One of my favorite recipes to make for homemade salsa is this Simply Salsa recipe by Tupperware. It only requires a few ingredients and is really simple to make. You can serve it with tortilla chips or as a topping on taco salads.

Tupperware Simply Salsa Recipe

1 medium onion
2 cloves garlic
juice of 1/2 a lime
1 (15 ounce) can diced tomatoes
1 tablespoon Tupperware Southwest Chipotle Seasoning Blend
2-3 tablespoons fresh cilantro

Please and slice onion into 4 pieces; place in the Tupperware Quick Chef with blade, cover and turn the handle until onion is roughly chopped. Peel and smash two garlic cloves and add to the Quick Chef. Add remaining ingredients; cover and turn handle until desired consistency. Remove blade and place salsa in a bowl for serving. Serve with chips or as a topping for salsa.

We love mexican food here at our home and eat it a few times every week. We like to just throw together whatever we have on hand and make our own mexican-style creations. A few nights ago, this is what we came up with.

Mexican Style Soft Shell Taco Roll-ups

large floured tortillas
1 lb. lean hamburger
1 pkt. taco seasoning
chopped tomatoes
chopped green peppers
chopped lettuce
chopped onions
sour cream
cheddar cheese
taco cheese mix
1 can refried beans

Brown up your lean hamburger and then follow directions on the taco seasoning packet. Chop up your fresh veggies and place in a bowl. Microwave refried beans for 2 minutes or until hot. We microwaved our flour tortillas for 15 seconds on high power. We then loaded the tortilla up with all of our goodies.

One of our favorite salsas to make here at home is the Mango Pineapple Salsa because it is so versatile. You can use this recipe with Tostitos & chips or you can use it as a marinade for chicken.

Mango Pineapple Salsa Recipe
Photo Courtesy of Tupperware.com

Yields 3 cups

1/2 red onion, peeled and halved
1/2 red bell pepper, cored, seeded and halved
1/2 green bell pepper, cored, seeded and halved
1/4 cup cilantro leaves
1 jalapeno pepper, or to taste, seeded and quartered
1 Mango, peeled, pitted and chopped
1 tbsp. Simple Indulgence™ Southwest Chipotle
1 (8 ounce) can pineapple tidbits, drained
1 lime, juiced

Place onion, red and green peppers, cilantro, and jalapeno pepper in Quick Chef with blade attachment; cover and turn handle to coarsely chop. Add remaining ingredients; cover and chop until mango and pineapple are desired consistency. Remove blade from Quick Chef and remove salsa to Ice Prisms™ Medium Bowl with Saucy Silicone Spatula. Chill until ready to serve. Serve with tortilla chips.

As another weekend comes to a close, its time for our Sunday Family Recipe and this Sunday I picked something vegetarian that is full of mexican flavor.

Vegetarian Enchiladas Recipe

2 jars (8 oz.) each, mild enchilada sauce
1 jar (16 oz.) mild salsa
2 c. frozen soy crumbles, from 12 oz. package
1 can (15.5 oz.) red kidney beans, drained
1 can (11 oz.) Mexicorn, drained
1 pkg (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) reduced-fat Mexican 4-cheese blend
2 onions, sliced
10 (7 inch) fat-free fajita-size flour tortillas
Sour Cream *optional*
Fresh Cilantro, chopped *optional*

Preheat oven to 375 degrees F. Combine enchilada sauce, salsa and 1/2 cup water. Spread 1/2 cup sauce mixture over bottom of 13x9" baking pan. Combine soy crumbles, beans, Mexicorn, spinach, 1 cup cheese and 1 1/2 cups sauce mixture. Spoon 3/4 cup filling down center of each tortilla, roll up. Place seam side down in baking dish; pour remaining sauce mixture over. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese. Bake for 5 additional minutes or until cheese is melted. If desired, garnish with sour cream and fresh chopped Cilantro.

I really enjoy baking a variety of cakes for my family and I am always looking for new cake recipes to try out. This is a really simple cake that is also very delicous and better than any box mix!



