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Archive | Condiments



salsa picosa

2 tomatoes
1 cup roughly chopped onion
6 jalapeños
1 pat butter
1 ounce dried chile arbol
2 ounces olive oil
½ cup diced onions
¼ cup cilantro
3 tablespoons garlic powder
2 tablespoons salt

Place tomatoes, onion, and jalapeños in a saucepan with water to cover and boil until vegetables are soft. Drain and let cool slightly, removing the tomato skins and placing them along with the onion and jalapeños in a blender or food processor. Process until well combined and then pour into a medium-sized pot.

Melt butter in a sauté pan, add chile arbol and grill until slightly soft. Remove from pan and set aside.

Add olive oil to the sauté pan and heat over medium heat. Sauté diced onions and cilantro until the olive oil is infused with their flavors. Add to the pot with the other vegetables and simmer to combine flavors. Serve warm over huevos rancheros or refrigerate until ready to enjoy with tortilla chips.

Serves 4

Courtesy of Chef Julio Narez – mi Pueblo

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Burrito de Alegria

Use this delicious and healthful spread to make burritos or stuffed peppers. It’s good as a dip with organic tortilla chips, or just eat it by the spoonful!

3 cups raw organic sunflower seeds, soaked in water for 4 hours and rinsed
¾ cup organic lime juice
¼ cup organic nama shoyu
1 clove organic garlic

Place rinsed soaked sunflower seeds in food processor along with lime juice, nama shoyu, and garlic. Blend until smooth.

Burrito de Alegria

Spread Alegria Salsa on a whole-wheat tortilla and layer with fresh organic spinach, diced tomatoes, finely chopped red cabbage, diced red onions, and clover sprouts. Fold into a burrito and let your tummy fill with happiness.

Salsa serves 4 Burrito serves 1

Courtesy of Chef Salvadore Chava Ruiz – mi Pueblo

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raw cauliflower "couscous"

Florettes from 2 heads cauliflower
¼ cup raisins, soaked for at least
15 minutes
½ red bell pepper, diced
¼ red onion, chopped
½ cucumber, peeled, de-seeded and diced
1 carrot, shredded
Juice of 1 lemon
1–2 tablespoons extra virgin olive oil
Sea salt to taste
Small bunch flat leaf parsley, leaves only
Small bunch cilantro, leaves only

Chop cauliflower until it resembles grains of couscous. Set aside.

Drain raisins and place in a bowl along with red pepper, onion, cucumber and carrot.

Toss with mix all veggies and raisins in a bowl along with the lemon juice, olive oil and sea salt to taste. Toss in the parsley and cilantro leaves and serve over the cauliflower “couscous.”

Serves 4

Courtesy of Scott Nuss – Guerilla Chef

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dry rub

courtesy of Gary Bradshaw

Use this dry rub to season the meat of your choice

½ cup sea salt
½ cup brown sugar
¼ cup black pepper
½ cup paprika
1 ½ teaspoons white pepper
1 tablespoon chili powder
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon Cajun seasoning
2 teaspoons onion powder
2 teaspoons cayenne powder
2 teaspoons cumin powder

Place all ingredients in a large jar with a tight-fitting lid. Shake well to mix. Use immediately and store the remainder in a cool, dry place.

Makes about 2 ½ cups.

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peeling a tomato

(From Essentials of Classic Italian Cooking with Marcella Hazan)

“This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.”

2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can)
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste
  1. Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
  2. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
  3. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
  4. Discard the onion.


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