Appetizers

Chimayo Salsa

Candi England
March 13, 2015
11

A wonderful, restaurant-style salsa, suitable year round, but extra tasty in the fall and winter when fresh tomatoes aren't available.

1
Chimayo Salsa

1 (28 ounce) can crushed tomatoes
2 tablespoons minced fresh white onion
3 fresh jalapeno peppers, minced
1 teaspoon ground chile powder (Chimayo, Pequin, de Arbol or Cayenne)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2-1 teaspoon Kosher salt
Mix all ingredients together in a large bowl. Cover and chill at least 30 minutes, preferably overnight. Serve with tortilla chips. Keeps well up to 5 days.
See the full directions on my site
Nutritions

Calories
193

Sodium
1215mg
50% DV

Fat
1g
2% DV

Protein
7g
15% DV

Carbs
42g
14% DV

Fiber
14g
56% DV
Mixed Snack Mexican

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Chocolate Zucchini Bread

661

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV