I love salsa.  I mean, love salsa.  I started making mine years and years ago when I lived with a family of a friend and her Mom showed me how to make hers.  Now she made it vastly different.  She would take yellow chilis, a whole jalapeno, roma tomatoes, onions, cilantro, salt, pepper, garlic and just blend it in her blender.  We always had it in the refrigerator.  Always.  When I moved out, I always had it in my refrigerator. Over the long years it has fallen by the wayside except when company might come over.  I miss those days.
One thing that I always noticed though, salsa is much, much better after sitting for 24 hours.  It is still quite good when you first make it but let it sit overnight and all the tastes blend together and it becomes something else.
I don't use my salsa just for dipping.  I put it on scrambled eggs, on potatoes, drip your grilled cheese sandwich in it.  Go ahead and add some to your tomato soup to spice it up a bit. Dip chicken fingers in it or spread it on crackers with cream cheese.  

  • 2 lbs of Tomatoes (or 28 oz Whole tomatoes)
  • 1 Jalapeno (cut off stem but use the entire pepper)
  • 1/2 cup Cilantro
  • 1/2 cup Yellow Onion
  • 1 tsp Cumin
  • 2 TBSP Garlic, minced or 2-3 cloves
  • 1 tsp Salt
  • 1 tsp Pepper
  • Juice from 2 limes

If using whole tomatoes, blanch the tomatoes in boiling water for 5 minutes (boil a pot of water and add the tomatoes.  The skins will crack when they are ready to come out) Remove skins when you can safely handle them.  The skins should peel right off.
Add to food processor and give it a quick grind
Add the rest of the ingredients
Place in refrigerator overnight

*I also add a few yellow Hot Chili Peppers (I use the El Pato brand (not a sponsor))  to mine, about a quarter to half a cup, whole.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Calories based on a 2 oz serving (without chips)
I have friends that we get together every couple of weeks to sit and eat and talk (and eat and eat and eat and drink).  It is quite a lot of fun. I am always wanting to come up with new ideas for food to bring plus as an added bonus, I can try out new recipes on them.  Some have gone over well while others have died a screaming scary death.  You know it's bad when your friend looks at you with such betrayal on their face. At other times you know it is a hit when the container is completely emptied out.  Luckily this is one such recipe.
There are two ways to make this.  You can use all store pre made items (caramel from the ice cream section and frozen whip cream) or you can make the items fresh.  I prefer the second way as I think it has a much better taste but that could just be the sweat and love added to it.
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  • 1 8oz Cream Cheese
  • 1 cup whip cream (Heaping)
  • 1 cup Salted Caramel recipe (see below)

Whip cream Recipe
Beat 1 cup cream in a bowl until peaks form.  Place in refrigerator at least 1 hour prior to use. 

Caramel Recipe:
  • 6 TBSP Butter, melted
  • 4 TBSP Extra Thick Whipping Cream (this is a must)
  • 1/2 cup Corn Syrup light
  • 1/2 cup Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 tsp Flake Salt or Sea Salt

Melt the butter in a deep microwavable bowl, whisk as you add the cream 
Whisk completely
Add the corn syrup, sugars and salt
Whisk completely
Microwave for 1 minute
Whisk completely, try to avoid getting it up the sides
Microwave for 1 minute
Microwave for 30 seconds, it will have bubbled up quite a bit so be careful when removing from microwave to whisk, place back in microwave
Watch carefully for the last 30 seconds
Let cool to room temperature

Allow cream cheese to come to room temperature.  
Beat until creamy 
Add the caramel (reserve about 2 tablespoons to drizzle on top) and beat until incorporated, you will need to keep scraping down the sides
Gently fold in the whip cream 
Chill for at least 1 hours before serving
Serve with apples, strawberries, banana slices, nectarines, or peaches
Gently fold in the whip cream
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I would like to say that my kid eats everything that I make but I would be a big fat liar.  He did eat most of these appetizer/snacks but it was the neighbor kids that I dragged over who ate everything in site.  It was kind of nice though until they started licking the counter tops, I knew I hadn't made enough.  I did make more before they turned on me but it was a close thing!  Some of these need to be made a few hours in advance but others can be made on the fly.  Some you are going to nod your head and say "duh" who doesn't do that already.  Here's the thing, this is the first summer that I am at home with my son.  Usually I'm working but since I have yet to find a job and am currently still taking classes, I'm home.  All of these years I've been sending my son  to camp during the summer which means a peanut and butter sandwich, cookies, chips, sugar free jello, yogurt and so forth in his lunch box.  Now that he is home this summer he will not eat peanut butter and jelly sandwiches.  Geez, really.  I have to come up with daily lunches for him too?!  Oh boy, isn't this gonna be fun.

