There’s nothing like a fresh, homemade Mexican salsa to bring your tacos, chips, or burritos to life. This jalapeño-based salsa is a classic in my kitchen and one of my family’s favorites. It’s vibrant, full of flavor, and rich in antioxidants—plus, you can easily adjust the heat depending on your spice tolerance. Did you know?  Salsa isn't just delicious—it’s also packed with antioxidants! Ingredients like tomatoes, garlic, jalapeños, and cilantro are rich in vitamins A and C and contain natural compounds that help fight inflammation and support heart health. So yes, your salsa habit is doing your body a favor! Today, I’m sharing my tried-and-true family recipe for this salsa, tested (and tasted!) many times to make sure it’s just right. Whether you like it mild or fiery, this recipe will help you make the perfect batch at home. 📌  Watch the full video here:   https://www.youtube.com/watch?v=06QJXlfpbFo For today’s recipe, you will need: Ingredients 5 Roma or plum tomatoes 4 jalapeños (devein and deseed 2 for medium heat, or leave all intact for full spice) ½ white onion 2 cloves of garlic ¼ cup fresh cilantro 1 teaspoon salt and ½ teaspoon black pepper (adjust to taste) 1 tablespoon oil (optional, for texture) You’ll also need a blender or food processor.   Ready to make it? Grab your ingredients and head to the kitchen—your salsa adventure awaits! Jalapeño Peppers Instructions Step 1: Boil the Ingredients Bring a pot of water to a rolling boil. Add the tomatoes, jalapeños, onion, and garlic. Boil for 2 to 3 minutes, or just until the tomato skins start to burst. This helps soften the vegetables and brings out their natural flavors. Quick Tip: Make sure you have a window open or the vent on—jalapeños (and other spicy peppers) release steam that can pack a punch! Step 2: Blend It Up Once the veggies are cooked, transfer them to a food processor or blender. Add the cilantro, salt, and pepper. Blend until you reach your desired texture—smooth or slightly chunky. Add 1 tablespoon of oil for a velvety consistency. Step 3: Taste and Adjust Always taste your salsa before calling it done. Need more heat? Add another jalapeño or leave more seeds in next time. Too spicy? Add a cooked tomato or more cilantro to mellow it out. Step 4: Serve and Enjoy! Once it tastes just right, pour your salsa into a bowl and serve with tortilla chips, tacos, grilled meats, or even eggs. Store leftovers in an airtight container in the fridge for up to 5 days. Make It Yours This salsa is incredibly versatile. Swap the jalapeños for serranos if you prefer more heat, or add a boiled tomatillo for a tangy twist. The best part? You control the spice level and flavor. Serrano Peppers Final Thoughts Making salsa from scratch is easier than you think—and once you try it, you’ll never go back to store-bought. It’s fresh, flavorful, and full of that authentic Mexican goodness I grew up with. If you try this recipe, let me know how it turned out! And don’t forget to check out my video on YouTube for a step-by-step walkthrough. ——— #MexicanSalsa #JalapenoSalsa #Salsa #TraditionalMexican #HomemadeSalsa #TexMexRecipes #SpicyFood #EasySalsa #TexMexatHome #MexicanFood #FamilyRecipe

Flour tortillas have always been a staple in my life—soft, warm, and full of comfort. And contrary to popular belief, they’re not the enemy of a healthy diet. When paired with proteins, veggies, and yes—salsa!—they’re part of a balanced, nourishing meal. So with all that love and none of the guilt, I’m excited to share my go-to recipe for homemade flour tortillas. I’m also letting you in on my little secret for making them extra soft—just like my tía used to make. Before we start mixing our ingredients, make sure you have a clean surface; it could be granite or a large square chopping block large enough to roll out tortillas. Ingredients for your best flour tortilla recipe 3 cups of all-purpose flour 1 cup of cold milk (the secret ingredient) Juice of 1 lime 1 teaspoon of baking powder 1 teaspoon of salt ⅓ cup of oil or lard VEGAN VERSION : For vegan flour tortillas, swap the milk with water, eliminate the lime juice and skip Step 1 below. SERVINGS : Depending on how big I roll out my tortillas, I will get about 12 tortillas from this amount of dough. First, we add the juice of 1 