Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread

6-8 Fresh Jalapenos

4 Cloves Fresh Garlic

1/2 Red Onion

Canola oil

Sea Salt & Pepper

Fresh squeezed Lime

Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Tomatillo Cream Sauce

6 Tomatillos (husks removed)

1 yellow onion

4 cloves garlic

2-4 serrano peppers (depends on your heat preference)

Salt and pepper

1/3 cup olive or canola oil

Juice of 2 limes

1/2 bunch fresh cilantro

Remove husks from tomatillos and slice into 4 chunks.  Rough chop onion, garlic and serranos.  Coat all with a Tablespoon of oil, salt and pepper.  Roast in large dish at 400 degrees F for about 15 minutes.  Remove from oven and allow to cool.  Thoroughly wash and dry cilantro (stems okay to use) and set aside.  Blend vegetables in high speed blender until smooth.  Add cilantro and lime juice and puree.  Now while blender is running, drizzle oil until sauce emulsifies to a creamy sauce.  Finish blending and taste test for salt level.  Enjoy with chips, tamales, tacos, burritos, burgers and more.  Or eat with a spoon.  Yum!

Mango Salsa

2 ripe mangos

1/2 small red onion

1 serrano pepper (stem, ribs, seeds removed)

1/2 bunch cilantro leaves

Juice of 1 large lime

Salt & Pepper (to taste)

Wash mango, remove skin and chop flesh into bite sized cubes.  Place in a glass bowl.  Finely dice red onion and chop cleaned cilantro.  Add seasonings and lime juice.   Toss to combine and cover.  Allow to sit and let the flavors marry.  Serve immediately or refrigerate until ready to serve.  Yum!

Chef note: for a hearty variation on this classic, add a can of well rinsed organic black beans.  Pairs well with Pumpkin Wheat Beer by Shock Top.

Traditional Pico De Gallo

I could (and often do) eat Mexican food every day.  My husband always teases me that I am Mexican.  When it comes to my love of Mexican Cuisine, I pretty much am.  This recipe for Traditional Pico De Gallo is just that, no frills, no secret ingredients, just a simple loving concoction of a few of my favorite things.  I make a lot of salsas and I encourage you to try them out.  This simple straight forward traditional Pico De Gallo is sure to be a hit for everyone in your family.  My kids love this stuff.  It goes down great with any of your favorite tortilla chips or with a spoon.  Enjoy!

Traditional Pico De Gallo

6 Medium Tomatoes

1 Medium White Onion

1 Large Lime

1 Large Clove of Fresh Garlic

1 Large Fresh Jalapeno Pepper

1 Bunch of Fresh Cilantro

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Sugar (can be omitted if you have very sweet tomatoes or if you are watching your sugar intake)

Finely dice onion, garlic and tomatoes and add to a large glass bowl.  Remove stems, seeds and ribs from jalapeno, finely dice and add to bowl.  Add all seasonings (salt, pepper, sugar) and juice of 1 lime and toss thoroughly to combine.  Lastly, thoroughly wash and finely chop cilantro.  Add to bowl and toss again.  Taste test for seasoning level.  Allow to sit out at room temperature for at least 15 minutes before serving.  Serve immediately.  Store any leftovers in tightly sealed glass vessel in refrigerator and use within 2 days.  

Jalapeno Soup

Ok, not really soup, more like salsa, but seriously this is so succulent and sweet you could probably eat the entire batch with a soup spoon if you love jalapenos as much as I do!

Jalapeno Soup

4 fresh Jalapeno Peppers

1 small sweet yellow onion

Juice of two Limes

Salt and Pepper

1/2 cup Canola Oil

Preheat oven to 375 Degrees F.  Prepare and clean Jalapenos by chopping off stems, slice lengthwise and remove seeds and ribs.  Chop onion into big slices.  Toss peppers and onions in a large baking dish and coat lightly with about a teaspoon of oil, salt and pepper. Roast for about 20 minutes or until onions begin to brown and peppers blister slightly.  Remove and allow to cool slightly.  Place mixture in food processor along with juice of two limes.  Blend until smooth.  Then, while food processor is in on position, drizzle remaining oil into mixture.  Continue to puree until smooth, scraping down sides as needed.  Taste test for seasoning level.  Serve alongside your favorite fresh veggies and tortilla chips for dipping.  Yum!

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.