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Claudia’s Salsa Verde

Claudia’s Salsa Verde

It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo.

This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork (see this page) to Green Chilaquiles, or as a topping for tacos. You can adjust the heat level by reducing or increasing the number of chiles you include. But cuidado (careful)—the spiciness of the serranos and chiles de arbol may have you looking for the closest ice- cold beverage.

12 ounces (340 g) fresh tomatillosSalsa Verde
1 to 2 whole serrano chiles, stemmed
Vi medium yellow onion, peeled
2 to 3 small garlic cloves, peeled
5 to 6 whole chiles de arbol, stemmed
Salt

Peel the husks off the tomatillos and rinse them thoroughly under lukewarm water
until their skin is smooth and they are no longer tacky or sticky. Place the tomatillos, serrano chiles, and onion in a large saucepan and add enough hot water to cover. Place over medium-high heat, bring to a simmer, then reduce the heat to medium-low and simmer until the tomatillos change color and just start to soften, about 5 minutes. Remove the ingredients from the pan using a slotted spoon and place them in blender along with the garlic. Reserve the cooking liquid. Meanwhile, heat a skillet or comal (tortilla griddle) over low heat. Add the chiles de arbol, and toast for 1 to 2 minutes, turning often, until they darken in color but don’t
burn. The seeds will come out as you toast the chiles—you can use them or not depending on your heat preference. What you are looking for is a darker, almost black, red color. Keep your windows open as you toast the chiles, as the fumes can affect the strangest parts of your throat and cause cough attacks for the family … ahhh, the memories. Add the toasted chiles de arbol and seeds to the blender, pour in XA cup (60 ml) of the reserved tomatillo cooking liquid, and blend on medium-low speed until your desired consistency has been reached (see Notes). If your salsa is too thick, add more of the tomatillo cooking liquid. Pour the salsa into a bowl and season with salt, starting with about 1 teaspoon and adjusting the amount as needed to balance the tartness of your tomatillos.

The consistency of salsa verde varies depending on the dish you use it in. For Green Chilaquiles, make it a bit more on the liquidy side so your tortillas can soak up the salsa. For tacos, stick to a coarser and chunkier consistency to avoid a runny mess.

Keep in mind that chiles can vary in spice depending on the season, so you may want to
cut off the edge of one of your chiles and taste it for heat. If it’s too hot for your liking, re-
move the seeds and veins to turn the heat down. To turn up the heat, add more chiles.
Make sure not to touch your eyes after handling spicy chiles and wear gloves when
working with them to protect your hands.

Aderezo de Citricos con Miel y Jalapeno (honey citrus jalapeno dressing)

Aderezo de Citricos con Miel y Jalapeno (honey citrus jalapeno dressing)

2 T. fresh Red Grapefruit Juice
1 T. fresh Lime Juice
1 T. fresh Orange Juice
2 tablespoons red wine vinegar
1 ½ tablespoons honey
1/4 cup (60 ml) olive oil
1 teaspoon minced shallot
1 to 2 teaspoons minced jalapeno chile
Salt

In a medium bowl, whisk together the citrus juices, vinegar, and honey until the honey dissolves, then whisk in the oil. Stir in the shallot and jalapeno and season with salt.

Claudia’s Mexican Sauces

Claudia’s Mexican Sauces

claudia saucesCrema de Aguacate Oazaquena (Oaxacan Avocado Cream)

1 lg. Ripe Hass Avocado
½ C. Oazacan Sour Cream or Creme Fraiche
1 T. Lime Juice
Salt

Using a 6-inch (15-cm) knife, carefully slice through the stem end of the avocado until you can feel the pit. Proceed to run your knife down one side following the pit, but don’t press too eagerly. A ripe avocado will be very easy to cut, so don’t exert yourself or you can risk a cut. Continue cutting all the way around the pit until you reach the original cut. Set your knife down, hold each side of the avocado in your hands, and twist in opposite directions. Carefully remove the pit of the avocado either with a spoon or fork. (If your avocado isn’t ripe enough, this may prove difficult; if so, stab your knife into the pit and twist in order to remove it. If you are unable to remove the pit, use another avocado, as this avocado is not ripe and will taste too earthy.) Run a large spoon along the inside of the skin of the avocado to remove the flesh from the skin. Don’t worry how perfectly the avocado comes out, as you are going to be pureeing it anyway! In a small blender or food processor (a mini food processor works well), combine the avocado flesh, sour cream, and lime juice, and blend until smooth. If your avocado is not ripe enough or the sour cream is too thick, add a tablespoon or so of water to get things moving in the machine, but make sure to keep the consistency thick and mousse-like. Remove from the blender and season with salt. Fit a piping bag with a small circular tip and add the avocado cream to the bag or spoon the cream into a squeeze bottle. To plate with tamales or tacos, place your point close to the plate, squeeze out a little cream, and lift the tip straight up. This will make your dollop look like the perfect kiss! Because avocados are finicky and will turn brown and dull, this creme will not keep longer than 4 hours, even when stored in an airtight container. So put it on everything and be generous with it!

