Skip to main content

Mi Casa Salsa

In honor of Cinco De Mayo and my true LOVE for Mexican food I am going to share with you a top secret recipe (ok not really!).  There was a restaurant where I used to live called Mi Casa.  Their salsa was the best. It was thick, chunky and oh so flavorful.  Then the restaurant was sold and the new owners did not make it quite the same.  A little while later I became friends with the original owner and guess what she shared with me......her salsa recipe.  I love it because you can make it year round.  I have adpated the a bit throught the years though.  It is so delicious, versatile and I could eat a whole batch with a spoon.  It is that good!  The original recipe has you canning part of it and then adding to that.  It is so easy I just make it fresh each time.   Sorry there is no picture, unfortunately I won't be making any until I get a new blender!!
 Mi Casa Salsa
3 (14 1/2 oz.) canned diced tomatoes (Use petite diced for atleast 1 can)
1-2 jalepenos (more or less depending on how hot you like it.)
3/4 cup onion, chopped.
2-3 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon sugar
1/2-3/4 teaspoon garlic salt
1/4-1/2 cup lime juice
1/4 teaspoon pepper
1/2 cup diced fresh cilantro
In a blender or food processor place jalepenos and 1/2 cup onions.  Blend for a few seconds.  Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper.  Process until ingredients are mixed well.  Add cilantro a bit at a time until the desired taste is achieved.  I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day.  Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion.  You can add more onion or even some green peppers if you like.  Chill for a few hours. 
As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther!!
Enjoy!!
~Tiffanee

Comments

  1. Mine is really similar but I dont put sugar or cumin in. I make it every Tuesday (for Taco Tuesday) and there is never any left for the next week. Once I learned how to make it my family refuses to use the store stuff.

    ReplyDelete
  2. Yum! I love salsa! I'm going to whip a batch up tonight to go with our soft tacos for Cinco de Mayo.

    ReplyDelete
  3. Girl, I LOVE me some Mexican food. It's like a whole seperate food group for meand I must have at least 1 serving a day! I am so glad you shared this!!! YEA!!! I can't wait to try it! She didn't happen to give you a good white cheese dip recipe did she? I can't find one I like!

    Thanks for stopping by my blog earlier!

    ReplyDelete
  4. Tiffanee,

    Was this restaurant located in Southgate, MI?

    ReplyDelete
    Replies
    1. Eric, the restaurant my friend owned was in Blackfoot, Idaho.

      Delete
  5. Mi Casa,s in Southgate Michigan was the best.. My brother and a few of his friends worked there when we were younger.. He still makes the food for his family and friends... I was heart broken when I went home and found out they closed.. But I have the next best thing a cook who worked there and knows all the recipes...

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.