Molcajete Salsa

6 Roma Tomatoes
2 Jalapeno
Roast Tomatoes and Jalapeno in Habanero with Lime Olive Oil.
Remove from pan. Remove skin from 3 tomatoes, set aside.
Roast 5 dried Japone Peppers in pan for about 30sec. on each side.
In Molcajete, grind about 1tsp Himalayan Salt with 3 small Garlic Cloves, to make a paste.
Add in Japone Peppers, grind. Add in Jalapeno Peppers, grind. Add in Tomatoes, grind.
Eat… Or, OPTIONAL, add in:
1/8c Fresh, minced, Cilantro
3T White Onions, minced

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Tay’s Balsamic Watermelon Strawberry Salsa – And, a few ideas for it! Including EASY & HEALTHY Pizzas!

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1/2c Strawberries, chopped
1c Watermelon, cubed small
1 can Basil Oregano Garlic Diced Tomatoes, DRAINED
1/2c Sweet Mini Bell Peppers, chopped
2tsp Balsamic Vinegar
2tsp Green Onions, minced
1/4tsp Sea Salt
1/2tsp Garlic Powder
2-3T Red Onions (I did 2.5T)
1/2tsp Lemon Juice (100% Fridge Kind)
1/4tsp Dried Mint
1tsp Fresh Cilantro, minced (Try WITHOUT FIRST, then add)

– Optional (I skipped. Forgot.):
1tsp Jalapeno, deseed Minced
1/2c Goat Cheese or Crumbled Feta (Optional, I skip for Pizza)

Toss all. Allow to Marinade 20 minutes.
Ideas for Use: Salsa for Chips. Salsa for Sweetened Shells (Fry Soft Shell in Butter. Toss in Sugar and Cinnamon.) Serve as Topping for Wrap, Sandwich, Balsamic Burgers, or Quesadillas. Or, as we did… MAKE Taco Shell Pizza.
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Tay’s Chicken/Bacon w/ Balsamic Watermelon/Strawberry Salsa Pizzas:
Chicken (I marinaded in White Vinegar and McCormick’s Montreal Steak)
Bacon
–
Shredded Cheese of Choice
Grated Parmesan Cheese (Store shelf kind)
Tay’s Balsamic Watermelon and Strawberry Salsa
Soft Shells
Pepper, Dried Oregano (Oregano Optional)

I marinaded Chicken 1hr. Cut up. I added Avocado Oil to skillet. Cooked Chicken, if excess juices- Drain it, to help crispify (Especially, for Bacon). Add in Bacon to Chicken. Cook all (Draining excess juices, if needed). Cut up all to smaller pieces. Or toss all in Oven, Bake.
Butter Flavor Cooking Spray Baking Pan. Lay in Soft Shells (Optional to Butter Spray OUTSIDE Edges, to help brown). Top with Chicken, then Bacon. Top with Salsa. Top with Cheeses of Choice (I used Moz., then sprinkle of Pepperjack.+Jalapeno, then, a small sprinkle of Cheddar). Sprinkle Tops with Grated Parmesan (Be sure to get the outside Edge nicely), Pepper, and Dried Oregano (Optional)
Bake, uncovered, at 450 for about 8 minutes.

BBQ Salad w/ Chipotle Peach Pineapple Dressing

2.5T McCormick’s BBQ Seasoning
2-3T White Vinegar
Pork Chops (I used 2 avg. size Bone-In chops)*
–
SARGENTO’s Chipotle BBQ Cheese Snacks
Lettuce
1/2 can Reduced Sodium PINTO Beans, drained/slight rinse
1 can Fire Roasted Tomatoes, drained
Sweet Onions
4 Mushrooms, chopped
Sweet Mini Bell Peppers
Carrot Slivers (We skipped)
Corn (We skipped)
Boiled Eggs
Seasoned Texas Toast Croutons
–

 – Dressing:
1c Chipotle PEACH Pineapple Salsa
1c Ken’s Buttermilk Ranch Dressing
1tsp tTt’s xXx Seasoning (Red Pepper Flakes may work)

Marinade Pork Chops for about 3-4 hours. Blend Dressing Ingredients. Set in fridge til use. We grilled our Pork Chops. Then, Removed bones and fat. Cut into desired strip sizes.
Add all to Salad Bowl, to desired amounts. (*See Notes). Toss. Serve with Dressing and Croutons.

