Easy Marinara Sauce

Ingredients:
2/3 cup onion, chopped
1/2 cup celery, chopped
2 tsp parsley flakes, dried
1/4 tsp garlic powder
2 cans (14.5 oz each) Italian stewed tomatoes
1/2 cup tomato paste
1 tsp oregano, dried
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
2 bay leaves
2 tbsp vegetable oil

Directions:
1. In a large saucepan over medium heat, add vegetable oil, onion, celery, parsley, garlic powder, and sauté until tender. Stir in the tomatoes, tomato paste, oregano, sugar, salt, and pepper. Once sauce begins to bubble add bay leaves and reduce heat to low. Cover and simmer for 1 hour. Discard bay leaves.

2. Remove sauce from stove, and pour into blender or food processor. Blend until all ingredients are well emulsified.

Enjoy! Goes well over pasta. Also great for pizza sauce!

Taco Seasoning

Ingredients:
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp red pepper flakes
3 tsp seasoned salt
2 tbsp chili powder
2 tbsp cumin
1 packet Sazon

Directions:
Combine all the ingredients.

Note: 1/4 cup of seasoning is enough for 1 lb of cooked meat. Add 2/3 cup water and simmer for 15-20 minutes.

Pineapple Salsa

Ingredients:
2 cups pineapple, raw, fresh*
1 cup red bell pepper
1/2 cup red onion
1/4 cup cilantro
1 tsp cumin
1/4 tsp ground black pepper
1 tbsp Tajin Clasico Seasoning with Lime
1 Jalapeno pepper, optional**

Directions:
1. Finely dice pineapple, bell pepper, and onion. Coarsely chop cilantro. If using jalapeno dice and add it last. Place the diced produce in a large bowl, and gently mix to combine. Add seasonings to top, and mix again to combine. Serve with chips. Also works well with fish of choice!

2. Store leftovers covered in fridge. The amount of time it can be stored is dependent on how fresh your ingredients are, and temperature of fridge. Use best discretion.

Note:
*Can use canned pineapple if stored in juice. Do not use the ones stored in syrup because it will be too sweet for the recipe. Ok to use frozen pineapple. Defrost and dice per recipe. Can sub pineapple for mango as well.

**Some people are sensitive to jalapeno peppers. Cut these with gloves on. It's also better to cut the pepper last if using the same cutting board. Immediately wash board and knife with the gloves on just in case.