lime to the milk and set aside for 5-10 minutes. This will make something like a buttermilk and will make the tortilla soft and tasty. While the milk is resting, we will work on steps 2-3. Then, add the flour, baking powder, and salt into a mixing bowl and mix all the dry ingredients. It can be a quick mix with a fork. Add oil, mixing it into the flour a little bit at a time, making sure it is spread evenly throughout the flour. Add the milk into the mix and knead the dough. Everything should be incorporated into your bowl. Our goal is to have the dough feel soft and silky, not sticky. At this point, we should not add more liquids to our dough. However, if the dough feels too dry , you may add 2-3 tablespoons of regular milk, adding one tablespoon at a time and kneading after adding each tablespoon. If the dough feels too loose , add ½ tablespoon of flour at a time and incorporate it into the dough until it is stretchy and soft but not sticky. You now place the dough on a flat surface and roll the dough into single balls for about 10 minutes. The dough balls should be about 2 inches wide. Let the dough balls rest for 20 minutes in a covered bowl. Lightly flour your dough balls—this keeps them from sticking to the surface or the rolling pin. Sprinkle a bit of flour on your work surface as well. Now, grab your rolling pin—or as I like to call it, my trusty palote —and gently press down on the dough. Roll out your dough evenly, starting from the center and working your way outwards. Turn the dough slightly after each roll to keep the shape round. Don’t worry if it’s not perfect—it’s the homemade charm that makes it special! Keep rolling until you have a thin, even tortilla, about 8 inches wide or whichever size you want. When the dough is stretched thin enough to be slightly transparent, you’re ready to cook them. Let’s get to it! My Homemade Tortilla Cooking Your Flour Tortillas Begin by preheating your griddle or pan somewhere between medium and high heat. The griddle should be very hot because the tortillas need to cook quickly. Once your griddle is hot enough, place your tortilla dough to cook on the hot griddle on one side for about 10 seconds, then flip the tortilla to the other side. I use my fingers, but you may use a spatula… I won’t judge you.  Once it is flipped a first time, wait for the tortilla to blister. Once you see the whole tortilla has blistered, then you flip it one more time. After your second flip, watch closely to ensure this side blisters and puffs up beautifully. If the tortilla isn’t as cooked as you’d like, feel free to flip it again and cook it a little longer to suit your taste. My grandma prefers her tortillas evenly cooked, so she gently presses them down while they’re on the skillet. On the other hand, my tia—the queen of flour tortillas—swears by never pressing the tortilla as it cooks, letting it puff naturally for the softest texture. It’s up to you to decide which method you prefer! And don’t forget the best part: enjoying your warm tortilla with a bit of butter. There’s nothing like the simple, irresistible joy of a fresh, buttery tortilla. Enjoy! 🌮✨ #Bestflourtortillarecipe How to Use a Flour Tortilla Flour tortillas are a delicious staple in many cuisines, especially Mexican and Tex-Mex. Here are some fun and easy ways to enjoy them: 1. Tacos  Warm a tortilla and add your favorite fillings like seasoned meat, beans, rice, cheese, and veggies. Fold the sides in into a tasty, handheld meal. 2. Breakfast Burritos Make a breakfast burrito by scrambling eggs with your favorite ingredients and wrapping them in a tortilla. In short, flour tortillas are incredibly adaptable, making them a must-have in your kitchen. Enjoy experimenting with different dishes and flavors!2. 3. Quesadillas  Place a tortilla in a skillet, sprinkle cheese and any additional fillings on one half, then fold it over. Cook until the cheese melts and the tortilla is golden. Cut into wedges and serve with salsa or guacamole. 3. Tortilla Chips  Cut tortillas into triangles and fry or bake them until crispy. These homemade chips are perfect for dipping in guacamole or salsa. 4. Wraps  Use tortillas to create fresh wraps filled with veggies, lean proteins, and spreads like hummus. They're great for a quick, nutritious meal.

