peppers, seeded and diced (use fewer for less heat)
  6. ¼ cup cilantro, chopped
  7. Juice of 1 lime

Directions:

  1. Mix first 6 ingredients together in a medium bowl. Squeeze lime juice over it. Serve immediately or chill until ready to serve.

Recipe by Michele at Flavor Mosiac

blog divider

Guacamole

Ingredients:

  1. 7-10 Avocados
  2. Three to four green onions
  3. Lime Juice
  4. Salt and pepper
  5. Garlic powder
  6. 1 cup to 1 1/2 cups Mayo

Directions:

  1. Combine everything in a large bowl. Add more of any ingredient if needed.

blog divider

Enjoy!

xoxo,

Emma

Chocolate Chip Banana Bread

IMG_2866 3

This is the recipe that all of my friends and family know me for. Just like with my chocolate chip cookies, this is a recipe I love to make at any time for any reason. My most recent excuse was that they were “feel better” muffins for my boyfriend who broke his foot when he was out dirt bike riding.

This is another recipe I have modified when I bake. Instead of using 1 cup of ripe bananas I use three bananas. I like a very strong banana taste in my breads and muffins.

Another tip with banana bread: if you don’t have ripe bananas, preheat your oven to 300 degrees and place bananas on a baking sheet for 40 minutes or until completely black.

blog divider

Recipe

Makes: 2 loaves, 24 muffins, or 48 mini muffins

Ingredients:

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup ripe bananas
  • 1/2 sour cream
  •  1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag of chocolate chips; mini or regular

Directions:

  • Preheat oven to 350.
  • In a stand mixer on medium, beat together sugar and oil. Add eggs, one at a time, allowing the first egg to beat into the sugar/oil mix completely before adding the second.
  • With the mixer still running on medium, slice up your ripe bananas right into the sugar/oil/egg mix. Your mixer should mash it up on its own. If you only have a hand mixer, I would suggest mashing the bananas before putting them into your mixing bowl.
  • Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
  • Then, slowly add flour, baking soda and salt and mix completely.
  • Turn off mixer and fold chocolate chips into the batter.
  • Grease 2 loaf pans, 2 muffin trays, or 2 mini muffin trays.
  • Bake loaves for 45-60 minutes, muffins for 15-20 minutes, and mini muffins 10-15 minutes, or until poking a toothpick in the middle comes out clean.

Recipe by Vanessa at nessamakes.com.

blog divider

Enjoy!

xoxo,

Emma Reneé