Your kids having friends over, how about some of these:

Berry Fruit Dip:

3/4 cup fresh Strawberries
1/2 cup fresh Blueberries
8oz Cream Cheese
2-3 TBSP Honey

Bring the cream cheese to room temp.  In a blender or utensil of your choice, blend all ingredients.  Chill for two hours.  Serve with fresh cut melons, pretzels, carrots, celery, strawberries etc.

Watermelon S'mores or Banana S'mores

Wedges of seedless watermelon about 1/2 to 3/4" thick
Milk chocolate bits or use Nutella or other hazelnut spread (if using the hazelnut, you do not need to heat it first, just drop some in a ziplock back, nip the corner and pipe it on, it's really, really delish!)
thick zip lock bag
bowl of water 
Mini Marshmallow

I used the small seedless watermelons, cut into rounds and then wedged. Place on cookie sheet lined with aluminum foil (same with the bananas)

Put the milk chocolate in the zip lock bag but do not zip it close.  Place the bag in the water with the zip lock hanging outside the water, place in microwave and heat in 1 minute intervals.  I use a spoon or a spatula to mix the chocolate after each nuking.  Don't open the bag, just mix by pushing it around while it is laying on your counter.  By the second or third heating it should be almost melted.  Be careful, it is hot.  Using the flat of a spatula, move the melted chocolate to one corner.  Nip off the corner with scissors and pipe onto the watermelon and or bananas.   Add the mini marshmallows to the top.  Broil 


Stuffed Mini Bell Peppers and Mushrooms

1/4 Lb Sausage (I used spicy hot but you can use what you like)
1/4 cup diced tomatoes spiced or flavored--I used the type from the Hispanic section in the market.  It has on the can that it is for Con Queso.  It was spicy, oh la la. plus 2 TBSP of the juice from the can
1 1/2 TBSP Tomato Paste
2 heaping TBSP minced Yellow Onion
1/2 tsp minced garlic
Thin shredded Cheddar and Mozzarella Cheese.  To kick this up you could you other types of cheeses like Dubliner and Sheep Milk

First cook the sausage, when cooked removed from pan and throw the onions in to cook.  While they are cooking mince up the sausage.  Throw back into pan when onions are done and add the tomato paste and diced tomatoes and extra juice.  Reduce until there is no liquids remaining.  Remove from stove.

Wash the mini bell peppers or mushroom (mushrooms I usually wipe not wash).  Slice the bell peppers in half evenly (or as evenly as possible).  Remove any seeds and the membrane that runs down the middle. Core the mushrooms.  I use an apple corer to remove the stem as I always seem to break the mushroom if I don't.  

Stuff, add cheese to the top.  Place on a cookie sheet lined with aluminum foil.
Broil until cheese is melted and starting to toast.  

Serve with warm Marinara Sauce.

Marinara Sauce

Take the left over diced tomatoes 
1 TBSP Tomato Paste
Dusting of chili powder
Dusting of Garlic salt or powder
Salt and Pepper to taste

In a Blender, puree
Serve warm

Baked Mozzarella Balls

Use the seasoned Mozzarella balls in oil
1/2 cup Seasoned Breadcrumbs (Gluten free or regular)
1/2 cup All Purpose Flour (Gluten Free or regular)
1 or 2 eggs depending on how many mozzarella balls you are going to make
1/2 cup Panko

Mix the Breadcrumbs and Flour together.  Roll the cold mozzarells balls in the flour mixture then the egg and then the Panko.  Place on a plate.  When all have been rolled place the plate in the freezer for 30 minutes. After 30 minutes cook at 400 degree F for 4-15 minutes depending on your oven and if you are using gluten free (these cook faster).  Watch them carefully!!
If you would like to see how these are made, please watch the video below.  If you like, go to YouTube and subscribe to my channel.  Don't forget to hit the like button!!
I hope you enjoyed these recipes and the video!  If so, please leave a comment.

Thank you for coming by.
Remember, enjoy life.
It's the one you have.