Mexican Fruit Cake Recipe



2 c. flour

1 c. sugar

1 c. brown sugar

20 oz. can crushed pineapple with juice

2 eggs

1 c. pecans, chopped

2 tsp. baking soda



Icing:



8 oz. pkg. softened cream cheese

1 stick butter, softened

2 c. confectioners sugar

1 tsp. vanilla

milk



Mix all cake ingredients together and bake at 350 degrees in a floured cake pan for 45 minutes. Mix icing ingredients together and blend until smooth. Spread onto cooled cake.

Chicken Tortilla Soup

1/2 c Onion; Finely Chopped,
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 cupcs Chicken Broth
1/4 cups Red Bell Pepper, Chopped
1 Tablespoon Red Chiles, Ground
3/4 teaspoon Basil Leaves, Dried
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
15 oz Tomato Puree
1/2 cup Vegetable Oil
10 ea 6"-dia Corn Tortillas
2 cups Chicken Breasts, Cooked

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2cup oil in 10-inch skillet until hot.

Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Peachy Salsa



1 large Granny Smith apple, (cored and cut into wedges)

3 peaches, (peeled & pit removed)

1 Tbsp. juice (orange or apple)



Place apple pieces in Quick Chef with blade; turn handle 5 or 6 times. Add peeled peaches and juice; cover and turn handle 5 or 6 more times or until fruit is coarsely chopped. Serve with Cinnamon Tortilla Chips (below) or graham crackers.



Cinnamon Tortilla Chips



2 10" flour tortillas cut into strips (about 24 each)

Non-fat cooking spray, (butter flavor)

1 Tbsp. sugar

2 tsp. Cinnamon-Vanilla Spice



Mix together sugar and Spice in Thatsa™ Bowl. Spray tortillas on both sides and place in Thatsa™ Bowl, seal and shake to lightly coat. To ensure crispy chips, lay tortillas strips without overlapping on baking sheet lined with Silicone Wonder™ Mat. Bake at 350°F for 8-10 minutes until lightly golden.

I love making homemade salsa for my family, especially during the summer and early fall months because I can usually pick up my veggies and fruits at the Farmer's market at an affordable price.



The following salsa recipes are from Tupperware!



Simply Salsa



1 medium onion

2 cloves garlic

Juice of 1/2 lime

1 (15 oz.) can diced tomatoes

1 Tbsp. Southwest Chipotle Seasoning Blend

Optional: 2-3 Tbsp. fresh cilantro



Peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Peel and smash two garlic cloves and add to Quick Chef. Add remaining ingredients; cover and turn handle until desired consistency. Remove blade and place salsa in Snack Cups or a bowl for serving. Serve with chips or as a topping for tacos!



Mango Salsa



1/2 red onion, peeled and quartered

1 clove garlic, peeled and quartered

2 Mangoes, peeled, pitted and coarsely chopped, or 2 cups frozen chunks, thawed

1/2 or 1 Tbsp. (to taste) Southwest Chipotle Seasoning Blend

2 limes, juiced



Optional Ingredients: 1/4 cup cilantro leaves

1 jalapeno pepper, or additional to taste, seeded and quartered



Place onion and garlic in Quick Chef with blade attachment; cover and turn handle to coarsely chop. Add remaining ingredients; cover and chop until mango is desired consistency. Remove blade from Quick Chef. With Saucy Silicone Spatula remove salsa to Snack Cups or bowl. Chill until ready to serve. Serve with tortilla chips.



Watermelon Salsa



2 cups of watermelon, seeded and coarsely chopped

2 tbsp. onion, chopped

2 tbsp. water chestnuts, chopped

2 to 4 tbsp. green pepper, chopped

2 tbsp. vinegar

1/4 tsp. powdered garlic (or fresh minced garlic)



Combine all ingredients and mix well. You can use the Tupperware Quick Chef to chop ingredients if you have one. Refrigerate for 1 to 2 hours before serving. Makes 2 Cups.