Famous Salsa

Just in time for the summer!

Fresh Salsa

1 onion
4 - 6 cloves of garlic
1 anaheim pepper
1 small bunch of cilantro
4 or 5 vine tomatoes
2 cans of rotel tomatoes (blue or yellow label or one of each)
1 tbs salt
1/4 tsp cayenne pepper
1 tsp chili powder
1/2 tsp dried red pepper flakes

All in food processor: chop up the onion and garlic, set aside in a large bowl. Chop the anaheim pepper and cilantro, add to bowl. Chop the tomatoes, add to bowl. Spin the rotel tomatoes for a few seconds and add to bowl. Add all spices and mix well. (I approximated on the spices, just have fun with it!) Cover and chill for at least 4 hours, overnight is best.

I usually take this to work and a whole quart of it is gone in less than an hour! YUM!!!

Stuffed Jalepeno Peppers

Ingredients-
15 jalapenos, , cut in 1/2, seeded and deveined
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild Italian sausage, casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Minced chives
Directions-
Preheat oven to 300 degrees F.
Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
Garnish with minced chives and Parmesan.