Oaxacan sour cream is denser than typical sour cream and is salted and textured much
like a creme fraiche. If you cannot find it, use creme fraiche or, in a pinch, regular sour cream and a bit more salt to achieve a similar balance of flavor. Err on the side of thicker (but not chunky) than thinner for your avocado cream, because if it is too thin, you will have a dripping mess that cannot be piped.

Chipotle Crema (Chipotle Cream Sauce)

1 tablespoon canola oil
1/2 medium white onion, minced
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 small tomato, chopped
1 cup (240 ml) heavy cream
1 to 2 canned chipotle chiles in adobo sauce
Salt

Heat the oil in a medium sautepan over medium heat. Add the onion and cook for 30 seconds, or until fragrant. Add the garlic and oregano and cook for an additional 30 seconds, or until the garlic starts to soften. Add the tomato and saute until softened, about 2 minutes. Reduce the heat to low, carefully pour in the cream, and bring to a simmer. Immediately remove from the heat. A little bit goes a long way with smoky chipotle chiles, so if you have never worked with them, start with one, and then add another if you want to turn up the heat. Place the chile in a blender, carefully pour in the hot cream mixture, and blend on medium speed for about 1 minute, until smooth and bright orange in color. Taste for salt and season accordingly; if the sauce is not spicy enough for you, add an additional chile and blend again until smooth. This is a dairy-based cream sauce that will keep a maximum of 3 to 4 days in the fridge, so use it quickly.

Salsa de Chile Tatemado (Roasted Red Pepper Sauce)

2 medium Roma tomatoes
1 jalapeno chile
1 pound (455 g) fresh piquillo peppers, roasted, or 1 (14-ounce/400-g) can roasted piquillo peppers, drained
4 garlic cloves, peeled
1 small yellow onion, quartered
½ cup (120 ml) beef stock or veal demi-glace, plus more if needed
4 sprigs fresh thyme, tied with kitchen string
Salt and freshly ground black pepper
Cayenne pepper (optional)

Heat a skillet or comal (tortilla griddle) over medium-low heat. Place the tomatoes and jalapeno on the skillet and heat until the tomatoes are almost completely darkened on all sides, softened, and releasing their juices and the jalapeno is fragrant and blistered. Remove the stem and cut the jalapeno in half. Remove the seeds using a spoon if you’d like your sauce on the milder side. In a blender, combine the tomatoes, jalapeno, piquillo peppers, garlic, onion, and stock, and blend until smooth. Pour the mixture into a medium saucepan. Add the thyme and season with salt and pepper. Place over low heat and bring to a simmer, adding a little more stock if it’s too thick. Once it simmers, remove the thyme, taste for heat, and add a little cayenne if needed. The sauce will keep in an airtight container in the refrigerator for 5 to 7 days. Bring it to a boil before serving.

Aceite de Cilantro (Cilantro Oil)

2 large bunches fresh cilantro
1 1/4 cups (300 ml) canola oil
Salt

Start by cutting 1 inch (2.5 cm) from the thick ends of the cilantro stems. Chop the leaves and tender stems (stop about 1 inch/2.5 cm from the bottom of the cut stems) until you have 2 packed cups (80 g). Save any remaining cilantro for another recipe. Place the cilantro in the blender with ¼ cup (60 ml) of the oil. Blend on low speed, slowly drizzling in the remaining oil through the hole in the top of the blender. Do not overblend or blend on high speed, as this can cook the cilantro and turn it a dark green or brown color. Season with salt and pulse until incorporated. Line a fine-mesh sieve or chinois with a double layer of cheesecloth. Pour the blended oil into the sieve and, using a large rubber spatula, push the oil mixture through the sieve into a large bowl, pressing on it with the spatula to get out all the flavored oil. Discard the cilantro pulp. Using a funnel, pour into a squeeze bottle for ease of plating. It will keep, refrigerated, up to 5 days.

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)

Mexicans can tell that this is not something you often find in cities. Instead, it’s what men who toil on farms buy in local street markets or get from their wives before they head to work, because it keeps well even in the high heat of the afternoon. When they need a snack, they break out tostadas (crunchy corn tortillas) and spread on chintextle, the potent paste turning even that simple snack into a real treat.

