Restaurant Style Salsa is easy to make from your pantry items

Restaurant Style Salsa:  Pioneer Woman

§  1 can (28 Ounce) Whole Tomatoes With Juice

§  2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

§  1/4 cup Chopped Onion

§  1 clove Garlic, Minced

§  1 whole Jalapeno, Quartered And Sliced Thin

§  1/4 teaspoon Sugar

§  1/4 teaspoon Salt

§  1/4 teaspoon Ground Cumin

§  1/2 cup Cilantro (more To Taste!)

§  1/2 whole Lime Juice

INSTRUCTIONS

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Avocado Corn Salsa

Avocado Corn Salsa

Ingredients

1.        1 1/2 cups corn *you can use 1 can drained corn, frozen corn, or fresh corn on the cob, steamed and cooled.

2.       3/4-1 cup sliced green onions (1 small bunch)

3.       1 small can (4.25 oz) chopped black olives

4.       1/3 cup olive oil

5.       1/4 cup fresh lemon juice

6.       3 tablespoons apple cider vinegar

7.       2 teaspoons pressed garlic

8.      1 teaspoon oregano

9.       1/2 teaspoon kosher salt

10.   1/2 teaspoon black pepper

11.     optional: pinch of crushed red chili pepper

12.    4 medium avocados, diced

Instructions

1.        Combine corn, green onions and olives in a medium sized mixing bowl and set aside. In small container whisk together olive oil, lemon juice, apple cider vinegar, garlic, oregano, salt and pepper. Pour over corn mixture and stir to combine. Add avocados and toss gently until combined. Serve immediately or cover and chill in the fridge. Use tortilla chips for dipping.

Lemon Pesto

¼ c whole almonds, pine nuts, or walnuts

2 large cloves of garlic

3 c. loosely packed fresh basil leaves

½ c olive oil

¾ c fresh grated parmesan cheese

3 tbl lemon juice

In a food processor, process nuts till finely chopped.  Add garlic just till blended.  Add basil leaves.  With machine running slowly, gradually add oil in a thin stream, processing till the mixture is combined and slightly chunky.  Add parmesan cheese and lemon juice.  Process until combined.  Makes 1 cup.  (I triple the recipe in my food processor.

FUDGE SAUCE

Ingredients

·         6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)

·         ¼ cup sugar

·         2 tablespoons butter

·         1 teaspoon vanilla bean paste or vanilla extract

·         a pinch of sea salt

·         ½ cup half & half, a bit more to thin, if needed

Instructions

1.      Place all ingredients except half and half into a blender container.

2.      Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.

3.      Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.

4.      Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.

5.      Makes approximately 1 cup of chocolate sauce

Notes

*Half and half can also be heated on the stove top over medium heat until vigorously boiling. Stir frequently.

Avocado Corn Salsa

Ingredients

1.       1 1/2 cups corn *you can use 1 can drained corn, frozen corn, or fresh corn on the cob, steamed and cooled.

2.       3/4-1 cup sliced green onions (1 small bunch)

3.       1 small can (4.25 oz) chopped black olives

4.       1/3 cup olive oil

5.       1/4 cup fresh lemon juice

6.       3 tablespoons apple cider vinegar

7.       2 teaspoons pressed garlic

8.      1 teaspoon oregano

9.       1/2 teaspoon kosher salt

10.   1/2 teaspoon black pepper

11.    optional: pinch of crushed red chili pepper

12.    4 medium avocados, diced

Instructions

1.       Combine corn, green onions and olives in a medium sized mixing bowl and set aside. In small container whisk together olive oil, lemon juice, apple cider vinegar, garlic, oregano, salt and pepper. Pour over corn mixture and stir to combine. Add avocados and toss gently until combined. Serve immediately or cover and chill in the fridge. Use tortilla chips for dipping.

Miriam's Cranberry Relish Za-Za-ZING

4 cups cranberries (or 2 bags)
4 tsp. fresh grated ginger root
1-2 jalapeno peppers (use part or all of the seeds if you dare)
1/2 C. red onion, finely chopped
4 Tbsp. fresh lime juice (fresh really does make a difference)
4 oranges, peeled, membranes removed
4 finely chopped stalks of celery
1 cup sugar
fresh mint leaves, chopped

Make it at least a day ahead so the flavors have a chance to develop.  Make extra to use with leftovers, with turkey sandwiches, perhaps even with chips or crackers.  It will keep for at least a week in the refrigerator.  It also freezes well.

I blend the cranberries and chopped pepper in a food processor.  The food processor slice blade works for the celery, cut the stalks in half the long way first if you want smaller slices.  I use a microblade or fine grater for the ginger root.  I use my mandolin to finely chop the red onions.  Juice your own limes.  I have found it's easiest to cut the oranges and scoop out the fruit like you would a grapefruit and then squeeze in the juice.  Stir it all together and toss in the snipped/chopped mint leaves.  I typically double or triple the recipe so there is enough to share with friends and neighbors, it will take more than an hour to put together.

Cousins together for Thanksgiving 2016 in Las Vegas, missing a few--Nathan in the shower and Amanda on her way still.