peppers Archives - Family Dinners

Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

Andrea + Stef — Fri, 30 Dec 2022 14:16:00 +0000

This super yummy mild pico de gallo salsa is one of the easiest but most rewarding recipes you have ever made. Even though, it takes only 10 minutes to make, this chunky salsa enhances the flavor of pretty much all your favorite Mexican food. We love serving this vegan, low-calorie, and nutritious salsa with tortilla chips and guacamole as an appetizer or party snack. However, it is also the most amazing topping for tacos, burritos, fajitas, nachos and more.

All you need is a knife and a cutting board to make this mouthwatering tomato and pepper salsa.

What is Pico de Gallo?

Pico de gallo is a simple, chunky Mexican salsa made from chopped fresh tomatoes, jalapeño peppers, and onion, seasoned with lime juice, salt and cilantro. This Mexican staple does not contain much liquid, which is the main difference to regular salsa. Salsa is often more saucy and blended in a food processor.

Why You’ll Love This

Notable: fresh salsa that is chunky, flavorful and tastes wonderful on any Mexican dish
Main Ingredients: tomatoes, jalapeño pepper, onion, garlic, lime juice, cilantro, sea salt
Cooking Method: no bake
Nutrients: even though it’s a low calorie food, it is packed with vitamin C and potassium
Cooking Time: 10 minutes prep time
Pairs well with: tortilla chips, tacos, burritos, and all your favorite Mexican dishes
Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: large bowl, knife and cutting board

Ingredients

You may have all of these ingredients for this chunky salsa recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this mild pico de gallo recipe you might want to read the possible variations before deciding on your ingredients.

Pico De Gallo Ingredients

3 Roma tomatoes or plum tomatoes (seeded and diced, about 1-1 ½ cups)
1 jalapeño pepper (minced)
½ small white onion (diced, about ½ cup)
1 clove garlic (minced, about 1 teaspoon)
2 tablespoon fresh lime juice (1-2 limes)
2 tablespoon cilantro (chopped)
½ tsp sea salt or kosher salt

Variations and Substitutions

Tomatoes: It is vital to use ripe, red tomatoes to make pico. If the tomatoes are not ripe they don’t have much flavor and therefore lead to bland pico de gallo. We like using Roma or plum tomatoes.

Jalapeño: Jalapeños can vary in hotness. We recommend tasting a small bit of your pepper to see how hot it is. This way you can make sure your pico isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well as some black pepper.

White onion: You can substitute red onion or use the white parts of green onions (scallions) instead of white onion.

Cilantro: If you really love cilantro you can add up to a ¼ cup of cilantro to this mild salsa.

You can get very creative with pico de gallo and vary the flavor by adding a number of other delicious fruits or vegetables, such as

avocado
corn
mango
pineapple
strawberries
peaches

WHAT TO MAKE NEXT: If you love flavorful Mexican inspired one-pan meals, try our Frito Pie with Ground Beef. You’ll love it because this yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips.

Instructions

This section shows how to cook fresh pico de gallo, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE INGREDIENTS: Firstly, add tomatoes, jalapeño, onion, garlic, lime juice, cilantro and 1 teaspoon salt to a bowl.

TOSS: Then stir to mix well. Afterwards, let your pico rest in the fridge for 10 minutes to develop its great flavor.

SERVE: Finally, serve with chips and guacamole or as a topping for your favorite Mexican dishes.

WHAT TO MAKE NEXT: If you love homemade tacos then you’ll love our Ground Beef Taco Filling. This scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

Make Ahead

Although, pico is best when eaten fresh, it keeps well in the fridge. You can prepare chopped salsa up to 3 days ahead of time. Save in an airtight container for freshness.

Andrea says….

I love pico. We eat it with our homemade chicken taquitos all the time. Delicious!

Recipe Tips

Follow these tips to make the best copycat chipotle pico de gallo.

Tip: For best flavor use red ripe tomatoes. Avoid mushy tomatoes or underripe ones. Unripe tomatoes are hard and lack flavor. If your tomatoes are flavorless your salsa will also turn out bland.
Tip: Use freshly cut onion.
Tip: Taste your pico and adjust ingredients and seasonings if necessary.
Tip: Let you chunky salsa rest in the fridge for at least 10 minutes before serving to allow the flavors to blend.

What To Serve With Mild Pico De Gallo Salsa

We love to eat chunky pico de gallo all by itself with tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best chunky salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this pico de gallo salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco ,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

How To Store

Refrigerate: While pico de gallo is best eaten fresh, you can store it in an airtight container or ziploc bag in the fridge for up to 3 days. It might get a bit soupy as the tomatoes release their juices, so you might have to drain the extra liquid after 1-2 days in the fridge.

Freeze: We do not recommend freezing leftover chunky tomato salsa, because it would lose its texture.

More Salsa Recipes

If you love this fresh homemade chunky salsa then you’ll also love our other easy recipes for amazing salsa, such as salsa recipe with canned tomatoes, mango salsa or Stef’s salsa verde.

Common Questions

Lots of people don’t like cilantro. Are there any substitutes I can use?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint, for example? Moreover, you can also leave out the herb altogether.

Is chunky salsa healthy?

Yes. Pico is a mixture of chopped fresh vegetables and fruit (Tomatoes are technically a fruit.) that is full of nutrients and great for a low calorie diet.

What can I use this easy copycat chipotle pico de gallo recipe on?

There are endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

How do I get the most juice out of citrus fruits?

Use a citrus juicer, to get the most juice out of a lime. If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. These methods work the same when it comes to lemons and lemon juice.

Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

Learn how to make authentic pico de gallo with this easy recipe. This super yummy chunky salsa goes with so many Mexican dishes.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword authentic pico de gallo, chunky salsa, chunky salsa recipe, how to make pico de gallo, pico de gallo, recipe for pico de gallo

Prep Time 10

Refrigeration Time 10

Total Time 20

Servings cups

Calories 36kcal

Author Andrea + Stef

Equipment

knife and cutting board

Ingredients

3 Roma or Plum tomatoes seeded and diced (about 1-1½ cups)
1 jalapeño minced
½ small white onion diced (about ½ cup)
1 clove of garlic minced (about 1 teaspoon)
2 tablespoon lime juice (1-2 limes)
2 tablespoon cilantro chopped
½ teaspoon sea salt

Instructions

Combine tomatoes, jalapeño, onion, garlic, lime juice, cilantro and salt.
Stir to mix well.
Refrigerate for 10 minutes before serving.

Notes

Use fresh ripe tomatoes for best results.
Use freshly cut onion.
Use a citrus juicer to get the most juice out of a lime.If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice.

Serving Suggestions:

Serve with chips and guacamole.
Serve with Mexican Rice and Refried Beans or Black Beans.
Serve on Carnitas Tacos or Chipotle Chicken Tacos or Fish Tacos.
Serve on 7 Layer Dip

Nutrition

The post Mild Pico de Gallo Salsa (Chipotle Copycat Recipe) appeared first on Family Dinners.

Salsa Recipe with Canned Tomatoes

Andrea + Stef — Tue, 08 Nov 2022 03:05:00 +0000

Get ready to enjoy amazing restaurant style salsa whenever you feel like it, with this incredibly easy salsa recipe with canned tomatoes that really anyone can make. No more need to wait for a visit at your favorite Mexican restaurant, make delicious vegan salsa in only 5 minutes at home.

This mild, slightly chunky salsa is perfect on all your favorite Mexican foods, such as tacos, burritos, burrito bowls, salads, nachos and as a dip with tortilla chips and guacamole.

Get all the best tips and tricks to make this incredibly flavorful Mexican condiment and surprise your family with the best salsa they have ever eaten.

Why You’ll Love This

Notable: easy salsa recipe made with fresh ingredients that comes together in only 5 minutes and tastes so much better than store-bought salsa
Main Ingredients: canned tomatoes, white onion, jalapeño peppers, fresh garlic, ground cumin, salt, sugar, cilantro, lime juice
Cooking Method: no bake
Nutrients: restaurant style salsa is low in calories but high in flavor
Cooking Time: 5 minutes
Pairs well with: tortilla chips, tacos, burritos, nachos, fajitas
Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: food processor

Ingredients

You may have all of these ingredients for this easy homemade salsa recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy blender salsa you might want to read the possible variations before deciding on your ingredients.

