Clementine Salsa

January 25, 2012 § 6 Comments

Finally.  Finally all of that Final Exam nonsense is over with.

I’m not normally a stressed-out person, but exams can certainly bring out the worst in me.  There’s so much to do and so little time to do it all in!

Plus, I hate studying.

Plus, I especially hate studying for Chemistry.

Four and a half months of Stoichiometry, mole conversions, and formula-writing is enough for me!

But, anyways, this post isn’t another rant about school.  This post is actually about my favorite class this semester, which is, believe it or not, Religion! :-P

One of my favorite parts of blogging (other than hearing from you guys, of course!) is being able to look back at my older posts and remember exactly what I was thinking about when I wrote them.

Last semester it was pretty clear that I loved my Spanish class.  This semester I’ve looked forward to going to my last-period Religion class every single day!

Let me explain…

While my Mom (and at least 2 of my friends) might claim that the main reason I loved Religion class so much was because my crush was in that class, I’m going to disagree.

Yes, it was nice that my Religion teacher put stress on “ice breaker-type” exercises and I always just so happened to be paired up with my crush, but that’s not the only reason. ;-)

I also liked the relaxed-attitude of my teacher.  And the fact that we got to watch at least 20 movies over the course of the semester.  I liked that, being brought up in a Catholic family, most of the material was just common sense so I didn’t have to do that much thinking.  Plus I liked that the class had a fair share of class clowns.  Class clowns make any class more fun! :-D

Somehow I was supposed to neatly tie this in with the Clementine Salsa…

Oh yeah.  Long before I crawled under my rock to start studying for Finals I made this salsa.  We had just bought a 5-lb. bag of ripe clementines and Phil and I were absolutely addicted.  We would eat two, sometimes three or four at a time.  I mean, they were delicious on their own, but the foodie in me knew there had to be a better way.

While reading through some of my older posts I came across the Pico de Gallo recipe I posted last Summer.  That’s when it hit me.  People add fruits like pineapple and mango to salsa – why not add clementines?!

Clementine Salsa

Adapted from my Pico de Gallo recipe

“Traditional pico de gallo with a sweet twist!  Combining pico de gallo with clementines might sound a little strange at first, but once you taste it you’ll never look back!  Great served with chicken and fish, also fabulous with tortilla chips!”


  • 4 tomatoes, diced with all pulp and seeds removed
  • 5 clementines, peeled, sectioned and cut into ½-inch pieces
  • 1 small onion, diced (~½ cup)
  • 1 jalapeño pepper, minced with all seeds removed
  • ¼ cup fresh cilantro, minced
  • 1 teaspoon Tabasco
  • 1 teaspoon granulated sugar
  • juice of 1 lime
  • pinch of cinnamon (optional)
  • salt & pepper, to taste


  1. Throw all ingredients in a large bowl, mix well.
  2. Refrigerate for at least one hour before serving to allow the flavors to combine.
  3. Dig in! :-D

Yield: 1 ½ cups

Well, here’s to hoping that I’ll have another great class like my Religion class next semester!  Maybe I’ll also have a few more classes with the crush too…?! ;-)

Cilantro, Walnut, and Jalapeno Pesto

January 17, 2012 § 18 Comments

Warning: obnoxious high-schooler rant ahead! 


You know what?  I hate Rosetta Stone.

I know, I know.  Hate is a strong word, but I challenge you to do four units of it and then tell me you don’t hate it.

It’s annoying, it’s boring, and, most of all, it’s time-consuming!

Sure I learned, like, three new Spanish words, but is it really worth it?

I mean, if I wanted to waste 8 hours on the computer I sure as heck wouldn’t spend it on Rosetta Stone.  I’d much rather spend it reading blogs or drooling over everything on Foodgawker. ;-)

Oh one of my many Rosetta Stone breaks I stumbled across this recipe for Cilantro, Walnut, and Jalapeno Pesto from I Breath…I’m Hungry! via Foodgawker.

Immediately I got into the kitchen.  It didn’t matter that it was 7 o’clock at night and I had already eaten dinner.  I needed a break and since the pesto was made from cilantro and jalapenos I was practically learning Spanish just by making it! :-P

Me gusta esta comida.  Es muy deliciosa!

As with Rosetta Stone, at first I didn’t know how to use it.  Needless to say, I didn’t go on Rosetta Stone for the rest of the night and eventually figured it out. ;-)

  • Add it to this.
  • Use it in place of basil pesto in this pasta salad.
  • Add it to this pizza.
  • Or spread it on a piece of toasted bread and top with a runny egg and a slice of sharp cheddar. (My breakfast of choice lately!)

Enjoy! :-D

Have you ever done Rosetta Stone?  What did you think of it?

Cranberry Salsa

November 26, 2011 § 24 Comments

It is two days after Thanksgiving.

My fridge is still filled to the brim with leftovers.

Yet, the first thing I decide to make is cranberry sauce.

More cranberry sauce. 


Wait! Don’t press the red X at the top of the screen just yet!

Allow me to explain myself.

This isn’t your average sauce with cinnamon and boatloads of sugar.  We’ve all had enough of that this week.

This cranberry sauce, er…salsa, is different.

It’s packed with jalapenos, garlic, cilantro, and freshly-squeezed orange juice.

It’s a flavor explosion of sweet and spicy!

Serve it with tortilla chips for an appetizer, or just spoon it over top chicken, pork, or leftover turkey.

People will think you’re a genius for thinking of this. Your family will ask you for the recipe. Your friends will put this on their Christmas lists!

Warning: Due to the addictive nature of this salsa, one batch might not be enough. I recommend doubling or tripling this recipe just to be safe! ;-)

Cranberry Salsa

Adapted from Guy Fieri and Boulder Locavore


  • 12 ounces fresh cranberries
  • 1 garlic clove, minced
  • ¼ cup yellow onion, minced
  • 1-2 jalapeno chile peppers, cored, seeded and minced
  • ¼ cup fresh cilantro, minced
  • 3 tablespoons orange juice        
  • ½ cup granulated sugar
  • Salt and pepper, to taste


  1. Combine cranberries and 4 cups of water in a sauce pan over medium-high heat.  Bring to a boil and boil for 2-3 minutes. Drain.
  2. In a mixing bowl combine the garlic, jalapeno, cilantro, onion and cranberries.  Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
  3. Add the orange juice, sugar and salt and pepper to taste. Refrigerate for at least 1 hour before serving.

Yield: ~1 ½ cups salsa

Enjoy! :-D

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