Tag Archives: salsa

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

5 Delicious Ways to Celebrate Cinco de Mayo at Home (Including a Taco Bar!)

While you could say the star of a Cinco de Mayo party is the margarita, the celebration wouldn’t be anywhere near complete without a rainbow-bright spread starring all of our favourite Mexican dishes, spices and fixings. And just because we’re stuck at home this year doesn’t mean we can’t celebrate in style just the same (bring on the virtual dinner parties!). We’ve even created a taco-themed Zoom background to get the party started.

It’s time to bring on the guac and tacos (okay, and churros for dessert) with this tasty, sweet and savoury Mexican-inspired menu for a successful Cinco de Mayo fiesta at home this Tuesday, May 5th.

Fresh Salsa Verde

When it comes to classic party dishes, you can’t go wrong with a hefty platter of chips and salsa. And this vibrant version, featuring fresh green tomatoes, mint leaves, garlic and lime juice, is guaranteed to satisfy taste buds everywhere. Don’t have mint? Swap for fresh or dried basil, or any other herbs you have on hand!

Get the recipe for Fresh and Minty Salsa Verde

Classic Guacamole

Where there’s chips and salsa, there should also be an (extra-large) offering of guacamole. Try this super simple five-ingredient recipe and serve with these non-traditional — but incredibly delicious — homemade wonton chips. Cue the drools.

guacamole-with-crispy-chips
Get the recipe for Classic Guacamole and Chips

Related: Creative Ways to Eat Avocados (That Don’t Involve Toast)

The Most Epic Stay-at-Home Taco Bar

Now that you and your household have dipped into the homemade salsa and guac, it’s time for the main attraction. And by that we mean the most eye-catching, drool-worthy taco bar that’ll brighten your menu… and entire week, let’s be honest.

Even better? It’s a cinch to assemble: begin by stocking up on Old El Paso hard shells and soft tortillas. Then opt for protein like grilled flank steak, shredded chicken and refried beans. Next come all your favourite fixings: pickled jalapeños, corn, avocado (or the guac you made!), shredded lettuce, sliced peppers, fresh cilantro and lime wedges. Last but certainly not least: shredded cheddar, sour cream and a whole lot more salsa for good measure. Voila!

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

Bean Salad

This colourful side dish features a medley of refreshing flavours — corn kernels, bell peppers, red onion, cherry tomatoes, avocado, pinto beans and fresh cilantro — then it’s tossed in a light, garlicky lime dressing before serving.

pinto-bean-salsa-saladGet the recipe for Pinto Bean Salsa Salad

Related: These Delicious Recipes Will Make You Rethink Canned Beans

Classic Churros with Caramel Sauce

Anyone with a sweet tooth will absolutely devour these doughy deep-fried, cinnamon-sugar treats. The best part? They only take 15 minutes to make thanks to using store-bought puff pastry.

cinco-de-mayo-churro-recipe
Get the recipe for 15-Minute Churros with Caramel Sauce

Wash down these eats with a refreshing drink to sip and celebrate. Here are our very best Cinco de Mayo cocktails.

honey-lime-chicken

Make This Super-Juicy BBQ Chicken Before Summer Turns to Fall

Chicken on the barbecue is hands down one of the easiest and tastiest meals grilling season brings. But as summer nears its end, it can be hard to make this staple shine with fresh, new flavours. Luckily, this recipe gives a bright and refreshing twist to the standard chicken dinner. Finish off your chicken on the grill with a honey-lime glaze and then get even more into the groove of summer by serving it with one of these seasonal, fruity and fresh salsas.

honey-lime-grilled-chicken

Prep Time: 5 minutes
Total Time: about 30 minutes
Serves: 4

Ingredients:
4 chicken breast or 6 chicken thighs (skin on or off, boneless or bone-in)
Salt and pepper
Olive oil
1/2 cup honey
Zest of 1 lime
Juice of 1 lime
1 Tbsp soy sauce
Fresh lime and cilantro for garnish

Directions:
1. Preheat grill to medium high.
2. Season chicken with salt, pepper and olive oil
3. In a small bowl mix honey, lime zest, lime juice and soy sauce.
4. Place chicken on the grill, skin side down if using skin-on pieces.
5. Once chicken is golden, flip and continue to grill on the other side until chicken is almost cooked through, about 10-15 minutes depending on cut and whether bone is in.
6. Brush grilled side with honey-lime mixture. Close cover. Continue to brush every 2 minutes until a thermometer inserted into the thickest part of the chicken reads 160°
7. Serve chicken with lime wedges, cilantro and fresh fruit salsa.

chicken-lime-grilled--salsa-1

Pineapple, Orange and Cumin salsa
Heat 1 tablespoon of cumin in a dry pan set over medium-high heat. Once fragrant and toasted, add 1 tablespoon of olive oil and 1/4 cup of thinly sliced red onion. When onions are soft, add 2 tablespoons of orange marmalade and stir. Reduce heat to medium and cook for 2 minutes. Remove from heat and add 2 cups of chopped fresh pineapple. Stir to combine and season with salt and pepper. Makes about 2 cups.

