NACHOS SUPREME

Call them Nachos Supreme, or Loaded Nachos, or Nachos Bell Grande…no matter what you call them, they are fun and easy to make…not just on Cinco de Mayo.

Besides corn tortillas chips and nacho cheese, feel free to go crazy with your other ingredients. Let’s face it…you can get Nachos (chips and nacho cheese sauce) at almost any convenience store or the ball park. So at home…have at it!

Mine are loosely based on Taco Bell’s Nacho Bell Grande. I start with fresh made, lightly fried corn tortillas chips, taco meat mixed with refried beans, and home made nacho cheese sauce, diced tomatoes, green onions, and sour cream. Loretta is a bit sensitive to spicy stuff, so I have left off the sliced pickled jalapenos on the go around.

Instead of refried beans, sometimes I like to use black beans…or both. Besides the nacho cheese sauce, sometimes I layer on some more shredded cheddar then hit it with the broiler for a minute or so. Black olives are another addition that work well too.

Of course, you could buy some canned nacho cheese sauce or use Cheez-Whiz…but its so easy to make your won…and so much better! Usually, I make my own corn tortillas chips, but this time I found some really good chips made in-store at my local grocer. They’re really good.

Ingredients:

  • 1 medium bag of corn tortilla chips
  • 1 pound of ground beef
  • 1 cup diced yellow onions
  • Kosher salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chile powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/2 cup Pace chunky salsa
  • 1/4 cup water
  • 1 can of Rosarita refried beans
  • 1 cup diced tomatoes
  • 2 tbsp chopped green onions
  • Sour cream
  • Chopped cilantro
  • Diced avocados (optional)
  • Pickled sliced jalapenos (optional)

For the nacho cheese sauce:

  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1 cup cream
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar
  • 1 cup Velvetta, cubed
  • 1/2 cup Pace chunky salsa
  • Tabasco sauce to taste

Directions:

For the taco meat:

  • Heat a medium saucepan over medium heat and add 1 tsp canola oil. When the oil is hot, crumble in the ground beef and diced onions and cook until the beef is no longer pink. Drain the beef with a wire strainer and return to the pan. Season with salt and pepper to taste.Mix together the garlic powder, onion powder, chile powder, paprika, cumin, and cayenne in a small bowl then add to the ground beef, Stir to combine. Add the salsa and water and bring to a simmer. Lower the heat, cover, and simmer for about 10 minutes. Remove the lid and simmer another 10 minutes until the liquid has cooked off. Cover and keep warm.

For the nacho cheese sauce:

  • Heat a small saucepan over medium low heat and add the butter and flour. Cook for about 1 minute. Whisk in the cream and cook, whisking, until it is smooth and thicker. Add the cheese and continue to whisk. When the cheese sauce is smooth and combined, add the salsa, cumin, and black pepper, and whisk for another 2 minutes. Taste and add Tabasco to taste. Use immediately or place a piece of parchment paper on the surface of the sauce, turn off the heat and cover until ready to use. The parchment paper helps prevent the surface from forming a skin.

To assemble the nachos:

  • Place your desired amount of corn chips on a small sheet pan. Place in a 350 degree oven for about 5 minutes until the chips are warm.
  • Mix the refried beans with ground beef. Place the pan over medium heat and heat through until bubbly.
  • Remove the chips from the oven. Place half the chips on a large platter.
  • Spoon on half the beef and bean mixture evenly over the top of the the chips. Ladle on about half the nacho cheese sauce. Add another layer of chips, beef and bean mixture, and nacho cheese sauce. Optional, sprinkle on some shredded cheddar and place under the broiler for a minute.
  • Garnish with diced tomatoes, green onions, jalapenos, diced avocados, and sour cream and serve immediately.

TACO BELL NACHOS BELLGRANDE

Ah…Taco Bell. Some of their menu items are good…some are nasty. Nachos Bellgrande are good, and here’s why. They’re loaded nachos…nachos with chips, refried beans, spicy taco meat, sour cream, and diced tomatoes…plus, any of their various taco sauce packets you want to drizzle on. I believe you can request pickled jalapenos and a spicier cheese sauce as well.

