Tasty Tuesday: Homemade Freezer Salsa

Tomorrow is salsa making day. I was hoping to make my salsa with fresh tomatoes this year, but my tomato plants refuse to set with this ridiculous heat! Oh well, I have a salsa recipe I really like that uses canned tomatoes that will work just fine. Generally I don't make a large batch, but with plenty of time on my hands and room in my freezer, it seemed a good idea this year! This recipe is just a basic guideline. You can change parts of it to suit your families taste preferences and it will still taste better than any you buy at the grocery store. And it costs a lot less too!

Homemade Freezer Salsa

1 large can whole tomatoes, do NOT drain

1 small or medium onion

2-3 fresh Jalapeños, or Habaneros if you are very brave

Juice of 1 lime

2 cloves garlic

1/4 cup cilantro, or parsley if you prefer

1-2 teaspoons salt, or to taste

You may add any or all of the following to suit your taste:

Black Pepper

Cumin

Chili Powder

Tabasco

Oregano

Green Chili's

Green Bell Peppers

Pour juice from tomatoes into blender or food processor and add all other ingredients except onion and tomatoes. Blend just to mix, then add onion and tomatoes. Blend to desired consistency. 

This makes the equivalent of two store bought salsa jars. You may keep it in the refrigerator about one week. It keeps in the freezer for up to 3 months.

Bon appétit ~Marla

Tasty Tuesday: Chicken Bombs

I borrowed this recipe idea from a friend at church. I love to grill out, but it is easy to get tired of the same old recipes. This is a great twist on regular grilled chicken. The original recipe called for a smoker for cooking, but a regular BBQ grill with the lid closed works too. Enjoy! ~Marla

Chicken Bombs

boneless, skinless chicken breasts

bacon, uncooked

jalapeño peppers

cheese of your choice

brown sugar

BBQ sauce

Pound chicken breasts to flatten

Sprinkle each breast liberally with brown sugar.

Halve jalapeños and remove seeds. You may want to remove the membrane as well. Be warned, if you leave the membrane it will be HOT! You may roast the jalapeños for 10 minutes prior to preparing if you wish.

Now for the cheese. You may use any cheese you like. I like cream cheese myself. If you are using cream cheese you can make a blend if you prefer. Simply soften the cream cheese and add anything you like. Avocado, green onions, crab, cilantro, you get the idea. Stuff jalapeños with cheese. Place one stuffed pepper on each chicken breast and wrap breast around pepper. Using 2 slices of bacon per breast, wrap each breast with bacon. Secure with toothpicks.

Using a pastry or BBQ brush, liberally apply BBQ sauce. Cook in smoker or closed grill until done.

Enjoy!