Category Archives: Salsa and Chutneys

Enchilada Salsa

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Would you like your family to eat more spinach and tomatoes without a fight? When I first met Mark that was the goal. Here’s an easy way to include vegetables with one of his favorite dishes, enchiladas. Just try topping your enchiladas with this simple salsa and rest easy that they are eating well.


  • 4 Roma tomatoes, diced
  • 4 green onions, thinly sliced, whites & greens
  • about 3 handfuls of spinach, shredded
  • 1 clove garlic, minced
  • a dash of Kosher salt
  • a pinch of ground black pepper
  • a drizzle of hot sauce, optional
Enchilada Salsa

Enchilada Salsa

Combine all the ingredients, cover and marinate in the refrigerator while you make your enchiladas. Just top the hot enchiladas with this simple salsa and enjoy.

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Posted by on July 18, 2013 in Salsa and Chutneys


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Yellow Zucchini, Sweet Corn & Avocado Salsa

Avocado Salsa

Yellow Zucchini, Sweet Corn & Avocado Salsa

It’s that time of the season, the beginning of summer and the fruits of our labor are coming into a time of their own.  I just love using fresh ingredients in different ways to create a new spin on an old favorite.


  • 1 lemon, zest and juice
  • 1 yellow zucchini, peeled and diced (that’s right, there is such a thing and its delicious)
  • 1 cup fresh sweet corn kernels
  • 2 tomatoes, cored, seeded and diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 cup minced parsley, that’s about 2 handfuls
  • half a red onion, diced
  • 1/4 tsp cumin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp ground black pepper
  • 3 avocados

In a large glass bowl combine all of the ingredients except for the avocados. Using a smaller glass bowl, mash the avocado flesh with a fork until only a few chunks remain. Toss the mashed avocados into the larger bowl and mix thoroughly with the rest of the ingredients. Cover with plastic wrap and chill for at least 30 minutes before serving.

Suggestions: Try frying some Spinach Flour Tortillas chips to serve with this salsa. Yummy!

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Posted by on June 23, 2013 in Salsa and Chutneys, Snacks


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Cranberry Salsa

Cranberry Salsa

I’m a cranberry nut, so why not a Cranberry Salsa? This is a wonderfully festive alternative to the cranberry sauce on your Thanksgiving table. For those who say they don’t like traditional cranberry sauce, try passing this by them. Guaranteed to peak some interest.


  • 1 bag (12oz) Whole Fresh Cranberries
  • 1 Honeycrisp apple, small slices
  • 1 Bartlett Pear, diced
  • 1 cup (5oz) fresh pineapple, small chunks
  • 1 cup sugar

Using your food processor, pulse the cranberries until they are minced. In a large bowl combine the cranberries with the rest of the ingredients. Toss until well mixed. Cover and refrigerate for at least 1 hour. Serve cold.

Suggestions: Freeze your bags of cranberries so that in the summer you can serve this salsa with cinnamon sugar chips. It’s really refreshing in the midst of the summer heat. Use the leftover salsa as the main ingredient in my “Cranberry Salsa Crisp” recipe. Use this also as a topping on pork chops or chicken.


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Refrigerator Pickles from the Kitchen of Aunt Bessie

Refrigerator Pickles

Mark brought home the most delicious pickles I have ever had. A fellow volunteer at the Ronald McDonald House had given him a jar of pickles that she had made using her Aunt Bessie’s recipe. I am talking out of this world great. I planned to take pictures of them in the jar but we really have been enjoying them and now, sadly, there are only a few left. Even Mark’s 8-year-old great-niece couldn’t help but eat one after another. Here is the recipe for these fabulous sweet Refrigerator Pickles.

Thank you Patty for generously sharing this recipe with Mark and I. Your Aunt Bessie’s Refrigerator Pickles now will travel the globe.


  • 2 large onions sliced
  • 2 green bell pepper, diced
  • 6 pickling cucumbers, (small cucumbers)
  • 3 cups sugar
  • 3 cups apple cider vinegar (not white)
  • 1/4 cup salt
  • 1/4 tsp alum
  • 1 Tb mustard seeds
  • 1 Tb celery seeds
  • 1 Tb turmeric powder

Place the onions, bell peppers and cucumbers in a large bowl. In a medium pot combine the sugar, apple vinegar, salt, alum, mustard seeds, celery seeds and turmeric powder and bring to a boil. Once at a boil remove from heat and let cool at room temperature. Pour the cooled boiled mixture over the vegetables, cover with plastic wrap and refrigerate for 5 days. Stir and toss once each of the five days. At the end of this period put in Mason or canning jars and keep refrigerated.


