Roasted Avocado Salsa

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This dip takes classic flavors and turns them on their heads. The roasted veggies give the salsa a slightly smoky flavor while still maintaining its creaminess. This would be great for a party or just sitting by yourself eating a whole bowl (I won’t tell, I promise). I used this as a side to one of my many Mexican inspired dishes. The key is to let it sit for a few hours in the fridge to let the flavors blend.

Place all ingredients on a baking sheet.

Roast avocados till then are slightly browned.

Dice avocado in the skins.

Add the corn, tomatoes, lime and cilantro.

Roasted Avocado Salsa
 
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Smoky, roasted avocado, corn, tomatoes and jalapenos mixed with fresh lime and cilantro.
Author:
Serves: 4
Ingredients
  • 5 avocado, halved
  • 2 ears of corn, shucked and cleaned
  • 1 tomato, halved
  • 2 jalapenos
  • ¼ cup cilantro, chopped
  • ½ TSP Pepper
  • 2 limes, juiced
Instructions
  1. Preheat broiler. Place avocados, corn, tomatoes and jalapenos on a baking sheet. Broil avocados until browned on top, about 3-5 minutes. Remove avocado from baking sheet. Set aside. Continue to cook until jalapenos, tomatoes and corn get a slight char. Remove from baking sheet.
  2. Within the skin of the avocado, dice into bite sized pieces. Add the a medium bowl. Repeat for all avocados. Cut corn off the cob and add to salsa. Dice tomato and mince jalapenos and add them.
  3. Add cilantro, pepper and limes. Mix until evenly combined. Serve with chips. ENJOY!

 

Slow Cooker Fresh Tomato Sauce

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Growing up, we had a huge garden and for some reason every year my dad would plant 6 tomato plants. Those of you that garden understand the magnitude of that decision. We would end up with so many tomatoes we didn’t know what to do with them. We would try to use as many as possible and ended up making lots of pasta sauce. The beauty of pasta sauce is that you can freeze it for later. I no longer have a garden living in an apartment, but I still love my fresh tomato sauce. Usually, my family would blanch the tomatoes first, but this sauce does not require you to do that. So yay, less steps!

Soften and caramelize onions and carrot under the broiler. This gives a sweet and slightly smoky flavor.

Toss the tomatoes with the onion and carrots, spices and bay leaves.

Cook for 8 hours, 4 on low and 4 on high. This should break down the tomatoes and give a great flavor. Just puree it with a hand blender, my favorite tool and you are done!

 

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

5.0 from 1 reviews
Slow Cooker Fresh Tomato Sauce
 
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Fresh tomato sauce that is light, full of flavor and tastes like it comes straight from the garden.
Author:
Serves: 4
Ingredients
  • 10 medium tomatoes, Diced
  • 3 Bay Leaves
  • 2 TBSP Olive Oil
  • 1 Onion, Diced
  • 1 Carrot, Peeled and Diced
  • 4 Cloves of Garlic, Peeled and Minced
  • 2 TBSP Italian Seasoning
  • 1 TSP Red Pepper Flakes
  • 2 TSP Pepper
  • 1 TSP Salt
  • 1 Cup Low Sodium Chicken Broth
Instructions
  1. Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.
  2. In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
  3. If freezing, let cool completely and freeze in heavy duty plastic bags.

 

Easy Guacamole, Pico De Gallo and Charred Corn and Pepper Salsa

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Need some easy and crazy good dips for a get together? Want to take dinner to the next level? Or just want to eat chips and dip till you hate yourself? Any of these scenarios are great reasons to make one or all three of these dips.

Charred Corn and Pepper Salsa:

Place the veggies on a grill pan or grill:

Get a char on eat side of the veggies:

Cut the kernels off the corn:

Cut up peppers and red onion:

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Charred Corn and Pepper Salsa
 
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Smoky Corn and Peppers with juicy lime, cilantro and red onion.
Author:
Serves: 6
Ingredients
  • 4 ears of corn, shucked and cleaned
  • 1 bell pepper
  • 1 pasilla pepper
  • ½ red onion
  • ½ cup cilantro
  • 2 limes
  • 1 TBSP Pepper
Instructions
  1. Bring a large pot of water to a boil. Add corn and cook until tender, about 10 minutes.
  2. Heat grill pan to high. Place corn on grill pan and char each side of corn about 1 minute per side. Remove corn and let cool. Add peppers to grill pan and cook for 2 minutes per side till charred. Remove and let cool.
  3. Once cool, slice kernels off of cob and add to large bowl. Chop pepper into bite sized pieces and add to corn. Chop red onion into small pieces and add to bowl. Roughly chop cilantro and add to bowl.
  4. Juice to 2 limes into the bowl. Add pepper, mix together until evenly combined. Refrigerate and serve.

 Guacamole:

Add red onion:

Add cilantro and lime:

Plastic wrap over guacamole to store:

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Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4

Ingredients:

  • 3 avocados
  • 1/2 red onion, finely chopped
  • 2 limes, juiced
  • 1 TBSP Pepper
  • 1/2 cup cilantro, roughly chopped

Directions:

1. In a medium bowl, mash avocado. Add red onion, lime juice, pepper and cilantro.

2. Mix together until evenly combined.

3. To Store, place a layer of plastic wrap over guacamole and then place lid over that.

Pico de Gallo:

Cut up tomato:

Add red onion and pepper:

Add jalapeno and red onion:

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Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4 people

Ingredients:

  • 4 medium tomatoes
  • 1/2 red onion, finely chopped
  • 1/2 cup cilantro, roughly chopped
  • 2 limes, juiced
  • 1 TBSP Pepper
  • 1/2 Jalapeno, finely chopped

Directions:

1. Mix all ingredients together until evenly combined.

2. Refrigerate until ready to serve.

Have extra pico de gallo? Make my Chicken Tortilla Soup and use the delicious leftovers.