- 4 ears sweet yellow corn, grilled or roasted
- 2 jalapenos, seeded and chopped
- 1/2 red onion, finely chopped (about 1/2 cup)
- 3/4 cup cilantro, chopped
- the juice of 2 limes
- Salt and pepper
Combine all ingredients in a bowl. Season with additional salt and pepper if desired.
- 1/2 cup hot pepper, halved and seeded
- 3/4 cup green pepper, halved and seeded
- 6 cups sugar
- 1 1/2 cups cider vinegar
- 1 bottle Certo ( 1 pack) (2 packs per container).
- Add peppers, vinegar, and sugar to blender and blend.
- Move to large pot and boil (will come up)…
- Soon as it’s boiling take off stove
- Let stand for 5 min. Add certo. Skim off top.
- Pour into glass jars and seal.
Trying this tonight. Recipe courtesy of www.jasonandshawnda.com/foodiebride/archives/9775
- 1 orange bell pepper, halved and seeds and stem removed
- 1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)
- 1 1/2 cups cider vinegar
- 1 pinch salt
- 6 cups sugar
- 3 oz liquid pectin
- 1 Tbsp butter
- Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand – wear gloves!
- Transfer the peppers to a large pot and add the vinegar.
- Bring to a boil and then let simmer for 15 to 20 minutes.
- Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.
- Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
- Bring to a boil over medium-high heat.
- When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.
- Stir the butter into the mixture and then add the liquid pectin, stirring to mix.
- Let boil for 3 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace.
- To store jars at room temperature, you’ll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
- Refrigerate jelly after seal is broken.http://www.jasonandshawnda.com/foodiebride/archives/9775
Tried version 1 above and did 1/2 cup japs, and 3/4 cup “sweet mini peppers” which were yellow, orange and red. Came out tasty, but color was a dark amber, almost brown.
Use this with these enchiladas.
- 1/4 cup lard (or vegetable oil)
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 tsp salt
- 1-1/2 tsp powdered garlic
- 2 tsp ground cumin
- 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
- 2 Tbsp chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
- 2 cups chicken broth (or water)
- Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
- Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
- Add chicken broth or water, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Makes 2 cups.
For giblets, use gizzard and heart. Do not use liver.
- Giblets, wing tips, and neck bone from turkey.
- 2 qts cold water
- 1 onion, chopped
- 1-2 ribs celery, chopped
- 3 Tbsps chopped parsley, or to taste
- Fat (poultry, butter, or margarine)
- Salt and pepper to taste
- While turkey cooks, or the day before, cover giblets, wing tips and neck bone with water in a large pot. Add onion, celery and parsley; simmer 2 hours. Strain broth and reserve for gravy.
- Pick meat from neck and wing tips. Finely chop all giblets and meat. Set aside. Pour broth into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off fat; reserve fat and liquid separately.
- For each 2 cups of gravy desired, use 3 Tbsp fat, 3 Tbsp flour and 2 cups liquid (broth, vegetable juice, bouillon or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk.
- If desired, brown fat and flour slightly to enhance color and flavor. Remove pan from heat. Stir in liquid; whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently 5 minutes. Season with salt and pepper.
- 1 8 oz package Philadelphia cream cheese, at room temperature
- 1 8 oz container Creole cream cheese, or 4 oz ricotta cheese and 4 oz creme fraîche, at room temperature
- 2-3 Tbsp chopped, oil-packed sun-dried tomatoes
- 2 Tbsp thinly sliced green onions (white and green parts)
- 2 Tbsp Worcestershire sauce
- 1-2 tsp of a combination of chopped fresh rosemary, parsley, thyme, and chives
- Kosher salt
- Cayenne pepper, red pepper flakes, or hot sauce
- 1/4 tsp granulated garlic, or to taste
- Assorted crackers for serving
Blend all ingredients in a large mixing bowl. Transfer to a serving bowl and serve with assorted crackers.
This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth. We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture. Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat. The leftover sauce also freezes well for future meals.
- 2 medium onions, finely chopped
- 4 garlic cloves, finely chopped
- 6 tablespoons extra-virgin olive oil
- 2 (28- to 32-ounce) cans whole tomatoes in juice
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar (optional), or to taste
- Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
- Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
- If sauce tastes too acidic, add sugar and cook 5 minutes more.
Makes about 5 cups
Sauce can be made up to 5 days ahead, and can be frozen in an airtight container 3 months.
This tomato sauce is found in Chicken Parmesan
- 1 (28-ounce) can diced tomatoes
- 4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes
- 1 tablespoon minced fresh basil leaves
- Table salt and ground black pepper
- Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside.
- Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes.
- Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.