"Homemade" Salsa

Inspired by the Pioneer Woman's recipe. 

1 - 14.5 oz can Hunt's fire roasted diced tomatoes
1 - 10 oz can Ro Tel diced tomatoes & green chilies (mild)
1/4 teaspoon citric acid or the juice of 1/2 lime
1/4 teaspoon onion powder
1/4 teaspoon kosher salt (use 1/8 teaspoon if using table salt)
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 cup loosely packed cilantro

This is how i make it so I don't have to do a lot of dishes: In a 1 quart wide-mouth canning jar, combine all the ingredients.  Use an immersion blender to blend to the desired consistency.  Store in the refrigerator for up to one week.  I like to use plastic storage lids instead of the metal canning lids.

Close to Mimi's Honey Bran Muffins

Ingredients

GLAZE

1/2 cup butter

1/2 cup white sugar

1/2 cup dark brown sugar, packed

5 tablespoons honey

3 tablespoons boiling water

MUFFINS

3 cups raisins, or dates, or prunes, pureed in food processor  (Measured amount before processing)

1/2 cup honey

1/3 cup vegetable oil

3 large eggs

2 cups buttermilk*

1 cup wheat bran

3 cups all-purpose flour

2 1/2 teaspoons baking soda

1 1/2 teaspoons salt

Directions - Glaze

1.  Preheat oven to 375.

2.  Cream butter with sugars until light and fluffy.

3.  Beat in honey and water.

4.  Using a pastry brush, thickly coat bottom and sides of muffin tins (use of non-stick sprays not needed)

Directions - Muffins

5.  Mix fruit, honey and oil until smooth.

6.  Beat in eggs, then buttermilk and bran.

7.  Sift flour, baking soda and salt together.

8.  Add to mixture and beat until just combined.

9.  Fill tins 3/4 full.

10.  Bake for 20 - 25 minutes until springy to the touch.

11.  Cool for 2 minutes then invert on rack to cool completely

*If you don't have buttermilk, just put two teaspoons apple cider

vinegar in two cups regular milk and let stand for 15 minutes."

www.cooks.com   or   www.food.com/recipeprint.do?rid=174723