*Notes: Chicken may work, too. Or meat of desire. I keep Eggs Separate, so it doesn’t spoil as fast.

LOADED Citrus Avocado Salsa served on Vegi Tacos with Red Pepper Hummus (Meat Optional)

Meatless night, so we used just vegis. You can add Meat, if you wish (*See Notes). Great on Grill or Baked. The Avocado Salsa can be used on ANY Taco! Or, served as a Dip! This was a Great Combo of Flavors.

Sweet Mini Bell Peppers
Onions
Mushrooms (Optional)
Favorite Mexi Style Marinade (Options: Taco/Fajita Season Pkt., Tay’s Mexi Marinade, Tay’s Baja Marinade, etc.) (We used Baja-What we had)
–
Sweet Potatoes, diced small
Oil
Dried Oregano
–
Shredd. Cheese (Pepper Jack and/or Cheddar)
Sweet Red Pepper Hummus
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 – Citrus Avocado Salsa (Stems from our Citrus Avocado Sauce):
1 RIPE Avocado (Darker=More Ripe), mooshed
1.5c Tomato, chopped, or more to taste
1c-1.5c canned Black Beans IN LIME W/JALAPENO, drained.
1/2c Corn
1/4c Red Onions, chopped
2T 100% Pulp Free Orange Juice
1/2T Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt

I marinaded Vegis for about 4 hours. I used Baja, but, any Mexi Style Marinade works. I even thought about Herb and Garlic. But, have yet to try.
Citrus Avocado Salsa: Mix up everything from Orange Juice to Sea Salt. Add in Avocado. Mix. Then, add in rest of Salsa Ingredients. Mix. Cover and place in fridge til use.
I decided to cook Sweet Potatoes, separately to keep a separate flavor. Place in Foil. Toss with a LITTLE Oil (I used Avocado. Olive works). Sprinkle nice amount of Oregano on it. I grilled.
In separate Foil, I wrapped up Marinated Vegis. I grilled.
Serve on Shells/Wraps of Choice with Sweet Red Pepper Hummus, Marinated Vegis, Citrus Avocado Salsa, Sweet Potatoes, and Shredded Cheese.
Optional: Roll taco/wrap. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle with Garlic Powder.

 * Notes: Meat? You can choose to Marinade just Meat and cook Vegis on side (With the Sweet Potatoes, Oil, Oregano). Or, Marinade Meat, toss over Vegis in a Butter Sprayed Pan. And, bake… But, it was nice out… So, wanted to find a reason to Grill! Many ways to cook. Whatever works for you.
Or, serve Salsa as Dip!

Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa

Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
–
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
–
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
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 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

Tay’s Sweet N Spicy Salsa (Jalapeno!)

This Salsa is AMAZINGLY DELICIOUS! Tacos, Chips, Right Out of the Jar… Doesn’t matter. This is your PERFECT FIT for every Salsa need!

4c Tomatoes *See notes
3c Jalapeno, deseeded/gutted
1c Onions
1-1.5c Bell Pepper ( I use 1/2c Grn + 1c Sweet Mini Bells)
4 LARGE Garlic Cloves, minced
1c Apple Cider Vinegar
1/2 of 6oz. can Tomato Paste
2tsp Pickling Salt
3-4T White Sugar (I used 3T!)
2tsp dried Oregano
2tsp dried Cilantro
1/2tsp Cumin
1.5T Paprika
1T Coriander
–
Optional: Per jar, 1/2 Cayenne (Deseeded) OR 1/4tsp Jalapeno Seeds

Makes 3 jars.
Either, Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5-10min. Then, uncovered rest of way. Serve for Parties… Or:
Tay’s prep:
Bring water to boil. Boil whole Tomatoes for about 30seconds. Remove and place, immediately, into COLD COLD water. Skin should just come right off.
Chop up tomatoes. I cut onto plate, lifted tomatoes with fingers, then place into salsa cooking pot… Ridding of excess tomato juices.
Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5 -10min. Then, uncovered rest of way.
In clean jars (Wash and boil jars/lids/seals, set on paper towel. DRY all completely), fill to about an inch below top of jars. Place on seal, then twist on rings. Not too, too tight. Just firm enough.
Bring water bath to boil. Boil in water bath for 12-14minutes. Shut off heat, and leave for about 5min. Place on paper towels for a minute or 2, checking they are twisted snug, not tight, but snug (Careful, it’s hot!). Then, turn upside down and keep them upside down til cool. (Upside down tip was given to me by a Farmer at Fleet Farm. Says it ensured his sealing, Update… Since this method, it’s been 100% sealing thus far!).

