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Quick Pickled Japapenos

Posted by Shilpa J on September 30, 2019

Serves: 4

Ingredients	Qty	Prep
Jalapenos	1 large	chopped
Vinegar	1/4 cup	more if needed
Salt	to taste
Pepper	to taste

Method:

Submerge peppers in sufficient vinegar
Add salt and pepper to taste
Add to salads, tacos, queso or salsa

mexican snacks

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Serves: 8 Ingredients Qty Prep Tomatoes 28 oz diced Onion 2 large chopped Green pepper 2 large chopped Pinto beans 2 cups dry cooked Garlic 8 cloves minced Tomato sauce 15 oz no salt Cumin 2 tsp Oregano 2 tsp Red chili powder to taste Salt to taste Black pepper to taste Smoked paprika to taste Cocoa powder 2 tsp Cayenne pepper to taste Impossible beef 1 package Water 3 cups Method: Saute onion, garlic and bell pepper Add impossible beef, cook until it turns color Add rest of the ingredients, including spices Bring to simmer, turn down the heat and let cook for 30 minutes Keep stirring to avoid sticking to the pan

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Serves: 4 Calories: 150/serving Ingredient Qty Prep Coconut 1 cup Chutney dal 1/3 cup Green chilis 2-3 Salt to taste Tamarind juice to taste Sugar to taste Cilantro few Indian seasoning Water as needed Method: Grind to paste Add seasoning & serve

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Serves: 4 Ingredients Qty Prep Pasta 1 lb penne, fusili Eggplant 6 Indian chopped Mushroom 1 lb sliced Soy milk 2 cups Stock 2 tsp Onion 1 large chopped Garlic 3 cloves minced Red chili flakes to taste Water 2 cups or more Soy sauce 4 tbsp Diced tomatoes 15 oz petite Tomato paste 3 - 4 tbsp half 6 oz can Tomatoes 2 medium chopped Maple syrup 1 tbsp Basil 1 - 2 tsp dry Pepper to taste Method: Fry onion and garlic in oil with chili flakes for few minutes Add mushrooms, eggplant, maple syrup, and soy sauce Once vegetables are cooked, add tomato products Stir well and cook until tomatoes break down Add milk, stock, pasta, and enough water to submerge pasta fully Stir occasionally to keep from sticking and cook until pasta is completely done Add basil and pepper to taste and serve hot

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