First get a well seasoned cast iron skillet or griddle. Put it over low heat on the stovetop. Add about a tablespoon of vegetable oil and a good size yellow onion sliced about 1/4 inch thick. Let the onion get nice and brown (not black) on brown on sides. You want a caramelization effect Remove the onions.. Now turn the burner up to medium high and add 4 or 5 fresh jalapenos. Let them get nice and brown, a little black is okay for them. Put them and the onions aside to cool.
Now take a 28 ounce can of diced tomatoes and drain them in a colander. Put them in a food processor and pulse them until they are chunky/salsa consistency. Dump out into a bowl.
Next process the onions and jalapenos along with a 4 ounce can of chipotle chiles in adobo. You want these to get pretty fine-but not paste. Add to the tomatoes. Then stir in about 1/2 cup of fresh lime juice, a teaspoon of salt and a pinch of sugar. Add one bunch of fresh cilantro,chopped medium fine. Now you are done. Grab a bag of tortilla chips and enjoy.
Makes about 4 cups. Will keep in the refrigerator for about a week.
Green Chile Dip
1- 13 oz tub of frozen Green Chile Bueno is my favorite. I like the extra hot variety.
16 oz Cream Cheese softened
1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix. Their website iswww.comfortfoods.com. You can also reach them at 800-460-5803 in Albuquerque, NM. Some of their proceeds go to feed the hungry here in New Mexico.
Defrost green chile; place in colander and press with paper towels to extract most of the moisture. Then place in food processor with the rest of the ingredients and blend.
Marias Cabbage Salad
1 Medium Head Cabbage
1 Bunch Cilantro
2 or 3 Serrano Peppers
C Olive Oil
6 Medium Garlic Cloves, minced
c fresh OJ
c fresh Lime Juice
1 tsp. Salt
Chipotle Lime Dip
Makes approximately 2 cups feeding 12- 15 people
28 oz. pkgs. Cream cheese softened
1 tsp. minced garlic
3 tbs. minced red onion
tsp. grated lime zest
3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce
Process all in food processor briefly until just combined.
Raspberry Chipotle Dip
Makes approximately 2 Cups Feeding 15 to 20 people
2 8 oz. cream cheese, softened
1 tsp. minced garlic
2 tbs. minced red onion
tsp. liquid smoke
3 chipotle peppers in adobo sauce from small can, minced.
1/3 c. raspberry jam
Process in food processor briefly until just combined.
8 oz. baby spinach
1 c. mandarin oranges, drained
c thinly sliced red onion
c. garlic butter croutons
1 tbs. orange marmalade
2 tbs. red wine vinegar
1/3 c extra virgin olive oil
1/8 tsp salt
Pinch black pepper
tsp. finely minced garlic
Place all in screw top jar and shake until combined.
1 lb of bow-tie pasta- cooked, drained, and cooled
1 Cup prepared basil pesto
2tbs. extra-virgin olive oil
1 tbs. red wine vinegar
1 lb asparagus- blanched and cooled
1/2 cup grape tomatoes
1/2 cup marinated artichoke hearts
1/4 cup sliced ripe olives
Garnish with shredded Parmesan
1 lb blanched broccoli
1 roasted red bell pepper
1/2 small yellow onion-grilled
Far Flung Adventures Homemade Pimento Cheese
1 pound of extra sharp cheddar-Tillamook extra sharp cheddar is my favorite-grated
1 and 1/2 roasted red bell pepper from a jar,drained ,rinsed and patted dry with paper towels and then minced
1 Tbs. honey
1 and 1/2 cups mayonnaise
Mix all until well blended. Yield approx. 3 cups
Bacon Jalapeno Dip
1 pound of bacon,fried crisp and crumbled
1 yellow onion,caramelized and cooled, then minced
3 fresh jalapenos , roasted then cooled and minced
1/4 tsp. garlic powder
2 cups sour cream
1 cup mayonnaise
Combine all and refrigerate for several hours for flavors to meld. Yield approx. 4 cups
Note- I don't seed the jalapenos, but if you want it less spicy you can seed them.