My tomatoes are just turning red and I am getting so excited! Fresh tomatoes from the garden are probably my favorite food. This recipe mixes fresh with canned, but you could use all fresh if you have them. I love using better than bullion paste in the place of salt and always have it on hand, it adds such a great flavor. I do not love garlic, if you do double the amount. I know that everyone has a favorite salsa recipe so here is mine.

Ingredient list:

5-6 large tomatoes

1 jalapeño

1 14.5 oz can of fire roasted tomatoes

1 6 oz can of canned green chilies

2 Tbsp vegetable better than bullion

1 tbsp minced garlic

1 white onion chopped roughly

3 limes (juice)

1 bunch cilantro chopped roughly


Roast tomatoes and jalapeño in a large pan over medium high heat, or in oven at 425 for 10-15 minutes turning frequently

Let cool, combine with all other ingredients in blender until smooth


Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy. 

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager 

1 C cilantro 

1 C basil

Additional salt to taste 


Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted


Veggie Enchiladas

Veggie Enchiladas

What you need:

1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)

1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas

What you’ll do:

Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper

Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies

Bake for about 10-15 minutes stirring halfway through

Remove veggies from oven and stir in rinsed pinto beans

Coat the bottom of a large glass baking dish with the green sauce

Fill each flour tortilla with green sauce and veggie mixture

Roll each tortilla tightly and place seam side down in the baking dish

Continue this until baking dish is full

Pour the remaining sauce on top of the enchiladas

Bake until heated through, about 20 minutes

Add fresh salsa (see previous blog post)


Black Bean Quesadillas

Black Bean Quesadillas

What you need:

1 TBLS Olive oil
1/2 white onion chopped
2 Ears of corn cooked and cut off cob or 1 can of corn drained
1 can of black beans drained and rinsed
1 TBLS honey (optional)
1/2 cup of fresh salsa (if you need a salsa recipe I have previously posted a great one)
Red pepper flakes to taste
Chili pepper to taste
Sea salt to taste
1 package of 8′ tortillas (I used blue corn tortillas)
1 Package of pepper jack cheese
Butter (to grease pan)

What you do:
In a large skillet heat olive oil over medium heat and add chopped onion
Cook onions a few minutes until softened then add corn and black beans
Stir well then add honey, if desired, pepper flakes, chili powder and fresh salsa
Cook until the mixture is heated through then set aside

In a different large skillet melt the butter to grease the pan then lay one tortilla down
Sprinkle with cheese( you can do as little or as much as you like)
Add black bean mixture
Cover with another tortilla
Flip quesadilla over and cook other side
Top with additional fresh salsa


You could also wrap the filling and cheese in the tortilla and bake in the oven if a burrito is preferred.

Fresh Salsa

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge


Salmon with Pineapple Salsa

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Chilli Pepper Seasoning
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.