I imaginee folks in the southwest drench their eggs in salsa on a regular basis. I didn’t attend the egg and salsa flavor-party until much later in life. We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa. It seems like such a simple thing, but salsa just wasn’t on our breakfast table. More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.
Recently, the Mister and I attended a holiday food and craft fair. We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee! We loved it all, but this El Fuego salsa really hit us in the kisser. It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.
We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around? Holy mackerel! I feel like I should have been doing this since the day I learned how to toast a piece of bread. This meal is so easy, it seems impossible that it tastes so good. But it does. And that’s the miracle that cooking is sometimes. Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests. Heck, it makes a great weeknight meal too.
Now the key here is to get some pow-kisser salsa. I’m not necessarily talking heat here. I’m talking freshness and flavor. You really don’t want to have a bland salsa. So find your favorite salsa, add some eggs and enjoy!
Combine the mango, tomatoes, avocado, jalapeno, onion and lime juice. Add a couple tablespoons of fresh cilantro and taste test. To me, cilantro gets overpowering very quickly. Add more until you are satisfied with the result. Add salt, pepper, and minced garlic, to taste. Serve immediately and keep chilled.
Fresh salsa always reminds me of summer. This is one of my favorites to use. The roasted corn and fresh ingredients in this salsa makes it unbeatable. This recipe takes a lot of time if you want to do it right (believe me, the addition of roasted corn is well worth the wait) but if you can’t find fresh corn or don’t have the time to roast it, frozen corn will work in a pinch.
This salsa is super versatile. You can use it as a dip an appetizer with tortilla chips, or as an accompaniment to a Southwestern dish, or a condiment for your fish tacos. Get creative!
On a side note, I’ve found that using any type of chopper or food processor can make for a soupy salsa. I prefer a chunky salsa and hand chop all of my vegetables.
2 tablespoons fresh basil or cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
Chili powder, to taste
1 or 2 fresh avocado, pitted and diced
2 cloves of garlic, minced
Diced fresh mango or strawberries (optional)
Soak the corn with the husk in salt-free water for at least 2 hours.
Preheat your grill, about 45 minutes, and place the cobs of corn (still in the husk) on the grill about 8 inches from the heat. The ears will blacken and the silks will brown. You can also roast the corn in your oven at 350 degrees F. Let the corn cook for 1.5 - 2 hours, turning from time to time. After 1.5 hours, peel back the husk on one ear. If the silk pulls away from the kernels and the kernels feels soft to the touch, then the ears are ready to eat.
Husk the corn cobs and let cool. Roll in butter, sprinkle with salt and pepper, and chili powder (if you're feeling frisky). Using a large knife, slice down the cobs of corn to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, jalapenos, garlic, avocado and basil or cilantro. Add the olive oil and lime juice and toss well to mix.
This salsa is great for parties or pot lucks and keeps well overnight in the fridge. Add diced fruits to this salsa, especially in the middle of a hot summer. Mango and strawberry are my favorites.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.