Salsa Ingredients

28 oz can whole tomatoes (including juice)
1 small white onion, diced
2-3 jalapeño peppers (seeded and chopped)
3 garlic cloves (chopped)
1 ½ tsp ground cumin
1 teaspoon sea salt
½ tsp granulated sugar
¼ cup fresh cilantro leaves (loosely packed)
about 3 tablespoon fresh lime juice

Variations and Substitutions

Tomatoes: Use quality cans of plain tomatoes such as Muir Glen. Avoid canned tomatoes that already have herbs or seasonings added.

Onion: You can substitute red onions or use the white parts of green onions (scallions) instead of white onion.

Jalapeño peppers: Fresh jalapenos have varying degrees of hotness. We recommend tasting a small bit of your green pepper to see how hot it is. This way you can make sure your salsa isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well or use hot peppers, like habanero peppers or serrano peppers, for example.

Lime Juice: You can substitute fresh lemon juice in a pinch.

WHAT TO MAKE NEXT: If you love Mexican inspired recipes, try our Instant Pot Refried Beans. This perfect Mexican side dish is rich in flavor and has a creamy texture. It’s restaurant-style but better.

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Food Processor — This recipe requires a food processor or blender to achieve the desired consistency of the salsa.

Instructions

This section shows how to make this salsa recipe with canned tomatoes in the food processor, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COMBINE INGREDIENTS: Firstly, place whole tomatoes and their juices, onion, jalapeño peppers, minced garlic, cumin, sea salt, sugar, cilantro and lime juice into the bowl of a food processor or blender.

BLEND AND REFRIGERATE: Then pulse until ingredients are chopped fine and combined. Do not overmix! Finally, refrigerate for a couple of hours (we recommend at least one hour) to combine flavors.

SERVE: Serve as a dip with chips and guacamole or as a topping for tacos, burritos, or nachos.

HOW TO MAKE SALSA AHEAD

Restaurant style salsa is a great dip to make ahead. Actually, a lot of people recommend making it up to 24 hours in advance to give the flavors a chance to develop. You can store ready made salsa in an airtight container in the fridge for up to 5 days.

Andrea says….

Never buy salsa again! This is the easiest way to make salsa. I love to dip our homemade chicken taquitos in this salsa and a little sour cream.

Recipe Tips

Follow these tips to make the best salsa recipe with canned tomatoes.

Tip: Use good canned tomatoes. We love Muir Glen brand. Avoid any that already have seasonings or herbs added, like basil for example.
Tip: Use fresh onions and peppers, not frozen or canned.
Tip: Pulse the ingredients in the food processor. Be careful not to overmix, because you don’t want to end up with a smoothie.
Tip: Let flavors blend. Resting time in the fridge will give the flavors a chance to blend together well.

What To Serve With Fresh Tomato Salsa

We love to eat this good homemade salsa all by itself with a bag of tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best homemade salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this restaurant style salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco ,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

More Salsa Recipes

If you love this fresh homemade salsa then you’ll also love our other easy recipes for amazing pico de gallo, mango salsa or Stef’s salsa verde.

How To Store

Refrigerate: Store leftover salsa in an airtight container or ziploc bag in the fridge for up 5 days. Give it a good stir before serving again.

Freeze: Homemade salsa can be frozen in a freezer safe container, BUT freezing changes the consistency of tomatoes. We therefore recommend draining the salsa in a fine mesh strainer before freezing to remove any excess liquid. However, you still need to expect thawed salsa to have a slightly more watery consistency. The taste of defrosted salsa is still as yummy as it was before freezing.

Defrosting: Thaw salsa in the fridge overnight or for a couple of hours on the counter.

Common Questions

What can I use homemade salsa on?

There are in fact endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

Many people don’t enjoy cilantro. Are there any substitutes?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint? Additionally, you can also leave out the herb altogether.

What is the difference between salsa and pico de gallo?

While delicious salsa is usually prepared in a food processor or blender using canned tomatoes, pico de gallo consists of hand chopped fresh tomatoes. Salsa is also more saucy than chunky pico de gallo. However, they are both used in mostly the same way.

How do I get the most juice out of a lime?

Use a citrus juicer, to get the most juice out of a lime. In case you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Another trick is to cut your lime into 8 wedges, then squeeze to get juice.

Salsa Recipe with Canned Tomatoes

Easy to make restaurant style salsa. This mild salsa is perfect on tacos, burritos, burrito bowls, salads, nachos and as a dip.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword canned tomatoes, easy homemade salsa, homemade salsa recipe, jalapeno, mild salsa, restaurant style salsa

Prep Time 5

Refrigeration Time 1

Servings cups

Calories 77kcal

Author Andrea + Stef

Equipment

food processor or blender
bowl

Ingredients

28 oz can whole tomatoes including juices
1 small white onion chopped
2-3 jalapeño peppers seeded and chopped
3 cloves of garlic chopped
1½ teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon granulated sugar
¼ cup cilantro leaves loosely packed
3 tablespoon lime juice (or to taste)

Instructions

Place whole tomatoes and their juices, onion, jalapeño, garlic, cumin, sea salt, sugar, cilantro and lime juice into a food processor or blender.
Pulse until ingredients are chopped fine and combined.
Refrigerate for an hour to combine flavors.
Serve and enjoy!

Notes

Recipe Notes:

Make sure you don’t buy whole tomatoes with spices added to them. Some canned tomatoes have basil added.
For spicier salsa, substitute serrano chili peppers or even habanero chili peppers for the jalapeños.
Omit the sugar, if desired.

Serving Suggestions:

Serve with chips and guacamole.
Serve on carnitas tacos, chipotle chicken tacos, fish tacos, burrito bowls or in 7 layer dip

Recipe Suggestions:

Use this salsa in our Beef Taco Filling, the Loaded Beef Nachos or the 7 Layer Dip. Or pair it with our Homemade Guacamole or Pico de Gallo.

Nutrition

The post Salsa Recipe with Canned Tomatoes appeared first on Family Dinners.

Easy Guacamole Recipe (No Onion)

Andrea + Stef — Fri, 21 Oct 2022 02:56:00 +0000

Avocados seem to be everywhere these days! But our favorite avocado-rich side dish–guacamole–isn’t just for game day or Mexican dishes anymore! It’s also great as an appetizer, a healthy snack, on salad, toast and sandwiches. We’ll show you how to make homemade guacamole with this classic guacamole recipe. It’s super easy to prepare, and irresistibly creamy and delicious.

What is Guacamole?

Guacamole is a Mexican dip, topping or spread that is made from mashed avocados, tomatoes, lime juice, cilantro and spices. It can be eaten by itself with crunchy tortilla chips or used as a topping for tacos, burritos, nachos and other Mexican dishes.

Why You’ll Love This

Notable: creamy avocados mixed with tomatoes, lime juice and just the right amount of spices
Main Ingredients: avocados, lime juice, cilantro, tomatoes and spices
Cooking Method: no-bake
Nutrients: a good source of lutein, beta carotene, and omega-3 fatty acids
Cooking Time: 10 minutes prep time
Diet: vegetarian, vegan, gluten-free, dairy-free, keto friendly
Pairs Well With: tortilla chips, tacos, nachos, burritos, fajitas
Special Equipment Needed: potato masher or fork

Ingredients

You may have all of these ingredients for this easy guacamole recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this classic Mexican dip you might want to read the possible variations before deciding on your ingredients.

Ingredients

3 good ripe avocados
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon garlic powder
- ¾ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoon lime juice, freshly squeezed
2 tablespoon fresh cilantro, chopped
2 small tomatoes, deseeded and diced

Variation: Using fresh diced red onion and garlic instead of onion and garlic powders give a stronger garden fresh flavor. You can also add diced jalapeños for a little more crunch and heat, or chunks of pineapple for a sweet and salty combo.