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Chunky Guacamole

Chunky Guacamole


  • 3 medium-sized avocados, peeled & diced
  • juice & zest of 1 lemon
  • 1/4 tsp cumin
  • 1/4 tsp Kosher salt
  • 1/8 tsp cayenne pepper
  • 1 small red onion, diced
  • 1 tomato, cored, seeded & diced
  • 1/2 green pepper, finely diced
  • 2 large cloves of garlic, minced
  • 2 Tb cilantro, chopped
  • 1/2 cup chopped spinach
  • 1/2 cup chopped Boston Butter Lettuce

In a large glass bowl combine the avocados with the juice and zest of 1 lemon. Using a fork smash the avocado pieces until most of it is broken down and smooth. Stir in the cumin, Kosher salt & cayenne pepper, cover with plastic wrap and refrigerate while you are preparing the other ingredients. Add the onion, tomato, green pepper, garlic, cilantro, spinach and Boston Butter lettuce and mix well. Cover again and refrigerate for at least 15 minutes to let the flavors blend.

Suggestions: Perfect served with my “Pork Chimichangas” or as a hearty dip with home fried tortilla chips. Works great as a condiment with your tacos or burritos. Ever try guacamole as a dressing on your salad, this one would be a wonderful addition to any salad but especially a chicken salad.


Posted by on July 31, 2012 in Salsa and Chutneys


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Peach-Cherry Chutney

Peaches and Cherries are in season here in South West Indiana, but the harvest window is very small. Once these lovely fruits are here you must make time to enjoy them as they won’t be here long. Sure you can find them all summer long in the market but those fruits are trucked in and have very little flavor compared to the home-grown type. Because of the small window of opportunity to enjoy two of my favorite fruits I will be sharing a few recipes from my kitchen using peaches and cherries. This one is a chutney that is wonderful served with grilled, roasted, smoked and baked chicken and pork. I hope you all will enjoy it.

Peach-Cherry Chutney

Ingredients:    yields enough to serve 4 to 6 people

  • 2 fresh peaches, peeled, pitted and diced
  • 1 handful of fresh cherries, pitted and diced
  • 1/4 of a  green pepper, minced
  • 2 green onions, white and green parts, thinly sliced
  • 1/2 stalk of celery, finely diced

In a medium bowl combine all ingredients thoroughly. At this point there are 2 different methods to finish this recipe. The first method is to cover and refrigerate for at least 1 hour and serve cold on the side or over your chicken or pork. The 2nd method is to heat over medium low heat and serve warm over your chicken or pork. Both ways are delicious.

Suggestions: This Peach-Cherry Chutney is great served alongside or on top of a spicy smoked chicken. The natural sweetness of the Chutney balances the spiciness of a meat dish.  (My recipe for that will be coming later.) There are no rules in creating a Chutney. Try different combinations of fruits, vegetables and spices. Marinated cold or heated they are a lovely addition to any chicken or pork dish.


Posted by on July 7, 2012 in Paleo recipes, Salsa and Chutneys


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Fruit Salsa with Cinnamon Sugar Chips

Fruit Salsa with Cinnamon Sugar Chips

Fruit Salsa? Well I started out wanting it to look similar to a traditional salsa, then realized it was just a fancy title for a fruit salad served with chips. I served mine with home fried flour tortillas seasoned with a cinnamon sugar mixture. This recipe was made with what I consider tropical flavor fruit, but you could make it with any type of fruit you and your family enjoy. I’ve seen in some recipes that people use jellies and jams to sweeten the fruit, but I find I really enjoy just a sprinkle of sugar, for us right now its Organic Coconut Brown Sugar.

Ingredients:  4 to 6 servings

  • about 3 cups of diced strawberries (for me that was 1/2 a medium container)
  • 2 kiwis, diced
  • 1 mango, diced
  • 2 cups pineapple, diced
  • 1 Tb sugar (I used Organic Coconut Brown Sugar)
  • 6 to 8 flour tortillas, cut into 12 wedges each
  • vegetable oil

Cinnamon/Sugar Mixture

  • 1/4 cup sugar
  • 1 teaspoon cinnamon

In a large bowl combine all the fruit and sprinkle with sugar. Mix well, cover and refrigerate at least 2 hours before serving.  Serve cold with Cinnamon Sugar Chips.

In a medium to large size skillet heat the vegetable oil over medium heat. I pour enough oil in the skillet to measure 1/4″ inch deep. Pan fry the tortilla wedges until they are golden brown. Place on a plate lined with a couple of paper towels to absorb any oil residue. As each fried tortilla is placed on the plate, sprinkle lightly with the cinnamon sugar mixture. You can store these in a 200 degree oven to stay warm if needed, or store in a plastic bag and refrigerate for later use. When warming, remove from the plastic bag, place on a microwave safe plate lined with a couple of paper towels and microwave on the re-warming mode for a couple of minutes. Or place them in a 300 degree oven and reheat for about 10 minutes, or just serve the chips at room temperature.


Posted by on June 5, 2012 in Paleo recipes, Salsa and Chutneys


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