Salsa

Ingredients:

• 1 can (28 Ounce) whole tomatoes with juice
• 2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeño, quartered And sliced thin
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cup fresh cilantro (more To taste)
• 1/2 whole lime, juiced

Directions:

1. In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like. Taste and adjust seasonings, if necessary.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips.

 

From: https://www.twopeasandtheirpod.com/restaurant-style-salsa/

FIXATE MARINARA

 

1 (14.5-oz.) can canned whole peeled tomatoes

2 tsp. olive oil

1⁄3 cup chopped onion (approx. 1⁄2 medium)

2 cloves garlic, finely chopped

2 Tbsp. dry white wine (like pinot grigio)

1⁄4 tsp. sea salt (or Himalayan salt)

4 fresh basil leaves finely chopped

1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food

processor or blender) to achieve slightly chunky consistency. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat.

3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is

translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes,

or until almost all the liquid has evaporated.

6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently

boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened

slightly. Remove from heat.

7. Add basil; mix well. Cool to room temperature before serving. Set aside.

Homemade Spaghetti Sauce

 Ingredients:
2 cans of whole tomatoes ( I use about 8 red tomatoes and 8 little yellow tomatoes. I blanched the tomatoes to remove the skin.)
1/2 minced onion sauteed
3 garlic cloves (I used garlic powder)
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary (I just used 1 tsp of Italian season because I didn't have thyme or rosemary, and both of those are in Italian seasoning)
1 large can of tomato sauce
1 small can tomato paste
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 tsp italian seasoning



 Directions
Puree the tomatoes. Put all the ingredients in a large saucepan and bring to a boil. Cover and simmer for 15 minutes.  Serve with cooked pasta.  Can add ground beef or ground turkey as well to make a meat sauce.

Cafe Rio Tomatillo

Ingredients:
1 package Ranch mix
1 c mayonaise
1 c milk
1 c sour cream
3 T tomatillo sauce
1 tsp minced garlic
2 dashes of Hot sauce
1 Bunch of  cilantro chopped
2 squirts of lime juice

Directions:
1. In the blender mix all the ingredients until smooth.

Enjoy with chips, tacos, burritos or salads.

Best Steak Marinade

1/3 cups soy sauce
1/2 olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
11/2 TBSP garlic powder
3 TBSP dried basil
11/2 TBSP dried parsley flakes
1 tsp ground pepper
Mix all ingredients
Poke meat with fork and place into a zip lock bag with marinade ingredients to the bag

Mix meat and marinade together making sure that the marinade is evenly distributed.

Refrigerate for at least 1 hour or up to 24 hours.

Alfredo Cream Sauce:

 Ingredients

1 8 oz package of cream cheese

2 t garlic powder

2 c milk

2/3 c parmesan cheese 

1/8 t pepper

1/2 c butter

Directions
Melt butter in a saucepan over medium heat. Add cream cheese and the garlic. Stir until smooth. Add milk a little at a time stir out lumps.  Stir in Parmesan and pepper.  Remove from when when thicken.  Add more milk if it is too thick.