Fire Roasted Salsa

Fire Roasted Salsa | www.shariblogs.com

We have a Mexican food night at least once a week around our house.  Sometimes even more often than that.  My favorite part of the meal is always the salsa.  Since we have it so often, I like to have a few different salsa recipes just to mix it up a bit.  You might remember our number one favorite, Fresh Homemade Salsa, that I posted before.  This Fire Roasted Salsa is our next favorite.  My kids swear it tastes just like Chili’s restaurant salsa.  All I know is that it is GOOD!  Oh, and super easy to make.  🙂

Fire Roasted Salsa
 
Author:
Ingredients
  • 1 - 14oz. can Fire Roasted Diced Tomatoes with Garlic
  • 1 - 14oz. can Rotel (Mexican style)
  • ¼ cup onion (or more to taste)
  • 1 tsp. garlic salt
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. sugar
  • 1 tsp. lime juice (I use fresh limes)
Instructions
  1. Place all ingredients together in a blender or food processor and blend until smooth.

Need some more ideas for your Mexican food night.  How about Chipotle Lime Steak Fajitas, Spanish Rice, Cilantro Lime Rice or Pico de Gallo.  I promise you can’t go wrong with any of those.  Now I think we are going to have to do Mexican night here tomorrow night.  I can’t wait any longer for this stuff.  🙂

Pico de Gallo

Pico de Gallo - www.shariblogs.com

So much to do, so little time.  Do you feel this way too?  I hope you do so that I am not alone.  Then again, I would hate for anyone else to feel as overwhelmed as I do half the time.  It’s a daily struggle to feel like I get enough accomplished.  Quite honestly, most days I feel like I have failed.

Pico de Gallo - www.shariblogs.com

Like days when your son asks if you washed his clothes for work.  You grab them out of the dirty clothes and throw them in the dryer with an extra sheet of fabric softener so they don’t stink too bad.  Mornings like this morning when you totally forget that your son was suppose to be at school early for his club meeting that is EVERY week at the SAME time.  When you have planned your week’s meals to make life easier, only to forget what you had planned because you can’t find your sheet of paper you wrote it on.  So pizza night it is… again.  Your son tells you he HAS to have hand sanitizer for his music class the next day.  You promise to go get it.  Then promptly forget about it until he asks you the next morning where it is.

Pico de Gallo - www.shariblogs.com

Yep – that is how life seems to be lately. I don’t think my brain has quite gotten back into back to school mode yet.  Hopefully it will soon before we all go crazy!  In the meantime, I am getting myself a brand new organizer/planner all set up that should help me too.  I normally always use one, but thought I would try to just use my phone this year.  It isn’t working so back to paper I go.  Besides, I have a life long love affair with paper and pens.  My husband brings me the hotel notepad and pen from all his travels and it makes me giddy.  Sad, huh?  😉

In happier news, I have managed to do well at staying on top of making our favorite recipes to share with you here on the blog.  For instance, today I am sharing another one of our favorite mexican recipes.  It’s Pico de Gallo.  Yum!  I eat this with tortilla chips a lot instead of salsa, although salsa is one of my favorites too.  I garnish all of my mexican dishes with pico.  I can’t get enough of it.  It is absolutely yummy with fajitas.

Pico de Gallo - www.shariblogs.com

 

Pico de Gallo
 
Author:
Ingredients
  • 6 roma tomatoes, diced (seeds removed)
  • 2 tablespoons cilantro, chopped
  • ½ red onion, diced
  • ½ teaspoon salt
  • Juice from half of lemon
  • 1 jalepeno, diced
Instructions
  1. Dice everything and mix togther.
  2. Serve and enjoy!

Again, here are some other great additions to your Mexican meal night.

Chipotle Lime Steak Fajitas | www.shariblogs.com Spanish Rice via Shari Blogs | www.shariblogs.com Cilantro Lime Rice - http://www.shariblogs.com

Do you use a paper organizer or a digital calendar? I would love to hear what works best for you!

Chipotle Lime Steak Fajitas

Chipotle Lime Steak Fajitas | www.shariblogs.com

I didn’t like Mexican food at all until about 8 years ago.  I wouldn’t touch it.  Finally one day my husband made me try his fajitas.  It was basically just steak cooked with some onions and peppers.  I could deal with that.  I don’t think I even used a tortilla at that point.  I still wouldn’t touch anything else though.  No rice, no beans, no salsa.  If you know me at all, you are probably sitting there with your mouth dropped to the floor.  You see, these days,  I could live on salsa the rest of my life and be perfectly content.  I eat all kinds of different mexican dishes now and you will be seeing lots of them on this blog over time.  I try to incorporate it into our menu at least once a week.

Chipotle Lime Steak Fajitas | www.shariblogs.com

Every time I sit down to a mexican meal, I think about all the times I missed out on some super delicious Mexican food because I wouldn’t try it.  I am so thankful my husband forced asked me to try it once.

Pair these up with my Cilantro Lime Rice, Spanish Rice or Fresh Salsa.  Yum!

So, what are your favorite mexican dishes?  I would love to know!  I am always looking for new ones to try!

Chipotle Lime Steak Fajitas
 
Author:
Ingredients
FOR THE STEAK MARINADE:
  • 2lbs flank steak
  • 4 tablespoons minced garlic
  • 2 chipotle pepper in adobo sauce, minced
  • 2 teaspoon adobo sauce (from the jar/can the peppers came in)
  • juice of 2 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
FOR THE FAJITAS:
  • 4 teaspoons olive oil
  • 2 orange bell peppers, sliced into strips
  • 2 red bell peppers, sliced into strips
  • 1 yellow onion, sliced thin
  • salt and pepper, to taste
  • flour tortillas
OPTIONAL GARNISHES:
  • cilantro
  • pice de gallo
  • sour cream
  • shredded lettuce
  • refried beans
  • black beans
  • shredded mexican cheese
Instructions
FOR THE STEAK:
  1. Marinate the steak about 6-8 hours before you plan to cook.
  2. Combine all the marinade ingredients into a bowl and stir well to combine.
  3. Put your flank steak into a ziplock bag, pour the marinade over it, and allow to marinate in the fridge for 6-8 hours. If possible, shake it up and flip the bag over once during the marinating process.
  4. Take the bag out of fridge about and hour before cooking and let it sit at room temperature.
TO COOK THE ONIONS AND PEPPERS:
  1. Heat 3 tablspoons of olive oil over medium-high heat in a cast iron skillet.
  2. Once hot, add the peppers, onions, salt and pepper to the skillet.
  3. Cook them until the peppers and onions are soft and onions and translucent. Usually about 8-10 minutes.
  4. Remove from heat and set aside.
TO COOK THE STEAK:
  1. Heat up a grill or grill pan over high heat and brush/spray well with vegetable oil.
  2. Put the steak onto the grill/pan.
  3. Cook the steak for about 3 minutes on one side, 3 on the other side. This will give you a nice medium steak. Adjust time according to your preference.
  4. Once finished, cut into strips and set aside.
TIME TO EAT:
  1. Now you can assemble your fajitas as desired and enjoy!

 Recipe adapted from The Kitchn.