Welcome to Joe-Mamma's Kitchen!

I hope you enjoy these recipes in your home as  much as we have enjoyed them in ours.

What kind of Angelino would I be if the first entry of my recipe box wasn't Salsa?
The following was taught to me years ago on a ranch named Marisol, located in the Baja peninsula of Mexico. With no electricity and no running water, this salsa was lovingly prepared by the 87 year old hands of matriarch Doña Maricela Acosta Gutierrez...we called her "Weta".

This is what's known as a "base salsa", from this recipe you can go on to create many variations like strawberry and even pineapple salsas as seen below.
                                                 ~ Enjoy the Fiesta in your mouth!

                                   Salsa Pico / Salsa Piña


6lbs    Roma tomatoes
3lbs    Stewed Roma tomatoes
5        Green jalapenos
5        Serrano peppers
1        Yellow bell pepper
2        Green bell peppers
4        Limes
5 – 7  Tomatillos
2        Red onions
1        Yellow onion
2        Bunches green onions
2        Md. sized bunches of cilantro
2        Tblsp. garlic powder
1.5     Tblsp. salt
1        Tblsp. ground cayenne pepper
1.5     Tblsp. ground cumin

1        Large mixing bowl or stock pot

*Putting this together is super simple, it just takes time. Total time depends on how fast you are with a knife.

  1. preheat oven to 250
  2. dice 6lbs. of roma tomatoes, all onions, bell peppers, cilantro and combine into your large pot with the 3lbs of stewed and crushed romas. Note:  you can either stew them yourself by boiling,, skinning and then crushing or you can buy three 16oz cans at the store. 
  3. mix in your spices -salt,cumin,garlic powder, cayenne
  4. squeeze in the juice of your 4 limes and gently mix everything. Let it rest. This is the point where your salsa begins to macerate and all the juices start to flow.
  5. remove outer husk from tomatillos, wash and slice in halves. Place them on a cookie sheet open side down.
  6. Slice your Jalapeno and serrano peppers in halves. Remove inside seeds and white pulp.  PAY ATTENTION HERE: if working with bare hands, make sure you wash them 7-8 times after you are done handling these peppers.  The seeds of these  chilies are where the "heat" is contained, any left over oils on your hands can be VERY painful if you accidentally rub your eyes.  On that note, if you like your salsa with allot of heat, reserve these seeds for addition to your salsa at the end of the process. 
  7. place chilies on cookie sheet with tomatillos and roast in the oven for approximately 20 minutes.  You just want them roasted enough for the tomatillos to "juice" and the  chilies to soften. This adds a roasted flavor to your salsa as well as taking the sharper edge of the "heat" off,  there will still be heat but just enough to be comfortable not painful.
  8. here's where you get to use your Molcajete or a blender. Pure the chilies and the tomatillos and fold into your salsa.
Your Done!! Refrigerate or enjoy right away!  Below are a couple variations all you need to do is add fresh  California Strawberries or  freshly cut pineapple. 



This is without a doubt, the easiest and sexiest looking bread I've ever made. I stumbled upon this recipe from one of my favorite TV Talk Show hosts...Jenny Jones on her YOUTube channel...Jenny Can Cook. we usually have this with my homemade Pork-N-Beans and a small side salad, perfect for a Sunday lunch!

3cups                    All Purpose Flour
½ tsp                     Salt
1/4tsp                   Yeast (any kind will do)
1.5cups                 Hot Water (not over 130 degrees)

Dutch oven or oven proof pot with lid.
Spatula or hands.

Oven Temp: 450

Mix all ingredients together, usually takes 5-10 min max. 
Cover bowl with dough in it with plastic wrap and then a bread towel.
Let dough rest on counter for 3-5 hours.
Turn dough out onto a floured piece of parchment paper and shape with a dough cutter or your hands.
 Let rest on parchment while your oven with a dutch oven in it, heats up to 450degrees. This usually takes my oven 30 minutes, yours may take longer or shorter.
With a bread knife, slice a couple vertical slits on the top of the dough.
Next, place parchment paper with dough on it into the dutch oven cover with lid and bake at 450 for 30 minutes.
Then, after 30minutes open oven and remove lid to dutch oven.
Continue to bake another 10-15 minutes, until crust of bread reaches your prefered texture and color. 
When it's finished, transfer  your beautifully cooked artisan bread to a cooling rack and slice when cool to the touch.

Notes:  this bread is VERY forgiving. I like to add dried herbs into the recipe like Wilde Thyme or Dried Lemon Thyme when it's in season.  Try adding Olives or Garlic, why not it's YOUR bread!!! 

~Happy cooking everyone!

Look What's Coming!

Joe's Pork-n-Beans
Meatloaf Angelino Style
Bacon Wrapped Maria Dogs
Sweet Potato Roti
African Peanut Soup
The 7 Moles of Oaxaca
Smoke Clams With Tequila Sauce
Joe's Enchiladas Nopalitos


Everything's Coming Up Mole!

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