*Notes: I used a variety of types of tomatoes from the garden. Even a few
Yellow Tomatoes! You can lessen sweetness by lessening to 3T of Sugar. TO UP HEAT… Add a half of Cayenne Pepper,  halfed long way. OR, Jalapeno Seeds (I do 1/4tsp Seeds per jar). Just add either to jar prior to pouring cooked salsa in.
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My husband likes his extra spicy. Cuts sugar to 2.5T. Adds to each jar: Sliver of Ghost Pepper and adds 1/4tsp Jalapeno Seed and 1/4tsp, or so, of Red Pepper Flakes.

Delicately Dressed Chicks (Deliciously Amazing Marinaded Chicken w/ Peach N Apple Topping)

Lower Calories Lower Carbohydrates!

Chicken Breasts, thawed (I halve)
A few Cherry Tomatoes, halved (Topping- Optional)

Chicken Marinade (6-8 hours):
3T Soy Sauce
5T Apple Juice
1tsp Sesame Oil
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/4tsp + 1/16tsp McCormick’s Garam Masala Season (DON’T SKIP)

Peachy Apple Topping/Salsa:
1 Apple, cubed small (I leave skin- Beneficial)
1 Peach, cube small (I leave skin- Beneficial)
Few drops of Lemon Juice
1/3c Red Onion, chop small
2T Sour Cream
1/4tsp Curry Powder (DON’T SKIP)

I halve each chicken breast. Marinade 6-8 hours (At LEAST 6hrs.).
No more than 30-40minutes prior to serving, make Topping. Place in fridge til use (Warm at serving, if like). Heat skillet. Cook chicken. Top with topping. A FEW Cherry Tomatoes are optional (I prefer without.).

Peachy Apple Salsa:

Notes: You can amp salsa with 1T Raisins, if you’d like.
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tTt’s Pico de Gallo

Refreshing! Crisp! Delicious! Amps up ANYTHING you put this on!

2c Roma Tomatoes, deseeded, diced (About 5 Romas- Or tomato of choice)
1c Red Onions, chopped
1T Serrano Peppers, deseeded and minced (About 2 Serranos)
1 slightly packed Tablespoon Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1T Lime Juice (Fridge concentrate kind)

Toss all into a bowl.
Great with tacos, chips, eggs, pizzas, etc…
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Piggy’s Relish Treatment (Delicious Pork N Red Pepper Relish)

LOW CARB
2-3 Pork Chops (I used Bone In)
1/2T TO 1T Extra Virgin Olive Oil (Browning meat)
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Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
–
Relish:
1 nice size Red Pepper
1/2c Red Onion (About 1/4 of onion)
2T Sun Dried Tomatoes
1T Pesto
1T+1tsp Capers
1T Lemon Juice
1tsp White Wine Vinegar
3/4tsp Extra Virgin Olive Oil
1/4tsp Cumin
1/4tsp White Sugar
1/4tsp Sea Salt
1/2tsp Garlic Powder
1T Dried Cilantro

Few hours prior to cooking, Roughly Blend Relish Ingredients. Cover and refrigerate til use.
In a bowl mix marinade. Brush ALL the marinade onto meats. Marinade pork about 6 hours. Preheat oven 400. Add 1/2T-1T Extra Virgin Olive Oil to a skillet. MAKE SURE IT’S HOT ENOUGH TO SIZZLE when the meat hits it. Brown each side of pork (About 2-3minutes. DO NOT CONSTANT FLIP! Brown each side once). Spray baking dish, LIGHTLY, with Butter Flavor Cooking Spray, add pork. Top with Relish ingredients, saving a spoon full per chop. Bake covered for about 15-20minutes, or til done. Spoon some of the of the juices from pan over pork. Add an extra spoon of saved relish on top of each pork (So, you have both fresh and cooked relish on each pork.). Serve.
Photo Of Red Pepper Relish:


Try Marinading and Grilling. Near end, top with Relish.
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