Chintextle (Pumpkin Seed And Pasilla De Oaxaca Paste)1 1/2 ounces pasilla de Oaxaca chiles (9), wiped clean and stemmed
4 ounces hulled raw (green) pumpkin seeds (¾ cup)
5 large garlic cloves, peeled
2 tablespoons rice vinegar
2 tablespoons distilled white vinegar, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 to 2 tablespoons mild olive oil or vegetable oil, if necessary

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles a few at a time, turning them over and pressing them down with tongs frequently, until they become a lighter shade of brown and develop some blisters, about 2 minutes per batch. Set them aside to cool. Heat a skillet over medium heat and toast the pumpkin seeds, stirring and tossing constantly, until they’re puffed and just slightly browned, 5 to 8 minutes. Transfer them to a plate to cool. Put the chiles, pumpkin seeds, and garlic in the food processor (there’s not enough liquid to use the blender here) and process to form a paste, scraping the sides often. Add the vinegars and process again. Season to taste with the distilled vinegar and salt, and process again to blend. If necessary, add oil, a little at a time, to help blend the mixture into a very smooth paste. Processing will take at least 3 minutes total. Before you serve it, refrigerate the chintextle in an airtight container for one day to allow the flavors to develop.

Cherry Limeade Jam

Cherry Limeade Jam

Cherry Limeade Jam

 

2 pounds (about 6 cups) pitted sweet cherries

1 ½ cups sugar

¼ cup fresh lime juice

2 tablespoons freshly grated lime zest

 

Put the cherries, sugar, and lime juice in your preserving pot; stir together. Allow the mixture to sit at room temperature until about ¼ inch of juice forms on the bottom of the pot. Once there’s a good layer of juice in the bottom of the pot, return to high heat and bring the mixture to a boil that cannot be stirred down. As soon as the mixture comes to a full rolling boil, remove from heat and carefully use an immersion blender to blend the mixture until very smooth. Return the mixture to a boil over high heat, cook for 3 minutes, then add the lime zest. Continue cooking the jam on high heat, stirring frequently until the mixture no longer weeps when a dollop is placed on a plate. This will happen quite quickly, likely in about 7 minutes. Ladle into prepared half-pint jars, leaving ¼ -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and clip on the clips. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Salsa de Habanero y Cebola

Salsa de Habanero y Cebola

5 habanero peppers, roasted and finely chopped
Juice of ½ an orange
Juice of 2 limes
1 medium red onion, finely chopped
2 tsp. white vinegar

Roast habaneros in a skillet on medium heat until they start to get a few dark spots. Cut top off the pepper and discard stem. Finely dice the habaneros. Mix the diced habaneros with the chopped onion in a bowl (or directly in the container you intend to store the salsa in, preferably in a glass jar). Pour juices over the habaneros and onions and then add the vinegar. Toss lightly to moisten and refrigerate for at least 4 hours before serving. Keeps refrigerated for about 5 days.

Chipotle Bacon Guacamole (Guacamole de Tocino)

Chipotle Bacon Guacamole (Guacamole de Tocino)

guac5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
Salt
1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny. If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Escabeche de Cebolla (Yucatan Pickled Red Onion)

Escabeche de Cebolla (Yucatan Pickled Red Onion)

escabeche de cebolla1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.

Sikil Pak (Mayan Pumpkin Seed Salsa)

Sikil Pak (Mayan Pumpkin Seed Salsa)

sikil Pak1 small white onion, peeled and sliced into rounds 1/4-inch thick
1 ¾ cups (about 8 ounces)pepitas, toasted, salted hulled pumpkinseeds
1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
1/3 cup fresh-squeezed orange juice
1/3 cup fresh-squeezed lime juice
2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
2 tablespoons roughly chopped cilantro
Salt

Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor. Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.

Salsa Mexicana

Salsa Mexicana

Salsa Mexicana½ medium white onion, chopped into 1/4-inch pieces
Fresh Hot Green Chiles to Taste (usually 1 or 2 serranos or 1 small jalapeno), stemmed, seeded (if you wish) and finely chopped
12 oz. (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 T. (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 T. fresh lime juice

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 tsp.. Cover and refrigerate until you are ready to serve.