This recipe is for two people. Since we’re not big fans of the pickled jalapeno thing, we have left those off…but added sliced green onions. We also fried our own corn tortilla chips, though any good, crispy store bought chips will do…I would suggest you avoid Doritos Nacho Cheese as this is kind of a cheese and spice overload…but go ahead and use them if you wish. The nacho cheese recipe is wide open…make it as mild or as spicy as you want. This recipe is kind of medium spicy and utilizes a Mexican cheese blend of a sharp cheddar and Monterey Jack. To make the nacho cheese sauce, I chose to eliminate the flour roux and milk thing and opted for heavy cream and half and half. It makes such a creamy, smooth sauce. Be sure to make your nacho cheese sauce just before serving as it will form a thick film on the surface if it sits for any length of time. If you are not serving right away, just place piece of plastic wrap or parchment paper on the surface of the sauce until ready to serve.

I usually make my own refried beans from scratch, but this time I used Rosarita Refried beans and they work great as well as being a childhood favorite. I will include my taco seasoning recipe below for the meat since those taco seasoning packets from the grocery store are just gross!

This recipe makes one big nacho platter, enough for 2-3 people.

Ingredients:

For the taco meat:

  • 1/2 pound 80/20 ground beef
  • Canola oil
  • 1/2 tsp taco seasoning (recipe below)
  • 1/2 cup pac Chunky salsa
  • Kosher salt and black pepper to taste

For the cheese sauce:

  • 1 1/2 cup heavy cream
  • 1 1/2 cups grated Mexican cheese blend (half sharp cheddar, half Monterey Jack)
  • 1/4 cup Pace Chunky salsa
  • 1/2 tsp taco seasoning (recipe below)
  • 1/2 tsp chile powder
  • Cayenne to taste
  • Crispy corn tortillas, store bought or home made
  • Rosarita Refried beans, store bought or home made
  • Sour cream
  • Diced tomatoes
  • Chopped cilantro
  • Guacamole (optional)

Directions:

  • Brown the ground beef in a medium saucepan or small skillet. Drain. REturn to the saucepan. Season with Kosher salt and black pepper to taste. Add 1/2 tsp taco seasonning. Add 1/4 cup salsa and 1/4 cup water. Bring to a simmer, lower the heat, cover, and cook about 10 minutes. Turn off the heat and keep warm.
  • Heat the refried beans and add 1 tbsp unsalted butter and stir in.
  • To a small saucepan over low heat, add the cream and then the cheese. Stir while it slowly melted, don’t let it simmer. Add the salsa and the taco seasoning and continue letting. Add cayenne to taste for heat. Cover and keep warm.
  • To put together, warm the chips on a sheet pan in the oven for few minutes. Spread one layer of crispy tortilla chips on a platter. Add spoons of refried beans down the center. Add more corn chips. Then add spoons of taco meat until all of it is gone. Dot sour cream around the plate. Garnish with sliced green onions, chopped cilantro, and diced tomatoes. Add pickled jalapenos if using. Add guacamole if using. Serve immediately.

FRIED MAC AND CHEESE

Never thought I would succumb to this “fair food” type item…but, I thought I would give it a try. Let’s face it, Arancini (fried cheesy risotto balls) have been around for a long time, and this is similar!

The Cheesecake Factory has a great menu that includes a lot of appetizers, and this is one of them.

I opted to adjust the breading from just regular bread crumbs to a mix of panko crumbs and crushed cheese puffs. It was a good move.

They were surprising lighter than expected…just make sure you are able to deep fry them at the right temperature. They really didn’t absorb a lot of oil.

Of course, one of the keys to great tasting Fried Mac and Cheese is the Mac and Cheese itself. My recipe below includes a Mac and Cheese recipe that works really well. Just allow it to cool completely, as in leftover Mac and Cheese, before making them.

