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Appetizers

Makes about 60 oz

1.5 quarts of a variety of hot peppers (red chile, jalapeno, super hot)
28 oz can of diced tomatoes
1/4 lb tomattilos
1/2 lb roma tomatoes
1/2 white onion
1/4 red onion
1 yellow pepper
2 green peppers
8 garlic cloves
splash of white vinegar
3 T lime juice
2 T olive oil
1 t salt

Preheat oven to broil.

Boil tomatillos for 5 minutes. Cool, quarter and place in blender. Chop white onion and 4 cloves garlic and add to blender. Blend until pureed. Remove and set aside.

Roast/broil large yellow and green peppers and roma tomatoes in a glass pan until skin is crispy. Allow to cool and remove skin. Add peppers, tomatoes, chopped red onion, remaining garlic, lime juice, and olive oil to food processor and run until chopped and smoothed, but not pureed.

Clean, derib, and deseed hot peppers while wearing gloves. Finely chop.

Add blender mix, food processor mix, and chopped hot peppers to large saucepan and bring to a simmer. Add can of diced tomotoes to pan with salt. Stew for about 2 hours or until reduced.

In the meantime, wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min. Bring a large pot of water to a boil; enough to cover highest jar by 1 inch.

Using tongs carefully remove each hot jar from the oven and fill with reduced salsa mixture. Using a funnel, fill to within 1/4 inch of the top. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 5-10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

 

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via The Pioneer Woman

2 packages (11 Ounce) Fresh Goat Cheese
6 Tablespoons Fresh Dill (or More If Needed)
6 Tablespoons Paprika (or More If Needed)

Place the package of goat cheese into the freezer to chill.

While the goat cheese is chillin’ in the freezer, finely chop your fresh dill and spread it out a bit on the cutting board to let it dry for a few minutes.

The goat cheese should now be slightly firm. When it is ready, carefully remove the goat cheese from the packaging and gently roll it over the fresh dill, coating it almost completely.

Now pour some Paprika (a few tablespoons should probably do) onto a baking sheet. Give the pan a very slight shake to spread out the paprika a bit. Roll the second cylinder of goat cheese in the paprika until it is covered completely.

Carefully wrap each roll snugly in plastic wrap and chill until it’s time to serve. (The Paprika Goat Cheese will not do well if kept for longer than one to two hours so don’t make it too far in advance). Carefully slice them (easier when they are cool) and serve on crackers or crostini.

via The Pioneer Woman

Small bunch of mixed peppers
Cumin
Paprika
Olive OIl
Hummus or cream cheese
French baguette

Slice peppers and combine with generous dashes of ground cumin, olive oil, and 1-2 minced fresh garlic.

Broil for 10 minutes. Peppers can be slightly crisp.

On toasted slices of a baguette, add a dollop of room-temperature hummus and cooled-down peppers. Sprinkle with paprika.

They were crisp, creamy, and sweet all at once.

via This Blog