Mild/Hot Salsa

Burrito Fresco Salsa – Fresh salsa that everyone will love!


6 Cloves of Garlic
1 Large Green Bell Pepper
1 Red Onion
3 lbs Tomatoes
½ cup Diced Mangoes
4 oz Can of Mild Diced Green Chilies
1 tbsp Salt
¾ tsp Pepper
½ Lime
4 Jalapenos – Optional


Chop the onion, peppers, and tomatoes into large pieces. Squeeze the tomatoes to remove the seeds and “guts”.

Put the garlic into a food processor on high to break them up.

Add the green pepper chunks to the food processor with the now chopped garlic and pulse until it is in small “salsa sized” pieces. Be very careful not to liquify them. Once they are chopped, scoop them out of the food processor into a large bowl.

Repeat the pulsing chop process with the onions. Add them to the bowl.

Repeat again with the tomatoes. All of the tomatoes will not fit into the food processor at once, so you will need to do this a few times. Add the chopped tomatoes into the bowl.

OPTIONAL – If you are making hot salsa, follow the same process for the jalapenos.

Dump the can of green chilies into the bowl, along with the salt and pepper. Squeeze the juice from half a lime over the top of everything.

Mix thoroughly until all ingredients are combined.

Onion Rings

Onion Rings – One of my favorite sides!


2 cups All Purpose Flour
1 tbsp Salt
1 tsp Garlic Powder
2 tsp Paprika
1 cup Buttermilk
1 Large Onion
Oil for Frying


Mix all of the dry ingredients (not the onion) together in a bowl. Pour the buttermilk into a separate bowl.

Pour the frying oil into a pan and heat to 350 degrees.

Slice the onion into rings.

Dip each ring into the flour mixture and set aside on a tray. Once they are all floured, dip them each into the buttermilk, then flour then buttermilk then flour again to double coat them.

Gently place a few onion rings at a time into the hot oil and fry for about 2 minutes or until golden brown and crispy. Place the cooked rings onto a rack to cool and sprinkle with some salt. Repeat until all rings are cooked.


Babaganoush – A crowd pleasing vegan dip!


2 Eggplant
1 tsp Salt
Olive Oil
6 tbsp Tahini – heaping
¼ cup Lemon Juice
6 Cloves of Garlic
½ tsp Seven Spice (Lebanese)
1 pinch Black Pepper
Scallions for Garnish
Pitas for Dipping


Set your broiler to high.

Thinly slice the eggplants, brush both sides with olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet lined with foil.

Broil for 5-7 minutes, until golden brown. Then, flip and broil for an additional 5-7 minutes. They should be golden brown on both sides.

While the eggplant broils, add the Tahnini, salt, lemon juice, and garlic to the food processor and puree on high until thoroughly mixed.

Take the eggplant out of the broiler and stack them onto two new pieces of foil, one for each eggplant.

Wrap them up tightly so they can steam and let them rest for at least 10 minutes.

After they have steamed, peel the skin off of the eggplants and add them, along with the seven spice, to the food processor with the Tahini mixture.

Puree on high until smooth. Taste it and add salt if needed (each eggplant is a different size and may need additional salt). Add to a bowl and garnish with chopped scallions.

Serve with warm pitas for dipping.

Roasted Vegetables

Roasted Vegetables – A quick, easy recipe for a crowd pleasing side to any meal!


6 oz Petite Carrots
1 lb Brussels Sprouts
10 oz Baby Bella Mushrooms
½ Onion
1 Clove Garlic
1 ½ tsp Kosher Salt
3 tsp Sugar
2 tbsp Olive Oil


Preheat your oven to 425 degrees.

Prepare your veggies. We used the petite carrots straight out of the bag. The brussels sprouts and mushrooms were cut in half, the onion was diced small, and the garlic was minced.

NOTE – You can use ANY vegetables for this recipe, you don’t need to stick to what we did.

Combine all of the recipe ingredients in a large bowl and mix well.

Once all of the vegetables are coated, spread them onto a foiled sheet pan.

TIP – Make sure the brussels sprouts are flat side down so you get a nice crisp caramelization when roasting.

Sprinkle the tops liberally with more sugar.

Bake for 25 minutes.