Need a quick and fast blender sauce to use on Mexican fare? try this super tasty and quick sauce created by JD. ~Enjoy! Diane
Pico de Chapulin *a guest post Ingredients: 3 - 4 fresh tomatillos, peeled and quartered 1 jalapeno, cored juice of 1 lime honey or sugar to taste dash of salt Directions: Add all ingredients to blender and grind until smooth. Serve with tortilla chips or spoon onto tacos, enchiladas, burritos, etc. Store in airtight container in refrigerator. Photo & Recipe by: JD Provence for Canning and Cooking at Home
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I grow jalapenos in my Wee Garden every year and most times we flash freeze them for soups and stews that will be made in the Fall and Winter. This year I decided I would gather up all the jalapenos and 'candy' them. A deep 'sugary heat' develops from the brine/syrup and is perfect for grilling. The candied jalapenos are superb served with softened cream cheese and crackers. I'm thinking this year I might try mixing some with bacon crumbles for some special cowboy biscuits! Make sure to let your processed jars mellow for at least 2 weeks before eating - and also, 'can' any leftover syrup - trust me - you won't be sorry! ~Enjoy! Diane Ranch Candy (candied jalapenos)
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DIRECTIONS:
Allow to mellow for at least two weeks, but preferably a month before eating *If you have leftover syrup, can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill, brushed onto bacon as it cooks or added to potato salad etc... Yield: Approx. 4-6 half pints |