Restaurant Style Salsa


I love Restaurant Style Salsa. It’s so good! Especially with the warm chips… Mmmmmm! Too bad store bought salsa in a jar just doesn’t cut it. And I don’t want pico de gallo. I want salsa, like what they have at Chevy’s. So after searching for a recipe on Google and altering what I found, I finally came up with something that I really love! My husband likes it HOT and I like it medium. Tastes good with regular chips or my favorite, Trader Joe’s Quinoa and Black Bean-Infused Tortilla Chips. Perfect snack!


  • 1-28 oz. can of whole tomatoes with juice
  • 1-10 oz. can of Rotel brand diced tomatoes and green chilies or just a can of green chillies (mild, original or hot, whichever is your preference)
  • 1/4 cup chopped onion
  • 1 clove minced garlic
  • 1 whole jalapeño, quartered and thinly sliced
  • Salt to taste
  • 1/2 cup cilantro, chopped
  • Juice of 1-2 limes

In a food processor or blender, combine whole tomatoes, Rotel (or diced chillies), onion, jalapeno, garlic, salt, lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like. Taste and adjust as needed, if you need more salt or lime juice.

Refrigerate salsa for at least an hour.


Brussels Sprout Chips

Just like kale chips, here’s similar version which I found on Brussels Sprout Chips. Nutritious, delicious, and guilt-free! You only want to use the outer leaves. The trick to successful chips is to make sure you get the edges brown. See my photo? I could add another 5 minutes to these to get them more brown and crispy but I wanted to make sure you could still tell these were fresh green Brussel sprout leaves.) They may look burnt or wilted but they’re actually crunchy. The lemon zest is optional. I loved it! I thought it added a freshness to the chips.


  • 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
  • 2 tablespoons of melted ghee or butter or olive oil
  • Kosher salt to taste
  • Lemon zest (optional)
  1. Preheat oven to 350 degrees F.
  2. In a salad bowl, toss the leaves with oil and salt. You can add the lemon zest at this stage or after baking.
  3. Line a baking sheet or two with parchment paper for easy clean-up. Arrange leaves in a single layer.
  4. Bake for 10-12 minutes or until leaves are crispy.
  5. Toss lemon zest over the chips.
  6. Enjoy as a snack or appetizer!

Blue Diamond Almonds Nut CHIPS!

CHIPS! CHIPS! I can have CHIPS for Labor Day Weekend festivities!!!!

I don’t know if these are new or I just never saw them. But, holy guacamole… I found something to satisfy my crunch cravings. These Blue Diamond Almonds Nut Chips taste just like tortilla chips and you can dip them in your favorite salsa or sour cream and onion dip. They’re made with almonds and brown rice flour (so they’re gluten-free) and oh-so-good! And comes in a variety of flavors.

(I found them at Sprouts.)