Easy Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe!  This recipe is very simple to make although it does require a trip to your local Asian Market for some of the ingredients. I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you would just use 6 LB beef (any kind, we use brisket and chuck) and a few beef bones (optional but adds so much savory beef flavor) to make Beef Pho and it takes more time to cook. We are definitely Pho lovers and went out to eat Pho frequently, so I was very happy when my hubby and son said that this Pho tastes better then any restaurant we’ve ever eaten it at. Homemade definitely tastes best and saves a lot of money too. I hope you all love it just as much as we do!

Easy Authentic Vietnamese Chicken Pho

Easy, simple recipe for Authentic Vietnamese Beef Pho! We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and son said that this Pho tastes better then any restaurant we've ever eaten it at. I hope you all love it as much as we did!
Prep Time 15 mins
Cook Time 45 mins
Baking Onion/Ginger for soup 30 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine Vietnamese
Servings 12

Equipment

  • Big Pot (at least 14 quarts)

Ingredients
  

  • 3 Large Onions peeled, cut in halves
  • 1 6 in. Ginger peeled, thinly sliced
  • 6 LB Organic Whole Chicken
  • 32 Cups Water
  • 4 tsp Sugar
  • 2 tsp Salt to taste
  • 1 TBS Oil for cooking the rice noodles

Special Pho Ingredients from the Asian Market (pictured below in the notes section)

  • 1 Package Pho Rice Noodles thin or wide noodles both work
  • 5 Oz. Cot Pho Bo brand Beef Flavored Pho Soup Base
  • Hoisin Sauce optional, to add flavor

Pho Soup Toppings/Garnish

  • 4 Limes quartered, to squeeze out lime juice
  • 1 Bunch Cilantro finely chopped
  • 2 Jalapeño Peppers thinly sliced
  • Bean Sprouts
  • 1 Bunch Scallions finely chopped
  • Thai Basil
  • Hot Sauce optional, to add flavor

Instructions
 

  • Preheat the oven to 350 degrees. Peel the onions and cut them in halves. Peel the ginger and cut it into quarter sized, thin slices. Put foil on a baking sheet, spray the baking sheet with oil, and put onion and ginger on it.
  • Put the baking sheet with onion and ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to have a sweet taste!
  • Fill a big pot with 3/4 water. Bring the pot of water to a boil, this will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let it boil for 3-5 minutes. (If using beef with beef bone instead of chicken, let it boil 5-7 minutes.) This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and clean the pot. I use another, bigger, 16 quart pot to make the Pho.
  • Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups water in a 16 quart pot). Add the whole chicken into the pot. Then add 5 Oz. Pho seasoning paste. I use half a jar of the Pho seasoning paste and 1 filter packet of spices. The spices stay in the packet (it’s like a tea bag) when you throw it into the soup! (The seasoning paste comes with 2 packets of spices included in the jar.) Add Salt to taste, I add 2 tsp. Add Sugar to taste, I add 4 tsp. Add in the baked onion and ginger.
  • Let it cook on a light boil (low-medium heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 45 minutes. If you are using beef, it will take 3-4 hrs to cook until the meat is tender.
  • In the last 15 minutes of cook time, soak the Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the Pho rice noodles. When the water comes to a boil, throw in the rice noodles and a TBS of oil (this is my trick for the rice noodles not to stick together) and cook until just tender. Then run cooked noodles under cold water, mixing them, in a strainer to stop the cooking process and so the rice noodles don’t stick together. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your Pho soup!
  • When the chicken is cooked through and soft, take the whole chicken out and turn off the burner. Discard the spice filter packet. Some people discard the onion and ginger but I like to keep it in the pot (for flavor only, but don’t serve it). Although some people like the onion, thinly cut, added to their bowl of Pho. Cut the chicken up into small strips.
  • To serve, put rice noodles and cut chicken pieces into bowls. Pour the Pho broth over the noodles/chicken.
  • Serve with sauces and a plate of the toppings (limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts and Thai basil leaves).
  • Everyone can add toppings of choice to their Pho soup according to their preferences!

Notes

This it the jar of Cot Pho Bo brand Beef Flavored Pho Soup Base (even for chicken Pho I used this beef soup base, per my friend’s suggestion. It makes Pho more flavorful then the chicken soup base).
This is the package of Rice Noodles that we use. You can use wide or thin rice noodles, just make sure the package say’s Pho rice noodles on it!
Keyword chicken, Pho, Vietnamese

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during quarantine 2020. Everyone needs a fast, easy, budget friendly recipe for feeding their family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas

Easy Cheesy Chicken Quesadillas. This fast, easy, budget friendly recipe was definitely needed for when I need to feed my family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 1 Quesadilla

Ingredients
  

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese shredded
  • 1 Raw Flour Tortilla
  • 3 TBS Salsa optional, on the side, to dip
  • 2 TBS Sour Cream optional, on the side, to dip

