Homemade Salsa

Since I was a little kid, I have gone to a local Mexican food restaurant called Marcados. The salsa at this restaurant is amazing. They make it like a 'stew' and serve it warm. Recently, I have tried recreating this recipe. I know I am on the right track but, the recipe needs a ton of work. Though, this a a great, warm salsa to serve with any hispanic/mexican meal at home. I usually will make a small batch to go with a meal. This recipe will be enough for 4 people. 

Ingredients

• Three small vine ripe tomatoes
• 1/3 cup of cilantro
• 2 tbsp of tomato paste
• 1/3 cup of water
• 1/8 cup of chopped cilantro
• 1 tsp of garlic powder
• 1 tsp of onion powder
• salt to taste

First, begin my blanching the tomatoes. Allow the tomatoes to cook  in boiling water for about five minutes. Remove the tomatoes from the water to cool. Then, take the skin off the tomatoes. Chop the tomatoes and place in a sauce pan along with the other ingredients. Cook the salsa by first bringing it to a boil on the stove then turn down the heat to a simmer. Allow the salsa to cook for a hour. Add salt to the salsa to taste and any more of the other seasonings if necessary. 

 Enjoy! 

Spanish Breakfast Frittata

This is a perfect and easy breakfast or brunch recipe.  The recipe will make two servings. Bake portions in individual dishes to create personal serving sizes. The recipe is easy to reheat the next day.
























Ingredients

• 1/8 cup of cilantro
• 2 brown eggs
• 1/8 cup of fresh tomatoes
• 1 tbsp of cream cheese
• 2 tbsp of graded pecorino romano
• 1/8 cup of white onion 
• A pinch of salt
• 1 clove of garlic
• 1 tbsp of olive 
• 1 chili pepper (optional)

Preparation 

First, chop the onions, tomatoes, and garlic into small pieces. Then, warm up on a a skillet with 1 tbsp of olive oil on a high heat. Next, add the sliced vegetables, cilantro, and garlic. Allow the ingredients to saute for 4 minutes on a medium heat. Then, add two beaten eggs, cream cheese, and pecorino romano. Blend the everything together and add salt.  Allow the eggs to slightly cook for about 2 minutes. Split the egg mixture into two separate oven proof dishes. Place the dishes into a 375 degree preheated oven for 10 minutes. Serve the frittata warm garnished with pecorino romano. Season with more salt if needed. 

Enjoy!