WHAT TO MAKE NEXT: If you are planning on preparing a whole Mexican meal, serve our incredible Mexican Hot Chocolate Cupcakes for dessert. They are fluffy with just the right amount of spices and topped with the most amazing Cinnamon Cream Cheese Frosting.

INSTRUCTIONS

This section shows how to make the best guacamole recipe, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

MASH AVOCADOS: Peel and mash avocados to a medium mixing bowl using a potato masher or fork, leaving them a little chunky, if desired. Use a potato masher if you want chunky guacamole or a fork if you want it smoother.

ADD SPICES: Add cumin, garlic powder, onion powder, salt, pepper, and fresh lime juice to the creamy avocados and combine. Then add cilantro and tomatoes and gently mix with a spoon until combined.

REST: Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors. Then serve with tortilla chips or fresh veggies for dipping.

WHAT TO MAKE NEXT: If you love this authentic guacamole recipe, why not use it for a delicious Easy 7 Layer Dip. This dip is a beautiful mash-up of all your favorite Southwestern flavors including creamy refried beans and sour cream, salsa, fresh avocados, tomatoes and shredded cheese.

HOW TO MAKE GUACAMOLE AHEAD

Guacamole is best served fresh but you can make it ahead and store it in the refrigerator for up to 3 days. To keep it from browning, place it in a bowl, squeeze some lime juice onto the surface and place plastic wrap against the surface of the guacamole, squeezing out any air. This will prevent oxidation and browning.

Andrea says….

I love how easy this guacamole is. We love to whip some up to serve with our homemade chicken taquitos.

Tips For the Best Guacamole

Follow these tips to make the best homemade guacamole recipe.

Tip: Use ripe avocados. Choose avocados that are dark green to black and which give slightly when given a gentle squeeze. Avoid bright green, unripe avocados or mushy, shriveled, overripe avocados.
Tip: Use fresh, ripe tomatoes. Cut them into very small pieces.
Tip: Use a potato masher. This will give you chunky guacamole.
Tip: Use lime juice liberally. This prevents browning.

What To Serve With Guacamole

We love to eat homemade guacamole all by itself with our favorite tortilla chips. However, sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Nachos: BBQ Chicken Nachos or Loaded Beef Nachos would be great dishes to serve with homemade guacamole.

Main Dishes: Pair this basic guacamole recipe with crock pot chipotle chicken tacos, chipotle chicken burrito bowls, grilled chipotle chicken kabobs, Instant Pot carnitas or sheet pan chicken fajitas.

As Part of Taco Nights: For your next Taco Tuesday, serve a bowl of guacamole with Air Fryer Taco Shells, Instant Pot black beans, cilantro lime rice, Instant Pot Mexican Rice, Ground Beef Taco Filling, and Cilantro Lime Sour Cream.

More Mexican Condiment Recipes

If you also love Mexican dips as much as we do then you have to try our Restaurant Style Salsa, Pico de Gallo and Mango Habanero Salsa:

STORAGE TIPS

Refrigerate: Place leftover guacamole in a bowl or airtight container, lay a piece of plastic wrap over the surface, removing as many air bubbles as possible to prevent air from browning the guacamole. Store in the fridge for 2-3 days. In case any brown spots formed, carefully remove them from the surface with a spoon. Then give the leftover guacamole a good stir before serving.

Freeze: We do not recommend freezing guacamole because when it thaws, the texture will change and it may be quite watery.

Common Questions

What is traditional guacamole made of?

Traditional guacamole is made from avocados, tomatoes, onion, garlic, cilantro and lime. It’s seasoned with salt and pepper to taste.

How do I keep my guacamole from turning brown?

Avocado will quickly brown when exposed to the air. To prevent this, sprinkle the top of your guacamole with lime juice. Do this especially before you refrigerate your guacamole. Then cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.

What can you add to guacamole to make it taste better?

The trick to the best tasting guacamole is using fresh ingredients. If you find that your guacamole is too bland, you may need to add a bit more salt and/or lime juice. Adding more lime will increase the tanginess, while added more salt with increase saltiness. Add each of these things gradually until you’ve achieved your preferred flavor.

How can you make spicy guacamole?

If you’d like to increase the spiciness of your creamy guac, mix in ¼ teaspoon of red pepper flakes, diced jalapeño or sriracha sauce.

Is guacamole healthy to eat?

The biggest ingredient in guacamole is avocados which are high in omega-3 fatty acids, which boost brain function and health. These monounsaturated fats can help lower your risk of heart disease and stroke. Avocado is also a keto-friendly food. Guacamole also contains tomatoes and other fresh vegetables which are high in vitamins your body needs. Eating it in moderation is a healthy choice.

Is it safe to eat brown avocado?

This depends on the reason why your avocado is brown. If the avocado flesh has turned brown as a result of being cut open it is still safe to eat the brown parts. If the avocado is already brown when you cut into it, it is most likely due to it going bad. We do not recommend eating those parts. Simply cut away the brown parts and use the parts that are still bright green.

Homemade Guacamole

Learn how to make homemade guacamole with this easy to make guacamole recipe. Learn all the tips and tricks to tasty guacamole for dipping, on nachos, on salads and tacos!

Course Appetizer

Cuisine Mexican

Keyword avocado, classic guacamole, guacamole, homemade guacamole, tomato

Prep Time 10

Servings people

Calories 245kcal

Author Andrea + Stef

Equipment

1 Potato Masher (or a fork)

Ingredients

3 avocados
½ tspn onion powder
½ tspn ground cumin
½ tspn garlic powder
¾ tspn sea salt
¼ tspn black pepper
2 tablespoon lime juice fresh squeezed
2 tablespoon cilantro fresh chopped
2 tomatoes, small deseeded and diced

Instructions

Add the flesh of the avocados to a medium mixing bowl.
Using a potato masher or fork, mash the avocados, leaving them a little chunky, if desired.
Add cumin, garlic powder, onion powder, salt, pepper, and lime juice. Use a spatula to combine.
Add cilantro and tomatoes and gently mix until combined.
Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors.
Serve with pico de gallo, restaurant style salsa, mango habanero salsa and chips. Or, use it to top burrito bowls or tacos.

Notes

Avocado will brown from oxidation easily. Lime helps prevent browning. Before refrigerating, sprinkle the top with more lime juice and cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.

Nutrition

The post Easy Guacamole Recipe (No Onion) appeared first on Family Dinners.

Instant Pot Mexican Rice

Andrea + Stef — Fri, 20 May 2022 20:43:29 +0000

If your family loves Mexican food as much as ours, you’re going to want to keep this Instant Pot Mexican rice handy. This homemade Mexican rice tastes like it came from your favorite neighborhood cantina. And, it’s the perfect side dish to make ahead and make extra because it’s so darn easy and you you can pair it with anything Mexican.

For a quick and easy weeknight meal, serve this easy Mexican rice recipe with our Instant Pot black beans, or top it with frozen air fryer taquitos, shredded cheese and our delicious salsa verde and this super simple homemade guacamole.

WHAT IS MEXICAN RICE?

Mexican rice also called Spanish rice and “arroz rojo” for it’s bright red color is rice that’s been browned with onions, peppers, and garlic and simmered in spices and tomato sauce. This flavorful red rice is a common ingredient or side dish in many Mexican entrees and is often considered restaurant style Mexican rice in the United States.

❤️ WHY YOU’LL LOVE THIS INSTANT POT MEXICAN RICE RECIPE

✔️ The rice cooks up fluffy and flavorful in under 20 minutes. This is a no fail method!

✔️ Great for meal prepping (freezes well!). Make some ahead for later.

✔️ Versatile side dish that goes with just about any Mexican dish.

✔️ It’s gluten free, vegan and vegetarian.

