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I am so excited I can hardly contain myself!! One of my most favorite things to do as a wife is to cook for my cute hubby After 5 years, it’s sometimes hard to keep coming up with new recipes (I can’t imagine what it will be like in 15!), so that’s where this comes in! This is the part of the blog where I’ll share some of my favorite recipes, and some other bride’s favs too! If you have a recipe that you think others would enjoy making, send them my way! Email me through the contact section above. I’ll make it, and if I like it (sorry, it’s gotta be yummy!) then I’ll put it on here to share!! The less the ingredients, the better Also, every recipe that you share, I’ll do a Q&A with you too! It’s way better to know who it is that sent it, don’t you think? So below the recipe is a Q&A with Janelle

Let me start off by saying I was always intimidated to make salsa. Mainly because I had in my head that in order to have fresh salsa, you had use like 100 pounds of tomatoes. Then you had to chop a bunch of stuff and can it, which would include boiling something (I think… see, clearly, I don’t can) and then you would have enough salsa to last you until the next Y2K scare. So, when Janelle made this for us the first time I was IN LOVE. (I mean, if anything were to ever happen to Kev, I would marry this salsa). Listen, with this salsa: you don’t have to can anything, you only need like 5 tomatoes, and it’s gone before the night is over! If you do have left overs, you can use it in your scrambled eggs in the morning. Yummy!

I’m going to show you two different ways to make it. The first one is if you have a food processor. The second is if you don’t. No excuses now

If you try this… let us know how you liked it! It’s Janelle & Josh’s oh so yummy salsa! (Yes, you have to call it that every time you make it…)

Lets get to it!

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Janelle & Josh’s Oh So Yummy Salsa

Ingredients:
- 4 to 5 tomatoes
- 1 bunch of cilantro
- 1 red onion
- 1 jalapeno
- 2 limes
- salt
IMPORTANT: Best served with SCOOPS chips

Step 1: The quickest way I have found to do this is to cut the tomato into 4 slices. Stack them on top of each other, cut in 1/2 down the middle. Then simply cut 3 to 4 more times.

Step 2: Cut ends of cilantro off. Then cut cilantro up and throw into food processor.

Step 3. Cut jalepeno up (I only use like 1/4 of the pepper. I’m a sissy though!). Throw into food processor.Notice the cilantro left in there. Don’t waste time cleaning out your processor, it’s all going into the same bowl.

Step 4: Red Onion. Food Processor. (Told you this was easy). I only use the slice that is shown in the photo, for my entire batch. But that’s whats great! You can add as much or as little as YOU like!

Step 5: You can stop here and you have pic0-di-gallo, well, really chunky di-gallo. But we aren’t stopping here! Take your mixture and put it into the food processor. If you have a big processor, you could probably put it all in. I have a little guy, so I do 3-4 batches. I generally only run the processor for like 6 seconds or so. Not long, I don’t want tomato soup.

Step 6: Almost ready to eat!! Add your lime. If you have one of these neat contraption do-hickeys, it will really save some time. I start with 1 lime (2 halves), and if I need more later, I’ll add it then.

Step 7: Boo-ya baby! Last step! SALT. As a general rule, I add a light coating over the top, however big the bowl is. See the photo, it will make sense, hopefully Then stir all together!

So from here, I just taste and see what I might need to add. Sometimes it’s perfect. Sometimes, I need that extra lime. Sometimes, maybe more onion. That is what I LOVE about this recipe, it’s to your tasting

So if you DON’T have a food processor, no worries. It’s the exact same steps, just with a knife and patience.

Now, if you’re really feeling frisky (and I am most of the time) you’ll want to grab an avocado from the store. Smash up your avocado, add some of your fresh salsa, mix… viola! Guac.

And there you have it! The yummiest tastiest salsa to ever grace your salsa bowls. But don’t take my word for it, try this awesomeness for you and your hubs Your kids will gabble it up too!!

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Q&A with the Master of Salsa

Me: Where exactly did this recipe come from?
Janelle: Well, it’s a hybrid between our friends’ recipe and our family’s recipe, both know how to make really good salsa!

Me: A hybrid, huh? That’s awesome! Well then, what is your favorite thing about this hybrid salsa?
Janelle: I love that it is 100% fresh and healthy! #1 though, it taste delicious!

Me: Can you give us a tip, something that will help us enjoy this salsa to the fullest?
Janelle: The salsa is best enjoyed with Tostitos Scoops. These chips are perfectly engineered for this salsa. The flat chips break, the juice runs off, it’s just messy. Save yourself some hastle, go with the scoops. And I would only chop these ingredients by hand if you have a good knife. You’ll get discouraged if your knife isn’t chop worthy.

Me: Since there is no exact measurements, how do you know how much to put in?
Janelle: Well, you just start with 4-5 tomatoes, and then literally everything else is to taste. If it’s too spicy, add another tomato. Our friends use garlic in theirs. It’s seriously up to you

Me: Garlic, huh? I’ll stick without. But aside from this amazing salsa, I want to know you a bit better. So, million dollar question: if you were going to an island and could only take 3 things.. what would they be?
Janelle: 1. my iPhone and earbuds
2. a really really good book
and 3. a notebook and pen to write down all my crazy adventures, so it would one day be a best seller.

Me: I LOVE a good book! Next Q: who would you say has inspired you the most in your cooking?
Janelle: My friend Gladys, she is also the friend I got this hybrid recipe from. Her and her hubby are amazing cooks! Whenever they invite us over we have such great food and a fun time. When I leave, I always leave thinking how I’m going to plan to make more meals. I realize… great food and great friends make a great combination!

Me: Gladys, huh? And I thought I was your cooking inspiration. (Kidding) So what is your hubby’s favorite meal that you cook him?
Janelle: Actually, it’s tacos and this salsa. We have it at least 1 or 2 times a month. Josh really likes Habanero pepper in his salsa.

Me: I know I struggle with this, so what is the biggest struggle you find as a wife to cooking meals consistently?
Janelle: I find to cook consistently, I have to have a plan (that’s the struggle). It starts way before dinner The week before, I make a list and get what I need. Then the next week when I get home from work it’s all there ready to go. I don’t have to think of what I’m going to make that night. Plus, I have everything I need so I don’t have to make any trips to the store.

Me: I LOVE that! Making those darn trips takes at least 2o minutes, and that’s if you are close to the store! What is your advice then, to a new bride who wants to start cooking?
Janelle: Set small goals. Don’t tell yourself that you’re going to cook a big meal Monday thru Friday after work every night. I would say, set a small goal to do three meals, whatever nights you want. That way you have some wiggle room, and you won’t feel like a failure. You’ll also have leftovers for the other days, since it’s just the two of you. So ya, set smaller goals.

Me: Okay, last question. What is your favorite cookbook or food magazine?
Janelle: Taste of Home hands down. Both the cookbook and the magazine. Most the the recipes are sent in by real women who go to the “real” grocery stores. You can find most of the ingredients at your local supermarket.

xoxo! LOVE you Janelle! (And you too Josh!!)