Family Recipe Salsa

Another great grandpa recipe :)

• 14oz roasted tomatoes or 1 can Hunts Fire-roasted tomatoes
• 1 spanish onion, chopped into quarters
• A "fistful" of chopped cilanto, stems removed
• 2 tbsp minced garlic
• Juice of 2 limes
• 1 jalapeno w/or wo/seeds(depending on how spicy you want the salsa), chopped
• 1 chipotle in adobo sauce
• Salt to taste
• Cookware needed:food processor

Blend all ingredients in a food processor. Add salt to taste.

Escabeche

This is basically pickled jalapenos with a variety of other vegetables thrown in. My mom makes this almost every year because the jalapeno and serrano pepper plants in her herb garden always produce like a million pounds of peppers that my parents don't know what else to do with lol. You can store this in mason jars and it will last the entire year. Goes well on tacos or as a side to fish, beef, on burgers, or in cheap packaged ramen as added flavor/nutrition. Also this is the mexican/creole version of escabeche sorry all you filipino readers.

• 10-15 jalapenos, sliced length-wise
• 2 yellow onions, cut length-wise
• 4 carrots, diced
• 3 tbsp whole peppercorns
• 3 bay leaves
• 1 heaping tsp minced garlic
• 1/3 cup red wine vinegar
• 2/3 cup white vinegar
• 1/2 tbsp sugar
• 1 1/2 - 2 cups water
• Salt to taste
• Cookware needed:mason jars w/lids, stock pot

Heat the olive oil in a deep skillet over medium heat. Throw in jalapenos, onions, carrots, bay leaves, and peppercorns. Once the onions get translucent, add the garlic and saute for 2 more minutes. Add the oregano and saute for another 5 minutes. Add vinegars, sugar, and water (amount of water depends on how deep pan is). Check your saltiness and adjust with more salt if needed. Cover and let simmer for 20-30 min or until all the veggies are soft. You will get about 5 16oz mason jars out of this. Follow this canning guide if you're going to can the escabeche!

Mexican Rice

Total Cost: Around $7

A good side for the the cowboy beans!

• 1 cup rice
• 1 1/2 cups chicken broth
• 1 can of tomatoes (Hunt's Fire Roasted prefered)
• 4 garlic cloves, minced
• 1 spanish/yellow onion, chopped
• 1-2 jalapenos, chopped with seeds removed
• 1 tbsp olive oil/grapeseed oil/bacon grease
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp mexican oregano (optional)
• Juice of half a lime (optional)
• Pinch of salt

Heat oil/grease in skillet over medium heat. When it's warm enough add chopped onion and cook until translucent, stirring every so often. Add cumin, chili powder, optional oregano, and minced garlic and cook for an additional minute. Stir again and add rice, cooking until the edges of the rice start getting brown. Remember to stir every once in a while to prevent the ingredients from sticking to the pan! Add tomatoes and cook until the rice has somewhat absorbed the tomato juice. Add chicken broth and optional lime juice, stir, and bring to a boil. Then reduce heat to simmer and cover with lid for 15-20 min if using white rice, or 40-60min if using brown rice, until all the liquid has been absorbed. Add salt to taste and enjoy!

Basic Salad Dressing

Dressing I make when I realize I don't have any store bought dressing left lol. I don't really use measurements for this so it really depends on how much you want to make at once.

• 1 part extra virgin olive oil
• 1 part apple cider vinegar
• Juice of one lemon
• Honey or agave nectar
• Dried parsley
• Dried basil
• Garlic powder
• Ground black pepper
• Salt

Combine all ingredients into a glass jar and shake.