INGREDIENTS

This section explains how to choose the best ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for this restaurant style Instant Pot Mexican rice in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Tomatoes: Whole, cored tomatoes, fresh or canned.
Onion: A medium yellow (or white) onion coarsely chopped.
Jalapeño peppers: What it does in the recipe or possible substitutions, general info about it or nothing if there’s nothing to say.
Rice: We’re using long grain white rice, rinsed until water runs clear.
Oil: Use canola or vegetable oil
Garlic: Mince the garlic yourself or buy it pre-minced
Broth: Use vegetable broth or chicken broth but water is ok if you don’t have either.
Tomato Paste: We like to buy the tubes of tomato paste because you can just use a little.
Seasoning: Salt, fresh cilantro and lime

VARIATIONS:

Spicy Mexican Rice: Add an extra jalapeño to make your rice more spicy.

Add Salsa: Add 1 ½ cups salsa into the pot for more flavor. Reduce salt to ½ teaspoon.

More Robust Seasoning: Add ½ teaspoon cumin and 1 teaspoon chili powder.

Add Saffron: Soak ¼ teaspoon of saffron strands in water before adding it to the pot for a floral, earthy flavor and a yellow color.

Mexican Rice Skillet: Place rice in skillet. Mix in canned corn, canned sliced black olives, canned diced jalapeño pepper and sautéed onions. Top with cheese and place in 400ºF oven for 10 minutes.

INSTRUCTIONS

This section shows how to cook Mexican rice in the Instant Pot, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

BLEND: In a blender or food processor, add tomatoes, onion, 1 jalapeño pepper. Reserve 1 cup of the puree.

PREP JALAPEÑO: Remove seeds and mince remaining jalapeño.

🔴 TIP: Use caution when handling jalapeños, as the oils on the seeds and ribs can cause a burning sensation on your hands. Wear kitchen gloves if you can or just be extra careful not to touch the seeds and ribs with your fingers.

SAUTÉ RICE: Set Instant Pot to saute function and add oil. When oil is hot, add rice. Stir frequently. Sauté until rice is translucent and begins to become light golden brown.

SAUTÉ VEGETABLES: Add garlic, minced jalapeño. Sauté for a minute. Turn Instant Pot off.

ADD LIQUID: Pour in 1 cup of puréed onion mixture, ½ cup broth, tomato paste and salt.

PRESSURE COOK: Put on the Instant Pot lid and lock. Turn pressure valve to sealing position. Set high pressure or manual setting to 4 minutes.

NATURAL RELEASE: When Instant Pot is done, allow 10 minutes of natural release. Then, carefully turn valve to vent and quick pressure release remaining steam.

FLUFF & GARNISH: Unlock lid and remove. Fluff the rice with a fork. Stir in cilantro and serve with lime wedges.

RECOMMENDED TOOLS

Instant Pot – This recipe requires an Instant Pot, but you could also adapt this recipe to the stove top. An Instant Pot is an electric pressure cooker with added technology features to make pressure cooking safer and more automated. An Instant Pot is a great tool for shortening cooking time and locking in moisture.

HOW TO MAKE MEXICAN RICE AHEAD

After you’ve cooked and cooled your rice, portion the rice into ziplock freezer for 4-6 months. When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Use a microwave safe bowl to microwave the rice on high stirring every 2 minutes until rice is hot throughout.

HOW TO MAKE MEXICAN RICE IN A DUTCH OVEN

If your Instant Pot is otherwise occupied, Stefanie’s got an excellent dutch oven take on Mexican rice. You’ll need a bit more water/broth (2 ½ cups) and tomato paste (¼ cup), plus cumin, creole seasoning and a can of Rotel (but regular canned tomatoes is ok, too).

Heat 1 tablespoon of canola oil over medium in a large dutch oven. Saute diced onion, jalapeno and garlic for 8-10 minutes until the onion is soft and translucent.
Mix in the tomato paste, ¾ teaspoon cumin, and 2-3 teaspoon creole seasoning (we like Tony Chacer’s) until combined (mixture will be thick and paste-like).
Stir the rice into the mixture and then stir in the water and the can of Rotel.
Bring mixture to a simmer, then reduce heat, cover, and cook for about 30 minutes or until all of the liquid has been absorbed.
Remove from heat and fluff the rice with a fork.
Garnish with fresh squeezed lime juice and chopped cilantro.

TIPS FOR THE BEST MEXICAN RICE

Follow these tips to make the best Mexican rice.

✔️ Keep a 1:1 ratio of rice and water/broth.

✔️ Don’t crowd the air fryer. Leave some room in between the chicken pieces to allow the skin to get crispy.

✔️ Flip halfway through. Flipping the chicken helps it cook more evenly. It doesn’t really matter, though, if you place it skin side down first or skin side up.

STORAGE TIPS

Refrigerate: Sore in an air-tight container in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.

Freeze: Mexican rice freezes really well. Portion the rice into airtight freezer bags and store in the freezer for 4-6 months.

Defrosting: Thaw rice in the fridge or cook straight from the freezer. Use a microwave safe bowl to microwave the rice on high. Stir about every 2 minutes until rice is hot throughout.

WHAT TO SERVE WITH SPICY MEXICAN RICE

Mexican rice goes with just about any Mexican dish. You can top it with grilled chipotle chicken kabobs, use in chipotle chicken burrito bowls, and serve with air fryer taco stuffed shells or Instant Pot carnitas.

MORE INSTANT POT RECIPES

If you love love Instant Pot Mexican rice you’ll enjoy our Instant Pot Chicken Tortilla Soup or Instant Pot carnitas.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Mexican rice in the Instant Pot.

What is the ratio of water to rice in an Instant Pot

Unlike stovetop rice cooking, you’ll only need a 1:1 water to rice ratio when cooking long grain white rice in the Instant Pot.

Why does my Mexican rice come out mushy or sticky?

If your rice is mushy or sticky, the rice has absorbed too much liquid. One way to avoid this is to use the 1:1 water to rice ratio so your rice is fluffy and not gluey.

How much rice do I need per person?

Plan on ¼ cup uncooked rice per person. Fully cooked, the rice will be about ¾ cup per person.

Which rice is best for Mexican rice?

We love using long-grain white rice because it gets fluffy and does not get sticky like some of the short-grained rices.

Can Mexican rice be made with brown rice?

You can use brown rice in place of white rice. Just add ⅓ cup more water per cup of brown rice.

Which topping ingredients are best for this rice?

The real question is what CAN’T you put on top? Add whatever you love most. You can top it with cheese, sour cream and beans, or chopped peppers, cilantro, onions and green onions.

Can Mexican rice be frozen?

Yes, Mexican rice can be frozen to be used at a later date. Just portion the rice into ziplock freezer bags and place in the freezer for 4-6 months.

Instant Pot Mexican Rice

Super easy, delicious restaurant-style Instant Pot Mexican Rice (aka Spanish Rice) is the perfect side dish for any Mexican meal.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 4

Servings servings

Calories 269kcal

Author Andrea + Stef

Equipment

1 Instant Pot

Ingredients

6 ounces tomatoes ripe and cored
½ medium yellow onion coarsely chopped
2 jalapeños
1 ½ cups long grain rice rinsed until water runs clear
¼ cup canola oil
3 cloves garlic minced
1 ½ cup broth vegetable, chicken or water
1 tablespoon tomato paste
1 ½ tspn salt

Instructions

In a blender or food processor, add tomatoes, onion, 1 jalapeño. Reserve 1 cup of the puree.
Remove seeds and mince remaining jalapeño.
Set Instant Pot to sauté. Add oil.
When oil is hot, add rice. Stir frequently. Sauté until rice is translucent and begins to become light golden brown.
Add garlic, minced jalapeño. Sauté for a minute. Turn Instant Pot off.
Add 1 cup of puréed onion mixture, 1 ½ cup broth, tomato paste and salt.
Put on the Instant Pot lid and lock. Turn valve to sealed position. Set high pressure or manual setting to 4 minutes.
When Instant Pot is done, allow 10 minutes of natural release. Then carefully turn valve to vent and release all the remaining steam.
Unlock lid and remove. Fluff the rice with a fork.
Stir in cilantro and serve with lime wedges.

Notes

Instant Pot rice requires the same amount of liquid as rice. If you increase the amount of rice you’ll need to increase the amount of liquid.

Nutrition

The post Instant Pot Mexican Rice appeared first on Family Dinners.

