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Papaya Red Pepper Salsa with Grilled Halibut

Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

It’s the little things that make me smile.  When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.

Just ask Ranger Craig, that halibut made me smile for at least an hour.

Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen


Fish boat on the docks in Newport, Oregon // Karista's Kitchen

I daydreamed all the way home how I was going to prepare that 13lb. halibut.  Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut.  I could eat the Papaya Red Pepper Salsa with a spoon!

The docks in Newport, Oregon // Karista's Kitchen

The combination of fruit and fish has to be one of my favorite flavor combinations.  It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish.  Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.

Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite.  It’s certainly my new favorite of the season. 🙂

Delicious Wishes and Loads of Love,


Papaya Red Pepper Salsa with Grilled Halibut

Serving Size: 4

Papaya Red Pepper Salsa with Grilled Halibut


  • 1 cup diced papaya (about 1 medium papaya)
  • 1 medium to large red bell pepper, seeded and diced
  • 1/2 cup diced red onion
  • 1 jalapeno, finely minced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon ground chile powder
  • Squeeze of lime to taste
  • Salt and pepper to taste
  • Drizzle of extra virgin olive oil
  • 1 1/2lbs fresh halibut cut into four pieces
  • lime wedges for garnish


  • Pre-heat the grill to 400F.
  • To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.
  • If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!
  • Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.
  • Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
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    Appetizers Grilling Karista's Kitchen Kid Friendly Seafood

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I’m jumping right to the point today.  No fluffy words or poetic verse, grand descriptions or other bits of loveliness because this post is all about kitchen equipment.. and delicious Grilled Crab and Avocado Quesadillas with a zany Pineapple Cilantro Salsa.

    There is one kitchen appliance that I’ve owned since culinary school… my Cuisinart Food Processor.  It’s 16 years old this summer and it’s seen a load of use.  My food processor is a work horse.  I love it so much I now own the 4 cup mini-prep food processor and the Quick prep hand blender.  I’ve had these last two appliances for 10 years and they are still functioning as if they are new.

    I’m not a kitchen gadget chef, I prefer to do most things by hand.  However, the few appliances that I do keep stocked in my kitchen must be able to handle all the heavy use.  Which is why I typically always reach for a Cuisinart product.  As you may have guessed this is a post sponsored by the lovely folks at Cuisinart.  They know how much I admire their products and they were kind enough to send me a new product to test and review.  And test we did!

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I think my family was more excited than me about the arrival of the Griddler Deluxe.  Well built with solid construction, simple to use, no fussy buttons, just a straight forward high quality indoor grill.   The real test?  How well did it work.

    We grilled pork chops, lamb chops, flank steak, asparagus, lettuce wedges, white peaches and of course, quesadillas.  The sear-blast feature is ideal for grilling meat and locks in the fresh juices and flavor.  It also has six cooking options with removable/reversible non-stick cooking plates that are dishwasher safe.  To say the least, I am impressed.  The Griddler Deluxe is easy to use, easy to clean and works like a charm.  My daughter has now claimed it for her college apartment but I doubt my husband will let it out of the house.

    One of our favorite weekend dinners is quesadillas.  Sometimes I set out an assortment of fresh ingredients on the counter along with all the usual condiments so each of my family members can create their favorite quesadilla.  This time however it was fresh crab from the coast and ripe avocados along with several different kinds of cheese, cilantro, lime wedges and my Pineapple Cilantro Salsa.  A refreshing combination of flavors and texture that pair so deliciously together you will absolutely want seconds.

    Get your grill on and create a delicious summer weekend with these Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa.  All that’s missing is the chilled Sangria!