Instructions
 

  • Put raw tortilla in a pan and set it on low heat. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
  • Add 1-2 TBS canned chicken breast to the tortilla, spreading it evenly with a fork.
  • Then add 2-3 TBS shredded Cheddar Jack or Mexican blend cheese on top of the chicken on the tortilla, spreading it evenly with a fork.
  • Fold the tortilla over to close, using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
  • These taste best served immediately when the cheese is warm and melty inside. Serve with salsa and sour cream on the side for dipping, optionally.
Keyword appetizers, easy, Mexican, under 15 minutes

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours. It literally makes a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These are great as an appetizer or as part of a homemade Chinese meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers

sofiyababinov
These Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian market or International store. Also note that this recipe is best if you let the chicken marinate overnight. It literally makes a huge difference and tastes much better and much more flavorful if marinated overnight!
Prep Time 30 mins
Cook Time 1 hr
Marinate time 12 hrs
Course Appetizer, Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • 3 LB Chicken Thighs boneless/skinless
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1.5 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce Vegetarian one, there are a few different types
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese Five Spice Powder
  • 1/4 tsp Ground White Pepper
  • Oil for frying, preferably Peanut Oil

Instructions
 

  • Wash the chicken thighs. Pat them dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  • Mix all the marinade ingredients together in a separate big bowl.
  • Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover the bowl and let it stand and marinate in the fridge for at least 6 hours, preferably overnight for the chicken to be flavorful and very soft. The longer you let it marinate the better it will taste!
  • Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.
  • Pat the bamboo skewers dry with paper towels. Put the marinated chicken thigh pieces on the skewers.
  • Preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.
  • Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for this recipe) on medium-high heat and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on the warm setting or low heat setting.
  • I like to serve these with vegetable fried rice.
  • These are the sauces from the Asian market:
  • These are the spices from the Asian market:
Keyword appetizers, chicken, Chinese, meat

Thai Coconut Curry Shrimp Soup

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This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!

Thai Coconut Curry Shrimp Soup

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 4
Calories 929 kcal

Ingredients
  

  • 1 LB Shrimp peeled, deveined
  • 1 Red Bell Pepper diced
  • 1 Onion finely diced
  • 1/2 TBS Fresh Ginger grated
  • 2 Garlic Cloves minced
  • 2 TBS Red Red Curry Paste
  • 4 Cups Vegetable Stock
  • 13.5 oz. Unsweetened Coconut Milk
  • 1 Cup Jasmine Rice
  • 2 TBS Butter
  • 1 Lime juiced
  • 3-4 TBS Cilantro optional, finely chopped
  • Salt/Pepper to taste

Instructions
 

  • In a small saucepan or rice cooker, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. 
  • In a large pan, on medium heat, melt 2 TBS butter and add 1 LB shrimp. Sprinkle with salt and pepper to taste and cook until cooked through. Set aside.
  • In a Medium pot, on medium heat, add a drizzle of olive oil. Add in the diced onion, diced red bell pepper and cook until tender, about 5 minutes. Add in the garlic and ginger and cook another minute until fragrant. 
  • Whisk in the red curry paste and mix well. Then whisk in coconut milk and vegetable stock until well combined. Bring to a light boil.
  • Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 
  • To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 

Notes

This soup reheats well. Keep cooked rice and cooked shrimp separate and add to soup broth when ready to reheat. Reheat in a small pot on low. 
Keyword 30 minutes, easy, shrimp, soup, Thai

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

sofiyababinov
I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
Prep Time 10 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish

Roasted Red Bell Pepper & Gouda Soup

 

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My hubby and I first tried this delicious soup at Dean & Deluca restaurant, which unfortunately closed here in Charlotte, so I knew I had to recreate it at home. To my delight, it tastes almost exactly like Dean & Deluca! This soup is creamy, comforting and just perfect for a chilly day like today and was a hit with my boys. Super easy to make and it’s a gluten free/low carb recipe. Delicious and nutritious!

Roasted Red Bell Pepper & Gouda Soup

A recreation of Dean & Deluca's Roasted Red Bell Pepper & Gouda Soup. This soup is creamy, comforting and just perfect for a chilly day. The best part is how easy it is to make and that it’s a gluten free/low carb recipe. Delicious and nutritious!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American

Ingredients
  

  • 1 Onion finely diced
  • 3 Garlic Cloves minced
  • 2 TBS Butter
  • 1 17 oz. Jar Roasted Red Peppers
  • 2 14.5 oz. Cans Fire Roasted Tomatoes
  • 1 8 oz. Block Gouda Cheese shredded
  • 2 TBS Tomato Paste
  • 3 Cups Chicken Broth I make my own "Better Than Bouillon" broth
  • 1/2 Cup Heavy Cream
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • Oyster Crackers optional, for serving

Instructions
 

  • In a medium pot, melt 2 TBS butter on med-high heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.
  • Add the roasted red peppers, fire roasted tomatoes, tomato paste, chicken broth, oregano, basil, salt and pepper. Mix until well combined. Bring to a boil. Then cover the pot with a lid, and simmer on low heat for 1 hour.
  • When soup is done simmering 1 hour, blend it with an immersion blender to a smooth pure (or use a blender or food processor then transfer back to the pot). Add heavy cream and shredded gouda cheese. Mix well and let it simmer on low for another 30 minutes.
  • Serve hot with some oyster crackers and enjoy!
Keyword easy, soup

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I’ll cover how to cook the ground beef and all the sides and condiments you’ll need.

