Posted Mié, 09/12/2007 - 17:07 by mebpi
Ingredientes:
2 large tomatoes, chopped
1 jalapeno chili, seeded and finely chopped
2 Tablespoons green onions, sliced
2 Tablespoons cilantro, chopped
2 Tablespoons balsamic vinegar
1/4 teaspoon sea salt
1 small avocado, diced
Instrucciones:
Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in avocado. Serve at room temperature.
Posted Mié, 09/12/2007 - 16:57 by mebpi
Ingredientes:
3/4 Medium Onion
- Leaves of 5 to 6 sprigs of Cilantro
- 2 Tablespoons of Vinegar
- 3 Cans of tomato sauce
- Add 1 can of water
- 8-10 Jalapeno peppers
- Juice of 1 small Lime
Instrucciones:
In Medium sauce pan, put tomato and water. Turn heat to medium-low. Dice cilantro and put in pan. Cut onion into slices and broil on medium until the onion starts to turn black. Remove from oven and chop up, add to pan. Broil peppers and mix together. Cook for 20 minutes. Add lime juice and vinegar. Refrigerate for storage.
Posted Jue, 06/21/2007 - 09:44 by mebpi
Ingredientes:
2 tazas de agua
1 cdta. extracto de Maple
2 tazas de azúcar
1/8 cdta. de sal
1/2 cdta. de vainilla
1/8 cdta. de jugo de limón
Instrucciones:
“Ponga en una cacerola el agua, azúcar, sal y limón. Cocínelo durante unos cinco minutos o hasta que al tomar un poco con los dedos, pegue ligeramente (230°F.). Bájelo del fuego. Añada extracto y vainilla.
“Da aproximadamente 3 tazas de sirope.”
Posted Jue, 03/15/2007 - 18:02 by mebpi
Porciones / número de personas:
Yields 5 to 6 (8-ounce) jars.
Ingredientes:
10 cups blackberries
1 (1 3/4 ounce) package dry pectin
5 cups sugar
Instrucciones:
Wash, stem, drain, and crush berries. Drip through jelly bag or cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice. Add dry pectin and sugar. Stirring to mix well. Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down). Remove jelly from heat.
Skim off bubbles. Ladle jelly into hot, sterilized containers, one at a time. Fill to within 1/8 inch of top if using self-sealing lids. Fill to within 1/2 inch of top is sealing with paraffin. Wipe rim of jar or glass with a clean damp cloth.
If using self-sealing lid, place hot lid on jar. Tighten screw band firmly. Invert jar 30 seconds. Stand upright to cool. Or, process in a boiling -water bath, 5 minutes.
If sealing with paraffin, spoon a 1/8-inch layer of melted paraffin over jelly, covering completely. Cool 5 to 10 minutes until paraffin hardens. Place another spoonful of melted paraffin top. Till and turn container so paraffin runs 1/4 inch of more up side. Cool 24 hours. Cover with lid or foil.
Posted Vie, 11/10/2006 - 10:41 by mebpi
Ingredientes:
5 whole habaneros, seeded
10 whole tomatillos, husked and rinsed
2 whole Vidalia onions, skinned
6 whole sweet red peppers, seeded
2 whole smoked habaneros
3 whole chipotle peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Instrucciones:
Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight
