Category: Recipe Index

The Perfect Salsa

I love walking into a Mexican restaurant, when I feel like I’m starving to death, and sitting down to a comforting bowl of chips and salsa. It calms my nerves, knowing I don’t have to wait what may feel like an eternity to get my food. Really, freebies are the best right?

I have a perfect salsa recipe that is easier than you can imagine and tastes amazing.

People ask me to make this salsa all the time. Of course it’s perfect with chips or to accompany any kind of Mexican food. Although it isn’t the only salsa I make, it’s the one I make most often and the one people always ask about.

 Without further adieu, I present to you, The Perfect Salsa.

 

The Perfect Salsa
Easy, delicious, fresh salsa that is perfect with chips or most anything else.
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Ingredients
  1. 4 roma tomatoes
  2. 2 serrano chiles
  3. 2 cloves garlic
  4. ½ white onion
  5. ½ bunch cilantro
  6. 2 teaspoons salt
Instructions
  1. Line a baking sheet with tin foil and place tomatoes, serrano chiles, and garlic cloves on tin foil. Broil in oven until moderately charred.
  2. In a blender on low speed, blend all ingredients together until it reaches desired consistency.
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So next time you’re feeling some Mexican food, do like I do and make this stuff first. It’s a nice snack while you’re getting your cooking on and keeps the hubs and munchkins appeased while they await your culinary masterpiece.

Easy “pop-off-the-cob” Corn

Corn square w watermarkFall is my favorite time of year. I love to see the colors turning and feeling the cool crisp in the morning air. Most of all, I love the fall harvest. I love eating BLTs and margarita pizza with our garden tomatoes, summer squash and bacon, and all sorts of other delectables. I love being able to walk out to the garden and pick off the vine what we’re having for dinner.

Corn on the cob is one of those things that takes me back to my childhood instantly. However, chewy, gummy, corn on the cob is not my thing. I like the kernels to pop as I bite them off the cob and this does the trick every time.

Use the freshest corn you can find, preferably from your own garden. If you’re buying it from the store or farmers market, make sure the leaves are green and pliable, not dry. The silk that comes out of the top should be dry, not soggy.

 

Easy "pop-off-the-cob" Corn
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Ingredients
  1. Fresh, husked corn-on-the-cob
  2. 2-3 tbsp. salt (to taste)
Instructions
  1. Fill a large stockpot with enough water to cover all your cobs and still allow room for them to swim, maybe about halfway full. Heavily salt the water, I usually add about 2-3 tbsp. of coarse kosher salt. Bring the water to a rolling boil.
  2. Drop your cobs in and let the water return to a full boil.
  3. Once it’s boiling, cover the pot and remove from heat. Allow the pot to sit, undisturbed and covered, for 10-15 minutes.
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Voila! Delicious, pop-off-the-cob corn. You can leave it in the pot with the hot water for a while longer if you’re not quite ready to serve it, just remove the lid so it doesn’t continue to cook too much. Didn’t I tell you this was easy? Enjoy your harvest! Or someone else’s, don’t worry I won’t judge 🙂