Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots. My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally…. Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese. Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.   I’ve changed. And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks! Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables. I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards…

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Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.  A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD.  For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.    Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day. I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the…

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Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

  So who’s Jason Wyrick?  Chef Jason Wyrick is the executive chef of The Vegan Taste, a cooking instructor, caterer, a former diabetic, and founder of the world’s first vegan food magazine, The Vegan Culinary Experience.  Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through Scottsdale Culinary Institute, and has catered for many corporations.  Jason has taught hundreds of vegan cooking classes around the world.  His work as been featured in the New York Times, Vegetarian News, and on both local and national television.  Not to mention, he’s a darn good photographer, providing all the pictures in the book including those shown in this posting.   Check out Jason’s website too:  thevegantaste.com .   I really love all the fresh ingredients that Jason’s recipes use.  Mexican food can be made a thousand different ways.  Some good, some not so good.  But Jason takes it to a new level of healthy deliciousness with such a wide range of ideas for meals.  He gives us the basics like salsas, tortillas and tacos of course.  Then you can venture into toppings, sides or drinks even, all with a vegan twist to keep them healthier than most traditional Mexican…

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Fresh Summer Mango Salsa

Fresh Summer Mango Salsa

  Chop.  Stir.  Dip.   Eat…… My first attempt at cooking with Garlic Scapes.  Nice and mild in comparison with their sister Cloves.   Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Difficult to chop though with all the turns and curves! Have a safe weekend everyone.     Be sure that you’ve entered to win a copy of ‘Salad Samurai’.  Contest ends June 25th. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

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Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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