Charred Tomato Salsa

This is my favorite homemade salsa; great with chips, on tacos, and wonderful with any kind of eggs for breakfast.

1/2 white onion, chopped into 1 inch pieces

4 large garlic cloves, halved

2 tbs olive oil

4 -5 large plum tomatoes, halved

Sazon or Lawry's garlic salt

2 large jalapenos, seeds removed and halved or quartered

3 tbs fresh lime juice

1/3 c. chopped cilantro

1 tbs chopped or blended chipotle in adobo

Sprinkle garlic salt or Sazon on the cut side of the tomatoes. In a large skillet, add oil, onion, garlic, tomatoes (cut side down), and jalapenos. Char everything for 5-10 min on high heat until there is some caramelization and the vegetables are tender but not cooked through. Remove from heat and let it cool.

Add the vegetables to a blender with the lime juice and blend until smooth. Add the cilantro and chipotles, season with salt and pepper, and pulse until combined. Adjust seasoning to your taste. If it needs more heat, add more chipotle. Add more lime juice if it needs additional acid.

Simple Baked Egg Cups

 Preheat oven to 425°. Prepare as many muffin cups as you need with cooking spray. I use a six cup muffin tin that has deep cups.

For each cup, line the bottom of the cup with a slice of Black Forest Ham. Add a sprinkle of cheese, and any other filling you wish to include.

Break an egg into the cup, add salt and pepper to taste and another sprinkle of cheese.

Bake in a 425°oven for 15-20 min or until set.

Serve with Homemade Hash Browns.

Favorite Pizza Sauce

 2 tbs. olive oil 

1 yellow onion, diced

1/4 tsp red pepper flakes

2 minced garlic cloves

750 g of passata or 28 oz can crushed tomatoes 

1/2 c dry white wine

1 tsp ground fennel or porketta seasoning

In a medium saucepan, add olive oil, onions, red pepper flakes and a generous pinch of salt. Cook until translucent. Add garlic and briefly cook until it starts to brown. Add the tomatoes, wine, and fennel. Simmer until thick, about 30 min. If you would like a smoother sauce, purée with a stick blender until smooth. Taste for salt and adjust. Note: in the first step when you are sautéing the onions, you can add two anchovy filets for some subtle umami