Tito's Tacos Copycat Salsa Recipe

No photo today.  I made this a few weeks ago and forgot to take a photo.  I was too busy stuffing my face with this delicious salsa!!!

 

Tito’s Taco’s is an institution in Culver City, where I grew up.  This is one of my favorite places for tacos, salsa and burrito’s.  Since I moved away I really miss their food – and I REALLY miss their salsa. 

 

I came across some copy-cat recipes on Pinterest the other day.  So, I decided to give it try.  I’ve put my own twist on it, as usual.  I’m not going to say this is a perfect copy-cat… but it’s pretty darned close.  And, even if you’ve never been to – or heard of – Tito’s, I think you’ll like this fresh salsa.

 

Ingredients:

 

8 -9 Roma tomatoes, cut into quarters

1/4 white onion

4 pickled jalapenos, sliced

Juice from the pickled jalapenos can, to taste (I used almost all of it)

1/2 teaspoon ground coriander

1 ½ teaspoons ground cumin

3/4 teaspoon salt

1/2 teaspoon pepper

Juice from one lime

2 tablespoons chopped cilantro

 

Directions:

 

Put the tomatoes into a food processor and blend.  Add the remaining ingredients and blend until everything is chopped and the desired consistency.  Refrigerate overnight.  Enjoy!

 

Click here for printable recipe.

Jalapeno Popper Pinwheels

I saw these on Pinterest – but added my own little “spin” on them by adding cumin, some cheese and a dash seasoning salt.  They were very tasty and the perfect little appetizer to share with friends.  Mildly sweet and definitely savory; the jalapeno’s give them a little “kick” that is very satisfying. Enjoy!

 

Ingredients:

 

1 Package of Refrigerator Crescent Rolls

4 oz. can diced jalapeno’s

8 oz.  Cream Cheese, room temperature

8 oz. mozzarella cheese

1 tsp. sugar

1 tsp. ground Cumin

Dash of Seasoning Salt to taste

 

Directions:

 

Drain the jalapenos and chop them into smaller pieces.  I used about 3 of the 4 ounces.  You can use more or less depending on how spicy you’d like them.

 

Mix the cream cheese, sugar, cumin and seasoning salt until smooth.  Fold in the jalapenos and cheese.

 

Preheat the oven to 400 degrees.  Unroll the crescent rolls.  Using a rolling pin, roll them together to form one solid rectangle.  Spread the cream cheese mixture evenly over the crescent rolls.

 

Roll long side to long side.  Cut into rounds.  Should make approximately 24 pinwheels.

 

Bake for 12 minutes at 400 degrees.  They are best served when warm.

Click Here for Printable Recipe.

Salted Caramel Chocolate Cake

Another fantastic Pinterest find.  I have not changed the original recipe at all – no need – because it is DELICIOUS!  I need to give credit where credit is due… the original recipe can be found HERE.

 

Ingredients

 

1 small package instant chocolate pudding

1 1/2 cups cold milk

1 box Devil's Food cake mix

1 1/2 cups chopped caramels

Coarse sea salt for sprinkling

1  cup semi-sweet chocolate chips

Whipped cream, for serving (optional)

 

Directions

 

1.  Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.

2.  In a large bowl, whisk together chocolate pudding and milk for one minute to combine.

3.  Add cake mix ONLY and stir until thoroughly combined.

4.  Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).

5.  Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean. 

6.  Remove cake from oven and let cool on a cooling rack.

7.  Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.

8.  Serve cake with a dollop of whipped cream, if desired.

 

Click here for printable recipe.