Recipes, book reviews, gardening experiments, homestead adventures and sometimes just random brain dumps.
It's always a good feeling to be prepared for the week. I love roasting a chicken on Sundays to line up some great meals into the weekdays. I will literally eat chicken for every meal for a week with this, it just makes life so easy and eliminates remembering to take something out for supper in the mornings.
Chicken is so versatile! Not one spice combination needs to be the same.
Simple and delicious. Also an excuse to pull out my food processor! (Legitimately my favorite appliance after my mixer) Sometimes I choose recipes based on the fact that I just want to use the food processor.
Notes about this recipe: I call for jalapenos but you can opt out for a milder salsa OR substitute for another pepper such as chili peppers.
Dried cilantro can be used in lieu of fresh as if you are a gardener, your cilantro was probably done months ago.
Garlic lovers: I call for one clove of garlic but you measure that shit with your heart.
This delicious salsa adds kick to any dish or appetizer! Alter it to the spiciness that you crave and cater your veggies if you want. I'm a sucker for peppers so I cram as many peppers into my recipe as I can!
Be sure to Sterilize your Jars before canning the salsa. This will ensure it will be preserved.
3 1/2 cups tomatoes, chopped slightly
2 jalapenos, chopped slightly
1/2 red pepper, chopped slightly
1/2 green pepper, chopped slightly
salt and pepper to taste
1 cup celantro, chopped slightly
3 tbsp lime juice
1 clove garlic, minced
Process all ingredients in a food processor until fine.
Put mixture in a medium sauce pan and heat at medium heat until boiling lightly.
Let salsa cook for 5 minutes to blend flavors.
Let cool.
Once cooled sit in the fridge for 1 hour before serving.