Salsa Verde

Salsa Verde

8ounces (3 to 4 medium)tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1small white onion, finely chopped
Salt

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.Salsa Verde

Recado Rojo

Recado Rojo

Recado Rojo5 T. Annato Seeds
1 C. Warm Water
1 tsp. Cumin, ground
1 tsp. dried Mexican Oregano
5 Cloves, whole
1 T. Black Peppercorns
6 Allspice Berries
1 T. Salt
8 Cloves Garlic, peeled
1 Habanero, seeded
¼ C. Orange Juice
¼ C. White Vinegar
2 Lemons, juiced
2 tsp. Herradura Silver Tequila

Place annatto seeds in warm water and soak for 15 minutes to allow seeds to soften slightly. Drain and place in spice grinder along with Cumin and next 5 ingredients (through salt). Grind to a fine powder. Place garlic, chile, citrus juices, vinegar and ground spice mixture in a blender and blend for 2 minutes and blend until you have a smooth paste, 2 minutes or so. Add tequila and blend on high another 30 seconds. Remove to an airtight container and refrigerate until ready to use.

Spicy Avocado Aioli

Spicy Avocado Aioli

1 Avocado
1 T mayo
juice of 1 lime
1/2 tsp. salt
1/4 tsp. sugar
half of jalapeno (with seeds if spiciness is desired)
1/3 C. of milk

Add first 6 ingredients in the food processor and pulse a few times until smooth. Slowly add milk and puree until smooth and has reach the consistency that you want.

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste

In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.

Sungold Tomato Preserves

Sungold Tomato Preserves

sungold4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg

In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.

Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Try making a grilled cheese and tomato preserves sandwich.

Rosemary Salt

Rosemary Salt

3 C. sea salt crystals
1 1/2 C. dried rosemary (cracked rosemary is best)

(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.) Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture. Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

3 large fresh peaches, peeled
3 T. granulated sugar
Juice from 1/2 lemon
2 T. bourbon
1/2 tsp. minced fresh thyme, lightly packed

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Sun-Dried Tomato Onion Jam

Sun-Dried Tomato Onion Jam

1094673 medium onions, halved lengthwise and thinly sliced crosswise
3 T. unsalted butter
1/3 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. dried hot red pepper flakes
1/2 C. dry white wine
1 T. red-wine vinegar
1/4 C. packed dried apricots, thinly sliced
3/4 C. drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature. Makes about 2 cups.

Buffalo Hummus

Buffalo Hummus

Buffalo-Hummus-52 (15-ounce) cans chickpeas, drained and rinsed
5 cloves garlic, peeled
1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil)
1/4 cup tahini
(optional) 1/4 cup crumbled blue cheese
4-8 tablespoons hot sauce*, to taste
2 Tablespoons freshly-squeezed lemon juice
1.5 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
(optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)

Add all ingredients to a food processor or blender (*starting with only 4 tablespoons of hot sauce, if you don’t like much heat). Pulse until combined. Taste, and add more hot sauce to taste, if desired. Serve with your desired dippers, garnished with optional toppings if desired.

Garlicky Spicy Eggplant Dip

Garlicky Spicy Eggplant Dip

spicyeggplantdip_22 medium eggplant
2 cloves garlic
1 T. extra virgin olive oil
handful fresh mint
1 tsp hot red pepper flakes
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
Salt and pepper to taste

Begin by roasting your eggplant. I had roasted mine the day before so unfortunately there are no pictures of that, but if you’re uncertain on what to do it’s very easy. Preheat your oven to 450 F. Put your eggplant on a cookie sheet with a rim as it will release some juice as it roasts. Let the eggplant roast away for about 45 min – 1 hour, turning it over halfway through so that it cooks evenly. You should see some charring where it was sitting on the sheet, and you can tell that it’s done when it has collapsed and juices have started to leak out….in the nicest way possible. Let the eggplant cool down, and then scoop the insides out and into a food processor. If you roast the eggplant long enough you can actually just cut off the top and peel the skin away in one big chunk. Add the two cloves of garlic to the food processor and puree the mixture until you can’t see any white chunks of garlic whirring by you. Peel the mint leaves off of the stems and add this to the pureed eggplant along with the spices and a generous sprinkling of salt. Process this and you’re done!

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Watermelon Jelly

Watermelon Jelly

03e9c685b9da28696767e63a9cc092c62 cups watermelon juice (from about 1 small or 1/2 large watermelon)
3 tablespoons fresh or bottle lemon juice
3 1/2 cups granulated sugar
1 pouch Certo liquid pectin

To make watermelon juice, roughly chop watermelon. You’ll need about 6 cups of chopped melon to produce about two cups of juice. Run melon through a food mill (if you have one), or crush and then strain through a fine mesh sieve to remove any seeds or pulp. Prepare canner and wash/sterilize 8 4-ounce canning jars. Keep jars in hot (not boiling) water until ready to use. Combine watermelon juice, lemon juice, and sugar in a 6 to 8-quart nonreactive saucepan. Bring to a full roiling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 7 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month. 6-7 4oz. Jars

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch

In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.

