This is one of those things I always make homemade. Here's why:
1. It's ridiculously cheaper.
2. No salt! I just add a small amount when cooking instead.
3. I feel cool. (Possibly the most important reason).
Homemade Taco Seasoning
Simply mix all ingredients and store in an airtight container:
- 4 TB cumin
- 4 TB chili powder
- 2 TB garlic powder
- 2 TB onion powder
- 1 TB paprika
- 1/2-1 tsp. cayenne pepper (depending how hot you want it)
For taco meat, simply cook and drain meat. Add 2 TB seasoning mix and 1 cup water. Simmer until most of the water is absorbed.
Simple as that. Enjoy!
(Adapted from: Annie's Eats and 5 Dollar Dinners).
The title says it all. I love this salsa. It's easy, quick, and dependable. It's always a hit at parties - and goes great on quesadillas and tacos.
People are always asking me for my recipe. So, here it is. Enjoy! (Adapted from Annie's Eats.) No photo tutorial today, friends... just a great recipe. :)
Ingredients:
- 2-3 jalapenos, seeded and chopped (if you like it really hot, leave the seeds in one)
- 2 tsp. minced garlic (the kind in the jar - love this stuff)
- 1/2 yellow onion, chopped
- 2 TB red wine vinegar
- juice of 1 lime
- 2 medium tomatoes, chopped
- 2 cans fire-roasted diced tomatoes (yes, must be fire-roasted!)
- 1 TB cumin
- 1/2 tsp. salt
- 1 scant tsp. cayenne
- 1 small handful fresh cilantro
- (Equipment) - food processor. I use my "Ninja." Do not use a blender. Blenders only have a blade at the bottom, so it will not get the job done!
Okay, here we go:
- Put the jalapenos, garlic, onion, vinegar, and lime juice in the processor. Pulse a couple times until finely chopped.
- Add remaining ingredients. PULSE... do not run the processor. You want the salsa smooth, but not pureed. Pulse a couple times, and then check. Repeat as needed.
- Do not taste for seasoning yet. Refrigerate overnight, and then check for seasoning. The salsa will get hotter as it sits in the fridge.
ENJOY!
