Speedy and Easy Restaurant-Style Salsa

Source: I was inspired by this one and this one and then sort of just went for it, taking what I liked from each and using what I had on hand

Ingredients:
1 can petite diced tomatoes with chiles (when I run out of the case that I bought of these, then I'll probably just use 2 cans of the stewed tomatoes and add a jalapeno to the blender)
1 can Mexican style stewed tomatoes
1 handful cilantro (~1/2 cup), rough chopped
1 lime, juiced
1 clove garlic, rough chopped
1/4 onion (yellow or red), chopped into quarters
1/4 teaspoon cumin
1/2 teaspoon (heaping) kosher salt
1/4 teaspoon smoked paprika (you could also try the Chipotle Tabasco mentioned in the Our Best Bites recipe above, but this is what I had in my cupboard, so that's what I used; I really like the slight smokey flavor it adds to the salsa, but you could probably leave it out, too, if desired)

Directions:
Place all ingredients in a blender (it doesn't have to be fancy - our cheap Hamilton Beach one works fabulously). Pulse until the ingredients are chopped but not pureed and salsa is desired consistency. Taste for seasoning and adjust to taste. For best flavor, refrigerate at least 2-3 hours before serving.  (I think it just gets better and better as it ages, so when I was making a double batch for a bridal shower for my sister, I blended everything a week before the party so all the flavors could meld and blend and be the best ever.)  Makes 1 quart salsa.  Refrigerate for up to a month or more (if it lasts that long!).

Notes:
One day I was making tacos for dinner but I had no more salsa left.  We live less than a mile from a grocery store, but I decided instead of driving there to buy some, I'd give this recipe I had been saving and thinking about a whirl (quite literally - ha).  I haven't used store-bought salsa ever since and I've made at least four batches of this good stuff for us and for the above-mentioned bridal shower.  It's delicious.  Everyone who tastes it says so.  And it has turned out to be a really great use for that case of too-spicy-for-anything-I've-tried-cooking-with-them diced tomatoes with chiles that I bought at a caselot sale over a year ago and have just been giving away at food drives because my family (and I) won't eat them.  They lend the perfect amount of spice in salsa form (because I expect salsa to be at least a little spicy) and I'm quite pleased with this discovery.

Apple Cider Syrup

Source: here

Ingredients:
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon cloves (I accidentally only added 1/4 teaspoon, but I think it was plenty spicy)
1 cup apple cider (regular apple juice works too)
1 Tablespoon lemon juice
2 Tablespoons butter

Directions:
Mix sugar, cornstarch, and spices in a small saucepan.  Add cider and lemon juice and cook over medium-high heat until it begins to boil and thicken.  Once thick, remove from heat and stir in the butter until melted.

Store in the refrigerator.

Notes:
We had the missionaries over for dinner last night, and, as has become a tradition for us, we served them breakfast for dinner.  This time it was french toast with this delightful syrup as a most delicious topper.  Gregg especially enjoyed it. I think we may need to keep apple cider around all year just so we can have this syrup, too.  Super yum!

Buttermilk Syrup

Source: my friend, Ashlee Webster

Ingredients:
1/4 cup buttermilk
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1/2 tsp baking soda

Directions:
1. Mix buttermilk, butter, and sugar in a small saucepan. Boil for 1 minute. Remove from heat.
2. Add vanilla and baking soda. Serve warm.

Notes:
We've enjoyed a lot of extravagant breakfasts with our friends, the Websters, and this syrup has always been a necessity at each meal. It's the fancy, creamy, fattening version of your everyday maple syrup. It would be a perfect companion for the Cinnamon Pecan Waffles that I posted earlier. Enjoy!

Raspberry Freezer Jam

ingredients
3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)

5-1/4 cups  sugar, measured into separate bowl

3/4 cup water

1 box  SURE.JELL Fruit Pectin

make it

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Sauce for Salmon

Source: Ryan and Camilla Webb

Ingredients:
1 Tablespoon brown sugar
1 Tablespoon butter, melted
1 Tablespoon mustard
1 teaspoon lemon juice

Directions:
Mix together and serve with salmon, baked or grilled to your heart's content.  (We sprinkled ours with some special lemon pepper seasoning and spread a few thin slices of onion and lemon on top of the fish and baked it in a 375F oven till done.)

Notes:
Once upon a time, my neighbors Ryan and Camilla brought my family some amazingly delicious salmon with some amazingly delicious sauce to go with it.  When Gregg and I found ourselves as the owners of a couple hunks of salmon courtesy of another old neighbor of mine, I tracked the Webbs down for their secret.  Pretty dang easy and oh-so-tasty.

Peach and Mango Salsa

Source: about.com (found via a google search for "easy peach mango salsa")

Ingredients:
2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
1 sweet onion, diced
1 medium tomato, diced (optional)
2 cloves garlic
2 tbsp chopped fresh cilantro
juice of one lime
dash salt and pepper

Directions:
Combine all ingredients and chill.

Comments:
This was a delicious preview to our upcoming spring/summer menus. Last night we topped some turkey burgers with some jamacian jerk sauce and this fresh salsa - so delicious! It's not quite sweet enough to stand alone with tortilla chips, so I would suggest serving with something or as a part of a dish.