Hola amigos! Let’s talk about GUACAMOLE —the creamy, zesty, crowd-pleasing dip that makes tortilla chips disappear. I grew up watching my tías throw this together without ever measuring a thing—just taste, feel, and a little bit of magic. And… That’s how I used to do it, too, until I started getting messages like: “But how much lime?” “How do you pit the avocado without it flying across the room?”  😅 I won’t judge you for any of it—I've been there. That pit is  slippery! 🙈 So, I wrote it all down—tested it over and over (and over) to make sure you  could make the perfect guacamole at home, whether it's your first time or your fiftieth. Want to see how I do it—step by step, molcajete and all? Watch my YouTube video below. Step-by-step instructions for how to make guacamole 🛒 Ingredients You’ll Need: 3 ripe avocados 1 small lime (or more, if you’re a lime-overload person like me) ¼ cup finely chopped red onion 1 small Roma tomato, diced 1 small jalapeño, finely chopped (remove seeds for less heat) ¼ cup chopped cilantro ½ tsp salt (adjust to taste) Optional: a pinch of cumin for that traditional, earthy vibe 🥄 Let’s Get to It: First, slice your avocados in half and remove the pits. Pro tip:  tap the pit gently with your knife, twist, and pop it out… Please don’t go viral for cutting your hand—keep it safe, my friends. Scoop the avocado into a bowl and mash it with a fork. I like mine a little chunky for texture, but if you want it smooth and creamy—keep mashin’! Now, stir in the lime juice, onion, jalapeño, cilantro, and salt. Give it a good mix—then Add the tomato at the end so it stays nice and fresh instead of getting all mushy. It’s time to taste it and adjust anything you like. Does it need more salt? Would you like to add a little more pepper? You adjust to taste and boom—you’ve got perfect guacamole! 🌶 Fun Fact Time! The name “guacamole”  comes from the Nahuatl word āhuacamōlli , which means “avocado sauce.” Avocados are ancient!   They’ve been cultivated in Mexico for over 9,000 years. So, every time you make guacamole, you’re keeping Mexican tradition alive. Guacamole is so ancient that it was served at Aztec feasts! Now, it’s served at game day parties, girls' nights, and Tuesday afternoons when you "accidentally" eat an entire bag of chips. 😉 🥑 Final Tips Use ripe avocados   - they should give just a little when squeezed. Remember to check out my blog for How to Pick the Perfect Avocado. Don’t skip the lime juice —it adds flavor and keeps your guacamole from turning brown. Serve immediately or cover with plastic wrap (press it directly onto the surface) and chill for later. That’s it, amigos! Guacamole doesn’t have to be complicated—it just has to be delicious . Try it out, tag me if you make it, and let me know in the comments: Do you like yours chunky or smooth?  🥑 ¡Hasta luego y buen provecho!   🌮🔥

Hola amigos! Let’s talk about something fundamental when it comes to Tex-Mex cooking… El Aguacate   🥑 ( The Avocado) . Whether you're making guacamole, topping off tacos, or just living your best avocado toast life, one thing’s for sure: a bad avocado can ruin the whole vibe.  🥴  Too hard? No flavor. Too soft? Sad and mushy. But don’t worry—I’ve got you covered. Here’s how to pick the perfect avocado every time, without playing the guessing game in the produce aisle. We’re mainly talking Hass avocados, the most common type you'll find in stores. 🌈 1. Check the Color Bright green? It’s not ready yet. Be patient. Dark green to nearly black?  That’s your sweet spot—probably ripe. Super dark, wrinkly, or shriveled?  Likely overripe and headed for guac heaven. 📌  Pro tip: Color alone isn’t enough—always move on to step two… 🤏 2. Give It a Gentle Squeeze Hold the avocado in your whole hand (not just your fingers!) and give it a light squeeze: Rock hard?  Still ripening. Slight give, but not squishy?  That’s your winner—ripe and ready! Very soft or mushy?  Sorry, amigo… that one’s a no-go. This is especially helpful if you're planning to use it today vs. saving it for later. 🍃 3. Check Under the Stem (a.k.a. The Nub) Flick off the tiny stem cap at the top. Green underneath?  Perfectly ripe! Brown underneath?  Overripe, and probably brown or stringy inside. Stem won’t come off?  Still underripe—let it hang out on the counter for a couple more days. ✨ It’s like a little sneak peek inside your avocado without cutting it open. Pretty genius, right? ⏱ 4. Need to Speed Things Up? Got rock-hard avocados but need guac tonight? Here’s how to ripen them faster: Place them in a paper bag with a banana or an apple. Leave it on the counter for 1–2 days. The fruit gives off ethylene gas, which helps soften the avocado naturally. But, if you want to slow things down (like if you bought the perfect avocado but aren't ready yet), store it in the fridge to hit pause on ripening. 🥑 Final Thoughts Once you get the hang of it, picking the right avocado becomes second nature. And when you nail it? The flavor, the texture, the creaminess—it’s a chef’s kiss. 😘 Let me know your favorite avocado trick or if you’ve ever had one go rogue on you (looking perfect on the outside, and a crime scene on the inside 😭). Been there! ¡Hasta luego, and may your avocados always be perfectly ripe! 🌿🔥