Mango Salsa
Combine 1 diced mango with 1/2 cup each of diced red pepper and cucumber. Add in 2 finely sliced scallions, the juice and zest of 1 lime and then season with salt and pepper. Let stand for 10 minutes before serving. Garnish with fresh cilantro. Makes about 2 cups.

salsa-2

Peach and Avocado Salsa
Dice 2 peaches, 1 avocado and 1 small tomato. Mix together with fresh lemon juice and 3 tablespoons of fresh basil. Season with salt and pepper. Let stand for 10 minutes before serving.

Looking for more ideas? Try our 12 Tantalizing Grilled Chicken Thigh Recipes.

Pineapple-Salsa

How to Make Easy Blender Salsa, 3 Ways

If you’ve only ever made tomato salsa, you’re in for a treat. This quick and easy blender salsa is made using tomatillos; a crisp, slightly sweet fruit long considered a staple of Mexican cuisine. Closely related to ground cherries, the tomatillo requires a few extra steps compared to your basic tomato. Simply peel back their husks and give them a good rinse before proceeding with the recipe. We’ve also included two bonus recipes (one sweet and one spicy) to help you step up your salsa game, no dicing required.

Blender Salsa Verde

Classic Salsa Verde

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 2 cups

Ingredients:
1 lb tomatillos, husked, rinsed and roughly chopped
1 jalapeño, seeded and roughly chopped
1/2 small onion, coarsely chopped
1 garlic clove
1/2 cup cilantro
3 Tbsp lime juice
2 tsp kosher salt

Directions:
1. Combine all ingredients in a blender. Puree until smooth. Transfer to a bowl. Salsa will thicken as it sits.
2. Serve with tortillas chips or use as a garnish for your favourite taco.

Variations:

Blender Chipotle Salsa

Spicy Tomatillo-Chipolte Salsa
Omit jalapeño and add 2 canned chipotles to blender. Proceed with recipe. Heat a medium saucepan over medium, add 1 Tbsp canola oil, then salsa. Bring to a simmer, and cook until raw taste is gone, about 5 minutes. Let cool before serving. Makes 2 cups.

Blender Pineapple Salsa

Tomatillo-Pineapple
Blend tomatillos, garlic, onion 1/4 tsp ground cinnamon (preferably Mexican canela) and 1/2 cup roughly chopped pineapple until smooth. Transfer to a bowl. Stir in 1/4 cup finely chopped cilantro, 1 finely chopped jalapeño and 1 1/2 cups finely diced pineapple. Makes 2 1/2 cups.

Looking for more delicious recipes? Try our 12 Fresh Salsas for a Party.

Herb Rubbed Pork Sandwich with Salsa Verde

After making the Herb Rubbed Pork Loin the other week, in the spirit of meat and bread I felt obligated to make a sandwich with the leftovers!

Pork-Salsa-Verde-Sandwich-5

Herb Rubbed Pork Loin
If you don’t have pork on hand, the spice rub would taste equally great on chicken, steak or lamb.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 2-3

Pork-Loin-3

Ingredients:
0.4 kg pork loin
1½ tsp rosemary
1 tsp table salt
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crushed red pepper (skip if you don’t want it spicy)
1½ tsp chopped parsley
1 clove minced garlic
Zest of half a lemon
1 Tbsp olive oil

Directions:
1. Combine and grind all dry spices, then add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
2. Rub mixture onto surface of pork loin.
3. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!).
4. Remove from fridge when ready to cook. Heat oven to 375°F.
5. While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil & once heated, sear each side of the pork loin until browned (about 2 minutes per side).
6. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145°F. (Can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
7. Allow pork to rest for 10 minutes before cutting.
8. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde
If you’re serving this for one or two, I would recommend cutting the recipe in half, as a small amount of sauce goes a long way due to its intense flavour!

Prep Time: 10 mins
Total Time: 10 mins
Makes: 1 cup

Italian-Salsa-Verde-6

Ingredients:
1 garlic clove
½ tsp salt
½ tsp ground black pepper
½ tsp crushed red pepper flakes
Zest of ½ a lemon
Juice of ½ a lemon
¾ cup extra virgin olive oil
¾ cup (packed) chopped Italian parsley
1 Tbsp  capers
¼ tsp anchovy paste

Directions:
1. Combine all ingredients (except olive oil) in a food processor, and process until finely chopped and mixed.
2. Add olive oil and process until mixed.
3. Taste, add more salt,pepper or lemon juice if desired.

Herb Rubbed Pork & Salsa Verde Sandwich
Use up leftover pork loin in this delicious sandwich!

Prep Time: 10 mins
Total Time: 10 mins
Serves: 1

Pork-Salsa-Verde-Sandwich-6

Ingredients:
Herb rubbed pork loin
Salsa verde
2 slices of bread
Mayonnaise
Bacon
Lettuce
Tomato
Salt & Pepper

Directions:
1. Spread mayo on each slice of bread.
2. Slice and spread pork loin on sandwich and drizzle with about 1 Tbsp of salsa verde.
3. Layer your bacon, lettuce, tomato, salt and pepper, add top slice, and enjoy!

Pork-Salsa-Verde-Sandwich-3

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.