Archive | May 2014

Homemade Mexican Salsa


Have you ever wondered why those salsas at the Mexican restaurants taste so fresh and delicious? Well, more than likely, they are made in-house with fresh ingredients. This recipe is super simple and its uses can go way outside the box. In addition to the traditional ways that come to mind, I enjoy this salsa as a sauce on fish or grilled flank steak. The fresh ingredients here, such as the tomatoes, onion, garlic, lime and cilantro combines for a pretty dense nutritional punch. Just make sure you don’t go too crazy with the chips like most of us do when we are at the restaurant.


  • 2 14oz cans diced tomatoes
  • 4 Roma tomatoes, diced
  • ½ a large yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 jalapeno, diced
  • 1 cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • dash of Tabasco or other hot sauce to taste


Simply put all ingredients in a blender and pulse to your desired consistency. For a chunkier salsa, cut the vegetables the size that you want them and mix in a bowl. Adjust seasoning as needed.


Nutrition Facts: (4oz)

Calories: 53

Fat: 1g

Saturated Fat: 0g

Carbohydrates: 10g

Fiber: .5g

Protein: 1g





Blackened Halibut with Mango Salsa


• 1 pound halibut filets
• Blackened seasoning
• 1 mango, medium diced
• 1⁄4 red onion, finely diced
• 1⁄4 red pepper, finely diced
• 1 clove roasted garlic, mashed • 2 scallions, sliced thinly
• 1 tablespoon cilantro
• Juice from 1 lime
• 2 tablespoons olive oil
• 1 tablespoon honey or agave • 1/8 teaspoon cayenne
• Salt and pepper to taste

1. First, prepare the salsa by simply prepping and mixing all ingredients (except for the halibut and blackened seasoning of course). The flavors work best together when prepared a couple of hours before serving.
2. Season the halibut with the blackened seasoning and sear it in a pan or on the flat top. Finish cooking in the oven at 400 degrees for about 5-10 minutes until it is cooked all the way through, but still light and flaky.
3. Serve halibut with a spoonful of the salsa on top.