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Party Salsa

15 Jan

1 ( 14 1/2 oz) can tomatoes with green chilies

1 (14 1/2 oz) can whole canned tomatoes with juice

4 tsp finely minced jalapenos

1/4 cup sweet onion, finely minced

3/4 tsp garlic salt

1/2 tsp cumin

1/4 tsp sugar

2 tsp finely minced fresh cilantro

Juice of 1/2 lime

 

In a food processor add tomatoes and pulse until chopped. Add the other ingredients and chill at least 1 hour before serving.

 

Makes 4 cups

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Thai Noodle Salad

12 Jan

1 (8 oz) package vermicelli

1/3 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1/4 cup  fresh lime juice

1 TBSP low sodium soy sauce

1 TBSP honey

1-1/2 tsp sesame oil

1/4 tsp salt

2 carrots, grated

1 cucumber, peeled, seeded and thinly sliced

1 cup finely shredded cabbage

1/4 cup fresh mint, chopped

 

Prepare pasta according to package directions. Drain, rinse and place in a large bowl. In a food processor add cilantro and next 7 ingredients, until smooth, stopping to scrape down sides. Toss together pasta and cilantro mixture, carrots, and next 3 ingredients.

 

Serves 4

Spicy Steak Salad

31 Dec

1-1/2 pounds boneless sirloin steak, thinly sliced

3 TBSP vegetable oil

1/3 cup lemon juice

1 TBSP light brown sugar

1 TBSP low sodium soy sauce

1 tsp dried basil

1 jalapeno pepper, seeded and minced

2 garlic cloves, minced

1/2 tsp grated fresh ginger

1 large red bell pepper, finely sliced in strips

1/2 medium cucumber, diced

6 cups lettuce

In a bowl combine lemon juice, brown sugar, soy sauce, and basil. Mix well. Heat oil in skillet over medium heat. Add jalapeno pepper, garlic and ginger. Stir constantly for 1 minute. Add steak. Cook until tender, stirring often. Toss steak with bell pepper and cucumber in a bowl. Divide lettuce onto 4 plates and top with steak. pour lemon juice mixture into skillet and bring to a boil.  Drizzle over plated salads. Serve immediately.

Serves 4

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