    Delicious Wishes and Loads of Love,


    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Serving Size: 4-6 as an entree

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa


    • 3/4 - 1 lb of crab meat
    • 2-3 avocados, sliced
    • 1/2 cup cilantro leaves
    • 1/2 cup pickled jalapeños
    • 2 cups shredded cheese (Mexican queso, Ranchero, Cotija, Mozzarella)
    • 12 flour tortillas (regular or gluten free)
    • Olive oil for brushing
    • Salt and Pepper to taste
    • Serve with lime wedges
      For the salsa
    • 2 cups diced pineapple
    • 1 cup diced red onion
    • 1/2 cup chopped cilantro
    • 1 jalapeno, seeded and diced
    • Juice of one lime
    • Salt and pepper to taste


  • Heat the Griddler Deluxe to 450F. Push the Sear button for the bottom plate.
  • Brush the tortillas with olive oil and then on one half of the tortilla layer your ingredients; cheese, crab, pickled jalapeños, avocado, cilantro and then cheese. Cheese on both sides helps the quesadilla to stay together.
  • Fold the other half of the tortilla over the filling and place it on the grill. Grill each side for 3-4 minutes or until the outside of the tortilla is golden brown and cheese is melting.
  • Transfer the quesadillas to a plate and let them sit for a few minutes before slicing and serving.
  • While the quesadillas are cooling make the salsa.
  • Combine the pineapple, red onion, cilantro, jalapeño and lime juice. Season to taste with salt and pepper.
  • Serve the quesadillas with the Pineapple Cilantro Salsa, lime wedges and a dollop of sour cream.
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    Halibut Karista's Kitchen Kid Friendly Sauces, Salsas and More Seafood

    Blueberry Ginger Salsa with Roasted Dover Sole


    Blueberry Ginger Salsa over Halibut // Karista's Kitchen


    I wrote this post in 2013. It seemed cooking was just as therapeutic then as it is now. To preface this Blueberry Ginger Salsa recipe… 

    This Blueberry Ginger Salsa is a result of my love for fish and fruit (and an overflowing mint plant).  I’ve always felt fish and fruit were two fresh ingredients made for each other. The salty essence of the seafood combined with the fresh sweetness of the fruit is complimentary in flavor and intoxicating to the palate.

    Just like seafood, grilled chicken also pairs well with most fruit and it pairs especially well this Blueberry Ginger Salsa.  On occasion, I’ll whip up this salsa and serve it as a starter with seasoned pita chips and creamy goat cheese.  However, most of the time you’ll find yourself eating this Blueberry Ginger Salsa with spoon.  It’s that good!


    Funny how sometimes life rolls in a direction never anticipated.  Catching us by surprise, with both trepidation and promise.

    It’s been an eventful year for my family.  My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school.   A brilliant year of cooking classes filled with the most wonderful home chef’s I’ve ever met.  New clients, new colleagues, new recipes and articles created and new friends made.   And we’re only half way through the year!

    Change happens.  It’s inevitable.  I’ve had a lifetime of change.  I thought I’d become familiar with the word, until I realized the memories I will soon leave behind.  Yes, we’re moving down the road a bit, to a darling little town in the Willamette Valley, Oregon.  Still the beautiful Pacific Northwest that I know and love.

    It’s bittersweet.  I have the best friends here.  Friends who bring our grieving family delicious baked goods, flowers and cards when our sweet old Airedale, Elwood, passed.  Friends who cooked meals for a week when my sweet oldest Sassy Gal came home from surgery.  Beautiful flowers arriving daily, cards that expressed love and sympathy, happy thoughts and prayers.

    Karista's Kitchen

    Friends that have loved and continue to love my children like their own.  I love that.  I’ve always felt it takes a village to raise a child.

    I know my friends and I will remain close.  After all,  this is the era of social media and I’ll only be a few hours down the road.  But I will miss them.

    Brilliant, strong, independent, artistic, supportive, beautiful women who have made a huge impact on my life.  I would list you all, but I’m afraid I might miss someone!  You know who you are.  I love you!

    So, in a few weeks, Karista’s Kitchen will have a new home on the world-wide web.   And, Karista Bennett (and the Bennett Crew) will make their new home in the Willamette Valley, Oregon.

    I proceed with trepidation, but also promise.  Promise of new discoveries, new challenges, new ideas, new farms to visit, new places for Ranger Craig and I to fly :), new recipes to share and new friends to be made.

    It may take me a few weeks until I post next.  I’d like to say I’m a good multi-tasker, but unfortunately, that will never be included in my list of talents.

