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Jalapeno Poppers [in a blanket]
Jalapeno Poppers are delicious. They also happen to be one of not only Rich’s but also his Father’s favorite snacks.
Tag: spicy
Black Bean Casserole
This Casserole is Delicious! In the past I have made a side dish of Black Beans with Cilantro Rice but the other night I wanted a more substantial (and super easy to throw together) dish to serve my parents. We had this with some Mexican …
SALSA – canned tomato version
When people ask you what your favorite food is, what answer do you give them? For me I have to always say that it is a tie between Chips & Salsa and Dark Chocolate (I know, its a strange “combination” – but as long as I eat them separately, who is to judge)!
The more I have started to make my own salsa, the less I care for the stuff that you get out of a jar from the store. I love making garden fresh salsa and salsa verde and chunky pico de gallo – but this salsa right here made from canned tomatoes and some fresh ingredients is seriously some of the best salsa that I have tasted AND its easy to make year-round AND its cheap AND in case you didn’t hear me the first time it’s delicious!!!
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[Canned Tomato] Salsa
Prep time:
Total time:
Serves: 2 quarts
[Canned Tomato] Salsa
Ingredients
- 1 can (28 Ounce) Whole Tomatoes With Juice (or diced)
- 2 cans (10 Ounce) Ro*tel Tomatoes (Mexican flavored Tomatoes – pick your flavor)
- 1/4 cup Chopped Onion (1 small onion works)
- 1 – 3 cloves Garlic, Minced (depends on your preference)
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1/2 cup Cilantro (more to taste!)
- 1/2 whole Lime juice (about 1 Tablespoon)
Instructions
- Note: this is a very large batch. Even in my food processor it leaks out a little bit, so I usually make this as a two step process & then mix it together in a large bowl.
- Combine onion, jalapeno, garlic, sugar, salt, cumin, & lime juice in a blender or food processor. Mix until a medium/fine chunk. Add the whole/chunk tomatoes and Ro*tel tomatoes as well as the cilantro. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate salsa for at least an hour. Serve with tortilla chips or melted cheese nachos or for a healthy alternative (and one of my favorite super-healthy snacks) with some celery.
adapted from The Pioneer Woman
And I leave you with this, Today’s Question of the Day… how do you like your salsa?
Jalapeno Bisque
We had an issue with hot peppers this year, and by “issue” I mean Rich grew habaneros & I evacuated the house while making hot sauce, burned my skin a few times, and also was overwhelmed with the amount of spice and had no idea what to …
Habanero Hot Sauce
I might have mentioned before that we had a lot of habeneros (and by “a lot” I mean we only planted 2 plants but even 1 of these plants would have given me ten times more than I needed, so with 2 plants you can …
Dried Red Pepper Flakes
We had/have an over-abundance of hot-peppers (mostly habaneros – since I could actually find uses for the cayenne, but its hard to find many uses for more than 1 habanero at a time usually). Since I love store-bought red pepper flakes (on pizza, in soups, spice up any dish, etc) I figured it couldn’t be too hard to make my own in order to use up a bit of peppers…
…After some research I discovered, no – it wasn’t too hard (even without a dehydrator). For the first hour or so of these being in the oven the house feels slightly spicy to the smell, but not too bad. Now, if only this made more (guess I need to spend another full day with the oven on to make these), since I’ve already put quite a dent on the baggie of dried pepper in the last week!
Crushed Red Pepper Flakes
- about 1 pound assorted peppers (a mix of habanero, cayenne & jalapeno is what I used) – and I had less than 1 pound, do whatever fits on a pan for you!
Wash & pat dry your assortment of peppers. Cut off the stems & cut in half. For more mild flakes scoop out insides. I left them in there and when I use my flakes will just use less if I want something less spicy. Place on a foil-lined cookie sheet in a 250 degree oven for about 8 hours. They will look dry and brittle when you are done. The house may feel a bit ‘spicy’ during this time.
Remove from oven and let cool. Place them in a large zip-top bag and carefully crush them (with a rolling pin). Get your flakes to the desired consistency and then do not open your bag for a few minutes to allow the dust to settle. Place in a container and enjoy the fruits (or vegetables) of your labor all year (or as long as it lasts)!
And I leave you with this, Today’s Question of the Day… what spices or seasoning have you made (or would you like to make instead of buying)