There is a restaurant in Santa Fe, New Mexico called Cafe Pasquale. I was inspired to create salsa recipes after reading their wonderful cookbook. I had the chance to visit Cafe Pasquale with my son Ciro & we enjoyed an amazing meal of delicious, Southwest foods together.

Salsas

I love salsas! Especially homemade salsas with ripe tomatoes, avocado, chilies, etc... at restaurants, store bought, food trucks-I love them all!

I researched salsas & Mexican cuisine to innovate Pace Salsa and Garden Fresh salsa recipes when I was at Campbell's. In my research I learned about the Spanish influence on Mexican cuisine and developed a few salsa recipes with olive oil. The oil carries so much flavor and adds amazing mouthfeel. I make a few different salsa recipes-depending on the occasion. For instance, I don't use garlic for breakfast salsas; I like roasting tomatoes or adding a little chipotle in salsas for grilled meats etc...

 Preparing Breakfast Salsa for Eggs

Prep Time: 20 min

Cooking Time: 40 min to marinate and develop flavor

Yield: 4 portions


Ingredients      

2  Cups          Ripe Tomatoes, chopped to about 1/4 inch                                         

1  oz.              Olive oil   

2 Tbsp          Lime juice, fresh                    

1/2 tsp          Kosher Salt                                       

t.t.                  Black pepper     

1/4 Cup.       Cilantro, w stems (washed) and chopped fine

tt.                   Red Onions, minced       


(optional)

1 tsp              Garlic, minced 

1 tsp              Chipotle

1 tsp              Jalapenos             

                         


How to Prepare Breakfast Salsa

Step 1

Mix all of the ingredients together, place into a bowl & cover with plastic wrap-let marinate to develop flavors for an hour at room temperature or for several hours in the refrigerator.

Step 2

Optional: Add garlic, chipotle, jalapenos etc... for more savory eating occasions.


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