    So until next time, I wish you happy trails, lots of summer sunshine, good health and loads of love!

    Delicious Wishes,


    Savory Blueberry Ginger Salsa

    Savory Blueberry Ginger Salsa


    • 1 pint fresh blueberries, coarsely chopped
    • 1 small - medium shallot, finely diced
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons fresh chopped mint (extra for garnish)
    • 1 tablespoon extra virgin olive oil
    • Squeeze of lemon juice
    • Salt and pepper to taste


  • In a medium bowl, gently toss together the blueberries, shallot, fresh ginger, chopped mint, olive oil and lemon juice. Season to taste with salt and pepper. Let it sit room temperature for about 30 minutes before serving. This will allow all those delicious flavors to meld together beautifully.
  • I love to serve this salsa with grilled chicken or fish. Or, for a starter, serve with seasoned pita chips and creamy goat cheese.
  • Notes

    I’ve paired this salsa with fresh Dover Sole that I seasoned, rolled and then pan seared in a skillet with a tablespoon or two of ghee. Dover sole is such a delicate fish, sometimes it’s easier to prepare when it’s rolled and cooked. You can also place these Dover sole rolls in a greased baking dish and then pop it in a pre-heated oven at 350F. Brush the fish with olive oil and a squeeze of lemon and cook just until done. A good rule of thumb for cooking fish is to cook 10 minutes for every inch of thickness.

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    Karista's Kitchen Kid Friendly Salmon Seafood

    Sugar-Crusted Salmon with Avocado Peach Salsa… a Guest Post by Alaska From Scratch


    It’s amazing how new friendships are born.  I’ve been following Maya at Alaska From Scratch for a while now and after a few blog comments and email correspondence she has become a cherished colleague and dear friend.  Her delicious food blog captured my attention, but Maya’s writing, her sweet, kind spirit and love of family and friends brings me back almost daily.  It’s an honor and pleasure to have Maya of Alaska from Scratch Guest Posting on Karista’s Kitchen today.  You are in for a treat!


    Hugs from Alaska to all of my new friends here at Karista’s Kitchen. Of course, an extra big squeeze to my special blogging buddy, Karista, for inviting me to guest post here today. She is a real gem, bursting with talent and grace, and I am blessed to know her and to get to count her as both a colleague and a friend.

    July in Alaska means seemingly endless amounts of daylight, lush green scenery, sparkling blue waters, and fishing. Gobs of fishing. There is nothing more seasonal in Alaska in July than a wild-caught salmon directly from our local shores. We have a dear friend living with us for the summer while he fishes commercially in Cook Inlet. One evening, after 13 hours out on the water, our friend came home with a marvelous king salmon. Although it was late, it was still light out, and he and my husband (known affectionately on my blog as Pastor Alaska) made quick work of filleting while I pulled up a recipe. It wasn’t long before the fish was sizzling in a hot pan, filling the house with the aroma of spices and saltwater mingling together.

    Ocean to table. There is truly nothing better.

    Salmon CollageThat night, we made this flavorful Sugar-Crusted Salmon recipe. Together, we oohed and ahhed over the smokiness of the paprika and the cumin, the kick of the chili powder and dry mustard, the nice sweetness from the sugar and a surprising pinch of cinnamon. And can we just talk about that beautiful charred crust for a moment… the stunning caramelization you get when a hot pan swirled with olive oil meets a perfectly fresh fillet of salmon, patted dry (this is key), and rubbed generously. “I have to blog about this,” I said aloud between bites, squeezing a wedge of lime over my fillet before diving back in, “We have to make this again.” Two nights later, we indeed made it again, and this time I made a bright, summery avocado peach salsa to go with it.

