Homemade Salsa Fresca

Homemade Salsa Fresca

Salsa Fresca!

Like so many recipes in our family, this one is named after the person who brought it to us and in this case it was our youngest, Tara.  We celebrate Cinco de Mayo here in Tucson and all of our kids came home from school with a Mexican food recipe.  This was an instant hit and if you've got a few sharp knives, it only takes about 20 minutes to prepare.  It is best left in the frig for a few hours to let the flavors meld together but can be eaten within minutes.  We make this all summer long and enjoy with fresh chips or on top of our favorite mexican specialties.   This salsa goes really well on top of a couple of fried eggs on Sunday morning or atop some freshly grilled fish later in the week!

                                               Fresh Ingredients Are the Key!














                                             






Tara's Homemade Salsa Fresca

Ingredients

5 Tomatoes, Roughly Chopped

2 Jalapeños, Seeded and Finely Chopped
3 Cloves Pressed Garlic
2 Fresh Squeezed Limes
1/3 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Fresh Cilantro
Fresh Ground Pepper
1/2 tsp salt
1/4 tsp garlic salt

Directions

Combine all ingredients in a glass mixing bowl and stir well.  Place in the Frig for at least one hour.

Prior to serving it's a good idea to do a final taste and adjust seasonings.

Occasionally,  I will cut an avocado into bite sized chunks and toss it in a small bowl for a delicious twist with a bit more gusto!

Serve with your favorite chips and and enjoy!

This keeps in the frig for a day or two and makes a great addition to a batch of guacamole.

                                           Taracita

The Princess in her younger days....

Roasted Cherry Tomatoes and Ricotta Appetizer

Quick Update:  Allow me to apologize for my hiatus and thank all of you who have bugged me to the point that I am now getting back into the groove.  We are having a "Promotion Party" for our youngest daughter tonight and will be serving one of our family favorite appetizer trays built around roasted  tomatoes and ricotta cheese served beside olives, salami and whatever else happens to be in the frig.


Roasted Tomatoes

Ingredients

2 Pints Cherry or Grape Tomatoes
Splash of Good Olive Oil
Big Pinch of Kosher Salt
1/2 tspn Red Pepper Flakes
Fresh Ground Pepper
One Tspn Dried Oregano 


Preheat Oven to 450 degrees

Place the tomatoes in a large mixing bowl and hit them with a good splash of olive oil.
Sprinkle a pinch or two of kosher salt  and grind a good amount of black pepper on top
Add the red pepper flakes
Finish with Oregano and toss well in the bowl.
Transfer to a baking sheet and place in the oven for about 20-30 minutes--Keep an eye on them and begin checking at the 15 minute mark.
Tomatoes need to "pop" and crisp up a bit for this dish to taste really good
When tomatoes are done, remove from oven and let them sit for a few minutes
Remove from the baking sheet with a spatula and place in a bowl
Mash well with the back of a spoon and place tomatoes in the center of a large serving tray.


Ricotta Spread

Ingredients

One 15 oz. Container of Ricotta Cheese
Two Tbsb Finely Chopped Pine Nuts
1/4 Cup Finely Chopped Fresh Basil
Splash of Olive Oil
Kosher Salt to Tast

Place the ricotta in a food processer along with the chopped basil and finely chopped pine nuts and about 1/4 tspn of kosher salt.  Place lid on processer and turn on low while drizzling in olive oil until the blade is moving well and the spread reaches a smooth and creamy texture.


Create your Antipasto Tray

Roasted Tomatoes & Ricotta Spread with Salami and Cucumbers

Usually we create a tray with the roasted tomatoes in the center ringed by the ricotta cheese and then add a ring of good salami and on this day we added a ring of thinly sliced cucumber as well. It's a good idea to have some pita chips on the side or a bit of roasted italian bread.  For those heading down the low carb road, the cucumbers serve as a healthier chip substitute.

This is truly a scrumptious summer dish and a staple at our house, especially when we are entertaining guests.  If there are any leftovers they combine well and serve as a great spread on crackers or bread.

Buon Appetito!

Flo's Beef Barley Soup

Mom's Barley Soup

Many  have said that my Mom, Florene- yes that's right, not Florence,  made the best barley soup they ever tasted.  I could not disagree.  It's different than any you'll find on traditional websites and books in that it doesn't call for mushrooms, kale or anything similar.  In addition, it calls for tomato sauce and packaged, dried vegetables that many would frown upon,  Trust me, you need to add both and this is one of the best soups you've ever tasted.  Mom used to cook it in a pressure pot, under pressure for 40 minutes but ironically, I prefer the big Le Creuset pot. 

Ingredients

• 2 tablespoon good olive oil
• 2 big marrow bones or what is now called- "beef oxtails"
• Kosher salt and freshly ground black pepper
• 2 medium chopped onions
• 5 carrots sliced in 3/8' or so rounds
• 5 stalks celery sliced in 1/4" pieces
• 1 Small can Tomato Sauce
• 2 pounds of Chuck Steak trimmed and cut in small bite sized pieces
• 1 Package Knorr Spring Vegetables
• 1 cup pearled barley

Directions

Heat the olive oil in a large pot like a Le Creuset. Add the oxtails/marrow bones along with a generous amount of  salt and pepper.

Cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with tongs and set aside in a big bowl.

Add the onions, carrots and celery, to the oil in the pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add the trimmed chuck steak, cook over
medium high heat for 5 minutes or so; make sure no red left in the meat.  Return the oxtails to the pot, add 1 teaspoon each of  of salt  and pepper.  Add one small can of tomato sauce
Add enough water to about 1 1/2" below top of pot  Add one package of the Knorr Spring Vegetables  Bring to a boil. Lower heat, cover, and simmer for 1 hour or longer if you have time.  Longer is never bad.



Taste soup, adjust seasonings, add barley, cover and cook for an additional 30-45 minutes.  When soup is done, remove the marrow bones and serve  on a plate with a good crusty bread.  Dig your knife down into the bone, spread the absolutely scrumptious and somewhat decadent marrow generously and enjoy!

Buon Apetito!
Murph