• Far Flung Adventures Homemade Salsa Recipe

First get a well seasoned cast iron skillet or griddle. Put it over low heat on the stovetop. Add about a tablespoon of vegetable oil and a good size yellow onion sliced about 1/4 inch thick. Let the onion get nice and brown (not black) on brown on sides. You want a caramelization effect Remove the onions.. Now turn the burner up to medium high and add 4 or 5 fresh jalapenos. Let them get nice and brown, a little black is okay for them. Put them and the onions aside to cool.

Now take a 28 ounce can of diced tomatoes and drain them in a colander. Put them in a food processor and pulse them until they are chunky/salsa consistency. Dump out into a bowl.

Next process the onions and jalapenos along with a 4 ounce can of chipotle chiles in adobo. You want these to get pretty fine-but not paste. Add to the tomatoes. Then stir in about 1/2 cup of fresh lime juice, a teaspoon of salt and a pinch of sugar. Add one bunch of fresh cilantro,chopped medium fine. Now you are done.  Grab a bag of tortilla chips and enjoy.

Makes about 4 cups. Will keep in the refrigerator for about a week.


  • Green Chile Dip

    • 1- 13 oz tub of frozen Green Chile   Bueno is my favorite.  I like the extra hot variety.
    • 16 oz Cream Cheese softened
    • 1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix.
    • Their website is .  You can also reach them at 800-460-5803 in Albuquerque, NM. Some of their proceeds go to feed the hungry here in New Mexico.

Defrost green chile; place in colander and press with paper towels to extract most of the moisture.  Then place in food processor with the rest of the ingredients and blend.


  • Maria's Cabbage Salad

    • 1 Medium Head Cabbage
    • 1 Bunch Cilantro
    • 2 or 3 Serrano Peppers

      • Dressing
        • 1 cup Olive Oil
        • 6 Medium Garlic Cloves, minced
        • 1 tsp. Cumin
        • 1 cup fresh OJ
        • 1 cup fresh Lime Juice
        • 1 tsp. Salt
        • 1 tsp. Pepper


  • Chipotle Lime Dip

 Makes approximately 2 cups feeding 12- 15 people

    • 2   8 oz. pkgs. Cream cheese softened
    • 1 tsp. minced garlic
    • 3 tbs. minced red onion
    • 1 tsp. grated lime zest
    • 3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce
    •  Process all in food processor briefly until just combined.


  • Raspberry Chipotle Dip

Makes approximately 2 Cups, Feeding 15 to 20 people

    • Two 8 oz. cream cheese, softened
    • 1 tsp. minced garlic
    • 2 tbs. minced red onion
    • 1 tsp. liquid smoke
    • 3 chipotle peppers in adobo sauce from small can, minced. 
    • 1/3 c. raspberry jam
    •  Process in food processor briefly until just combined.


  • Spinach Salad

 Makes approximatley 4 servings

    •  8 oz. baby spinach
    • 1 cup mandarin oranges, drained
    • 1 cup thinly sliced red onion
    • 1 cup garlic butter croutons


      • Dressing
        • 1 tbs. orange marmalade
        • 2 tbs. red wine vinegar
        • 1/3 c extra virgin olive oil
        • 1/8 tsp salt
        • Pinch black pepper
        • 1 tsp. finely minced garlic
        • Place all in screw top jar and shake until combined.


  • Pasta Salad

    • 1 lb of bow-tie pasta- cooked, drained, and cooled

      • Dressing
        • 1 Cup prepared basil pesto
        • 2tbs. extra-virgin olive oil
        • 1 tbs. red wine vinegar

      • Add in options
        • 1 lb asparagus- blanched and cooled
        • 1/2 cup grape tomatoes
        • 1/2 cup marinated artichoke hearts
        • 1/4 cup sliced ripe olives

      • Final Garnish 
        • shredded Parmesan 
        • 1 lb blanched broccoli
        • 1 roasted red bell pepper
        • 1/2 small yellow onion-grilled

  • Homemade Pimento Cheese Dip

    • 1 pound of  extra sharp cheddar-Tillamook extra sharp cheddar is my favorite-grated
    • 1 and 1/2 roasted red bell pepper from a jar,drained ,rinsed and patted dry with paper towels and then minced
    • 1 Tbs. honey
    • 1 and 1/2 cups mayonnaise

Mix all until well blended. Yield approx. 3 cups


  • Bacon Jalapeno Dip


    • 1 pound of bacon,fried crisp and crumbled
    • 1 yellow onion,caramelized and cooled, then minced
    • 3 fresh jalapenos , roasted then cooled and minced
    • 1/4 tsp. garlic powder
    • 2 cups sour cream
    • 1 cup mayonnaise

Combine all and refrigerate for several hours for flavors to meld. Yield approx. 4 cups

*Note- I don't de-seed the jalapenos, but if you want it less spicy you can remove the seeds.