Tuesday, June 7, 2011


With Monday and Tuesday off I took the time to prep food for the week. This meant blending up a red and green salsa for breakfast tacos, tostadas, tortas, fish tacos, enchiladas...the possibilities are endless! 

Red salsa: tomatoes, half an onion, green chiles, cilantro, garlic, lime juice.

Green salsa: tomatillos, jalapenos, half an onion, galic, avocado, lime juice

Blend each separately & enjoy! From now on I'm no longer signing up for desserts. This was too easy and fun to jar. By the way, the more tomatoes used- the redder the salsa. Obviously I skimped on those by going with more chiles. But it's still tasty. Very similar to Spanish Flowers, if I do say so myself.

Next week I'm going to experiment with the green salsa by adding in sour cream in an attempt to recreate Chuy's creamy jalapeno...unhealthy but oh-so-good. I justify it by thinking that if I make it at home I am bypassing the basket of chips, margaritas, and chicka-chicka-boom-boom. Thereby saving tons of calories, right? Right.


Kim said...

Sounds soooo yummy right now! I think I may have to try it!

Darla said...

i like your thinking-- although bypassing the margaritas my be too extreme!

Becca said...


Heidi said...

yum, yum, yum! please can you come over and give me a lesson in person?!