Preserved Lemon Hummus

Preserved Lemon Hummus

Goodie-Godmother-Preserved-Lemon-Hummus1 preserved lemon, rinsed under cold water, pulp and rind roughly chopped
1/2 C. sesame tahini
2 T. miso paste
2 cloves garlic, peeled
1/4 tsp. cayenne pepper
4 T. olive oil
1 16-ounce can chickpeas (keep the liquid)

Combine the lemon, tahini, miso, garlic, cayenne, olive oil, chickpeas, and 4 T. of chickpea liquid in a blender or food processor. Blend until smooth. Add more chickpea liquid if necessary to get to a good, silky consistency. I predict you will taste this to see that it is the right consistency, and then you will eat most of it out of the blender. This is that kind of hummus.

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

1-rotel-canned-tomato-salsa-recipe-mountain-mama-cooks-2 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out!  It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Queso Blanco

Queso Blanco

queso1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.

Sweet and Sour Roasted Peppers with Capers

Sweet and Sour Roasted Peppers with Capers

3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO

2 sterilized 1 pint jars and their lids

Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.

Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.

Chili-Infused Oil

Chili-Infused Oil

1/2 C olive oil
1 tsp dried crushed red pepper

In a small, heavy saucepan, heat the oil and red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate. Can be used as a dipping oil for breads, or to liven up the flavors in other dishes-as your cooking oil, in salad dressing, or just drizzled over grilled fish or meat. Keeps in the fridge for a month.

15 Ways to Doctor a Jar of Salsa – Add Interest to your Dish

15 Ways to Doctor a Jar of Salsa – Add Interest to your Dish

Add avocado cubes, chopped fresh cilantro and a squeeze of lime juice.

Stir in mango chunks, chopped fresh cilantro and a squeeze of lime juice

Fold in a small can of drained, crushed pineapple and fresh cilantro

Marinate chunks of white Mexican cheese in salsa; serve with toothpicks

Stir in a small can of drained corn

Combine with drained and rinsed canned black beans and drained canned yellow corn.

Add chopped jicama, shredded carrot and chopped fresh ginger.

Stir in a chopped fresh, vine ripe tomato.

Mix shredded radish and pinch of ground cumin with the salsa.

Add chopped canned tomatillos.

Stir in a chopped, soaked chipotle pepper.

Ass 1 tsp. prepared horseradish and fresh lemon juice; serve with shrimp.

Mix in chopped roasted red peppers, a dash of balsamic vinegar and chopped fresh basil.

Ass a couple T. plain yogurt, chopped cucumber and cumin seed. Serve with toasted pita bread wedges.

Fold in shredded carrot, a dash of fish sauce, a squeeze of lime juice and chopped fresh Jalapeño pepper to taste. Serve with crackers.

Red Robin Seasoning

Red Robin Seasoning

RRSeasoning4

3 T. salt
1 T. instant tomato soup mix (Knorr tomato with basil works great)
2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container.

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

 

1 ¼ lb. Cape Gooseberries, husks and stems removed

1 ½ C. sugar

3 T. bottled Lemon Juice (fresh squeezed is not safe to use)

2 tsp. Rose Water

 

Place 2 small plates in freezer to chill. In large saucepan, bring gooseberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Once sugar has completely dissolved, remove pot from heat and crush fruit coarse with potato masher, leaving some berries intact. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 12 to 15 minutes. (Temperature will be lower at higher elevations; click here for more information.) Remove pot from heat. To test consistency, place 1 tsp. preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate; preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of preserves using spoon and stir in rose water. Meanwhile, place two 1-C. jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. 5. Using funnel and ladle, portion hot preserves into hot jars. Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.) You may can for long term storage as well.

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

 

4 C. cape gooseberries, husked

1 lemon, juice and zest

1 1/2 C. sugar

Instructions

 

Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after it’s cooled to room temperature.

5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

I highly recommend using the steamer/strainer basket instead of the trivet; it simplifies things a little

6 to 12 eggs

Add 1 C. water to a pressure cooker. Place a steamer basket or trivet inside and arrange the eggs carefully on top, making sure none are leaning against the side of the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 5 minutes. While the eggs cook, fill a bowl with ice cubes and water. When the cooker beeps to let you know it’s finished, let it come down naturally from pressure until the display reads LO:5. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Remove the lid and immediately remove the eggs, placing them one at a time into an ice bath to stop the cooking process. Let sit for 5 minutes before peeling.

McDonald’s Big Mac Sauce

McDonald’s Big Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Taco Seasoning

Taco Seasoning

Taco-Seasoning-BLOG-380x4501 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano

Combine all of the ingredients in a small bowl.