Ingredients:

For the Mac and Cheese:

  • 6 ounces of elbow macaroni
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded fontina or mozzarella cheese
  • 4 ounces cream cheese, cubed

For the cheese balls:

  • 1 cup flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • Pinch of cayenne
  • 1 cup Cheetohs cheese puffs
  • 1 cup panko crumbs
  • 2 eggs, beaten
  • 2 tbsp milk
  • Creamy marinara and Ranch dressing for serving
  • Chopped parsley

Directions:

  • Cook pasta according to package directions. Drain and set aside.
  • To a large saucepan over medium heat, add the butter and allow to melt. Add the flour and stir for 1 minute Whisk in the milk and bring to a simmer. Add the cheeses and allow to melt completely, stirring. Season with salt and pepper to taste.
  • Add the cook pasta and fold together completely. Pour into a flat baking dish, place in the refrigerator, and cool at least 2 hours. If cooling overnight, let cool then cover with plastic wrap.
  • Place the cheese puffs and panko crumbs into a food process and pulse until crumbled completely.
  • For the cold mac and cheese into 2 inch balls, pressing together so they don’t fall apart.
  • Set up a 3 bowl breading station. Place flour, salt, pepper, garlic powder, paprika, and cayenne in a bowl. Place eggs and 2 tbsp milk in another and beat well. Place breading mixture into the third. Bread the balls by dusting in the flour, shaking off excess. Drip in the egg wash. Then into the bread, rolling and patting until well coated.
  • Heat at least 2 inches of oil in a fryer or saucepan to 350 degrees. When the oil is hot, fry the balls until golden brown and crispy, about 3 minutes. Drain on paper towels,
  • To serve, plate some cream marinara sauce on a plate, place 3 balls on the marinara. Serve with Ranch on the side and garnish with chopped parsley.

SWEDISH MEATBALLS

Sure, it’s all about the meatballs…but, it’s also about the gravy.

I’m Danish and my Danish grandparents made Frikadeller (Danish meatballs) quite often when they came to visit. This recipe is similar, but closer to classic Swedish meatballs in Sweden. You’ll find many different recipes, but I settled on this one a long time ago.

I used ground pork, ground beef, and ground veal. Substitute ground chicken for the ground veal as ground veal can be hard to find.

Ingredients:

  • 1 cup white bread, torn into small pieces
  • 1 cup cream
  • 1 cup yellow onions, minced
  • 1 garlic clove, minced
  • 4 ounces leans ground beef
  • 4 ounces ground prok
  • 8 ounces ground veal or ground chicken
  • 1 egg yolk
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp allspice
  • 1/8 tsp fresh ground nutmeg

For the gravy:

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup beef stock
  • 1/2 cup chicken stock
  • 1 tbsp Worcestershire
  • 1/2 cup cream
  • 2 tbsp sour cream
  • Kosher salt and black pepper to taste

For serving:

  • Chopped parsley
  • Lingonberry preserves

Directions:

  • To the stand mixer bowl, add the bread crumbs and 1 cup cream. Mix with paddle for 30 seconds. Let sit for 30 minutes.
  • Heat 1 tsp olive oil and 1 tbsp butter in a small saucepan over medium low heat. Add the minced onion and saute for 4-5 minuets until softened. Add the minced garlic and cook another 30 seconds. Season lightly with salt and pepper. Remove to a bowl and place in the refrigerator for 10 minutes to cool.
  • To the mixer bowl, add the rest of the meatball ingredients including the onions and garlic. Using the paddle on low speed, mix for about 2-3 minutes until totally combined. Cover the bowl with plastic and place in the refrigerator for 30 minutes for all the flavors to combine.
  • Preheat oven to 350 degrees.
  • Using a small scoop or melon baller, portion out the meatballs the size of a ping pong ball and place on a sheet pan lined with parchment paper. When all the meatballs are portioned, using your hand dipped in water, mold them into smooth ovals and return to the parchment paper. Do not smash them together, leave them a little loose so they remain tender. Bake for about 15 minutes, longer if you made the meatballs bigger. Remove from there sheet pan to a bowl and keep warm in a large bowl.
  • For the gravy, heat the butter in a small saucepan. Then add the flour to make a roux. Cook for about 1 minute, stirring. Whisk in the stock and bring to a simmer, letting it thicken. Add the Worcestershire and stir in. Add the cream and heat through. Taste and reseason if necessary.
  • Add most of the gravy to the meatballs in the bowl and gently fold in. Save a little bit of the gravy for plating.
  • Plate with more gravy and chopped parsley. Serve with buttered egg noodles or butter parsley potatoes…and lingonberry preserves.

CREAM CHEESE AND GREEN CHILE STUFFED MUSHROOMS

New Years Eve has always been a quiet time for us over the years. Few parties, staying home (especially this year), and making a few appetizers is about it. Even when I was growing up, that’s why my parents did…laying out an assortment of tasty apps to munch on through the evening. This is one of our favorite items, though most of the time we stuffed the mushrooms with a combination of ground sausage, cheese, and herbs. We kept it vegetarian this time with these tangy cream cheese and green chile stuffed mushrooms.