    Sugar-Crusted Salmon with Avocado Peach Salsa

    Serves 4

    For the Salsa: 2 sweet, but firm peaches (I used yellow saturn peaches), pitted and finely chopped 2 ripe avocados, finely chopped 1 small red or orange bell pepper, finely chopped 1/2 cup red onion, diced 1-2 jalapeños (to taste), seeds removed and minced 1/2 cup cilantro leaves, chopped 1 lime, juiced salt and pepper, to taste

    For the Salmon: 2 tablespoons sugar 1 tablespoon chili powder 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground cumin 1/4 teaspoon dry mustard pinch of cinnamon 1 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt 4-6 wild-caught salmon fillets (about 4-6 ounces each), pin bones and skin removed 2 tablespoons neutral olive oil

    Directions In a bowl, gently stir together the peaches, avocados, bell peppers, onion, jalapeño, cilantro, and lime. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

    In a smaller bowl, stir together the sugar, chili powder, paprika, cumin, mustard, cinnamon, pepper, and salt.

    Heat the olive oil in a skillet over medium-high heat. Pat the salmon fillets dry and liberally season the top of each fillet with the rub, patting it so it will adhere. Place the fillets seasoned side down into the hot pan. Cook about two minutes, until rub is fragrant and caramelized, but not burnt. Flip each fillet and continue to cook on the other side 2-6 minutes more, being careful not to overcook (cooking time will depend on the thickness of your fillets and your preferred doneness. I like my wild salmon fillets medium in the center, so mine were ready after 4 minutes). Plate the salmon and top with Avocado Peach Salsa.

    Sugar-Crusted Salmon recipe adapted from Alaska Seafood Marketing Institute via Chena Girl Cooks.

    Beef Karista's Kitchen Kid Friendly

    Slow Braised Barbacoa with Cucumber Avocado Salsa

    slow braised barbacoa with cucumber avocado salsa I’ve been trying to write this post for at least a week.  I’d like to think my days are so filled with exciting and essential work, of momentous proportions, that I had to continuously delay this post.

    Nope.  Just my beautiful life.  Work, family, chasing chicken gals who escape their chicken yard, chasing Tank down the street because he thinks he’s a hunting dog (I do a lot of chasing), making the 20 weekly trips to the market ( I exaggerate a bit, but not by much) and the mountain of test recipes that go awry and end up in the garbage.  Or in Tanks food bowl.

    Slow Braised Barbacoa with Cucumber Avocado Salsa

    Slow Braised Barbacoa with Cucumber Avocado Salsa

    Thankfully, one recipe that didn’t go awry was this beautiful slow braised beef.  Barbacoa is the Mexican version of our barbecue.  Slow braised, lightly spiced and scented with earthy, smoky flavors of unsweetened cocoa and chipotle chili powder.  Topped with spring shades of green cucumber and avocado salsa that balances the rich and decadent dish with bright and refreshing flavors.

    Just a little sunshine on the palate while waiting for the summer sun.

    Delicious Wishes and Loads of Love,


    Slow Braised Barbacoa with Cucumber Avocado Salsa

    Serves 6-8


    3 lbs Beef Brisket

    Vegetable oil

    Salt and pepper

    1 tablespoon unsweetened Cocoa

    ½ heaping teaspoon chipotle chili powder

    1 teaspoon dried Mexican oregano (or Italian)

    ½ cup tomato sauce

    1 cup red wine (or 1 cup beef broth with 1 tablespoon red wine vinegar)

    1 white onion, chopped

    3 cloves garlic, smashed

    1 cup water, reserved

    To Serve:

    Corn tortillas

    Crumbled Cotija cheese

    Cucumber Avocado Salsa (recipe below)


    In a small bowl mix together the unsweetened cocoa, chipotle chili powder, dried oregano and a pinch of salt and pepper.  Set aside.

    Heat the oven to 325F.  Heat a Dutch Oven with a tablespoon or two of oil over medium high heat.  Season the brisket with salt and pepper and brown on both sides.

    Once the brisket is browned, transfer to a dish and turn the heat down to medium.  Add the onions and sauté until wilted.

    Then stir in the garlic, tomato sauce, wine or broth and seasonings.  Add the brisket back into the Dutch oven tossing to coat in the sauce and bring the mixture back to a lively simmer.

    Place the Dutch oven in the pre-heated oven and let it cook for about 1 ½ – 2 hours, until the brisket is fork tender.  After about 45 minutes of cook time, check for liquids.  If the pot seems to dry add about ½ cup water to the brisket.  Adding the full cup if needed.