Air Fryer Egg Bites

Andrea + Stef — Fri, 20 May 2022 13:39:00 +0000

Have you been looking for a great egg dish to add to your next brunch or holiday breakfast? Look no further! These incredibly delicious and fluffy air fryer egg bites don’t just look fancy and mouthwatering, they also taste divine.

Perfectly seasoned eggs combined with cheese, spinach and peppers make an amazing protein-rich, glut en free, low-calorie and low-carb breakfast treat or snack. You can easily vary flavors by adding different mix-ins, such as bacon, ham or feta cheese.

They only take 5 minutes to prepare and cook up quickly and fluffy in the air fryer. You can also cook these vegetarian mini omelettes in the Instant Pot if you prefer.

WHAT IS AN EGG BITE?

Egg bites are whipped up eggs, flavored with spices and add-ins like cheese, spinach, bell pepper, mushrooms or bacon. They are crustless, cooked in bite sized molds in the air fryer or Instant Pot and come out incredibly light, flavorful and airy, much like a soufflé.

❤️ WHY YOU’LL LOVE THIS EGG BITE RECIPE

✔️ Egg bites are light, airy and the perfect hand held breakfast.

✔️ They take just 5 minutes to prepare. Then pour it into the silicone molds and air fry for just a few more minutes!

✔️ These delicious egg snacks are low-calorie and low-carb.

✔️ You can easily vary the mix-ins to satisfy everyone’s taste. Try your other favorite vegetables or meats.

✔️ Gluten Free, Keto Friendly, Vegetarian

INGREDIENTS

This section explains how to choose the best ingredients for air fryer egg bites, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these mini omelette ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Eggs
Milk: Whole milk works great in this recipe.
Spinach: We used fresh spinach and wilted it in a pan before using. You can also try using frozen spinach, just make sure you squeeze out all the water before putting it into the molds.
Red Bell Pepper: Any color bell pepper works great. These egg bites are also a great way of using up any other cooked vegetable leftovers.
Salt
Pepper
Cheddar Cheese: We used sharp cheddar with this recipe, but Monterey Jack or Gruyere cheese would also be great choices.
Ground Mustard

VARIATIONS: Try Different Add-ins!

Instead of spinach and bell pepper, you can add other mix-ins to your egg bites. We also love:

crumbled up bacon
ham
cooked breakfast sausage
mushrooms
crumbled up feta and olives
smoked salmon and chives.

It is important that you don’t add too many add-ins into your egg bites or they will not stay together well. Add-ins that increase moisture may need to be cooked slightly longer.

INSTRUCTIONS

This section shows how to cook vegetable egg bites in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Lightly grease a silicone egg bite mold.

🔴 TIP: We highly recommend using a silicone mold, as these cook up the eggs perfectly and make them easy to remove once cooked.

BLEND EGGS: In a blender or food processor, blend eggs, milk, cheese, salt, pepper and ground mustard. Blend until smooth.

🔴 TIP: Don’t skip blending your egg mixture in a blender or food processor, whisking eggs and cheese by hand is tempting but blending creates a very fluffy egg bite that’s spongy and moist.

SAUTÉ VEGETABLES: Dice vegetables and sauté in a skillet on medium heat until wilted. Divide vegetables between egg cups.

🔴 TIP: Do not overstuff your egg bites, adding too many mix-ins will make the egg bites fall apart.

FILL CUPS: Pour eggs into egg cups. Leave a little space at the top of each cup. Cover silicone egg mold with a silicone lid or loosely tent with foil.

COOK: Cook for 15 minutes at 340°F in the air fryer, or until egg bites start to pop up. They’ll pop up above the top of the mold, about 1 or 2 inches, depending on how full they are.

🔴 TIP: Monitor your egg bites, Some air fryers cook unevenly. If one side starts cooking faster than the other, rotate the silicone egg mold 180° so the other side cooks evenly. Cooking time varies based on how full your egg cups are and the size of your air fryer.

SERVE: Allow to cool for a minute then serve.

RECOMMENDED TOOLS

Air Fryer – This recipe cooks up perfectly in the air fryer. If you don’t own an air fryer, check out our instructions on how to make this recipe in an instant pot.

Silicone egg bite mold with lid – These cook up the eggs perfectly and make them easy to remove once cooked.

Blender or Food processor – Blending your eggs will make sure your egg bites turn out spongy and moist.

HOW TO MAKE EGG BITES IN THE INSTANT POT

Egg bites also cook very well in an Instant Pot. They’re quick, easy and no fuss. For more information please see our Instant Pot egg bites post.

⚠️ TIPS FOR THE BEST AIR FRYER EGG BITES

Follow these tips to make the best air fryer egg bites.

✔️ Use a silicone mold for egg bites. These cook up the eggs perfectly and make them easy to remove once cooked.

✔️ Blend your egg mixture. Whisking eggs and cheese by hand is tempting but blending in a blender or food processor creates a very fluffy egg bite that’s spongy and moist.

✔️ Do not add too many fillings. Too many add-ins will make the egg bites fall apart.

✔️ Use a silicone lid or foil. Plastic lids will melt.

✔️ Monitor your egg bites. Some air fryers cook unevenly. If one side starts cooking faster than the other, rotate the silicone egg mold 180° so the other side cooks evenly.

✔️ Watch your cooking time. Cooking time varies based on how full your egg cups are and the size of your air fryer. Egg bites are cooked through when they’ve popped up above the mold.

✔️ Don’t worry if your egg bites fall, like a soufflé, egg bites will start to deflate when they cool.

STORAGE TIPS

Refrigerate: Let your air fryer egg bites cool completely. Store them in an airtight container or ziptop bag in the fridge for up to 5 days.

Freeze: Egg bites can also be frozen in an airtight, freezer safe container or freezer bag for up to 3 months.

Defrosting: Let your egg bites defrost in the refrigerator for a couple of hours or overnight. They can easily be reheated in the microwave or air fryer at 340ºF for 1-2 minutes.

WHAT TO SERVE WITH EGG BITES

Serve these vegetarian mini omelettes with a healthy side dish, such as our incredibly tasty Italian Salad for a light lunch.

Air fryer egg bites also make a great addition to a brunch or breakfast table. Serve them with avocado slices or toast, German Oven Pancakes, Breakfast Biscuit Bites, Egg Salad Sandwiches, fresh fruit and our super yummy Raspberry Lemon Bread.

MORE EGG RECIPES

If you love love air fryer egg bites you’ll enjoy our other egg recipes.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fryer egg muffins.

Can I cook my egg bites uncovered?

It is possible to cook your egg bites uncovered. However, they will likely dry out more and cook quicker. Adjust cook time to 11-13 minutes. For moist, fluffy egg bites, we recommend using a lid.

Are egg bites healthy?

Egg bites are definitely a healthy snack or breakfast choice. They are low-carb, low-calorie and packed with nutritious veggies and protein.

Air Fryer Egg Bites

Egg bites are moist, spongy and super yummy mini omelettes that are packed with veggies and protein. They are the perfect hand held breakfast or snack.

Course breakfast

Cuisine American, vegetarian

Keyword air fryer egg bites, egg bites in air fryer, mini omelettes, Starbucks copycat egg bites, vegetable egg bites

Prep Time 5

Cook Time 20

Total Time 25

Servings egg bites

Calories 94kcal

Author Andrea + Stef

Equipment

silicone egg bite mold
silicone mold cover or foil
knife and cutting board
cast iron pan or other cooking pan
Food Processor or blender
Air Fryer

Ingredients

6 large eggs
¼ cup whole milk
½ cup fresh spinach chopped
¼ cup red bell pepper diced
⅛ teaspoon salt
⅛ teaspoon pepper
½ cup sharp cheddar cheese grated
¼ tsp ground mustard

Instructions

Lightly grease a silicone egg bite mold.
Sauté spinach and bell peppers lightly in a sauté pan with a little oil or cooking spray to wilt the vegetables.
Divide the vegetables evenly in the bottom of the egg molds.
In a blender or food processor, combine eggs, milk, salt, pepper, cheese and mustard. Blend on high speed for 10-15 seconds until eggs, cheese and spices are well blended.
Place silicone mold into the air fryer basket/tray.
Pour egg mixture into silicone mold. Leave a little space at the top of each mold so they don't overflow when cooking.
Cover the mold with a silicone cover or cover loosely with foil if you don't have a silicone lid.
Cook for 10 minutes at 340ºF in the air fryer. Open air fryer and rotate the mold 180º to prevent one side from cooking faster than the other.
Cook covered for 5 more minutes or until egg bites start to pop up.
Remove cover and cook until all 7 of the egg bites have popped up above the mold like a souffle and are cooked through, approximately 1-5 minutes, depending on your air fryer and how full they are.
Allow to cool for 1-2 minutes. Invert the mold onto a plate to remove egg bites.
Serve while warm.

