I am attempting to make salsa for the first time today! Here’s a before picture…
3 cups chopped tomatoes – I used one can of diced (all natural) tomatoes – 14.5 oz and one large, ripe, tomato
1 medium diced yellow onion
1/4 cup minced fresh(!!) cilantro – really must be fresh for best taste
2 tbsp fresh lime juice
4 tsp chopped fresh jalapeno pepper – I used one pepper, with the seeds out of half. Be very careful – I wore gloves for handling the pepper.
2 cloves of garlic, pressed or diced
1/2 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper (I eyeballed this with my fresh grinder)
Mix them all together. Place in a blender (I love my Magic Bullet) and blend until you reach your desired texture. Refrigerate to allow flavors to meld. I love the lime tortilla chips they have now. Yum!
I didn’t measure all of this exactly. It isn’t very spicy so if you like more spice, you could add in another jalapeno or some of a Serrano pepper.
This is my first time making salsa. I think this is a great base recipe to add to, so if you’re feeling adventurous, go for it! My kids love salsa, but not spicy salsa, so I made this with them in mind – and how healthy all that is!! This is inspiring me to add jalapenos to my garden. 🙂 YUM!
2 tsp lemon juice (fresh is always better, but I’ve used the kind in a bottle when I don’t have a fresh lemon handy)
4 large eggs, beaten
2 tsp baking soda
2 tsp baking powder** (see note at bottom)
1 cup of sugar
1 tsp salt
4 cups of unbleached bread flour
1 tbsp (more or less to taste) cinnamon
chocolate chips and/or chopped walnuts or pecans if desired
Preheat oven to 350 degrees F.
Mash the bananas and avocado together in a bowl until well blended. One by one, add each of the other wet ingredients, one at a time. For the honey and oil, measure and add the oil first. Then measure the honey. It will slide right out of your measuring cup!
In a large bowl, mix together all the dry ingredients. Slowly add it to the wet ingredients while mixing (I use a stand mixer). Once all are well blended, fold in chocolate chips and/or nuts if you’re adding them in.
Grease two loaf pans. Bake 40-50 minutes, until a toothpick comes out clean. Let cool for 10-15 minutes before slicing.
These were super easy and perfect for those bananas you need to use up. I made these to go along for a trip as an easy, non-squishable snack for my kids. They were a hit with the kids and the adults! 😉
Thinly slice 2-4 bananas – firm are easier to work with – if they’re mushy, put them in a freezer bag in the freezer and I’ll get to my banana bread recipe later. 🙂
Toss the banana slices gently in about 2-4 tbsp lemon juice (fresh squeezed is always better, but I used bottled lemon juice since I couldn’t find my lemon). Add a sprinkle of sugar (more or less – or omit – to taste). I made these without the sugar and my kids didn’t notice.
Lightly spray/grease 1-2 baking sheets (depending on how many slices of bananas you have). Place slices with a tad bit of space around them so they don’t stick and bake in an oven preheated to 215 degrees F for 1 – 1/2 hours. Flip over. Continue baking for another 1 to 1 – 1/2 hours. When they’re crisp, they’re done.