Texas Mission Salsa

This recipe came to me from my cousin Charlotte

Ingredients

1 28oz can of tomatoes (whole, sliced, diced, whatever)
2 to 4 garlic cloves sliced a couple of times
1/2 to 1 seeded jalapeno pepper
a fist full of cilantro
1/4 to 1/2 of a small onion cut into chunks
heaping 1/2 teaspoon black pepper
1 teaspoon salt
squeeze of lime (optional)

Directions

Blend all ingredients until chopped and mixed well. Eat immediately or refrigerate overnight for a better flavor.

Balsamic Vinaigrette (from Julie Burnett)

This recipe comes via my cousin Julie Burnett from barefeetinthekitchen.com. It can be used as a salad dressing or drizzled on roasted vegetables and chicken wraps, etc.

Ingredients

2 tablespoons honey

1 tablespoon dijon mustard

1/2 teaspoon finely ground sea salt

1/2 teaspoon ground black pepper

1 large garlic clove, minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

Instructions

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
3. Store in a jar with a lid and refrigerate. Shake well before serving.

Notes

• If you choose to make this in a blender, it will be a thicker dressing.
• This recipe makes 20 tablespoons, at 81 calories each.