Canned Salsa

This is the recipe I used for canning salsa this summer.  It is yummy.  I didn't add all the jalapenos (just one large) and I can hardly taste any heat.  Also, I increased the processing time cause we're high altitude and I'm paranoid about canning... :)

Ingredients

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped
• 1 1/2 cups green peppers
• 1 cup jalapeno peppers, chopped
• 6 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons pepper
• 1/8 cup canning salt(kosher salt)
• 1/3 cup sugar
• 1/3 cup vinegar
• 1 (15 ounce) cans tomato sauce
• 1 (12 ounce) cans tomato paste

Directions

1. Mix all together and bring to a slow boil for 10 minute.
2. Seal in jars and cook in hot water bath for 10 minute. (or 20-25 if you're high altitude and paranoid like me... my book says add 10 min for our elevation.)
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces (or process in food processor).
4. Yields 3-6 quarts or pints. (I got 7 pints.)

 source: http://www.food.com/recipe/wonderful-salsa-9272

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

Guiltless Alfredo Sauce

Ingredients

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions

Toss the milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

source: Our Best Bites

Buttermilk Syrup

This is the recipe I used for Christmas gifts, pancakes, and eating with a spoon. It is freaking delicious, but if you guys get the magical Sis. Black recipe, let me know :)

Ingredients:

3/4 c buttermilk
1 1/2 c sugar
1 stick real butter
2 T corn syrup
1 t baking soda
1 t vanilla

Directions:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. It will boil all over the stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.

When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Source: Our Best Bites