Kitchen Ranch

Jalapeno Salsa

I needed a jalapeno recently and lucky for me, the husband was about to pop out to the shop for a 6 pack of our favorite local brew.

He returned with about 20 jalapenos.....just in case 1 wasn't enough. Remember the great garlic clove crisis of 2008? If you don't recall... that is when the husband thought a clove of garlic = a bulb of garlic and nearly made a sauce with 3 bulbs of garlic.

So, enter jalapeno salsa. 

So, I have researched and pondered the foamy salsa phenomena. I photographed this salsa right after it was made so I am dubious about the theory of the foam signifying breakdown/salsa going off. If anyone has a theory, let me know. 

Jalapeno Salsa recipe from All Recipes

• 10 fresh jalapeno peppers
• 2 tomatoes
• 1 white onion, quartered
• 1/4 cup chopped fresh cilantro, or more to taste
• 2 cloves garlic, smashed
• 1 lime, juiced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
2. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender or food processor with the jalapenos and tomatoes. 

 

Strawberry Jam

• 2 Lbs Fresh Strawberries
• 4 Cups White Sugar
• 1/4 Lemon Juice

Crush the berries into a mess!

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often.

We did not add thickener (pectin) so this really is more of a strawberry drizzle and begged to be eaten within a day or so.

So, we made Crepes..... with bananas and strawberry drizzle.... YUM!

Gorgonzola Cream Sauce

The following cream sauce recipe is delicious on just about anything.

4 Cups Heavy Cream
1/2 Cup Gorgonzola Cheese
3 Tablespoons Parmesan
3/4 Teaspoon Salt & Pepper
Parsley, 3 Tablespoons minced

Bring the heavy cream to a boil and continue to boil for 45 minutes stirring occasionally. As you can see, ours went up and brimmed, I reduced the heat...until we found the sweet spot.

Remove from heat, add all the ingredients. Stir until thick. Serve hot over pasta...whatever you like.

If you must reheat, add a bit of milk over heat and stir until saucy.

Mint Chile Sauce

Who can complain about a spicy topping for just about anything? This one is easy and keeps well in the refrigerator.

Mint Chile Sauce

1 Cup Mint Leaves
1 Serrano Chile seeded and minced
1/4 Cup Water
2 Garlic Cloves

In a food processor, combine all ingredients and puree.