The countdown to summer has officially begun, so it’s time to fire up the grill! Whip up some of this delicious eggplant–the flavor of the smokey, grilled vegetable pairs perfectly with the caprese salsa topping.
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I’m a sucker for delicious, authentic, homemade salsa. This recipe is just that and more. Enjoy with tortilla chips or alongside beans, rice, tacos…you name it!
I can’t believe I haven’t made anything with peaches yet! I wanted to make a roasted peach dessert, but decided to make this salsa instead. I’m sure that doesn’t come as much of a surprise, considering I’m on a Mexican food-making kick lately. I’m glad I changed my mind, though, as the salsa was incredible! I loved the sweetness of the peaches paired with the spiciness of the Serrano peppers. Serve the salsa with tortilla chips or on top of grilled chicken breasts.
This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)
Happy Friday! I hope everyone had a great week. Mine had an unexpected, but wonderful start–my roommate and I decided to foster a kitten! He’s been battling a virus for a few weeks and wasn’t able to fight it at the shelter. We’re hoping that he’ll get better soon now that he’s in a home and away from other cats. Though we’ve only had the little guy one week, I have a feeling I’m going to want to keep him. :)
On to the tacos–I know, quinoa again, right? I’d already made the ground turkey and quinoa, and had a large bag of kale, so I decided to combine the ingredients and make tacos. And believe it or not, it worked!
Since Cinco de Mayo is tomorrow, what better way to celebrate than to indulge in mass amounts of Mexican fare? I’ve had a bag full of Serrano peppers sitting in my fridge (don’t ask me why) and needed to put them to use. These particular peppers were pretty spicy, so unfortunately, I was only able to get rid of one. Eat the salsa plain with tortilla chips, or throw it in a taco or burrito.
For those with a low spice tolerance, just have a few extra margaritas close by. If you’re looking for more tequila drink ideas, check out Donna’s roundup at The Slow Roasted Italian. While we’re on the subject of tequila, you may as well make these margarita cupcakes. ;)
Ever since our family friend Estela made this salsa, we’ve been hooked. The key ingredient is the spicy and smokey dried chile peppers that she brings back for us when she visits home in Mexico.
Though incredibly spicy, we never remove the seeds from the peppers, as that’s where you get all the flavor–that’s even coming from the girl who has a very low spice tolerance.
The salsa is delicious plain with tortilla chips, or in burritos, tacos, eggs (really anything). I’m sure this recipe would still be delicious with dried chiles from the states, as most of you aren’t able to run to the store in Mexico, but the authentic chiles really do make a difference. :)
Disclaimer: don’t judge a book by its cover. This appetizer is absolutely delicious, but it doesn’t necessarily look it. My brothers made sure to point that out. But trust me, I wouldn’t share something that’s anything but scrumptious.
This is a pretty time-consuming dish with a decent amount of ingredients, but it’s all worth it in the end. I can guarantee that people will hover over it at any dinner party or event. Initially I was leary about the ingredients, since I’m not eggplant’s biggest fan, but this appetizer definitely erased my skepticism.
