The Engine 2 Diet has sold hundreds of thousands of copies and inspired a plant-based food revolution. Featuring endorsements from top medical experts and a food line in Whole Foods Market, Engine 2 is the most trusted name in plant-based eating. Now, readers can bring the Engine 2 program into their kitchens with this cookbook companion to the original diet program. Engine 2 started in a firehouse in Texas, and if Texas firefighters love to eat this food, readers nationwide will eat it up, too! THE ENGINE 2 COOKBOOK packs the life-saving promise of the Engine 2 program into more than 130 mouth-watering, crowd-pleasing recipes that are designed to help readers lose weight, lower cholesterol, and improve their health, one delicious bite at a time.
I really believe that salsa is best when only a few key ingredients are involved. While there are so many recipes for this dip, literally millions and some with dozens of ingredients, I still believe in my mantra: simple is always best. This recipe is the perfect accompaniment for quesadillas, fajitas, taquitos, or served beside some homemade guac. You name it!
I made as per the recipe, apart from charring the corn on the gas while I made the patties to give the a little smoke. They were very delicious and tasty, and also quick and easy. I didn't bother with the food processor either. My problem was making the patties to big and too thin, which made them hard to transfer. I also had a wax paper collapse, and landed up having to feed some to a very happy cat! Next time I think I might try cling film, which doesn't dissolve from the meat juices.
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While some people may choose to make their homemade salsa with fresh tomatoes only (I used to be one of them) I’ve actually come around to believe that canned tomatoes are your better option for restaurant-style salsa. Because canned tomatoes are picked at the height of tomato season and canned with a high-heat technique to preserve the flavor, canned tomatoes will often taste fresher than the out-of-season tomatoes that you can buy year ’round at the grocery store. That means 11 months out of the year (in most regions) canned tomatoes will actually taste fresher.
While this recipe can be made any time of the year, I decided to dress up my roll-ups for the holidays! With clever stacking and a few “ornaments,” I made a roll-up Christmas tree! It’s fun to do, and the festive presentation will make this appetizer even more appealing to your holiday guests. Let me show you how quickly the roll-ups come together, plus my ideas for serving them.
Had some tomatoes from the Albuquerque grower’s market at their peak (and perhaps a tad beyond). Made the recipe as written except for an extra 3rd serrano (seeds, ribs, and all), 3 large and very fresh garlic cloves, and one chipotle en adobo. It’s cooling in the pan on the stove as I write, but I can already tell this is my new “signature” salsa. Hot diggity!
Chips and salsa is possibly THE perfect snack. While you've probably already got your favorite jar, these homemade recipes will spice up a party, game day, or night on the couch. There's something for everyone, whether you like your salsa plain and simple or mixed with guacamole, fruit, jalapeños, and spices. Looking for more party starters? Try our amazing dip recipes.
As if you needed any more good news, this homemade salsa can be prepared in about 5 minutes at any time of year! In the summer it’s delicious with seasonally ripe tomatoes, peppers, and herbs, but it’s also easy to make in the off-season with a can of tomatoes and canned chilies. Don’t let the weather stop you from enjoying fresh chips and salsa whenever a craving strikes…
Congrats and Semper Fi!!! From a Marine Daughter, Mother, and Mother-in-law… You Really do have reason to be proud as I can tell you are. I had my Son’s Boot Camp Graduation party instead of a High School Graduation party (my son graduated early to go in on Memorial Day 7 years ago. If you would like to touch base on anything. Marine Mom to Marine Mom feel free. Tell your son Ooh Rah!! from my family and myself. Oh and I love Mexican food too. The Pico was wonderful and will be making again. Congrats again and welcome the the Marine Family!!
@Carl. My wife is Mexican and I’ve traveled there many times; particularly the state of Michoacán where she’s from. In Mexico, the sauce that you make is called a “Salsa Cruda” (Raw Sauce). It is perfectly fine to make it without frying/simmering since it’s just one of the MANY ways to make a sauce in the Mexican kitchen. I must say that adding cumin to a sauce is more typical of Tex Mex than the authentic Mexican style sauce. Also, lime is only added to something such as pico de gallo. Salsa verde is another sauce that made by cooking tomatillos, jalapeños and a couple garlic cloves in slightly boiling water for about 10 min. Once the tomatillos are cooked, you add them with a little bit of the cooking water, the chilies, garlic, a piece of white onion, cilantro and salt to a food processor. This is carefully processed due to the hot liquid. Tomatillos can be pretty acidic so a pinch of sugar can be added to counter that. I’ve been in a ranch in Michoacán where they cooked a goat over a wood fire. I saw them make the “birria” (typical Mexican sauce for roasted meats) over the same wood fire. It picked up the smoke taste and I’ll tell you, it was the best BBQ goat that I EVER had!
The addition of fresh onions give this pico de gallo recipe the perfect zing, and the lime helps add freshness while jalapenos add the perfect bit of heat. If you aren’t a big fan of spice be sure to remove all of the membranes and seeds from your jalapenos! This recipe tastes best after it sits for about 20-30 minutes, so the flavors can really blend!