Quick and Easy Homemade Salsa

This quick and easy salsa is the perfect homemade version to have in your fridge all the time. It comes together in 15 minutes and lasts for weeks!

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Today I’m keeping things quick and easy with this yummy salsa recipe. It’s such an easy recipe, and it all comes together in less than 15 minutes. Now I don't know about you but salsa is a staple in my fridge at all times, and nothing is better than having a homemade version rather than store-bought salsa.

In my opinion, salsa is the perfect accompaniment to so many meals. Tacos are a classic, but it's also the perfect addition to scrambled eggs or on top of a beautiful piece of grilled chicken. It can add so much flavour to most meals, so if you are going to add it almost everything you eat why not make your own and control exactly what is going into it.

I think that a bit of spice is also very important in salsa, but if spice isn’t your thing you can put in a more mild pepper rather than hot ones. Or if you are an especially brave individual you can use all hot peppers and give tastebuds a spicy treat!

Now, if you aren’t familiar with canned hot peppers they are available at any grocery store and are usually in the same area as jarred salsa and taco seasoning. And let me tell you if canned peppers are not something you are already using you’re in for a treat. These little peppers are the perfect accompaniment to so many meals and elevate a tray of nachos like you can't even imagine. So go ahead and pick up a jar for your next boring weeknight meal, trust me, your tastebuds will thank you!

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prep time 15 minutes

rest time 2 hours

total time 2 hours 15 minutes

servings 8 cups

Ingredients

2 - 14oz cans of petite tomatoes

1 - 14oz can of crushed tomatoes

1 - 4oz jar of hot peppers

1 - 4oz jar of banana peppers

1 white onion finely chopped

1 tbsp salt

1 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp chili powder

Instructions

In a large bowl combine all ingredients and stir until fully combined. Store in airtight container for a minimum of 2 hours before serving.

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Compound Butter

The combination of fresh herbs and aromatics make these compound butters the perfect finishing touch for dinner tonight!

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So if you were reading my blog last week you may remember that I made a bunch of butter trying to figure out the best kitchen appliance to use - well, when you end up with a bunch of butter there is only one thing to do - make compound butter. Now you certainly don’t need to use homemade butter, but if you want to read about my experiment with which kitchen appliance worked best make sure you check it out. I must say I was actually really surprised at the outcome.

It also ended up being perfect timing since Aaron and I have started trying to focus on eating fewer carbs so grilled veggies and bbq’d steak has been on the menu and both pair perfectly with a delicious chunk of flavourful butter to finish them off.

A couple of keys pieces to making the perfect compound butter - make sure you use fresh herbs and make sure that you bring your butter to room temperature before you add in your flavours. So go ahead and have some fun - this is the perfect opportunity to bring some of your favourite flavours and be creative with what you love.

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prep time 3 minutes

mixing time 3 minutes

total time 5 minutes

servings 4

Tarragon, Orange Zest + Dijon

1/2 cup softened butter

1 tsp finely chopped fresh tarragon

zest of 1 orange

1 tsp dijon mustard

Thyme, Black Pepper + Lemon Zest

1/2 cup softened butter

1 tsp finely chopped fresh thyme

3/4 tsp black pepper

zest of 1 lemon

Rosemary, Sage + Thyme

1/2 cup softened butter

1 tsp finely chopped rosemary

1 tsp finely chopped sage

1 tsp finely chopped thyme

Instructions

In a medium-sized bowl combine softened butter with the flavouring of your choice. Using a spatula stir until fully combined.

To store your butter scoop it 2 inches from the top of a 1-foot long piece of parchment or wax paper. Fold the paper over butter so it is covered then using a flat edged surface like a plastic cutting board push against the butter to form a log then roll in the remaining paper.

Store in the refrigerator for 1 week or freeze for longer use.

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Homemade Butter

Fresh homemade butter is a simple joy and one that is surprisingly easy to make yourself! Add in flaked salt, and you have yourself a truly divine treat!

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So who doesn't love fresh, salty butter right! I have made butter a few times over the years and am always amazed at how easy it is to make!

Now in the past, I have used my KitchenAid Stand Mixer but after reading online about using either a high powered blender or a food processor to make butter I figure it was time for an experiment and let me tell you, I was shocked by what ended up being the easiest option!

High Powered Blender (I used a Vitamix)

  • Blend time - 8 minutes

  • I was surprised that I had to scrape down the sides as much as I did. I only have a large blender jug so perhaps with a smaller jug, it would have blended better. I needed to use the plunger for most of the blending process and scraped the sides 5-6 times.

Food Processor (I used a Cuisinart)

  • Blend time - 3 minutes

  • This was the winning option BY FAR. I didn’t need to scrape down the sides at all (though I did once just so I could see into the container better). I used the regular blade attachment and blended on low speed.

Stand Mixer (I used a Kitchenaid)

  • Blend time - 12 minutes

  • The classic yet messiest and most time-consuming. I used the whisk attachment and had to scrape down the bowl 4 times. You also need to place a towel over the bowl otherwise you will end up with splattered milk around your kitchen.

Now, if you haven’t ever made butter there are a few things you will want to know. Firstly you will feel like your making whip cream because basically, you are. But just when you feel like it's perfect - keep going. It will go from beautiful whipped cream to overly thick whipped cream, to what seems like a chunky separated mess. That is exactly what you are looking for! Once you get to the point where you have milk and butter and your butter is firm enough to form a ball you want to separate it by pouring the buttermilk off. You can certainly keep the buttermilk but to be honest I always just throw mine away.

The biggest key to your butter is to wash it as this helps remove any of the leftover buttermilk. I like to use ice water, but extremely cold water works as well. All that you need to do it knead your butter under the water. You will notice your water will become quite “milky” at the beginning but after you replace the water a few times it will remain nice and crystal clear. Once that happens you know you are ready. Add in your favourite salt, something a bit coarse or flakey (because chunks of salt in butter is heavenly), and enjoy!

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prep time 10 minutes

blend time 3-12 minutes

total time 22 minutes

servings 1/2 cup

Ingredients

2 cups whipping cream

1/4 tsp coarse sea salt

Instructions

In a food processor, high powered blender or stand mixer pour whipping cream and blend until your cream becomes chunky and separates from the buttermilk (be sure to scrape down the sides periodically as needed). While your butter is blending prepare your ice water.

Fill large bowl 1/3 full with very cold water then add in 6-8 ice cubes. Pour off the buttermilk then form the butter into a ball. Place the butter in the prepared ice water and knead the under the water to remove any remaining buttermilk. Pour out water and replace with new clean water. Repeat until the water remains clear while kneading. Drain fully.

Add in sea salt and mix well with a spatula. Place in the refrigerator for 1 week or freezer if you wish it to last longer.

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