Fresh Salsa with Olives

It has been a few weeks since I posted a recipe; between vacation and other busy-ness it seems like time slides by very quickly!  I'm back on track now and have an easy and fun recipe for you to try...

I hadn't considered making my own salsa before, since there are many fine ones commercially available.  But then I tried it, and found that freshly made salsa is MUCH better than store-bought.  Plus, I can customize it for my own personal tastes.

I used a food-chopper to cut up the veggies into chip-sized bits.  Beware of pieces that are too large - you want each bite to have several flavors and not just one piece of something.

1 jar sliced green olives and 1 jar sliced black olives
(drain and chop small)

1 small can green chilis

2 roma tomatoes - cut into pieces, chop small.

1 green or red bell pepper and 1 jalapeno - remove seeds, chop small

green scallions - slice into small circles

mix with:

1/2 tsp sea salt
1/4 tsp cayenne
1/4 tsp onion powder
1/4 tsp chili powder

splash olive oil, cider vinegar, lime juice, sesame oil.


I usually dump everything into a plastic container with a tight lid, and just shake the container every  hour.

Keep in fridge for at least 3 hours before serving to allow flavors to blend. I tried making it a day in advance, but the tomatoes got too soft. 

Huevos Rancheros

If your long weekend includes plans for brunch, try this!  Its easy, and very tasty...



Huevos rancheros is a mexican farm-style breakfast food, and there are many ways to make it.  I just made this one up, but you can easily customize it to include your favorites.



In large saute pan, heat 1 tbsp olive oil.

Add 1 diced green pepper and scallions.

Saute 3 minutes, then add:
    1 can white beans, drained
    1 can diced tomatoes (don't drain)
    1 7oz can green chilis
     8oz diced ham
     optional:  black olives



Cover, simmer 20 minutes.



There should be some liquid in the pan, which is needed to poach the eggs.


The key is to slip each egg from a small bowl or cup into divots dug in the mix.  If you hold the bowl close to the surface of the mix, the yolk won't break.

Use a big spoon to dig a little hole, then slip an egg in it. Keep digging holes until it has as many eggs as you want. I usually plan on three per person.



When all eggs are in, simmer covered on medium low heat for 15 minutes.




Sprinkle with shredded cheese, and cook covered for another 5 minutes.



Serve with english muffins, sour cream, hashbrowns, guacamole & sour cream, and tabasco sauce.