Recipes posted
Sorry for the delay - it has been a rough week health wise. Enjoy the recipes
Canajun Salsa
4 cups of Roma tomatoes, seeded and chopped coarsely
1 Jalapeno peppers, sedded and chopped finely
½ cup each of red and green bell peppers, diced
¼ cup Maui onion, chopped finely
½ cup of Spanish onion, chopped finely
½ cup of red onion, chopped finely
1 bunch cilantro, remove stems and chop finely
2 tsp dry granulated garlic
1/4 tsp Tabasco Sauce
2 Tbsp vegetable Oil
1 Tbsp rice wine vinegar
2 Tbsp lime juice
1/2 tsp black pepper
1 Tbsp salt
1 Med Avocado, peeled, seeded and diced medium
Instructions:
Mix all of the above ingredients together except for the avocado, When ready to serve: add avocado, adjust salt. If more heat is desired, either more jalapeno or a small serano pepper can be added.
Chili Verde
Ingredients:
2 lbs Pork Loin - Cubed
4 Anaheim chilis, seeded and chopped
1 tbsp. Salt
4 cloves Garlic
2 cups Water
5 Jalapenos – Seeded and chopped
1 Medium Onion - Chopped
3 tbsp. Ground Cumin
2 cans Chicken Broth
2 tbsp. Green Tabasco Sauce
8 oz. Green Enchilada Sauce
Instructions:
Mix together Salt, Cumin, and set aside.
Blend together Jalapenos and Green Sauce. Set aside.
Gray pork in frying pan. Set aside.
Combine Chicken Broth, Half the Water, Onion and Garlic in Cooking Pot. Heat until Onion is translucent. Add Anaheim peppers, blended Jalapenos, Pork and 1-1/2 Tbsp of Cumin mixture to pot. Continue cooking over medium heat. After one hour, add 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture. After 2-1/2 hours, add Green Tabasco Sauce and Cumin mixture. Salt, thicken or thin sauce to suit.