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I'll cover how to cook the ground beef and all the sides and condiments you'll need.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 LB Ground Beef
  • 2 TBS Olive Oil for cooking the ground beef
  • 2 1.25 oz. Packets Taco Seasoning Mix 40% less sodium
  • 2 Boxes Taco Shells
  • 1 Large Tomato
  • 1 Romaine Lettuce
  • 1 8oz. Block Sharp Cheddar Cheese shredded
  • 1 16oz. Mild Taco Sauce optional, to top
  • 1 16oz. Container Sour Cream optional, to top

Instructions
 

  • Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shred the block of Cheddar Cheese, set aside in a plate.
  • In a large saucepan on med-high heat add 2 TBS olive oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.
  • Add the packets of taco seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use a 40% less sodium brand because I don’t like my ground beef too salty. Mix thoroughly and cook until the ground beef has browned and is completely cooked through, about 15-20 minutes. Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot and crisp (be careful not to burn them).
  • Set up a “taco station” on the table with all the toppings in plates, the ground beef, taco shells, taco sauce, and sour cream. Everyone can build their own perfect taco!
Keyword 30 minutes, easy, Mexican

Mediterranean Style Jasmine Rice

IMG_0463

Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!

Mediterranean Style Jasmine Rice

sofiyababinov
Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 Cups Uncooked, Long Grain, Jasmine Rice
  • 3 Cups Chicken Broth I make my own "Better The Bouillon" broth
  • 2 TBS Butter unsalted
  • 2 Garlic Cloves minced
  • 1 tsp Turmeric Spice
  • 1/4 tsp Cumin Spice
  • 1 Bay Leaf

Instructions
 

  • If using "Better Then Bouillon" chicken paste to make your own chicken broth, in a small sauce pan boil 3 cups of water. When the water comes to a boil, add 3 tsp of the "Better Then Bouillon" paste and mix well, to make a hearty chicken broth and set aside.
  • In a medium sized pot, add the 2 TBS butter. When the butter melts add in the minced garlic, cumin, and turmeric spices. Sauté over medium heat for 2-3 minutes until the garlic has softened and spices give off a yummy fragrance.
  • Add the dry rice to the pot and stir to combine for about 3 minutes to slightly toast the rice.
  • Add the chicken broth and 1 bay leaf to the pot. Mix well. Bring to a rolling boil.
  • Cover with lid and simmer on LOW heat for about 15 minutes, until the rice is cooked through. I opened the pot and mixed the rice 2-3 times to keep it from sticking to the bottom of the pot.
  • Fluff with a fork and your rice is ready to serve! This rice reheats well.

Notes

This rice reheats well. I reheat it on a skillet on low heat with a TBS of butter.
Keyword 30 minutes, Mediterranean, rice, side dish

The Best Home Made Salsa

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This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It’s my favorite dish to bring to game nights or a cook out and the dish that is always requested.

The Best Homemade Salsa

sofiyababinov
This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It's my favorite dish to bring to game nights or a cook out and the dish that is always requested.
Prep Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 12 Cups Salsa

Ingredients
  

  • 1 28 oz. Can peeled tomatoes
  • 2 10 oz Cans Rotel Brand Tomatoes and Green Chilies Mild
  • 1 Bunch Cilantro finely chopped
  • 1 Garlic Clove minced
  • 1 Small Onion finely chopped
  • 1/2-1 Jalapeño Pepper
  • 1/2 Lime Juiced
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Cumin

Instructions
 

  • Do all the prep work first. Open the cans of tomatoes and tomatoes with green chilies. Wash and finely chop the cilantro leaves. Deseed and finely chop the jalapeño pepper. Finely chop the onion. Finely mince garlic clove.
  • Put the can of tomatoes, can of Rotel tomatoes & chilies, cilantro, garlic, onion, and jalapeño pepper into a big bowl and puree with an immersion blender (a regular blender or food processor also works) Puree it a little bit if you prefer chunky salsa or more if you want a smooth consistency, depending on how you like your salsa.
  • Add lime juice, salt, sugar, and cumin. Mix and refrigerate for at least a few hours (to let the flavors blend) for best taste.
  • Serve chilled from the refrigerator with your favorite brand of tortilla chips. Our favorite is the Trader Joe's no salt tortilla chips.

Notes

Let Salsa chill in the refrigerator for a few hours for best taste. Serve chilled with your favorite brand of tortilla chips! 
Keyword appetizers, Mexican, under 15 minutes