Place tomatillos and jalapenos in a baking pan (with sides), and place in a 425* oven for 15 minutes. Shake the pan occasionally so that all sides start to brown. Remove from oven and place all ingredients in a food processor or blender, and puree until all of the ingredients are chopped small. Place in jars and store for up to a week in the refrigerator.
Red Salsa Makes about 4 quarts
3 32 oz. cans high quality tomatoes (diced or crushed)
1 large white onion, cut in eighths
1 bunch (about 2 cups packed) cilantro
12 cloves peeled garlic, smashed
Fresh whole jalapenos**, stem removed, cut in 1 inch chunks
1 tablespoon chili powder
3 teaspoons ground cumin
1 tablespoon salt
¼ cup sugar
½-1 cup lime juice
Add all ingredients to a large saucepan or Dutch oven. Simmer over medium heat for 5 minutes. Using an immersion blender (or blend in batches in a blender), blend the mixture until smooth with only very small pieces remaining. Adjust seasoning and add more lime juice if needed. Pour into jars and store in fridge for up to a week.
**one jalapeno for mild, 3 for medium, and 4 or more for hot
½ cup very finely minced red onion
4 cloves very finely minced garlic
1-2 very finely minced Serrano peppers (depending on your preference for heat)
juice of 1 lime
1 teaspoon salt
4 large ripe Haas Avocados
My recipe is simple…..put avocado in a small bowl, add freshly squeezed lemon juice, salt, pepper, ginger, garlic and oil and blend all..taste and adjust seasoning. Sprinkle with oil and paprika. Serve with home made Naan.
Naan.….plain flour and warm water..mix, knead, and roll until soft and pliable. Leave about 30 mins.
Take piece and roll into flat naan…cook over hot pan or grid until bubbles form. Turn over and cook.
Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.
Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.
Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.
Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips