Homemade Salsa
1-10 oz.can of diced tomatoes
2 cloves of garlic chopped
1/3 cup of red or yellow onion chopped
1 jalapeno, seeded and chopped
1 handful of cilantro
1 lime, juiced
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of sugar
1/4 cumin
Add everything to your blender or food processor and pulse together. You can add seasonings as you see fit to your taste. For a thicker salsa consistency blend less. Pour in a bowl and enjoy with chips.
SALSA
Dice the seasonings fairly fine, about 1/8 inch cubes.
3 cups chopped onions
6 jalapeño peppers, seeded, finely chopped
4 cloves garlic, finely chopped
2 six-ounce cans tomato paste
2 cups bottled lemon or lime juice or lemon juice
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon ground cumin
2 tablespoons oregano leaves or chopped cilantro
Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer) there’s no need to cook it; only to get it hot enough to ready it for water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.
Curry Garlic Aioli
1/4 up organic grapeseed oil
¼ cup organic olive oil
1 large free-range organic egg yolk
1 organic garlic clove, finely chopped
½ tsp to 1 tsp organic curry powder
¼ tsp sea salt
fresh-squeezed lemon juice to taste
freshly ground organic black pepper to taste
Mash the garlic and salt together into a paste. Whisk the paste into the egg yolk in a bowl until well blended. While whisking, slowly drizzle in about 1 teaspoon of grapeseed oil at a time until the mixture becomes thick and add the olive oil to the mixture in a slow steady stream. Stir in the curry powder and season with lemon juice, pepper, and salt to taste. Refrigerate in a lidded jar to store. Dip, spread, and enjoy!
Homemade Mustard
1 cup dry mustard
½ cup finely ground mustard seeds
½ cup whole mustard seeds
½ teaspoons finely ground sea salt
1 teaspoons freshly ground organic black pepper
1 cup organic apple cider vinegar
½ cup organic sugar
3 tablespoons fresh organic dill, finely chopped
¼ cup water
2 organic eggs, beaten
Mix together all the ingredients except for the eggs. Cover the mixing bowl and let the mixture sit at room temperature for 4-6 hours. Pour mixture into a double boiler and gently bring the water in the bottom pot to a simmer. Carefully add the eggs to the mixture, stirring them in gently. Keep the water at a simmer until the mixture has thickened. Pour mixture into a glass jar, secure a lid and refrigerate. Mustard will be ready to eat once it has chilled completely.
BLT Salsa
4 cups tomatoes, diced
4 cups finely chopped green cabbage.
1 green pepper, finely chopped
½ cup white onion, finely chopped
1 cup scallions chopped
1- 12 oz. pack of uncured bacon cooked to crisp. and chopped.
Half a jalapeno for mild salsa or a whole one for a little kick. (seeds removed)
1 T fresh parsley finely minced.
7 cloves of garlic finely minced
1 ½ Tsp. Salt
2 – 2 ½ Tsp. Black Pepper
4 Tablespoons of Olive Oil
1-2 Tablespoons of White Wine Vinegar
In a large skillet, cook bacon strips until crispy and set aside.
Chop all of the ingredients into bite-sized pieces and combine in a bowl. Mix in the parsley, garlic powder, and salt and pepper and enjoy!
WHOLE EGG MAYONAISE
1 egg
½ Teaspoon dry mustard
½ teaspoon salt
2 tablespoons lemon juice or vinegar
1½ cups olive or other oil
Put the egg, seasonings and ¼ cup oil in the blender and whirl until well mixed (20 to 30 seconds).
Pour in the rest of the oil in a steady stream. Stop as soon as the emulsion is smoothly blended.
GREEN MAYONAISE
¾ cup fresh mixed greens: parsley, watercress, young spinach leaves
¼ cup fresh basil, tarragon or dill
1 egg
1 egg yolk
1 Cup olive oil
1 1/2 tablespoon lemon juice
Ground black pepper to taste
Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using.
Easy Green Mayonnaise I
2 tablespoons chopped fresh chives
1 ½ Tablespoons chopped fresh tarragon
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh dill
1 Tablespoon fresh lemon juice
1 Cup mayonnaise
¼ teaspoon salt
1/8 Teaspoon pepper
Pulse herbs in a blender with lemon juice and ½ cup mayonnaise until puréed. Add remaining ½ cup mayonnaise, salt, and pepper and blend well. Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.
Easy Green Mayonnaise II
½ cup spinach (cooked, drained and finely chopped)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon dried tarragon
½ teaspoon basil
2 cups low-fat mayonnaise or 2 cups salad dressing
Place ingredients, except mayonnaise, in a blender jar and process until smooth.
Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.
Green Mayonnaise
1/2 cup chopped chives
4 sprigs fresh tarragon
1/2 cup chopped parsley
2 teaspoons tarragon or white wine vinegar
1 large egg
1 clove garlic, chopped
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
½ cup good-quality vegetable oil
Coarse salt and freshly ground pepper to taste
Put chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
Season and refrigerate.
Heavenly Nonfat Chocolate Honey Dip
1 cup nonfat sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
Assorted fruit, for dipping
Angel food cake chunks, for dipping
In a small bowl, combine all ingredients until well blended. Cover and chill until ready to serve. Serve with assorted fresh fruits (strawberries, pineapple, kiwi, grapes and apple) or assorted dried fruits (apricots, apples, pears) or with chunks of angel food cake.
Sun Dried Tomato Humus
1 can garbano beans/chickpeas (15 oz.), drained
3 tablespoons sun dried tomatoes in oil
2 teaspoons parsley
2 tablespoons olive oil
2 tablespoons lemon juice
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tbl water until desired consistency. Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.
Humus
1 15 oz. can chickpeas or garbanzo beans
1 teaspoon minced garlic or 2 cloves garlic, crushed
3 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 teaspoons tahini
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Spicy Humus
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges.
Absolutely Delicious Spinach Dip
1 pound of spinach washed and stems removed
1 1/4 cups sour cream 1 clove garlic crushed
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/4 teaspoon white pepper
4 drops hot sauce
1 teaspoon bottled horseradish
Wash spinach, wilt in a saucepan. drain any liquid and chop.
I place everything in a blender or processor and mix till flecks of green and white.
Refrigerate a few hours and serve with chips or bread chunks Makes 2 cups
Perfect Spinach Spread
1 lb. washed spinach tough stems removed.
1 ¼ cups sour cream
1 clove garlic crushed
½ teaspoon of salt
1 teaspoon fresh lemon juice
½ teaspoon white pepper
4 drops Texas Pete sauce
1 teaspoon bottled horseradish
Cook spinach about 5-7 minutes, drain well and chop. Place all ingredients in a food processor and pulse4-5 times till mixture contains flecks of green and white. Put in container and chill covered 4-5 hours. Serve with small shapes of bread, crackers or chips.
Ginger Dipping Sauce
1/4 cup apple cider vinegar
4-5 tablespoons pure maple syrup or agave nectar
2-1/2 – 3 tablespoons tamari
1 – 1-1/2 teaspoons freshly grated ginger
1-1/2 teaspoons toasted sesame oil
1/4 teaspoon red pepper flakes
In a bowl, combine all the ingredients and stir to mix well until the sweetener is dissolved. The longer the sauce sits, the more heat it takes on from the ginger and red pepper flakes.
Avocado Salsa
4 medium Hass avocados (ripe)
2 medium tomatoes (ripe), diced
½ cup red onion, chopped
4 cloves garlic, minced
4 tablespoons fresh cilantro, chopped
Juice of 1 large lime
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon salt
Baked tortilla chips
Peel, pit and dice avocados. In medium bowl, combine all ingredients. Stir well but maintain chunky consistency. Let sit 10 minutes for best flavor. Serve with chips