Ingredients:

  • About 8-12 medium to large white mushrooms, stems removed
  • 3 ounces cream cheese, softened
  • 3 tbsp sour cream
  • 3 tbsp shredded cheddar cheese
  • 4 tbsp grated parmesan cheese, divided
  • 1/4 cup mild diced green chiles
  • Kosher salt to taste
  • 3 tbsp minced chives or green onions
  • 1/2 cup panko crumbs, toasted
  • 3 tbsp unsalted butter, melted
  • 2 tbsp fresh chopped parsley

Directions:

  • Preheat oven to 350 degrees.
  • Lightly oil a baking dish or small sheet pan.
  • Stir together the cream cheese, cheddar cheese, 3 tbsp parmesan cheese, green chiles, chives, and salt. Whip it fluffy with fork.
  • To a small skillet, add the butter over medium low heat then add the panko crumbs. Toss and lightly brown. Add the chopped parsley. Remove to a small bowl and add the parmesan cheese, mix well.
  • Use a small piping bag or a plastic sandwich bag. Add the cream cheese mixture to the bag. Snip off one corner if using the sandwich bag.
  • Pipe the mixture into each mushroom cap, smoothing and rounding the tops with a small spoon. Carefully dip and press the top of the mushrooms into the panko mixture to coat. Place the mushrooms in the oiled baking dish or sheet pan. Bake for 20-25 minutes until lightly brown and hot. Remove from the oven and let cool for 5 minutes before serving, they will be hot.

CRISPY CHICKEN FLAUTAS

There is a Tex-Mex Southwestern Mexican style restaurant on the west coast called Chevy’s Tex Mex. They serve a menu of Mexican and Tex Mex style dishes (obviously, hence the name). I worked as a General/Kitchen Manager for them in the early 2000’s. The job didn’t last long but I appreciated the scratch-made food they had. One of the menu items I loved to eat during my dinner break was a version of the Crispy Chicken Flautas. My recipe here is very mild compared to their version that had some sort of habanero sauce that made them pretty spicy. You can make these spicier by ramping up the ingredients in the taco dressing that is inside the flauta and is served on the side for dipping.

Chevys served these as an appetizer, but I served them with Mexican rice as an entree.

Ingredients:

For the chicken seasoning mix:

  • 1 tsp granulated garlic
  • 1 tsp paprika
  • 1 tsp Chile powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne

For the flautas:

  • 2 boneless skinless chicken breasts
  • Kosher salt and black pepper
  • 1 cup Pace chunky salsa (or your favorite salsa)
  • 1 cup shredded Mexican cheese blend (half Monterey Jack and half Sharp cheddar)
  • Sour cream
  • Finely shredded lettuce
  • Chopped Roma tomatoes
  • Chopped cilantro
  • Guacamole
  • 4 large flour tortillas
  • Canola oil for frying

For the taco dressing:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tsp Cholula or Sriracha sauce
  • Kosher salt
  • 2 tsp lime juice

Directions:

  • Mix together the seasoning mix in a small bowl.
  • Butterfly the chicken breasts. Place between two pieces of plastic wrap and pound to 1/4 inch thickness. Season with salt and pepper the coat with the seasoning mix. Heat a ribbed cast-iron griddle over medium high heat. Lightly coat with canola oil. When the griddle is screaming hot, add the chicken breasts and press with a meat press or a heavy skillet. Cook for about 2 minutes then turn and cook for another 2 minutes until the internal temperature is 165 degrees. Remove breasts to a plate and let cool slightly. When cool enough to handle, shred or dice the chicken, place in a saucepan, then add the salsa. Add 1/2 cup water and bring to a simmer. Lower heat, cover, and simmer for 5 minutes. Taste for seasoning. Keep warm.
  • Core the Roma tomatoes and remove the seeds. Dice 1/4 inch.
  • Heat 1 inch of oil in a large skillet over medium heat.
  • To assemble, lay the tortillas one at a time on a hot cast-iron griddle and until warm and pliable.
  • Lay the tortillas on a cutting board. Spread to 2 tbsp of the tortillas. Spoon on about 1/2 cup of the salsa chicken mixture leaving about 1 inch empty on the ends. Add 1/4 cup of the cheese blend. Sprinkle with chopped cilantro.
  • Mix together 2 tbsp of flour with 2 tbsp of cold water. Roll up the tortillas tightly and brush the flour and water slurry on the edge to seal. Slice of the ends of the flauta to square it off. Let sit for 5 minutes to seal. At this point, they can be kept covered in the refrigerator if you want to make them in advance.
  • When the oil is 350 degrees, fry the flautas until golden brown and crispy, turn, and fry on the other side. Place on a wire track over a sheet in a warm oven while you cook the rest of the flautas.
  • To serve, slice a flauta in the middle diagonally. Lay a bunch of shredded lettuce on a plate. Place the flauta on the lettuce then top with a dollop of sour cream, then top with chopped tomatoes, guacamole, and chopped cilantro. Serve with a small ramekin of the taco dressing.