    Once the brisket is done, shred for tacos.  Serve with corn tortillas, cotija cheese and Cucumber Avocado Salsa.

    Cucumber Avocado Salsa

    1 cucumber, small dice

    1 avocado, small dice (I use an avocado that isn’t overly ripe)

    Handful of cilantro, chopped

    Squeeze of lime juice

    Salt to taste

    Gently toss the cucumber, avocado, cilantro and lime juice together.  Season to taste with salt.

    For another fabulous Barbacoa recipe check out

    Halibut Seafood

    Blueberry Ginger Salsa with Grilled Fresh Halibut

    Blueberry Ginger Salsa with Fresh Mint

    I discovered something about myself this weekend.  I really love to talk ( I should know this, my two sassy gals tell me often).

    I like talking much more than writing.  Sometimes when I’m writing I try to imagine you sitting in my living room chatting over a steamy cup of fresh hot coffee and snacking on slightly sweet and buttery scones. The kind with those little crunchy sugar sprinkles on top. 🙂

    Blueberry Ginger Salsa with Fresh Mint

    I adore meeting new people.  Learning about what they do and what they might be passionate about.  I love it when I’m deeply touched by their story or intrigued by their special talents.  I met many of those people this weekend at the BlogHer Food Conference here in Seattle.

    All attending for the collective love of food.  But all different in life stories and experiences.  Unique and fascinating.  I was pleasantly overwhelmed.  And somewhat disappointed.  All at the same time.

    Blueberry Ginger Salsa with Grilled Fresh Opah

    Overwhelmed with the feeling of being blessed with new friendships, acquaintances and delicious memories.  Disappointed with how much I thought I knew, but really don’t know.  I gained a mountain of insight, information and a good dose of reality.

    What delights me most is how many new friends I’ve gained.  How many deliciously wonderful professional women (and one man!) I had the pleasure of meeting.

    I’d love to share them with you.  All lovely, deeply passionate, professional, knowledgeable individuals who have now made my life much richer.

    Kelley at

    Kayln at

    Heidi at

    Irvin at

    Veronica and Yvette at

    Melanie  at

    Erina at

    Janelle at

    Emmy at

    Keren at

    Thank you for being SO PATIENT.  It’s been a while since I posted a recipe and certainly an unintentional hiatus.  Just know that if you don’t get a new recipe in your inbox on a regular basis, I’m teaching fun and exciting cooking classes, or cooking for my fabulous clients, family and friends.  Or maybe I was at a food conference.  🙂

    Loads of Love,


    Blueberry Ginger Salsa with Grilled Fresh Halibut

    I love this salsa served with grilled white fish.  My favorite pairing is with halibut, but black cod, opah and grilled scallops are equally divine.   Delicious Wishes!

    Serves 4


    1 pint fresh blueberries

    1 heaping tablespoon finely chopped shallots

    ½ teaspoon fresh grated ginger

    1 tablespoon chopped fresh mint (cilantro would also be a delish substitute!)

    Squeeze of Lemon (about a tablespoon)

    Dash of Olive oil (a few teaspoons)

    Teaspoon or two of honey

    Salt and pepper


    Half the blueberries if you can, or lightly chop.

    Toss together the blueberries, shallots, ginger, and mint.  In a bowl whisk together the lemon juice, olive oil, and honey.

    Toss the lemon oil with the blueberries and season to taste with salt and pepper.

    This is definitely one of those recipes you can prepare to taste.  A little more ginger, a little less mint or maybe a little more honey.  Whatever you decide, it’ll be delicious!

    I love this fresh and flavorful salsa over grilled white fish; halibut, black cod, Hawaiian opah and grilled scallops.

