1 large can of Whole peeled tomatoes (can use tomato sauce)
1-2 garlic cloves
Half a bushel of cilantro
1-2 teaspoons of KNORRS or sea salt
Directions:
Roast the peppers over an open flame until the skin is partially burnt. Do not over burn or else the salsa will be bitter.
Add the garlic, can of tomatoes (juice and all), and cilantro into a blender while the peppers roast.
Once the peppers are ready, add them to the blender and add the KNORRS or salt, blend and enjoy.
Roasted salsa
Ingredients:
4-6 fresh medium tomatoes
4-6 jalapeno or Serrano Peppers
1-2 garlic cloves
1-2 teaspoons of KNORRS or sea salt
Directions:
Lightly cover the bottom of a medium sauce pan with vegetable oil and set to medium/high. You will need a lid too.
Add peppers and cover. Do not over burn or else the salsa will taste bitter.
While the peppers are roasting, cut the tomatoes in half or leave them whole if you like
Once the peppers are blistered and somewhat blackened, carefully take them out, leave the oil in the pan and carefully add the tomatoes (Splash hazard so be careful!!!)
Let the tomatoes roast and get completely mushy. Once the tomatoes are mushy, add the all the tomatoes and oil into a blender along with the peppers and garlic. Add the KNORRS or sea salt, blend and enjoy
Picadilla with a healthy twist
Ingredients:
3 lbs – ground turkey meat, 97% lean – 3% fat
2 large sweet potatoes - chopped
½ large sweet onion - chopped
2 large Jalapeno peppers - sliced
1 clove garlic - minced
1 or 2 teaspoons Ground cumin
Black pepper – to taste
Salt – to taste
Paprika – 1 teaspoon
Cayenne pepper – 1 teaspoon
Directions:
In a large skillet, saute' chopped sweet potatoes in olive oil until they just begin to get tender, then add turkey meat, chopped onions, chopped garlic, salt and pepper, cook until meat has browned, stirring as needed.
Drain any fat off and add sliced jalapenos, cayenne pepper, paprika, cumin, and mix well
