Salsa - the chip dip, not the dance :)

I can tell you there is nothing quite like being able to make your own salsa. For years, I have been buying the processed salsa in a jar. I know I've tried every brand that exists looking for that perfect blend, but somehow I'm always left disappointed. Dining at Mexican restaurants has always been greatly welcomed as I couldn't wait to devour the authentic salsa. To be honest, I'm not sure why I did not start making my own salsa a long, long time ago. In any event, I no longer have to trek any farther than my own kitchen. Thanks to a few pointers from my Mexican mother-in-law, I have finally attained that salsa perfection I have always desired.

Note: I have never worked with exact measurements for this recipe....each time varies a bit in texture and thickness, but it is nonetheless always DELICIOUS!



Ingredients:
8 Roma tomatoes (don't substitute)
2-3 jalapeno peppers, stems removed (depending on how much heat you want)
small bunch of cilantro leaves, chopped
1/2 onion, chopped
1 tsp garlic salt
1 tsp cumin (or add more if you really like this flavor)

Directions: Place tomatoes and jalapenos in pot of water. Bring to a rapid boil. You need to let the veggies cook just until the tomato skin starts to wrinkle and peel off a little. Remove from heat. Using a large slotted spoon, transfer tomatoes and jalapenos into blender. Add cilantro, onion, garlic salt & cumin. Press "chop" and allow ingredients to blend thoroughly. This should only take 10-15 seconds. Pour into large bowl - it will be steaming! (Chill in refrigerator or eat it steaming hot!) Season to taste with more salt if desired. Serve with chips.

Mexican Breakfast Casserole

I was inspired to make this dish today when my husband asked me to prepare something "tasty" for breakfast. After gathering several ingredients - eggs, fresh cilantro, jalapenos, hot sausage, cheese and tortillas - it really got my creative juices flowing. I knew I wanted to make a casserole; given the ingredients on hand, a Mexican casserole seemed perfect! Total prep time was around 20 minutes and actual cooking time was 30 minutes. As my husband was eating, he began to reflect on our honeymoon and the awesome brunch we shared at the Plantation Golf Course in Maui. If I can evoke memories like that through my cooking, I'll be in the kitchen for a long time to come. I would say today's casserole was definitely a success!

Ingredients:
four 8" flour tortillas
1.5 lbs hot sausage
1 small onion, diced
1/2 C cilantro, chopped
2 jalapenos, diced
8 eggs
1/2 C sour cream
2 C shredded cheese (I used a Mexican blend)
2 tblsp olive oil
1 tsp salt
1 tsp pepper
1/2 tsp cumin

Directions: Preheat oven to 350 degrees. Grease 8x12 casserole dish with butter or cooking spray. Cut tortillas in strips and line dish with one layer of tortilla strips. Line with another layer of tortilla strips in a criss-cross fashion. Brown sausage in pan over medium-high heat until brown. Drain grease and set aside. In a separate pan, add olive oil and bring to medium heat. Add onion, jalapenos and cumin. Sautee until onions are slightly golden brown and jalapenos are tender. Add cilantro. Cook for another minute or two, just until cilantro is fragrant. Add vegetable mixture to sausage and mix well. In a blender, add eggs, sour cream, salt and pepper. Blend until smooth. Evenly spread sausage mixture on top of tortilla strips. Then slowly pour egg mixture, making sure to move around and cover entire area. Finally, sprinkle cheese on top. Bake in 350 degree oven for 30 minutes. Serve with salsa and sliced jalapenos (and maybe a Mimosa)!! For my authentic salsa recipe, click here.