For the Salsa (yields about 3 cups):
For the Jalapeno Salsa: Place the onion in a
onsistency.
Now prepare the jalapeno salsa to be served on the
astry blender.
Add the salsa, beating 3 minutes with an
se green tomatoes in this recipe or tomatillos.
Important: The
In a large bowl whisk together lime juice, honey, jalapeno and red onion.
Cut each cranberry in half or chop them into 3 or 4 pieces- drain them on a paper towel to remove extra moisture.
Add avocado, cranberries, cilantro, salt and pepper to the honey/lime mixture and toss gently.
Serve with chips.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Watch video at: MomsHeart.net Place jalapeno and tomatoes in blender and run just until jalapeno is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.
To Make Cranberry Puree: Combine 1 cup of
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
To prepare salsa: Cut the top and skin
andy.
Meanwhile, make the cranberry jalapeno chutney: heat the vegetable oil
Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
Add in all the remaining ingredients except the salt; mix well to combine.
Season with salt to taste and more sugar if needed.
Cover and refrigerate for a minimum of 3 hours before using.
Place cranberries and orange pieces in food processor or use a food grinder.
Pulse to finely chop or grind.
Remove to bowl; add sugar.
Blend.
Add diced Jalapeno and enough mayo to bind.
Enoy!
Cook peppers in oil on medium heat until toasted (4 to 5 minutes). Put cut onions, jalapenos with oil and salt into blender and liquefy until completely mixed.
If you want this recipe very hot, keep all seeds in peppers.
If you want it milder, take out all seeds from peppers.
rocessor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of
ranberries, green onion, cilantro and jalapeno. (NOTE: Don't use a
and mix well.
Add salsa and mix well.
Season
The earthy sweetness of molasses goes exceptionally well with pork.
It's recommended that the pork be smoked over pecan shells or hickory chips and finished on the grill to crisp the exterior. This is delicious served hot or at room temperature, accompanied by Mango Salsa (recipe follows.).