CHILE CON QUESO

Chile with cheese is the literal translation. It’s more of an appetizer than an entree. And, it is easy to make. Plus, there as many recipes for Chile con Queso as there are cooks that make it. The variables are the type of cheeses you use and the kinds of chiles you prefer. Make it hot, make it mild. This recipe uses a fresh roasted poblano chile and a small jalapeño for a little heat. I opted for Pepper Jack and Velvetta cheese this time, but most any cheese of your choice is good as long as it melts smoothly. You can make it without the ground beef but that does add a lot of flavor. I also used fresh vine-ripe tomatoes that I cored and removed the skin. Use a 14 ounce can of diced tomatoes if you want. If you don’t want to use a fresh roasted poblano, use a small can of diced green chiles.

Ingredients:

  • 1/2 lb lean ground beef
  • 1 tsp canola oil
  • 1/2 cup diced red or white onion
  • 4 small Roma tomatoes, core removed, diced or 1 14 ounce can of diced tomatoes
  • 1 medium poblano, roasted, skin and seeds removed, diced or 1 small can of diced green chiles
  • 1 large garlic clove, minced
  • 1 medium jalapeno, seeded, minced
  • Kosher salt and black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tbsp chile powder
  • 1/2 cup whole milk
  • 1/2 cup cream
  • 2 cups shredded Pepper Jack cheese
  • 1 cup velvetta, cubed
  • 1/4 cup chopped chilantro
  • 1/4 cup sliced green onions
  • Tortilla chips

Directions:

  • Heat a large skillet over medium high heat and add 1 tsp of canola oil. Crumble in the ground beef and cook until just browned. Add the onions, tomatoes, poblano, jalapeno, garlic, garlic powder, cumin, chile powder, salt and pepper to taste. Mix everything together well. Bring to a simmer, lower heat, cover, and cook for 25 minutes.
  • Add the milk, cream, 1 1/2 cups Pepper Jack, and Velveeta and bring to a simmer, stirring, until all the cheeses have melted and are smooth. Taste and reseason if necessary.
  • Place in individual small bowls and top with more Pepper Jack then serve with tortillas chips. Garnish with cilantro and green onions.

AIR FRIED ARANCINI

Breaded and fried cheese and rice balls…Arancini sounds cooler.

Typically, you take leftover Risotto, roll into a ball, stick a chunk of mozzarella or other cheese inside, reform it into a ball, bread with seasoned bread crumbs, then deep fry it. Well, I did use risotto and breadcrumbs and cheese, but I “fried” them in an air fryer. Much easier, much neater in the long run, and just as tasty.

I suggest making your chosen risotto recipe the day before and cool overnight in the refrigerator. Dipping sauce can be marinara, garlic aioli, salsa, pesto, Ranch…it’s up to you.

Check out my Mushroom Risotto recipe as there isn’t one here.

