Roasted Tomato Salsa

This is a quick way to make homemade salsa. Simply place all the vegetables under the broiler until they are nicely browned and then puree with an emulsion blender. There you have it - homemade salsa.

Ingredients

2  pounds tomatoes
6 cloves unpeeled garlic
1 large white onion, peeled, halved and cut into 1/2" slices
4 jalapeno peppers, stem removed, cut in half
1 green pepper, stems and seeds removed, quartered
1 tsp salt
1/2 tsp cumin
1 Tablespoon fresh lime juice

Instructions

Turn broiler to high. Place oven shelf about 6 -8 inches below broiler.
Line a large baking sheet (with sides) with aluminum foil. Place all the prepared vegetables on the foil, skin side up.
Broil for 6 - 8 minutes or until the tomatoes are nicely blackened on top. Remove
from oven. Allow to cool slightly.  Discard the skins from the garlic cloves.
Transfer all to a food processor or blender. Puree until smooth. Add salt, cumin and lime juice.
Serve immediately or refrigerate in sealed container for up to three days.

Bacon Goat Cheese Jalapeno Poppers

To. Die. For.

Ingredients

2 ounces goat cheese
2 ounces low-fat cream cheese, softened
1 Tablespoon finely chopped red onion
3/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 medium or 4 large jalapeno peppers, halved lengthwise and seeds removed
3 pieces of bacon, cooked and crumbled
2 Tablespoons habanero jam (see my recipe for habanero jam on this blog)
1 teaspoon water

Instructions

Preheat oven broiler.
Combine first 6 ingredients in small bowl. Stir to combine well.
Arrange jalapeno halves in 9x13 inch pan. Divide the filling among the peppers.
Broil for 7 minutes or until peppers are tender and beginning to brown.
Remove from oven and sprinkle with bacon.
Combine habanero jam and water in small microwave-safe bowl. Microwave for 20 seconds.
Drizzle evenly over peppers.

This recipe comes from Cooking Light,  May 2016

Papa's Pickled Jalapenos

We grow jalapenos in our garden and this time of year we turn out batch after batch of pickled jalapenos. All winter and spring we enjoy them on just about everything.

Ingredients

11 cups sliced fresh jalapenos
1 cup diced onions
1/4 cup sliced garlic
4 cups cider vinegar
1 cup sugar
6 Tablespoons pickling salt

Canning supplies: jars, lids, etc.

Instructions

Clean jars thoroughly. Boil vinegar, salt and sugar. Pack clean jars with sliced jalapenos, a few onions and a few garlic slices.
Pour boiling vinegar mixture into the jars over the jalapenos. Place canning lid on top. Screw on top, but not too tightly.
Process jars in boiling water bath that covers at least 3/4 of the jar. Process in water bath for 10 minutes (15 minutes at high altitude).
Remove jars carefully. Tighten lids. Set on counter and do not disturb until you hear each lid pop which indicates it is sealed.
If you plan to eat some right away, you need not process in water bath, but can refrigerate and enjoy.

Baked Jalapeno Poppers

Ingredients

12 fresh jalapenos, each about 3-inches long
1 cup shredded cheddar cheese
3 ounces softened cream cheese
2 eggs
1 Tablespoon milk
2/3 cup bread crumbs
1 teaspoon Italian seasoning

Instructions

Cover a cookie sheet with foil. Set aside.
Cut each pepper in half lengthwise.
Remove seeds and membranes.
Mix cream cheese, cheddar cheese and Italian seasoning together in medium bowl.
Spoon a portion of cheese mixture into each jalapeno half. I find it easiest to do with with my hands, pressing the cheese into each jalapeno.
Beat together egg and milk in a small bowl.
Please bread crumbs in shallow bowl.
Dip each jalapeno half into the egg mixture and then roll in the crumbs.
Place, filled side up, onto cookie sheet.  Repeat with all jalapenos.
Bake at 350 degrees for about 30  minutes or until jalapenos are tender and heated through.

Serve with sour cream or guacamole, if desired.