Notes

Recipe Notes:

Air fryers cook differently. If your air fryer is about the same size as your mold, you might want to keep the center egg cup empty because the outer eggs will cook faster than the center one.
You can cook uncovered but they will dry out more and cook quicker. Adjust cook time to 11-13 minutes.
If you hand whisk the eggs, milk, cheese and spices your egg bites will have a different texture. They’ll be more like omelets or oven baked egg casseroles.
Add other add-ins like bacon, ham or mushrooms if you want. Do not put too many add-ins into your egg bites or they will not stay together well. Add-ins that increase moisture may need to be cooked slightly longer.

Serving Suggestions:

Serve with fresh fruit, sliced tomatoes or toast.

Nutrition

The post Air Fryer Egg Bites appeared first on Family Dinners.

Mango Habanero Salsa Recipe

Andrea + Stef — Mon, 25 Apr 2022 07:24:15 +0000

This mango habanero salsa recipe only takes 10 minutes to prep and is bursting with the bold flavor of oven-baked, char roasted peppers, onions and tomatoes, plus fresh mango. If you like sweet and spicy, this medium heat salsa is the perfect mix of both.

Serve habanero mango salsa with tortilla chips as an appetizer at your next gathering and everyone will be asking for the recipe. It’s also a delicious topping for Mexican dishes like Grilled Chipotle Chicken Kebabs, Sheet Pan Chicken Fajitas or Crock Pot Chipotle Chicken Tacos for a surprising sweet twist that will make your taste buds sing.

If you love salsa, be sure to also give Stef’s mango avocado salsa a try.

WHAT IS MANGO HABANERO SALSA?

Mango habanero salsa is a classic combination of sweet and spicy. Onions, tomatoes and peppers are oven baked to a char and then blended together with lime and spices into a finely diced mixture. Then fresh, juicy mango chunks are added, offering a sweet counter balance to this medium hot salsa.

❤️ WHY YOU’LL LOVE THIS FRESH SALSA RECIPE

✔️ Only 10 minutes to prep, uses simple ingredients

✔️ It’s vegetarian, vegan, gluten-free and dairy-free

✔️ A zesty and sweet crowd pleaser, perfect for your next gathering

✔️ Crowd-pleasing appetizer or topping for Mexican dishes

INGREDIENTS

This section explains how to choose the best ingredients for mango habanero salsa, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for mango salsa in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Tomatoes: Medium to large size tomatoes
Peppers: Habanero peppers and jalapeno peppers
Mango: Medium to large size, diced.
Red Onion
Garlic
Cilantro
Oil: Use avocado oil or another high heat oil
Salt

VARIATIONS

More Heat: The salsa is medium-hot as written but add a few more habaneros for more heat.

Less Heat: Remove the seeds and ribs from the peppers for a milder salsa. (Wear gloves to avoid getting “hot” hands.)

More Sweet: For more mango flavor, add a second mango. Or, add fresh white or yellow corn. (This will also make it chunkier.)

Try Other Fruits: If you don’t have mango or are allergic, you can use pineapple or peaches as a substitute. If you want two fruits, substitute half of the mango for another fruit.

Smooth Salsa: If you want smoother salsa, include the mango (or other fruit) with the veggies when you pulse it in the food processor.

INSTRUCTIONS

This section shows how to cook mango habanero salsa, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREP: Preheat the oven to broil. Line a baking sheet with parchment paper. Wash, halve and core tomatoes, halve peppers and onion. Do not remove pepper seeds. Lay them on the baking sheet, skin side up. Brush all with high heat oil (canola oil, avocado oil).

🔴 TIP: Avoid “hot hands.” Avoid touching the seeds and ribs of the peppers, or the oils may irritate your hands. Wear gloves if needed. This is helpful if you opt to remove the seeds and ribs for a less spicy salsa.

BROIL: Set the rack in the top ⅓ of the oven and broil for about 15 minutes. Keep an eye on them. Do not leave unattended. When beginning to char, turn off oven and remove from oven.

🔴 TIP: Low on time? You can skip the broiling. The salsa will have a different flavor but still be very good.

BLEND: Put roasted vegetables, garlic and fresh cilantro into a food processor. Pulse a few times until you get the chunky consistency you want. Add the diced mango and pulse a couple times to blend.

SERVE: Transfer to a bowl and refrigerate for about 4 hours to chill and allow flavors to blend.

RECOMMENDED TOOLS

Food Processor – This recipe requires a food processor to finely dice all the ingredients. If you don’t have a food processor, you may be able to use a blender designed to handle solid food, like a Ninja, Blendtec or Vitamix blender. If you find that the ingredients get stuck to the sides of the container, use a spatula to scrape them back down near the blades periodically in order to get everything diced in uniform size.

TIPS FOR THE BEST MANGO HABANERO SALSA

Follow these tips to make the best (one of the keywords).

✔️ Use fresh vegetables and mango, not canned or frozen.

✔️ Look for char. Roast vegetables long enough to get a little char.

✔️ Need more heat? Add more habaneros! This makes a medium/hot salsa. If you want very hot add a few more habaneros.

✔️ Save the mangos for last? Do not add mangoes to the food processor when you add the other ingredients. The mangoes will pulverize very quickly.

✔️ Keep it cool. Refrigerate before eating.

STORAGE TIPS

Refrigerate: You can store mango salsa up 3 to 5 days in an airtight container in your refrigerator. Be aware that mangos will get increasingly softer over time, which may change the texture of the salsa.

Freeze: You can freeze mango salsa but doing so will change the texture and consistency. The fruit and veggies may not be as firm, and it will be more watery once it is brought back to room temperature.

Defrosting: Thaw on the counter until the salsa reaches room temperate.

WHAT TO SERVE WITH HOMEMADE SALSA

This spicy mango habanero salsa is the perfect prelude to any Mexican meal, including our Instant Pot Chicken Tortilla Soup or Grilled Chipotle Chicken Kebabs. Or use it as a tasty topping for Chicken Chipotle Burrito Bowl, Instant Pot Carnitas or Instant Pot Black Beans and Cilantro Lime Rice.

MORE SPICY RECIPES

If you love love hot salsa you’ll enjoy our Air Fryer Chipotle Chicken Wings, Instant Pot Chicken Tortilla Soup and Sheet Pan Chicken Fajitas.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking (one of the keywords).

What does mango habanero take like?

This is a spicy and sweet combination with familiar Mexican spices, and the robust flavor of charred onions and peppers. The juicy mango flavor complements the heat of the habanero. Its sweetness balances the spice so it’s less pronounced.

What do you eat with habanero salsa?

This salsa is the perfect prelude to a delicious Mexican meal. Serve it with chips on its own and it’s a guaranteed crowd pleaser. You can also incorporate it into your entrees, chilis, casseroles or salads for an unexpected sweet and spicy kick.

Are habanero peppers considered hot?

Habanero peppers are considered extra spicy. Just like all chili peppers, habaneros get their heat from a pungent oil called capsaicin. If you’re concerned about having too much heat in your salsa, you can reduce the heat by carefully cutting away all or part of the pepper’s ribs and removing the seeds, which hold most of the capsaicin. Be sure to avoid touching the ribs and seeds with your bare fingers (use kitchen gloves) or the capsaicin oil might create a burning sensation on your hands.

