Fresh Salsa with a bit of a kick!

My hubby has been making this salsa for awhile now. I'm not a fan of anything spicy, or with a "little kick" to it, but lately I have been trying to broaden my food horizon.  I am trying to be a big girl these days, and not a plain Jane food eater. I decided to give it a try. The verdict is, I love it! Why was I not eating this before?! I don't know, but I am now. It's really easy to make it, and you can tweak the ingredients if you want. Here are the main ones that you will need.

Tomatoes x 5
Red Onion x 1
Red, Green, and Yellow Pepper x 1 each
Jalapeno x 2
Cilantro
Lemon x1
Lime x1
Garlic (chopped)
Orange juice (very small bottle, you only need a splash)
Franks Red Hot sauce (splash)
Distilled Vinegar (Splash)
Oil and Vinegar (splash)
Salt (Sprinkled)
Chips ( whatever brand is your fave!)

Start by washing all of your tomatoes and peppers. I use the Vidalia Chop Wizard, it makes the salsa into those fab little squares.

 Cut the top and bottom of the peppers off,  and then cut out the insides. This is what they should look like when cleaned out.

 Place them in your wizard like so, or chop them in a grinder.

 Take your Jalapeno peppers, and clean half of them out. You want a little kick, but not that much.

 After you mix all that together, your salsa should look like this.

Next, chop up the onion.

 We put the Cilantro in our little processor. That way it was tiny enough to mix in well.

 It came out to be this size.

 Add your salt next. We just kind of shook it back and forth over the bowl, there wasn't really a measured amount, just use your judgement.

 The same goes for the hot sauce.  If you like it hot, splash away my friends! Add a scoop full of Garlic to the mix, and squeeze the Lemon and Lime until all the juice is out. Try not to get any of the pulp in it.

All done! We like it with the multi grain Tostitos Scoops. They have a little flavor to them that adds a little more to it. Pictured here is a Tostitos Artisan chips in Fire Roasted Chipotle.

These are for me....

Enjoy!

Portugese Bread

I am a very picky eater. I'm not one of those people that loves all kinds of crazy flavors, and spicy foods. I wish that I did, but it is just not me. I am a plain jane eater, and I'm not ashamed. That being said, you should know that I love bread. Not all breads, just plain old good fashioned white bread. Throw some butter or cinnamon on it and I am in heaven. If I wake up in the middle of the night and I'm hungry, I'll just eat a plain slice of bread, and I'm good to go.  My husband thinks its weird, but he is used to my weirdness by now. So I thought that I should share a bread recipe with you all. My mom has made this recipe for years, and it is so good. The great thing is that you can make this plain like I like it, or add your own spicy flair if you choose. Either way it is delish!

Portugese Bread
-Italian sausage (sweet or hot) or Linguica ( I used about 1-2 links of mild sausage. Change your amounts to how much you want in your bread.)
-Frozen bread dough (let rise as directed in greased bread pan).
-Bacon -  DO NOT use turkey bacon or ready to eat bacon.
-Shredded mozzarella cheese
-Optional (bell peppers, onion)
-Flour (to roll out dough).
-Greased cookie sheet.

Boil sausage for 20 minutes - let cool. Cut into 1/2 slices

For the bacon, I used about 5 slices. (you can use as much as you like.)  I cook it until it just starts to brown. Don't cook it all the way through, you need the juices from it to finish cooking while it's in the oven.

You can flour your countertop at this point, that way you can start to roll out your dough. Roll out bread 6 " wide, 12 - 14" " L.

Take your bacon, and place it across the bread, overlapping in the middle.

Take your sausage pieces and lay them over the bacon, again put as many as you would like on top.

Next, place Mozzarella cheese over sausage and bacon. I use enough for it to cover everything, you can use more to make it extra gooey if you like. At this point, you can lay any additional ingredients that you like over the sausage.

Bring longer sides of bread to center, crossing over slightly and pinching together. Roll ends closed and pinch as well.

Grease cookie sheet, then lay bread on sheet.  Bake at 350 for 20 minutes (tops should be slightly browned).

Keep in fridge, microwave to your liking.  Enjoy!