Ingredients:

  • 2 cups cooked risotto or any rice
  • 2 eggs
  • 1/2 cup grated parmesan
  • 1/4 cup butter, melted
  • Kosher salt and black pepper
  • 2 ounces of mozzarella or sharp cheddar, cut in 1/2 inch cubes
  • 1 cup panko crumbs
  • 1/4 cup regular bread crumbs
  • 1/4 tsp garlic powder
  • Cooking spray

Directions:

  • Beat 1 egg and combine with cooked cooled risotto, parmesan cheese, butter, 1/4 tsp salt and a pinch of pepper and place in a bowl.
  • Roll the rice mixture into 1 1/2 inch balls then press a cube of cheese in the center, reshape the ball.
  • Mix panko with the regular breadcrumbs, add a pinch of salt and pepper, and the garlic powder. Beat the other egg with 2 tsp milk. Dip the rice balls into the egg then coat completely with the bread crumbs. Place the balls on a dry plate and place in the refrigerator for 30 minutes.
  • When ready to fry, preheat the air fryer to 400 degrees. Coat the rack or basket with cooking spray and spray the rice balls. Cook for 10-12 minutes. until golden brown. Sprinkle with salt immediately and serve.
  • Serve with marinara or your favorite dipping sauce.
  • The rice balls can be made ahead of time without breading and placed in the refrigerator for a few hours or overnight. Bread them just before frying.

BUFFALO WINGS

O.K., so there are a million “hot wing” recipes. The way the Anchor Bar in Buffalo, NewYork made them way back when is this: Fry some “naked” wings crispy, (no seasoning yet…it will fry off anyway). Mix Lawry’s Seasoned salt with Frank’s Hot sauce and butter and slather it on the hot wings. Serve with celery sticks and Blue Cheese dressing and there ya’ go! A million billion hot wing recipes later and you come to how I made them today.

I lightly coat the wings with olive oil spray. Then season them with my Wing Rub (recipe below). Then, I smoke the wings in my Pit Boss smoker for about 1/2 hour of smoke (the Smoke setting), then about 1 hour at 250 until almost done. Place on a wire rack over a sheet pan and place in a 400 degree oven for 20 minutes to finish cooking and crisp them up. You can skip the smoker by cooking them on a wire rack in that 400 degree oven for about 45 minutes, depending on how big your wings are. Dredge in the Buffalo sauce and serve with Blue Cheese or Ranch dip. Yummy!

Ingredients:

  • 1/4 cup brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp ancho chile powder
  • 1/2 tsp granulated garlic or garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp Lawry’s (I used my own Lawry’s clone)
  • 1/2 tsp sea salt
  • 2 pounds of wings. separated at the joint
  • 1/4 cup Frank’s Louisiana Hot Sace
  • 1/4 cup unsalted butter
  • 1 tsp Lawry’s

Directions:

  • Mix together the first 7 ingredients and place in a small shaker. You will have more than you need.
  • Follow the directions in the description above.
  • To repeat a step described above…if you season wings before frying, the seasoning will just fry off unless you choose to coat them in seasoned flour.

REALLY GOOD HOMEMADE SALSA

There is nothing more satisfying than finding the right salsa recipe then using home-grown tomatoes to make it.

I have made my own salsa hundreds of times over the years, and they just didn’t cut it. This one finally does.

Keep in mind, we like this ratio of the standard salsa ingredients. If you want it spicier then use more jalapeños or Serranos. Less sugar, more salt…here is where it is up to you. Also, how much you process it will determine how chunky it is. Chipotles perhaps?

It will keep in the refrigerator for about 5 days if you store it in a container with a tight fitting lid. I use a large canning jar. You could also do the whole canning process, but that involves cooking the salsa…and we prefer to leave it fresh and just use it within a few days.

Those tomatoes are from our garden. If you don’t have that, buy the vine rip tomatoes on the vine. Do not use canned diced tomatoes, it will taste tinny.

And, of course, make your own corn tortilla chips! We are smoking a Santa Maria Tri Tip tomorrow…this salsa was made for that.

Ingredients:

  • 1 1/2 pounds ripe tomatoes, cored
  • 1 medium jalapeno, stem and seeds removed, rough chop
  • 1 cup white onions, rough chop
  • 1/4 cup chopped cilantro
  • 1 large garlic clove, thin sliced
  • 3 tbsp white vinegar
  • 1 tsp sugar
  • 1 tsp Kosher salt (or to taste)
  • 1/4 tsp black pepper

Directions:

  • Place all of the ingredients in a food processor and pulse until you have your desired chunkiness. Taste and reseason if necessary.
  • Store in a tightly covered container in the refrigerator for 4-5 days.
  • It can also be frozen in plastic freezer bags or plastic containers.