Is mango habanero salsa spicy?

This is a medium heat spicy salsa. Habaneros add heat while the mango balances the heat of the peppers with a bit of sweetness. You can increase the heat by adding more peppers.

Mango Habanero Salsa

This sweet and spicy mango habanero salsa is full of fresh flavor that will make your taste buds sing.

Course Appetizer

Cuisine Mexican

Keyword canned tomatoes, habanero, habanero salsa, hot salsa, mango, mango habanero salsa, mango salsa

Prep Time 10

Servings servings

Calories 60kcal

Author Andrea + Stef

Equipment

1 Food Processor

Ingredients

3 medium size tomatoes
2-3 habanero peppers
2 jalapeno peppers
1 medium/large mango diced
½ red onion
2 cloves garlic
3 tablespoon fresh chopped cilantro
1 tablespoon avocado oil
salt to taste

Instructions

Preheat the oven to broil.
Line a large baking sheet with parchment paper.
Slice the tomatoes in half and remove cores. Set skin side up on the baking sheet.
Remove stems from the jalapeño peppers and habanero peppers. Cut in half lengthwise. Set on the baking sheet, skin side up.
Cut onion half in half. Place on the baking sheet.
Brush vegetables with oil.
Set rack in the top ⅓ of the oven and broil for 15 minutes. Keep an eye on them. Do not leave unattended.
Turn off the oven and set the pan aside to cool.
Once ingredients have cooled some, put them into your food processor with the cilantro, garlic and salt. Process until the consistency you want.
Add the diced mangoes and pulse the food processor until the mangoes are mixed with the rest of the salsa.
Transfer to a bowl and cover. Refrigerate for about 4 hours for flavors to blend.

Notes

If you are low on time, you can skip the broiling. The salsa will have a different flavor but still be very good.
Add as many habaneros as you’d like! The salsa is medium-hot as written but add a few more habaneros for more heat.
For more mango flavor, add a second mango.

Nutrition

The post Mango Habanero Salsa Recipe appeared first on Family Dinners.

Air Fryer Roasted Vegetables

Andrea + Stef — Sun, 27 Mar 2022 20:40:00 +0000

You will love these incredibly delicious air fryer roasted vegetables. They are super easy to make and come together in only 15 minutes. Lightly seasoned and topped with fresh parmesan cheese, these roasted zucchini, squash and peppers are an ideal summer side dish. They go well with grilled, roasted or air fried meats, fish and seafood.

Cooked in the air fryer, these flavorful roasted vegetables are vegetarian, gluten free, low-carb as well as low in calories. No more worrying about what to do with all the extra zucchini this summer, because you will want to make this scrumptious veggie side over and over again.

❤️ WHY YOU’LL LOVE THIS ROASTED VEGETABLES RECIPE

✔️ Colorful and super tasty air fryer side dish. Mix it up with your favorite vegetables.

✔️ Nutrients: vitamin A, vitamin C, potassium, calcium

✔️ Time: Ready in only 15 minutes, start to finish

✔️ Pairs well with: grilled meats, fish and seafood

✔️ Diets: keto friendly, gluten free, dairy free, vegetarian, vegan

INGREDIENTS

This section explains how to choose the best ingredients for air fryer zucchini, squash and peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these roasted vegetables ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Zucchini and Yellow Squash: We recommend using firm, medium sized zucchini and squash with little to no blemishes.
Bell Pepper: We used red bell pepper for this recipe because the color compliments the green and yellow squash. But you can also use yellow or orange ones.
Garlic: You can use freshly minced garlic cloves or pre-minced from a jar.
Oil: Use an oil that can be cooked at high heat. We like cooking with avocado oil, but peanut oil, canola oil or sunflower oil would be other possible choices.
Italian Seasoning
Salt and Pepper
Parmesan Cheese

INSTRUCTIONS

This section shows how to cook roasted vegetables in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: First, wash and cut the vegetables into equal sized pieces. Then toss them with oil and spices in a bowl.

🔴 TIP: Substitute other vegetables of your choice, such as mushrooms, red onions, carrots or other chopped vegetables. Note that some vegetables will take longer to cook so cut smaller accordingly.

COOK: Place seasoned vegetables into the air fryer basket in a single layer. Then cook at 380ºF for about 8 minutes. Sprinkle with parmesan cheese and cook for an additional 2-3 minutes.

🔴 TIP: Season vegetables properly. Season and toss with oil before cooking, because this helps enhance flavor and prevents the veggies from drying out while roasting.

SERVE: These insanely delicious vegetables go really well with grilled or air fried meats, fish and seafood.

RECOMMENDED TOOLS

Air Fryer – The air fryer perfectly cooks the vegetables by circulating hot air around them without adding a lot of oil. They therefore keep all their delicious flavor without adding too many calories.

TIPS FOR THE BEST AIR FRYER VEGETABLES

Follow these tips to make the best roasted vegetables.

✔️ Cut your vegetables into equal sized pieces. Pieces will cook in the same amount of time if they are equal sized.

✔️ Season and toss with oil before cooking. This helps enhance the flavor and prevent them from drying out while roasting.

✔️ You can always add more seasoning but you can never remove it! When salting or peppering, do a taste test before adding more.

✔️ Cook to your preferred doneness. If you want your vegetables to be a bit more charred, cook for additional time but keep an eye on them.

STORAGE TIPS

Refrigerate: Air fryer roasted vegetables taste best fresh right out of the air fryer. If you have any leftovers you can store them in an airtight container or a ziplock bag in the fridge for up to 3 days.

Reheat: To reheat these roasted vegetables, place them on a microwave safe plate, cover them with a paper towel and put them into the microwave for 1-1 ½ minutes, depending on your machine.

Freeze: We do not recommend freezing this vegetable dish as it might lose its texture.

WHAT TO SERVE WITH ROASTED VEGETABLES

Serve these healthy roasted vegetables alongside grilled meats and fish, such as Grilled Chicken with Lemon or Stef’s Grilled Shrimp Skewers. To complete the meal serve a side of Jasmine Rice, Cilantro Lime Rice or any variation of potatoes. We love Creamy Mashed Potatoes, Baked Potatoes or Cheesy Hasselback Potatoes.

MORE AIR FRYER VEGETABLE RECIPES

If you love love air fryer roasted vegetables you’ll enjoy our other delicious air fryer veggie sides. We love cooking broccoli, green beans, carrots, asparagus, beets, cauliflower and Brussels sprouts in the air fryer. During the summer months your garden often overflows with zucchini. Take a look at Andrea’s post on how to freeze zucchini, so you can save your extra squash for other delicious recipes such as zucchini bread.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fryer roasted vegetables.

Are there any other spice variations that I can use with this recipe?

Zucchini and squash are very mild in flavor and therefore well suited for using seasonings. Instead of Italian seasoning you can also try garlic powder, onion powder, paprika, smoked paprika or cumin. If you are a big fan of spicy food you might also try a pinch of cayenne pepper or cajun seasoning.

Are air fryer vegetables considered healthy?

Air fryer roasted vegetables use less oil during cooking and therefore cut calories. They also keep more nutrients inside your veggies compared to other cooking methods.

Can I also make this recipe in the oven?

Yes! After tossing the vegetables with oil and seasonings place them on a baking sheet lined with parchment paper. Cook at 400ºF for about 15-18 minutes or until golden brown and tender. Using a spatula, flip the vegetables about halfway trough.

Air Fryer Roasted Vegetables

Colorful and amazingly delicious air fryer roasted vegetables makes an easy veggie side dish that is full of flavor and low in calories.

