Blender Salsa

We have a favorite salsa recipe and we want it to be your favorite, too.  It's ridiculously easy and so addictive.  We have both been making it for years now and we have tweaked the recipe so now we can declare it perfect.  Lu shared the original a couple of years ago, but since we both have made slight changes from the old recipe and we got some new pictures we decided it deserved a new post.  

Declaring it perfect may seem pretty bold, but one taste and you'll understand.  Oh, and did we mention that it uses canned tomatoes? In my opinion, that is one of the best things about this salsa--you can enjoy it all year! Originally I was worried it wouldn't taste as fresh using canned tomatoes, but the cilantro, lime, and jalapeno do an excellent job of making the whole thing taste fresh and I didn't miss dicing all those tomatoes one little bit. 

Just try to plan ahead at least an hour before you want to eat it so that the flavors can get happy before you eat it....although I've never been one to be able to but off my salsa craving for a whole hour!

Blender Salsa

Printable Version

Ingredients:

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1 can (14.5 ounces) diced tomatoes
1 cans (10 - 14.5 ounces) diced tomatoes with green chiles (Rotel)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 jalapeno, roughly chopped with seeds and membranes removed
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro, roughly chopped *
juice of 1/2 lime

Directions:

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In a blender, or blending cup if using an immersion blender, combine Rotel with all ingredients besides diced tomatoes. Blend until smooth or desired consistency is reached. Add in diced tomatoes and pulse a couple of times leaving a little bit of texture. Chill for at least 1 hour to allow flavors to meld. Serve with chips, taquitos, quesadillas, enchiladas or any way your salsa-loving heart desires!

Notes:

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*I don't bother removing the majority of the stems. I know some people use only the leaves though. Just chop off the bottom and give the rest a rough chop before throwing it in the blender.

Recipe Source:

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Adapted from the Pioneer Woman Cooks; Originally shared on landeelu.com

Sweet Pork Nachos

Sweet pork nachos have my heart forever.

Start with this delicious sweet pork.  Cover it in cheese and other goodness.  Bake until melty...

... and drizzle with this creamy cliantro-lime dressing.  Devour.  

Follow this link to OSSS where we are sharing the recipe today!

Sweet Pork

I've tried several different recipes for cafe rio/costa vida style sweet pork. Some of them were super involved, but I loved how simple and delicious this one was so I wanted to share it with you.  I'm a huge fan of a low work to taste ratios and this one fits the bill perfectly.  If I can remember to put the pork in the coke to marinade the night before, it makes it extra easy.  (I have skipped the marinading step before when I was in a hurry and the pork still turned out delicious.)  It wasn't quite as tender, but it was still easy to shred and tasted great on our salads!

Sweet pork salads seem to be one of the few things we eat at large family get-togethers. Everyone seems to like them and since there are several components, it's easy to make assignments and have everyone pitch in.  The recipe is easily doubled (or more) to feed a large crowd.  We love this meat on salads, in burritos, enchiladas, tacos, and even on nachos.  There is no wrong way to eat it!

 - Leesh

Shredded Sweet Pork

Printable Version

Ingredients:

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1 can coke, for marinating

Garlic salt

Freshly ground black pepper

2 lbs boneless pork (I have used boneless spare ribs and a loin roast both with great results)

⅓ cup brown sugar + more to taste if needed

2 cups salsa, blended until smooth

Directions:

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Generously season pork with garlic salt and freshly ground black pepper.  Place in ziploc bag with coke and remove as much air as possible.  Refrigerate 4+ hours.  

After marinating time, dump pork and marinade into a lightly greased slow cooker.  Cook on low for 6-8 hours.  Shred pork and drain liquid, reserving ½ cup liquid.  Add shredded pork back to slow cooker and add salsa and brown sugar.  Cook on low until heated through.  Add reserved cooking liquid until desired juiciness is achieved.  Taste and add more brown sugar if you like it sweeter.

{Easy Squeezy} Guacamole

I just started liking guacamole in the last few months. I think the reason why is that I've almost always had store bought guacamole, which can be absolutely disgusting.  I was reading the ingredient label on a package of guacamole made by one of our local grocers produce department. There was about 30 ingredients, a lot of which were junk.  I could taste all the junk, and that's why I even looked at the ingredients. 

Anyhow, enough of my blabbing, I am a guacamole snob!

So after years of not being too fond of avocados and thus, guacamole, I've come out of this funk after making my own homemade version that is fresh and tasty (oh, and easy squeezy)!

What I love about this recipe is it is simple, 6 ingredients, and it's really fast!  The best part is the taste (it better be, right?), I absolutely love the lime juice, it give it the perfect kick that keeps me coming back for more.    

We love this on tacos, taco salad, fajitas, burritos, or simply with tortilla chips.  Stay tuned this week for my favorite fajita seasoning recipe and chicken fajita recipe in honor of Cinco de Mayo!   

{Easy Squeezy} Guacamole

PRINTABLE VERSION {CLICK HERE}

Ingredients:

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2 medium avocados, peeled and pitted

½ fresh lime, juiced (more to taste, if desired)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

⅛ teaspoon cayenne pepper (or more to taste) or ⅛ teaspoon taco seasoning

⅛ teaspoon garlic salt

Directions:

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In a small bowl add avocados and mash with a fork to the desired consistency. I like my guacamole pretty smooth.

Add juice from half a lime, garlic powder, onion powder, cayenne pepper, and garlic salt. Mix to incorporate.

Serve with tortilla chips, or have on tacos, taco salad, fajitas, or in 7-layer bean dip, etc.

Recipe Source: Lu, from this site! :)  

Original photo (updated other pictures 4/6/16)

It's fun to see how my food photography has changed.