If you’ve been following me on Instagram for oh, the past few months, you *might* have noticed a slight change. For those of you who haven’t, I went from posting mostly all foodie posts to mostly all plant related posts. You see, in the summer, my days are spent gardening, canning, and doing pretty much anything else that the farm requires. That means I’m not about to be in the kitchen taking pictures of pretty cakes and casseroles.
This year’s garden was planned around things that would be easy to can up in mason jars for the coming winter such as tomatoes, peppers, and green beans. I also planted a beautiful, lush raised bed herb garden that is easily accessed right out the kitchen door. There is one herb that is, has, and always will be impossible for me to grow and that is CILANTRO.
Oh, and garlic – I don’t even bother trying since it’s just so darn cheap anyway!
I actually first heard of Pop & Cook from my mom. She is the QUEEN of restaurant style salsa in our family. She is also the queen of quick meal prep which is why she uses Pop & Cook portion controlled garlic and herbs for her homemade salsa. She is just like me, we BOTH hate chopping garlic and herbs. Garlic is just SO sticky and the herbs have to be washed, dried, then they have a tendency to stain your cutting board if you use the wrong one!
Since I had a bushel of jalapenos, red onions, and tomatoes (Brandywine, San Marzano, and Sweetie cherries) that needed to be used up, I knew exactly what I was going to make with them. (If you guessed restaurant style salsa, you are correct!) When we first moved here I didn’t think we would have any stores close by but turns out, we have a Walmart literally 10 minutes down the road! That’s exactly where I headed to grab my Pop & Cook garlic and cilantro!
I don’t know what it is about being short but for some reason, I have a hard time finding things located on the top shelf. With that being said, if you are at Walmart *and* you’ve already wheeled your buggy through the frozen vegetable aisle 2-3 times *and* you still don’t see the orange Pop & Cook label – LOOK UP. They may just be hidden in plain sight on the top shelf. (This may or may not have been me that day.)
I couldn’t help but grab these Pop & Cook Sauteed Glazed Onions as well. I’m still trying to think of the perfect recipe to make with them.
Side note: If you have any ideas, let me know in the comments below!! Do you think they would work in our restaurant style salsa? I think I may try it next time!
For the time being, I have found some pretty amazing ideas over on the Pop & Cook recipe page!
One thing that I found fascinating about Pop & Cook Frozen Portion Controlled Garlic & Herbs is that they are brought in from the fields and frozen within 90 minutes of harvest. I can honestly say I have never canned OR froze any of my homegrown food anywhere near that fast!
The garlic and herbs are guaranteed fresh for up to TWO YEARS (insanity!) and when you’re ready to use them, just pull from the freezer, hold the tray over your cooking pan and POP them out! For example, if you need 2 cloves of garlic for your dish, you’ll pop out two of the small cubes. I love that the simple conversions are written right there on the front of the package. This makes it sooo easy to pop out the exact amount of herbs that I need even if I’m in the middle of cooking. Another example would be the cilantro…if you need 1 teaspoon, you’d pop out 1 cube!
Restaurant Style Salsa Recipe Video:
Okay now for the best restaurant style salsa you have ever put in yo’ mouth! Y’all, this one is beyond incredible. Vic said it was the best he had EVER had (thanks, honey!) and I have to agree. I love knowing where my food comes from especially when it’s from my own garden! I don’t think I mentioned that this recipe takes oh, about 5 minutes to make – start to finish! Simply throw everything into the food processor, pulse, and done!
Restaurant Style Salsa
I *would* say that this salsa tastes just like the kind that is served along side chips at popular restaurants but honestly, it's a thousand times better.
Make it million times better by using fresh tomatoes from your garden or the farmer's market.
Go on and make it a bajillion times better by using Pop & Cook Portion Controlled Garlic and Herbs!
- 2 pounds tomatoes (I used a mix of Brandywine, Sweetie Cherry, and San Marzano)
- 3 jalapenos
- 1/2 lime
- 1 small red onion, quartered
- 4 cubes Pop & Cook Cilantro
- 4 cubes Pop & Cook Garlic
- 1-2 teaspoons sea salt
- 1 tablespoon unrefined, organic sugar
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- Add all ingredients to the bowl of a food processor or blender.
- Pulse a few times until chunky.
- Remove the lid and taste. Adjust seasonings as necessary.
- Pulse 1-2 more times until it is the desired consistency. Avoid over mixing as it will become soupy (see note)
- Store in an air-tight container in the fridge for a couple weeks. (I bet it won't last that long tho!)
*Do not process this recipe as the acidity isn't high enough for safe canning.
If you accidentally processed your restaurant style salsa too long and you notice that the salsa is too watery for your liking, simply strain it over a bowl in a fine mesh sieve. Serve the now "gazpacho" soup chilled and the strained salsa with thin cantina-style chips!
I used to dread having to make restaurant style salsa because it took SO LONG to prep, but with Pop & Cook garlic and cilantro in my freezer, I’ll be making it much more often!