Restaurant style salsa

I have a new favorite blog that I am hooked onto these days. It is the pioneer woman’s blog. I have seen her shows on Food network and love her cool and composed personality. Her blog is full of stories of life in a ranch, her family, their travels and such. Makes for an interesting read.

Anyway, I came upon this salsa recipe from her blog and it is the easiest, yummiest recipe ever! oh and it tastes just like how they make it in a restaurant!

Without any further ado, here it is


1 can whole tomatoes(I used hunt’s)

1 jalapeno chopped

1 sweet onion, finely chopped

1 cup cilantro, finely chopped

1 clove garlic, finely chopped

juice of half a lime

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin powder

Empty the contents of the can into a blender. Add rest of the ingredients and pulse. If you want chunky salsa, pulse only once. Be careful not to pulse too many times either, or you’ll end up with tomato sauce.

You can also add some canned tomato chunks if you like it more chunky. Enjoy with some tortilla chips.

I personally like it better if it has been refrigerated.

Note: if you can’t take the heat, De-seed the jalapeno before adding it to the blender.

If you can’t find canned tomatoes where you live, you can make pico de gallo with fresh tomatoes

Vegetable Fajita

Mexican cuisine is quite flavourful and very close to Indian food in terms of the heat level. And there is rice too ;)I wanted to try something Mexican without the cheesy part. I bought this wonderful vegetarian recipe book at a Barnes and Nobles sale where i came across a simple and healthy recipe.  I like cooking simple, healthy and nutritious meals which don’t involve too much effort.Vegetarian Fajitas sounded just like the thing to cook on a weekday night.  If tortillas are not available in places where you live,  rotis can be used as a substitute. I used tomato-basil tortillas.


4 Flour Tortillas.

1 cup each of red, green, yellow, orange bell peppers cut into thin strips

1 cup button mushrooms, chopped

1 cup onions cut lengthwise

1 teaspoon red chilli powder

1 teaspoon minced garlic

1 teaspoon black pepper powder

1 tablespoon olive oil or vegetable oil

2 tablespoons of sour cream spread

Salt to taste

For garnish Monterey Jack cheese , cilantro, lime wedges, guacamole(recipe posted)

Warm each of the tortilla on a  skillet or in a pre-heated oven at 350 F for a few minutes.

In a pan, heat some oil, once the oil starts smoking, add all the vegetables and the garlic. Saute the vegetables under high heat to get the grill-like cooking effect. Add the chilli powder and pepper powder. Add salt to taste.

Spread the sour cream on the tortillas. On one end of the tortilla, spread the sautéed vegetables and sprinkle cheese. Roll the tortilla starting from this end. Garnish with cilantro, lime wedges and a dollop of guacamole.


You could also tip in some chunky tomato salsa into the pan after the vegetables have been sautéed. This makes the tortilla wrap more spicy and juicy.


I had always known avocado as butterfruit. Even though i had never tasted it i knew i wouldn’t like it. I had seen avacado only in “juice shops” in India and thought it would just be a vegetably juice. All this changed one day when the family was on vacation to a homestay in Coorg. I had this amazing salad which was smooth textured and melted in my mouth. I asked the hostess of the homestay what it was and she graciously shared the recipe! Excited about a new find, i emailed my sis about this incredible salad that i had eaten. She replied saying what i had eaten was guacamole and butterfruit was the same as avocado and she made it at home all the time in the US!

I then that tried butterfruit milkshake..oh i cannot begin to describe that rich buttery smooth texture of the shake and the amazing color of it! 🙂 It became my favorite evening snack at office.

Having come to the US and to the tex-mex land no less, i have eaten avocado and guacamole in a lot of forms. The guacamole has its own variations here ranging from just mashed avocado to the most flavorful ones you can ever find. I have my own favorite version of it here.

Ingredients :

2 avocadoes

1 tomato

1 onion

Juice of one lemon

1 Jalapeno, de-seeded and

finely chopped

salt to taste

I learned the art of cutting an avacado from a lot of cooking shows on TV. You slice right down till the middle of the fruit and holding it in your hand you twist the fruit side ways where the cut is. One half comes away clean. Using a knifescoop the seed out of the other half.

Mash the avocado in a bowl. Finely chop the onion and tomatoes. Add all the ingredients to the avocado and mix well.

Enjoy it with your favorite tortilla or corn chips or eat it with rotis/chapathis like i did!