Homemade Organic Chi-Chi’s Garden Fresh Salsa

I loved Chi Chi’s salsa.  Now I can make it anytime that I want, and you can, too.  I modified this recipe to make my own organic version of this salsa.

Here’s What You’ll Need:

  • 15 fresh organic Roma/Plum tomatoes, diced
  • 1 bunch organic cilantro including stems, chopped fine with food processor
  • 1 large organic yellow onion diced
  • 2 fresh organic serrano peppers (If you substitute the pepper it won’t make the same salsa; I use 2 whole Homemade Organic Pickled Serranos and brine to taste, when I can’t find fresh organic serrano peppers)
  • 3 organic cloves of garlic
  • 1 bunch organic green onions chopped (green and white parts)
  • 2 organic limes or about 1/4 cup organic lime juice
  • 1 Tbsp. Real Salt
  • 3 Tbsp. organic ground cumin
  • 1 Tbsp. Homemade Organic Chili Powder
  • 1 Tbsp. organic garlic powder or organic granulated garlic
  • 1 tsp. organic pepper
  • 1 tsp. organic cane sugar

Here’s How I do it:

  1. Put about 1/3 of the diced tomatoes in a blender with the serrano peppers, garlic, lime juice and all of the spices.
  2. Blend them until it is a pinkish orangish looking thick liquid.
  3. Mix it back into the rest of the ingredients.
  4. Refrigerate to marry the flavors.
  5. Enjoy!

Homemade Organic Chipotle Steak Marinade

This is a great way to spice up your steak.  It’s great alone, or you can add this to your Southwestern or Tex-Mex dishes.

Here’s What  You’ll Need:

  • 1 lb. organic grass-fed steaks
  • 1 tsp dried organic chipotle powder (you could use substitute organic smoked paprika)
  • 2 Tbsp. organic first-cold-pressed olive oil
  • 1 Tbsp. organic fresh cilantro, chopped  (OR 1 tsp. organic dried cilantro)
  • 2 Tbsp. organic lime juice
  • 2 organic garlic cloves, grated
  • 1/2 tsp. Real Salt

Here’s How I do it:

  1. Mix steak marinade in a small bowl and pour over steak.  You can cut up the steak, if your recipe calls for that.
  2. Spread the marinade all over the steak to completely cover.
  3. Place marinated steak in a glass container to marinate overnight… or at least a couple of hours.  If the steak is whole, you can put it on a baking pan and cover with the marinade and chill in the fridge.
  4. Use in your desired recipe.
  5. Enjoy!

Homemade Organic Guacamole

Here’s What You’ll Need:

  • 2 organic avocados
  • 2 tsp. organic lime juice, or 1 freshly juiced lime
  • 1/2 medium organic tomato, diced
  • 1/2 medium organic yellow onion, diced
  • 3-4 organic whole garlic cloves, minced
  • 1/2 tsp. Real Salt, or to taste
  • 1/2 tsp. dried organic cilantro, or 1/2 tsp. fresh cilantro

Here’s How I do it:

  1. Slice the avocado skin from top to bottom.
  2. Scoop the insides of the avocado and remove the seed.
  3. Place them into a small mixing bowl.
  4. Add the lime juice, salt, and cilantro.
  5. Grab an immersion blender and mix on low speed.
  6. Fold in the tomato, onion and garlic until mixed well.
  7. Enjoy!

Homemade Organic Southwestern Chicken Stuffed Bell Peppers

This was scrumptious.  I couldn’t find a recipe that I wanted to make, so I came up with this one instead.

Here’s What You’ll Need:

  • 4 – 6 organic bell peppers, any color
  • 1 cup cubed or shredded Homemade Organic Chicken Roast
  • 1 cup cooked organic brown rice
  • 1/2 cup organic yellow onion, diced
  • 4 organic garlic cloves, minced
  • 1 cup organic black beans, prepared
  • 1 medium organic tomato, diced
  • 1 cup organic frozen corn
  • 1 cup chicken aspic (gelatin) or Homemade Chicken Stock  (You may need to thicken the sauce with roux if you use stock.)
  • 1 tsp. Homemade Organic Taco Seasoning
  • 1 tsp. dried organic cilantro
  • 1/2 tsp. organic chipotle powder
  • 1 Tbsp. schmaltz (rendered chicken fat)
  • Real Salt, if needed
  • organic freshly ground peppercorn blend, if needed.
  • 1/2 cup organic cheddar cheese, shredded (optional)

Here’s How I do it:

