Fresh Salsa

 FRESH SALSA 

Printable Recipe

• 1 can (15 oz) tomato sauce 
• 1 can (15oz) diced tomatoes
• 1 medium white onion, chopped 
• 1/2 jalapeno, seeded & minced 
• 1/2 Serrano pepper, seeded & minced 
• 4 garlic cloves 
• 1/2 teaspoon onion powder 
• 1 lime juiced 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper
• 1/2 cilantro bunch 

1. Chop onions, garlic, & peppers removing seeds to decrease the amount of heat. Place the onion in a bowl & set aside for later.

 2. In a food processor or a blender, place tomato sauce, diced tomatoes, jalapeno peppers, Serrano pepper, garlic, onion powder, lime juice, salt, & pepper. Blend well.

3. Chop cilantro then place into the food processor or blender, and pulse several times to chop the cilantro. Do not over blend. 

4. Pour the tomato sauce mixture into the bowl with the onion & a few pieces of coarsely chopped cilantro, stir well to combine, and refrigerate at least 1 hour to blend flavors.

Plate Finished Product

STORY BEHIND THE DISH

A few years ago one of my favorite Mexican restaurants closed. I loved their salsa!!! This is a recreation of what I believe is close to the real thing. They did use red onions & also I added diced tomatoes to give it a thicker base but the taste is almost spot on! 

MODIFICATIONS/Whole30

This dish is Whole30 & Paleo approved, just make sure your canned tomatoes are approved. You can use just tomato sauce instead of diced tomatoes if you want the thinner version, which is still amazing! If you want more heat, I like my salsa mild, you can add more jalapeno & Serrano peppers to the salsa. This pairs well with any Mexican dish, I usually pair it with my CrockPot Chicken Taco or Steak Tacos.

Honey Butter Glazed Pork with Peach & Pear Salsa

 HONEY BUTTER GLAZED PORK WITH PEACH 
& PEAR SALSA
 Printable Recipe

• 4 tablespoons butter
• 2 tablespoons honey
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 tablespoon cumin 
• 1/2 tablespoon cayenne pepper 
• 1/2 tablespoon red pepper flakes 
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3/4 cup water or white cooking wine

1. Preheat oven to 375 degrees. In an ovenproof pan, melt butter
 & honey over medium heat

2. Season all sides of pork tenderloin with cumin, cayenne pepper, 

red pepper flakes, black pepper, & salt 

3. Brown each side for 5 minutes in the honey butter on low 

heat so the honey butter does not burn

4. Place pan in oven & roast uncovered at 375 degrees for 15 - 20 minutes or until tenderloin is no longer pink inside

5. Use food thermometer needed

6. Remove pan from oven & transfer the pork to a plate. Cover with foil & let rest 

7. Add water or white wine to the pan & stir over medium heat.  Simmer for about 5 minutes, until sauce is slightly reduced

8. Slice pork at an angle & drizzle sauce over top to serve

9. Pairs well with peach & pear salsa

Plate Finished Product 

Top with Peach & Pear Salsa

STORY BEHIND THE DISH

Fall is here & even though it is still 90 degrees outside in October I figured it time to cover the BBQ & start bringing the cooking back indoors. This pork tenderloin was really a last minute creation when my friend & I decided to do a last minute dinner I said I had a pork tenderloin and she brought over a peach, a pear, & a jalapeno. We put it all together & created this delicious dish. 

MODIFICATIONS 

 This pork tenderloin can be served with or without the peach & pear salsa. Other topping ideas would be a citrus salsa. I mango salsa. or just a regular fresh tomato salsa. Great side dishes would be garlic mashed potatoes or red smashed rosemary baked potatoes.

Peach & Pear Salsa

PEACH & PEAR SALSA
Printable Recipe 
 

• 1 fresh ripe peach, diced
• 1 fresh ripe pear, diced
• 1/2 lemon, juiced 
• 1/2 jalapeno, minced 
• 1 tablespoon mint, chopped

1. Dice peach into small cubes.

2. Dice pear into small cubes.

3. Put diced peach, diced pear, lemon juice, minced jalapeno, & chopped mint in a bowl & mix together. 

Plate Finished Product 

Best served with pork or lamb

STORY BEHIND THE DISH

This was a last minutes salsa that was put together to top a Honey Glazed Pork Tenderloin.

MODIFICATIONS 

  You could use mango in place of the peach and if you want more spice you can add some cayenne pepper or more jalapeno. 

Roasted Salmon with Citrus Avocado Salsa

ROASTED SALMON WITH CITRUS AVOCADO SALSA

• 2-3 salmon filets, 4 oz each 
• 1 tablespoon olive oil 
• 1 tablespoon spiced rub, paprika, chili powder, & cayenne pepper 

Salsa

• 1 medium orange, segmented 
• 1 avocado, diced 
• 1/2 serrano chile, seeded & minced 
• 1/2 medium red onion, diced 
• 1/4 cup cilantro, chopped 
• 1 tablespoons fresh lime juice 

1. Place salmon filets on a baking sheet, drizzle the olive oil over each filet. 

2. Sprinkle the spiced rub, paprika, chili powder, & cayenne pepper, evenly over each filet.

3. Bake salmon at 350 degrees for 6-8 minutes. 

 4. While salmon is in the oven, place segmented oranges, avocados, red onions, serrano chile, cilantro, & lime juice in a bowl & mix together. Set aside until salmon is ready to serve. 

5. When salmon is fully cooked place on a dish & top with salsa. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love experimenting with salmon dishes & this is one easy & flavorful dish great for entertaining. 

MODIFICATIONS 

Feel free to add any spices to the fish rub & any ingredients to the salsa. In place of the orange you can use mango, blood orange, grapefruit, etc. You can also add diced tomatoes or cucumbers. This is a fun dish, be creative :)