Course side, Side Dish, Vegetable

Cuisine American, Italian

Keyword air fryer peppers, air fryer roasted squash, air fryer roasted vegetables, air fryer zucchini, how to roast vegetables in the air fryer, roasted vegetable recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 63kcal

Author Andrea + Stef

Equipment

knife and cutting board
mixing bowl
Air Fryer

Ingredients

1 medium zucchini squash
1 medium yellow squash
1 red bell pepper
1 clove of garlic minced
1 tablespoon oil
1 teaspoon Italian seasoning
1 pinch of salt and pepper

Optional Garnish:

1 tablespoon freshly grated parmesan cheese

Instructions

Cut zucchini and squash into rounds about ½” thick.
Cut red pepper into 1” pieces.
Toss vegetables with the garlic, oil, Italian seasoning, salt and pepper.
Spray the air fryer basket with cooking spray. Place vegetables in the basket in a single layer. Do not overcrowd.
Cook at 380°F for 8 minutes. Sprinkle with parmesan cheese. Cook for 2-3 more minutes.
Serve.

Notes

Substitute these vegetables for mushrooms, onions, carrots or other chopped vegetables. Note that some vegetables will take longer to cook so cut smaller accordingly.

Nutrition

The post Air Fryer Roasted Vegetables appeared first on Family Dinners.

Grilled Chipotle Chicken Kabobs

Andrea + Stef — Sun, 06 Feb 2022 22:55:18 +0000

Grilled chipotle chicken kabobs with pineapple and peppers are marinated to perfection in our from scratch chipotle marinade and honey and come out juicy every time. These grilled kabobs are a whole meal by themselves.

Making chipotle chicken kabobs (chicken skewers) is an easy way to spice things up. Most of the time we are cranking up the grill in the warmer months, but you could also make these on an indoor grill or in the oven if you wanted. Save this honey chipotle kabob recipe for those days when you need comfort food!

GRILLED CHIPOTLE CHICKEN KABOB INGREDIENTS

You may have all of these ingredients for this easy chicken and pineapple kabob recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. See full ingredient list and amounts in the recipe card below.

Jump to Recipe

Chicken: We are using bite-sized pieces of boneless, skinless chicken breasts marinaded in our Chipotle Marinade
Liquids: oil, honey
Fruit and Veggies: fresh diced pineapple, red bell pepper

POSSIBLE VARIATIONS

MAKE BEEF OR PORK SKEWERS

Use your favorite cut of beek or pork in the marinade and you never make the same kabob twice. Keep an eye when grilling, other cuts of meat may need the grilling time adjusted.

MORE VEGGIES

Add more veggies like summer squash, mushrooms, onions, or tomatoes.

MAKE IN A PACKET

Skip the skewers and add all of the ingredients to a foil packet. Seal the foil packet and put it directly on the grill. Flip the packet over every 5-10 minutes until the chicken is cooked through.

BBQ VERSION

Switch things up from time to time with BBQ Chicken Kabobs.

MORE WAYS TO SERVE CHIPOTLE CHICKEN

Enjoy this great Chipotle Marinade with so many different recipes:

Chipotle Chicken Burrito Bowls– A simple lunch (or dinner) dish that is also great for meal prepping.
Air Fryer Chicken Stuffed Pasta Shells – An easy and delicious way to use the leftover chipotle chicken if you get tired of chipotle chicken tacos.
Air Fryer Chipotle Chicken Wings – These are so good you won’t want to stop eating them.
Chipotle Chicken Sheet Pan Fajitas – Making fajitas on a sheet pan is one of the easiest ways to make dinner!
Instant Pot Chicken Tortilla Soup – Just dump the ingredients in and you have delicious soup the whole family loves in less than 30 minutes!
Crock Pot Chipotle Chicken Tacos – Easy chicken tacos with the perfect amount of spice? Yes, please!

Air Fryer Chipotle Chicken Wings and Legs

Bursting with flavor, these spicy chicken legs are perfect as an appetizer or a meal.

See Recipe

Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

wooden or metal skewers
sharp knife
cutting board
plastic ziploc bag or bowl for marinating chicken
blender or food processor to make the marinade)
grill

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin. Full instructions and ingredients list are in the recipe card below.

PREHEAT GRILL: Heat the grill to medium-high heat.

KITCHEN TIP

Medium high heat is equivalent to about 375 degrees F.

MARINATE CHICKEN: Dice the chicken into 1 inch cubes. Using our chipotle marinade recipe, make the marinade and add the honey to the marinade. Blend or mix together. Pour the marinade and chicken into a plastic bag or bowl. Allow it to marinate in the fridge for 30 minutes to 24 hours.. You can also freeze the chicken for up to 3 months. Defrost in the refrigerator before making the kabobs.

PREP: Dice the peppers, and pineapple into pieces the same size as the chicken. If the pieces are larger or smaller than the chicken they won’t cook up as nicely on the grill.

KITCHEN TIP

If you are using wooden skewers, allow them to soak in water for 30 minutes before preparing.

MAKING THE SKEWERS: Alternate the chicken, pepper, and pineapples on the skewers and repeat for each one. Brush with oil. We recommend a high heat oil like avocado oil but you can use any oil you prefer.

GRILLING: Place the chicken skewers on the grill, turning every 4 to 5 minutes until they are fully cooked.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store leftover grilled chipotle chicken kabobs in an airtight container or ziploc bag and refrigerate for up to 3 days if you can’t eat it the next day.

Freeze: Chicken kabobs are best eaten fresh, so we don’t recommend freezing them.

Reheating: To reheat, remove the skewer and heat in the microwave, oven, or air fryer until warm.

Cilantro Lime Rice

Pin Recipe

Delicious rice that's perfect for adding to burrito bowls, burritos, as a side dish to any Mexican recipe or just with rice and beans.

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Can you use chicken thighs instead of chicken breasts?

We wouldn’t recommend it. Sometimes that cut of meat is so tender it won’t stay on a skewer. If you were going to make these in a foil packet or in the oven more like a sheet pan meal, then you could use chicken thighs no problem.

How hot should the grill be for chicken kabobs?

Grill chicken kabobs at medium-high heat, approximately 375°F.

Should I put oil on the grill for kabobs?

If your grates are already clean you shouldn’t need oil. Some people choose to use it so the skewers don’t stick. This is really a personal preference.

Can skewers go in the oven?

Both metal and wood skewers can go in the oven. Wooden skewers should be soaked for 30 minutes before adding the ingredients onto them to prevent the wood from burning.

chipotle, peppers, pineapple

Grilled Chipotle Chicken Kabobs

Pineapple, red bell pepper and juicy honey chipotle chicken make the best grilled skewers! Great for grilling indoors or outdoors. Grilled chipotle chicken kabobs are a family favorite.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword chipotle, grill, kabob, pineapple

Prep Time 10

Cook Time 25

Marinade Time 30

Total Time 1 5

Servings kabobs

Calories 236kcal

Author Andrea + Stef

Equipment

Grill

Ingredients

Chipotle Chicken Kabobs

1 pound chicken breast 2 breasts cut into 1 inch pieces
½ recipe Family Dinners Chipotle Marinade
2 tablespoons honey
1 pineapple cut into 1 inch pieces
2 red bell pepper cut into 1 inch pieces
2 tablespoons oil Avocado oil or vegetable oil

Serve On The Side

1 recipe Cilantro Lime Rice
½ cup Cilantro Lime Sour Cream

Instructions

Heat grill to medium high.
Dice marinated chicken, red bell pepper and pineapple into 1 inch cubes.
Make chipotle marinade and add honey. Mix together. Place chicken cubes into marinade and let marinate for 30 minutes to 24 hours. Alternatively, place in a ziploc freezer bag and freeze for up to 3 months. Defrost before using.
Skewer chicken, bell pepper and pineapple onto skewers.
Brush kabobs with olive oil.
Grill. Turn every 4-5 minutes to grill evenly. Remove from heat when internal temperature reaches 165°F.
Serve while warm with Family Dinners Lime Cilantro Rice.

Notes

If using wood skewers, soak for at least 30 minutes before grilling.
Dice chicken, peppers and pineapple to be the same size. If one is larger than the others they won’t grill evenly.
You can brush your grill with a high heat oil like vegetable oil or avocado oil to prevent your chicken from sticking to the grill.
Smaller pieces will cook quicker.
Rotate your skewers frequently to prevent burning.
You can brush more marinade on your skewers halfway through cooking for a more intense flavor.

Nutrition

The post Grilled Chipotle Chicken Kabobs appeared first on Family Dinners.