Tag Archives: jalapeño

Chili Verde with Sausage and Butternut Squash

Ingredients: For the salsa verde: 1 1/2 pounds tomatillos (6 to 8 medium) 2 jalapeno peppers, stemmed (plus seeds, if you can take the heat) 3 cloves garlic, peeled 1 large white onion, peeled and sliced 1/2 inch thick 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup chopped fresh cilantro Freshly ground black pepperContinue reading “Chili Verde with Sausage and Butternut Squash”

Tomatillo Enchilada Sauce

Ingredients: 1 pound tomatillos, husks removed 1 cup diced white onion 2 garlic cloves 1 jalapeno, quartered (seeded, if desired) 1 cup water Kosher salt and ground ground pepper 1 tablespoon vegetable oil 1/4 cup chopped fresh cilantro 1 teaspoon white vinegar Pinch of sugar Directions: In a large pot of boiling salted water, cookContinue reading “Tomatillo Enchilada Sauce”

Falafel

Ingredients: 16 ounces dried chickpeas, soaked overnight, drained1 onion, coarsely chopped1 jalapeño, coarsely chopped2 garlic cloves, crushed1 1/2 cups chopped fresh cilantro1 cup chopped fresh parsley1/3 cup flour2 Tablespoons kosher salt2 teaspoons baking powder2 teaspoons ground cardamom1 teaspoon ground cuminVegetable oil (for frying; about 8 cups) Directions: Pulse chickpeas in a food processor, scraping downContinue reading “Falafel”

Spicy Cucumber Salad

This is my favorite way to use all those summer cucumbers! Ingredients: 6 cups sliced cucumber 1 cup sliced yellow onion 1 jalapeño, sliced 1 cup white vinegar 1 cup sugar 1/3 cup salt Combine all ingredients in a bowl. Store in the refrigerator for at least 6 hours before serving.

Chickpea Curry

Ingredients: 1 tablespoon olive oil 2 tablespoons butter 2 potatoes, peeled and chopped into ½ inch dice Salt and pepper 1 small yellow onion, chopped 1 leek, cut in half and into half moons 1 to 2 fresh red or green chili peppers, seeded and finely chopped 1-inch fresh ginger, grated 3 cloves garlic, mincedContinue reading “Chickpea Curry”

Cilantro and Mint Chutney

Ingredients: 1/4 cup chopped onion 3 tablespoons fresh lemon juice 1 bunch cilantro, tender stems ok 1 cup mint leaves, packed 1 medium jalapeno, sliced, per taste 2 teaspoons sliced ginger 1 garlic clove, minced 1/2  teaspoon kosher salt 1/2 teaspoon sugar or honey 2-3 tablespoon water Directions: Blend all ingredients in a blender orContinue reading “Cilantro and Mint Chutney”

Summer Vegetable Salad

Ingredients: 1/2 cup frozen corn, thawed 1 avocado, diced 1 Roma tomato, seeded and diced 1 orange bell pepper, diced 1/2 jalapeño, seeded and diced (omit if prefer no heat!) Handful fresh cilantro, chopped Juice of half a lemon 1 Tbsp extra virgin olive oil Kosher salt and pepper to taste Directions: 1. Combine allContinue reading “Summer Vegetable Salad”

Avocado Crema

Ingredients: 2 ripe avocados, peeled and pitted 1/3 cup packed cilantro leaves Juice of 2 limes 1/2 jalapeño, seeded and roughly chopped 1 small clove garlic, roughly chopped 1/2 tsp kosher salt Directions: 1. In a food processor, combine all ingredients and blend until smooth. *Use as a dip or to top tacos, fajitas, nachos,Continue reading “Avocado Crema”