Store bought Jalapeño jellies are bland and artificially colored. This one has kick.
4 Green Peppers, washed, seeds removed
1- 12oz jar of sliced jalapeños, drained
1 washed jalapeño pepper
1 1/2 cups white vinegar
1/2 tsp. cayenne
6 1/2 cups sugar
4 boxes of certo
1. Using a food processor, grind your green peppers and jalapeño pepper, next grind your drained sliced jalapeños. Not too runny, just lightly chunky.
2. Place all of the ground peppers in a heavy pot with the vinegar and cayenne and bring to boil, lower the heat and keep at a rolling boil for 10 minutes.
3. Add sugar (stirring in slowly) and return to boil. Boil for about 5 minutes.
4. Add certo and bring to boil again. Boil hard for 10 minutes.
5. Skim and jar in sterilized dry jars.
Serve with cream cheese and crackers or as a condiment on just about anything.
Yes! It’s sweet potato & carrot hummus to be exact!
2 cans (16 oz each) of chickpeas
1 large sweet potato
1 medium carrot
1/2 cup olive oil
3 cloves of garlic
1/2 tsp paprika
2 tsp cayenne pepper
2 lemons, juice of
Sea salt, to taste
1. Rinse chickpeas well, then in a large pot cover with water, bring to a boil and simmer for 30 minutes.
2. Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.
3. Drain the chickpeas and veggies and process together in a food processor along with the paprika, cayenne pepper and lemon juice. Taste and add sea salt as necessary. Add olive oil gradually, pureeing at high speed until a very smooth paste is formed. Use more olive oil to obtain the desired consistency. Garnish with more cayenne pepper on top.
Serve immediately or refrigerate in an airtight container. Serve with celery and carrot sticks and crackers.
Mexican simplicity at it’s very best! oh my gosh I love avocados! I love fresh Pico de Gallo! I miss Mexico!
Pico De Gallo
1 pound fresh tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
Fresh squeezed lime juice from 2 limes
3 medium jalapeño peppers, seeded and minced
2 garlic cloves, minced
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
3 medium ripe Hass avocados
2 Tbsp minced onion
2 medium garlic cloves, minced
1 minced seeded jalapeño pepper
1/4 cup minced fresh cilantro
1/4 tsp. salt
1/2 tsp. ground cumin
juice of 1 lime
1. Halve 1 avocado, remove pit, scoop flesh into medium bowl and mash with onion, garlic, jalapeño pepper, cilantro, salt and cumin.
2. Halve and pit the remaining avocados, prepare by cross hatching with your knife into squares while still in the skin. Scoop out with a spoon, add to mashed mixture, sprinkle with lime juice and very lightly stir to mix with the mashed avocado mixture. Adjust seasonings. Cover with plastic wrap pressed onto the mixture for up to one day.
serve with corn tortillas home made or store bought tortilla chips.