Homemade Salsa


I generally have a jar of store-bought salsa, which is fine and good, but I love getting chips and fresh salsa at a good restaurant. It’s just so much better — you can taste (and see) every part of the salsa, instead of that over-processed jarred stuff. So with my handy-dandy food processor, I decided to make my own homemade salsa. The cool thing about this is that you can totally control what you are making. You can decide just how spicy, how chunky and how-whatever you want it. And it’s such a SIMPLE recipe!

 

HOMEMADE SALSA

Ingredients:

1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) diced tomatoes and green chilies
1/4 red onion, chopped
1 clove garlic, chopped
1/2 jalapeno, chopped
1/8 tsp. sugar
1/8 tsp. salt
1/8 tsp. mexican-style chili powder
1/4 cup cilantro
2 tsp. lime juice

Directions:

Combine all the ingredients in the food processor and pulse until you get the consistency you want. Taste and add ingredients as needed.

Just remember — you can add more spice, but you can’t remove it. So be careful with the jalapeno and chili powder.

YUUUMMMM!!

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Snickerdoodle Cookies


IIIII’mmmmmm BAAACCKKK! I know you guys missed me — I’ve been MIA from the blogging world for over three weeks. I think I have a pretty good excuse: between ¬†going home to California for a week, coming back and moving into a new apartment and starting a new job, my plate has been a little full in the last month. But now things are starting to settle down again and I’m back in the kitchen!

Yesterday I made something I’ve always wanted to make — Snickerdoodle Cookies! And they turned out very, very well. In fact, I was told that these are the best cookies I’ve ever made. But that’s not exactly saying much…I have a history of ruining the simplest of cookies.

When I first started looking at recipes, I was caught off guard by an ingredient called “cream of tartar.” I had never heard of that before and frankly, it sounded disgusting–especially in a cookie. All I could picture was mixing tartar sauce into my cookie dough. But then after looking at numerous recipes that all called for cream of tartar, it appeared there was no way around it. Turns out cream of tartar is potassium ¬†bitartrate and it is a byproduct of winemaking. I think that the reason for it is to activate the baking soda and act as a leavening agent so you get puffy little cookies. Long story short, if you don’t include the cream of tartar, it’s not a snickerdoodle cookie — it’s just a sugar cookie with cinnamon on it.

Oh and sorry for the lack of pictures…I forgot to take pictures throughout the baking process!

SNICKERDOODLE COOKIES

Cookie Dough Ingredients:

1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour

Cinnamon Sugar Coating Ingredients:

1/4 cup sugar
4 tsp. cinnamon

Directions:

1. Preheat oven to 400 degrees. Cover your cookie sheet with aluminum foil.

2. In a bowl, cream together the butter and sugar until well-combined. Mix in the cream of tartar, baking soda and salt.

3. Add the eggs and thoroughly combine into the mixture.

4. Measure the flour and add in three parts, mixing after each addition.

5. Combine the sugar and cinnamon in a medium sized bowl for the coating.

6. Make small balls of dough, either by hand rolling or with an ice cream scoop. Roll the balls of dough in the cinnamon-sugar mixture and place 12-15 on a cookie sheet. I don’t have an ice cream scoop, so I had to use my hands. Let me just warn you that this is a very messy process. I had to flour and wash my hands several times while rolling the dough.

7. Bake at 400 degrees for 9 – 11 minutes.