    Appetizers Grilling Salmon Sassy Side dishes Seafood vegetarian

    Avocado, Tomato and Cucumber Salsa with Fresh Basil

    I’ve got a big yellow bowl sitting on my kitchen counter.  I love that bowl.  It looks like sunshine.  And it’s overflowing with all my beautifully delicious fruits and veggies.   I also love my big yellow bowl because one of my dear friends gave it to me for my birthday, and because it’s so big it holds my prized summer produce.
    And right now my prized summer produce are avocados, tomatoes and cucumbers.  During the spring and summer I find myself consuming major amounts of these lovely pieces of yumminess.  It seems the tasty trio can always be found on my plate.  I should be various shades of green and red by now.

    Avocado, Tomato and Cucumber Salsa with Fresh Basil over Grilled Alaskan Salmon

    I got a little excited last week and purchased a few too many avocados and tomatoes.  Yes, I was grocery shopping while hungry.  Not a good idea.  By the time I reached the checkout counter my grocery cart was overflowing.  I’d definitely need to come up with some nifty new recipes for my embarrassingly large purchase.  I think I need to add the word “restraint” to my vocabulary.

    Home with my unrestrained purchase, I whipped up this quick little salsa to top our dinner of grilled Alaskan salmon.  My nifty new salsa almost didn’t make it to dinner.  The Bennett crew kept sweeping though the kitchen, subtly scooping little bites of the salsa with blue corn chips.

    It’s another two for one recipe!  Serve the salsa as a starter or a dinner.  Or in the case of the Bennett crew, it was a starter dinner.

    Avocado, Tomato and Cucumber Salsa with Fresh Basil


    2 Avocados, diced

    2 Fresh Summer tomatoes, seeded and diced

    1/2 cup fresh diced cucumbers

    1/4 cup fresh chopped basil

    Squeeze of lemon

    Drizzle of good quality extra virgin olive oil

    Salt and Pepper to taste

    Pinch of red pepper flakes (optional)


    Toss together the avocado, tomato, cucumber and basil.  Drizzle with fresh lemon and olive oil.  Season to taste with salt and pepper, adding a pinch of red pepper flakes if desired.

    Options:  Instead of fresh chopped basil, substitute with fresh oregano and Italian parsley, or add in a little fresh mint.  Fresh chopped cilantro is also a fabulous compliment to this salsa.

    Serve over grilled chicken or fish.  Or serve as an appetizer with a basket of blue corn chips.

    Sauces, Salsas and More

    Tio Cameron’s Salsa

    101_5180Our entire family LOVES salsa.  Especially my super fabulous little brother, who happens to be my only brother.  And yes,  he really is super fabulous.  Of course, I probably wouldn’t have said that when we were growing up, as he could have won an award for the most annoying, and embarrassing brother ever to exist.  And don’t think he didn’t relish that award! 

    Both my little brother, Cameron, and my twin sister, Kristin, are excellent home chef’s.  I’m always inspired by their culinary experiments that turn into prized family recipes.  One prized family recipe that has stood the test of time is my brother’s salsa.  Cameron has made salsa since he was in his late teens, and has continued to perfect his recipe.  It is now perfected.  This is hands down one of the most delicious blended salsa’s I’ve ever tasted. 

    But beware, my family likes a hot salsa.  Honestly, it’s just too hot for me.  So I’ve omitted one of the two habanero peppers in the recipe.  If that’s too hot for your taster, feel free to heat up your blended salsa with a jalepeno or serrano pepper instead of habanero’s.  Enjoy this salsa with tortilla chips, over tacos, enchiladas, or in a mexican rice.  I especially like this salsa with my Mexican Pork Taco recipe which can be found in this blog.   Spice up your dinner tonight with Tio Cameron’s Salsa.  Enjoy! 

    cumpleanos caro 022

    Tio Cameron’s Salsa

    1 red bell pepper, roasted and seeded

    1 yellow or orange bell pepper, roasted and seeded

    1 white onion, coarsely chopped

    4-5 large fresh tomatoes, coarsely chopped

    1 bunch cilantro

    4 cloves garlic

    1 habanero, roasted and seeded (or use jalapeno or serrano)

    1 -2 tablespoons lime juice

    pinch of sugar

    Salt to taste

    Place all the ingredients in a food processor or blender.  Blend into a smooth salsa.  Taste for seasoning.  Enjoy!