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.


Chimichurri Sauce

I LOVE Nordstrom Cafe’s skirt steak with chimichurri sauce. What a wonderful guilt-free lunch or dinner to have after a hard day’s work of shopping. 🙂 It’s gluten-free and low-carb, too! It comes with roasted asparagus, carrots and potatoes. (I sub the potatoes for more asparagus). Every time I crave this delicious entree, I can’t just run over to Nordstrom. So I’ve decided I need to learn how to make the chimichurri sauce. Actually, it’s pretty simple, you just need a lot of herbs. Here’s my version:


  • 1 cup extra-virgin olive oil
  • 2/3 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 cup chopped flat-leaf or Italian parsley
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 1 teaspoons kosher salt
  • 1/4 teaspoon of black pepper
  1. In a food processor, combine the olive oil, vinegar, lime juice, parsley, basil, cilantro, oregano, and garlic.
  2. Pulse until well-blended.
  3. Add salt and pepper and pulse again.
  4. DONE

Serve this sauce on top of your grilled skirt steak or use as a marinate.

Sesame Vinaigrette

Happy Leap Year! Did you know that Disneyland is open for 24 hours today?

My Swiss cousin created this delicious, gluten-free, agave-sweetened Sesame Vinaigrette. I love the flavors and its aromatic sweetness! She uses this dressing literally every day on her dinner salad, and since she’s introduced this salad dressing to me, I’ve eaten it almost every day as well (lunch or dinner) because it’s THAT good. Sometimes I’ll drizzle it over steamed vegetables. So guilt-free good!


  • 1/4 c olive oil
  • 1-2 tbsp sesame oil (the dark kind with the strong sesame aroma)
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1-2 tsp agave nectar (depending on how sweet you want it)

Put it all in a jar, cover it and give it a good shake. It should thicken and coat your greens* very nicely.

(*The secret to this salad is the kind of greens you’ll be pouring this dressing on. Make sure you toss in chopped cilantro and chopped green onions to whatever salad greens you’re using. It just enhances the flavors in the dressing.)