Rockin F Salsa

1 diced Onion (red/yellow/white)

4 -6 Anaheim peppers

6-10 Tomatillos

2 Jalapeno peppers

2 medium Tomatoes

1 bunch Cilantro

3 Limes

Chile pepper (powdered)

Salt

Optional:

Red/Orange/Yellow Bellpepper

Serrano pepper in place of Jalapenos

Green onions in addition to regular onion

Jicama

Hatch Chiles or ANY unusual pepper that you would like to try in place of Anaheim

Start by roasting all of the peppers and tomatillos. While they are roasting, start dicing all of the rest of the ingredients. Remember to rinse the cilantro very well because gritty salsa sucks. You can add more Jalapenos or Serrano (or even Habanero) according to your own Scoville scale. For those embarking on this adventure, Scovilles are a measurement of HOTNESS. There are some good tricks out there including placing the newly roasted pepper into a paper bag to "sweat." I try to gently remove the blackened skins with a paper towel. Remember to use gloves or cautionary steps to not rub your eye or touch children or animals following salsa making, it could be very hurtful. Take the pepper, leave the stem end intact, slice long thin strips to the ends. Chop off the stem end and remove as much of the pepper flesh from the stem (we never waste), chop the strips. Now for the Tomatillos: I do not remove the black off the Tomatillo. You know that the tomatillo is ready when it has changed texture from firm to soft and has changed color to a more dull green. Place the cilantro and tomatillos into a food processor or blender and pulse. Squeeze the lime into the chopped veggies and fruits. All the items should be approximately the same size. Throw it together add the necessary salt and chile to your liking. Once complete, incorporate all of it together and enjoy!

This recipe is a combination of Pico De Gallo and traditional salsa making. Crunchy, smooth, tart, sweet, hot, ROCKIN. My family won't let me walk out the door with this stuff, they love it!

Fideo~Your best friend on a rainy day

So, you want a hearty meal for the whole family, unexpected guests for just a couple of dollars in less than 30 minutes? Look no further than a traditional mexican soup that is both comforting AND healthy!

1 can Diced Tomatoes

1 small can Tomato Sauce

1 package of small pasta (fideo, small shells, alphabets, estrellas)

1 envelope of Sazon Seasoning (found in the Mexican food section of most grocers)

1 diced onion

2-3 cups Chicken Broth (vegetable broth will do in a pinch)

olive oil

Tapatio Sauce (Louisiana Hot Sauce will do in a pinch)

Optional:

cilantro

old stale broken tortilla chips from the bottom of the bag

cheese

tortillas

oregano

Saute the diced onions in the olive oil in a big stockpot over medium heat. Once they start becoming transluscent, pour in the DRY pasta. Blanch the pasta, it will become white and then start turning brown, that is perfect! Pour two of the cups of broth into the pasta and onion. Let cook for a moment while you open your cans. If you like more texture leave the diced tomatoes as they are. If you prefer a smoother texture either use a hand blender for 3-5 seconds or simply use a big can of tomato sauce in its place. Add the envelope of Sazon. In any case, cook for 15 minutes. At this point, if it has become too thick, add in the third cup of broth. Give the Tapatio Sauce three shakes into the soup. After five or so minutes it should be ready to serve! We put some cheese inside of a small tortilla (either corn or flour) and then roll tight to dip into the soup. You may use none or all of the toppings, whatever you have in your pantry.