Apr 052014
 

This salsa is much better than the jar salsa found in the grocery store.  This recipe can easily be doubled for a big crowd.

1 can (14 Ounce) Whole Tomatoes with Juice
1 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
2 tablespoons Onion, chopped
1 clove Garlic, Minced
1/2 to 1 whole Jalapeno, Quartered And Sliced Thin
pinch of Sugar
pinch of  Salt
pinch of Ground Cumin
1/4 cup Cilantro, optional
1/4 whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Adapted from The Pioneer Woman Cooks

Mar 282013
 

Hummus is a classic Middle Eastern puree of chickpeas and sesame paste (tahini). Making it yourself is much better than the prepared hummus from the grocery store. And you can easily double this recipe for a bigger batch. I use a food processor, but you can easily make this dip with a blender instead. Serve with pita bread, chips, or veggies.

Hummus

2 tablespoons lemon juice
¼ cup water
3 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
½ teaspoon salt
¼ teaspoon ground cumin
pinch of cayenne pepper

Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor or blender until almost fully ground, about 15 seconds.  Scrape down bowl with rubber spatula  With machine running, add lemon juice-water mixture in steady stream through food tube.  Scrape down bowl and continue to process for 1 minute.  With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Store hummus in the refrigerator. Before serving, drizzle with olive oil. You can also sprinkle paprika on top or garnish with chopped parsley to make it more colorful.

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