Flank Steak with Avocado Salsa

Ingredients

• 3 avocados - peeled, pitted and diced
• 1/2 onion, minced
• 2 Roma (plum) tomatoes, diced
• 1 clove garlic, pressed
• 1 bunch fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 teaspoons crushed red pepper flakes
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• salt and black pepper to taste
•  
• 1 tablespoon kosher salt
• 2 tablespoons ground cumin
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 (1 1/2-pound) flank steak

Directions

1. Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
3. Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

Avocado Feta Salsa

Ingredients

• 2 plum tomatoes, chopped
• 4 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
•  chopped cilantro to taste
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces crumbled feta cheese

Directions

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Avocado Mango Salsa

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced or I use a can of jalapeno's
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Salsa Fresca

Ingredients:

• 1 large tomato, diced
• ½ white/yellow onion, finely minced (I used about a little over ¼ of an extremely large white onion)
• 1 garlic clove, minced
• ½ bunch of cilantro, washed and chopped (I just tore the leaves off, I didn’t chop)
• 1 – 2 jalapeños, seeded and minced (you can leave the seeds in if you want a hotter flavor, I used one)
• 1 lime, juiced (about 2 – 2 ½ tablespoons, for you measurement-obsessed freaks)
• 2 big pinches of salt

Directions:

1. Mix everything together in a glass or ceramic mixing bowl. Let stand for at least 15 minutes before serving, but half an hour is even better.
2. Store leftovers (if there are any) in a glass canning jar.

Pico De Gallo

¼ cup coarsely chopped sweet white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or jalapeño chiles, seeded & coarsely chopped
1½ medium ripe tomatoes, finely chopped
1/2 lime, squeezed
kosher salt and freshly ground black pepper
Put onion, cilantro and chilies in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in tomatoes. Squeeze lime into the mixture and stir. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover and refrigerate for several hours, allowing the flavors to blend before serving. Best if served the same day as prepared.
Yield: About 1 1/2 cups

Tropical Salsa

2 mangos
1/2 fresh pineapple
1/4 red onion
1/2 red, sweet bell pepper
cilantro
lime

Dice mangos, pineapple, onion and bell pepper. Put in bowl. Chop up some cilantro. Add to salsa. Cut lime and squeeze juices over top. Stir and serve.

Hot and Spicy Salsa

Ingredients
2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
Directions
Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.

Cook's Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot.


House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Tomatillo Salsa Verde

INGREDIENTS
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
a little sugar added makes a good flavor (optional)
2 cups water

DIRECTIONS
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Fruit Salsa and Cinnamon Chips

Instead of making the tortilla chips I usually buy them at Food City they are already made for you and they are delicious

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Salsa Guacamole

INGREDIENTS
6 ripe avocados, halved, pitted and peeled
1/4 cup lemon juice
1 cup salsa
2 green onions, finely chopped
1/4 teaspoon salt or salt-free seasoning blend
4 or 5 fresh garlic cloves minced
Tortilla chips

DIRECTIONS
In a bowl, mash avocados with lemon juice. Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

Avocado, Tomato and Mango Salsa

INGREDIENTS (Nutrition)
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil


DIRECTIONS
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Texas Cavier

I brought this to the Open House at the Breinholts and several of you have asked for the recipe:

3 large tomatoes chopped
1 each chopped up of green peppers, yellow peppers and red peppers, you can add some orange too if the have them in the store
1 bunch of green onions chopped
1 bunch of cilantro chopped
2 cans blackeyed peas with jalapenos (drain one can)
1 can of corn drained
2-3 garlic cloves crushed
1 large bottle of Zesty Italian Dressing
mix it all together and let it sit over night in the refridgerator so the flavors will mix.
Eat wtih chips.