  1. Prepare the brown rice [Cook it in two cups of Homemade Chicken Stock or Homemade Vegetable Stock, schmaltz or pasture butter and a tsp. of Real Salt, bring to a boil, reduce heat, cover and simmer for 1 hour.]
  2. Preheat the oven to 350° Fahrenheit.
  3. Use some additional schmaltz to grease a stainless-steel cookie sheet without any type of coating on it.
  4. Place schmaltz into a large skillet over medium-high heat.
  5. Add onion to the skillet and saute for 5 minutes.
  6. Add garlic to the skillet and saute for 1-2 minutes, until fragrant.
  7. Place the chicken aspic into the pan and allow to liquefy.
  8. Add the corn, and tomato and bring to a boil.
  9. Stir in the seasonings: chipotle, cilantro, salt and pepper and mix well.
  10. Add the chicken, cooked rice and prepared black beans to the mixture.
  11. Cook until heated through, about 8 to 10 minutes, then take off the heat.
  12. Cut each bell pepper in half lengthwise.
  13. Scoop the mixture and place into each bell pepper half.
  14. Place the filled bell pepper halves onto the cookie sheet.
  15. Bake in the oven at 350° Fahrenheit for 20 to 25 minutes.
  16. Sprinkle the cheese, if using, on top of the peppers when they come out of the oven.
  17. Allow the cheese to melt before serving, approximately 5 minutes.
  18. Enjoy!

Homemade Organic Creamy Lime Dressing

I found the original recipe here.  I have adapted it slightly.

Here’s What You’ll Need:

  • 2 Tbsp. freshly chopped cilantro leaves; OR 2 tsp. organic dried cilantro
  • 1 Tbsp. organic red wine vinegar
  • 1 tsp. organic lime zest
  • 1/4 cup organic lime juice
  • 1/2 cup organic full-fat sour cream
  • 1 organic garlic clove, smashed
  • 1 Tbsp. raw local honey
  • 1/2 cup organic extra-virgin olive oil
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1/2 tsp. Real Salt

Here’s how I do it:

  1. Add all ingredients to  a tall glass jar.  (The pint-and-a-half size works well.)
  2. Using an immersion blender on the lowest setting, pulse the ingredients on the lowest setting a few times.
  3. Once the mixture has begun to emulsify, turn it up a notch or two and continue to emulsify going upwards at a slow pace.
  4. Enjoy!

Homemade Organic Chicken Enchilada Skillet

Here’s What You’ll Need:

Here’s How I do it:

  1. Heat a skillet over medium heat.
  2. Add the schmaltz and warm until bubbly.
  3. Add the onions to the skillet and cook for 5 minutes.
  4. Add the enchilada sauce, chicken, black beans, corn, broken corn tortillas , salt and cilantro.  Mix well.
  5. Cook until heated through and the mixture thickens.
  6. Take the skillet off of the heat.
  7. Sprinkle the cheese on top of the mixture in the skillet.
  8. Once the cheese melts, stir the skillet and serve.
  9. Enjoy!

Homemade Organic Awesome Spicy Mexican Rice

The Frugal Chef has amazing recipes!  I can’t wait to try them all.  I made her Spicy Mexican Rice recipe and adapted it slightly.

Here’s What You’ll Need:

  • 1 medium to large organic tomato
  • 1/2 an organic yellow onion, peeled AND 1 Tbsp.  organic yellow onion, minced; divided
  • 3 organic garlic cloves, peeled AND 2 organic garlic cloves, minced; divided
  • 1/2 to 1 tsp.  Homemade Organic Chili Powder
  • 2 tsp. Real Salt (My stocks are unsalted, if you’re using salted stocks taste BEFORE adding salt!)
  • 2 Tbsp.  organic cilantro OR *1 tsp. dried organic cilantro
  • 2 1/2 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 1 Tbsp. organic tomato paste
  • 2 Tbsp.  organic schmaltz (rendered chicken fat)
  • 2 cups organic brown rice
  • 1 tsp. organic ground cumin

Here’s How I do it:

  1. Heat a medium-sized skillet to medium.
  2. Place the whole tomato, 1/2 white onion, and peeled garlic cloves into the skillet.
  3. Allow the vegetables to char on all sides.
  4. Place the charred vegetables into a half-gallon jar, or other tall container, to blend in.
  5. Add the salt, cilantro, and 1/2 cup of chicken stock.
  6. Blend together with an immersion blender until pureed.
  7. Add the remaining 2 cups of chicken stock along with the tomato paste and blend until the paste is dissolved.
  8. Add the schmaltz into a skillet at medium heat until melted and warm.
  9. Add the rice, minced onion, minced garlic and cumin into the skillet.
  10. Cook the rice, stirring constantly, until it is slightly dried out and lightly brown on the outside, approximately 10 minutes.
  11. Add the reserved liquid to the rice, mix well and bring to a boil.
  12. When the rice starts to boil, reduce the heat to the lowest setting for your stove, cover and simmer for 40 – 60 minutes without uncovering or touching it, or until tender.  (Brown rice takes longer to cook than processed white rice does.)
  13. When finished, uncover the rice and fluff with a fork.
  14. Enjoy!