• Makes about eight 8-oz jars or 4 pints ( I got 10 half-pints)

    12 dried chipotle chili peppers, stems removed
    12 dried cascabel chili peppers, stems removed
    2 cups hot water
    3 pounds Italian plum tomatoes
    2 large green bell peppers
    2 small onions
    1 head garlic, broken into cloves
    2 teaspoons granulated sugar
    1 teaspoon salt
    1 cup white vinegar

    Directions:

    In a large skillet over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable.  Transfer to a large glass or stainless steel bowl.  When all chilies have been toasted, add hot water.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Working in batches, transfer chilies and soaking liquid to a blender or food processor fitted with a metal blade and puree until smooth.

    Meanwhile, under a broiler, roast tomatoes, peppers, onions and garlic, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes.  Set onions and garlic aside until cool.  Place tomatoes and peppers in paper bags.  Secure openings and set aside until cool enough to handle, about 15 minutes.  Peel and chop tomatoes, peppers, onions and garlic.

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine reserved chili puree, roasted vegetables, sugar, salt and vinegar.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

    Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely submerged.  Bring to a boil and process 8-ounce jars for 15 minutes, and pint jars for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • makes about six 8-ounce jars or 3 pint jars

    3 cups cored peeled tomatoes
    3 cups chopped seeded jalapeno peppers
    1 cup chopped onions
    1 cup cider vinegar
    6 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    2 tsp dried oregano (PS: use Mexican Oregano if you have it)
    1 1/2 tsp salt
    1/2 tsp ground cumin
    Directions:

    Prepare canner, jars and lids

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • makes about 12 8-ounce jars or six pint jars

    10 cups chopped cored peeled tomatoes
    5 cups chopped seeded green bell peppers
    5 cups chopped onions
    2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeno
    1 1/4 cups cider vinegar
    3 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    1 TBS salt
    1 tsp hot pepper sauce (optional)

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into prepared jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

  • 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
    1½ cups diced red bell pepper
    ½ cup finely chopped yellow onion
    ½ teaspoon crushed red pepper flakes
    2 teaspoons finely chopped garlic
    2 teaspoons finely chopped ginger
    1 cup light brown sugar
    1¼ cups cider vinegar (5%)
    ½ cup water
    Directions:

    Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

    Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

    Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

    Fill hot solids into clean, hot half-pint jars, leaving ½-inch head-space. Cover with hot liquid, leaving ½-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

    Process in a boiling water canner for 10 minutes for half-pints.  Let cool, undisturbed, for 12 to 24 hours and check for seals.

  • Makes about twelve 8-ounce jars or six pint jars

    9 dried chili peppers (Cascabel, Ancho, Guajillo, New Mexico)
    Hot water
    12 cups diced, cored peeled tomatoes
    3 cups chopped red onions
    1 1/2 cups tightly packed finely chopped cilantro
    15 cloves garlic, finely chopped
    6 jalapeno peppers, seeded and chopped (leave seeds for more heat)
    3/4 red wine vinegar
    1 TBS salt
    3/4 tsp hot pepper flakes

    Directions:

    In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Drain off half of the water.  Transfer chilies and remaining water to a blender or food processor fitted with a metal blade and puree until smooth.

    Meanwhile, prepare canner, jars and lids.

    In a large stainless steel saucepan, combine chili puree, tomatoes, onions, cilantro, garlic, jalapeno peppers, vinegar, salt and hot pepper flakes.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into hot jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • from Ball Complete Book of Home Preserving

    makes about eight 8-ounce jars

    1/2 cup white vinegar
    6 cups chopped pitted peeled peaches
    1 1/4 cups chopped red onion
    4 jalapeno peppers, finely chopped
    1 red bell pepper, seeded and chopped
    1/2 cup loosely packed finely chopped cilantro
    2 TBS liquid honey
    1 clove garlic, finely chopped
    1 1/2 tsp ground cumin
    1/2 tsp cayenne pepper

    Directions:

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine the vinegar and peaches.  Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne.   Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.

    Ladle hot salsa into jars, leaving 1/2-inch headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

  • crackers
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/4 cup sesame seeds (I used black ones this time)
    1/4 cup sugar
    1/2 teaspoon salt
    4 TBS butter
    1/2 cup milk
    Sea salt

    Directions:

    Preheat oven to 325ºF.

    In a large bowl, combine the flours, sesame seeds, sugar and salt.  Cut in the butter with a pastry blender until the mixture resembles tiny crumbs.  Stir in the milk, adding just enough to form a workable dough.  Knead it just until it comes together.

    Divide the dough into three workable pieces.  Roll it out ultra-thin, one piece at a time.  Get it as thin as you can manage, while still being able to move it in pieces.  (1/16th of an inch thick if possible.)  Sprinkle the dough with sea salt and use the rolling pin to press the salt in just a bit.

    Cut the dough into 1 x 2 inch rectangles.  Transfer the pieces to baking sheets and bake for 20-25 minutes, or until the just begin to brown.  Remove to a cooling rack to cool completely.

    Makes about 8 dozen crackers.

  • from How To Cook Everything Vegetarian by Mark Bittmansacco

    1 cup chickpea flour (besan)
    1 teaspoon salt
    1 teaspoon ground black pepper, or more to taste
    5 to 6 tablespoons extra virgin olive oil
    1/2 small yellow onion, thinly sliced
    1 tablespoon fresh rosemary leaves (optional) (or 1 tsp dried)
    Freshly ground black pepper

    Directions:

    Pour 1 1/2 cups lukewarm water into a mixing bowl and sift the chickpea flour into it.  Whisk the flour, water, salt, pepper and 2 tablespoons of the olive oil together. Cover the bowl with a towel, and let the batter sit on the kitchen counter for at least a few minutes, and up to 12 hours.

    Preheat the oven to 450ºF.  Put 2 tablespoons olive oil in a well-seasoned or nonstick 12-inch pizza pan or skillet.  Stir the sliced onion and rosemary leaves into the batter- it will be a little thicker than it was originally- then pour the batter into the greased pan.  Bake for about 15 minutes, or until the pancake is firm and the edges are set.  Preheat the broiler and brush the top with another tablespoon or so of the oil.

    Set the pancake a few inches away from the broiler for a minute or two, just long enough to brown it spottily, but not long enough to evenly color it or burn it.  Cut into wedges and serve hot or at least warm with extra black pepper.

  • blt dip1 cup sour cream
    4 ounces cream cheese, softened
    1/2 cup mayonnaise (do not use Miracle Whip)
    1/2 cup finely shredded sharp cheddar cheese
    1/2 teaspoon garlic powder
    1/4 teaspoon fresh black pepper
    1/4 cup finely chopped yellow onion
    1/2 cup finely chopped green or red bell pepper
    2 cups cherry and pear tomatoes, cut into quarters
    1 pound of bacon, cooked, drained and crumbled
    1 cup finely shredded romaine lettuce

    Directions:

    In a mixing bowl, combine the sour cream, cream cheese, mayonnaise, cheddar cheese, garlic powder and black pepper.  Mix with a hand mixer on low speed until well mixed.

    Fold in the onion, bell pepper, tomatoes, and about 2/3 of the bacon crumbles.  Mix well.

    Use the remaining bacon crumbles and the lettuce for garnish.

    Serve with assorted crackers, chips, and veggies for dipping.


  • Serving Size  : 30

    2               cups  lettuce — thinly sliced
    2                     Roma tomatoes — diced small
    1/8           cup  red onion — sliced paper thin
    1/2           cup  radishes — diced
    1/2           cup  cilantro leaves, whole — coarsely chopped
    2                     avocados — cubed
    1         tablespoon  olive oil
    3        tablespoons  lime juice — about 2 limes
    1/4      teaspoon  ground cumin
    1               dash  garlic powder
    salt and pepper — to taste
    2           packages  phyllo dough — shells, thawed
    extra cilantro for garnish — optional

    Combine all the ingredients except for the phyllo shells in a large mixing bowl.  Toss gently to evenly distribute ingredients.

    Fill each phyllo cup with a portion of the salad.  Top with the optional cilantro if desired.

    The salad cups can be made up to a few hours ahead of time.  In the case of preparing ahead, toss the avocado cubes with extra lime juice or Fruit Fresh to preserve their color.

    - – - – - – - – - – - – - – - – - – -

    Per Serving (excluding unknown items): 33 Calories; 3g Fat (71.7% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

    NOTES : Consider this salad as a blank canvas to build upon as desired.  Leftover chicken, pork, beef, shrimp or even chopped hard cooked eggs would make this a more substantial appetizer.  Add any fresh vegetables you would like, and omit any you don’t care for.  Shredded cheese would make an excellent addition, and a few dashes of hot sauce would please anyone with a taste for something spicy.

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