jalapeno peppers

Homemade Organic Jalapeno Pepper Jelly

Here’s What You’ll Need:

Here’s How I do it:

  1. Add the chopped bell and jalapeno peppers to a food processor; Process until finely chopped.
  2. Combine the pepper mixture with the apple cider vinegar, jalapeno vinegar, liquid pectin, and cane sugar; You can make this hotter by adding additional jalapenos or more jalapeno vinegar.
  3. Bring this mixture to a boil, stirring often, until it reaches 210° to 220° Fahrenheit; Take some of the jelly and put it on a cool plate to test and see if it’s the thickness you’d like.
  4. Pour into half-pint Mason jars leaving 1/4″ headspace.
  5. Process using the water-bath canning method.
  6. This recipe yields just about 3 half-pint jars of jelly.
  7. Enjoy!

Homemade Organic Salsa Verde

If you’d like a milder salsa verde, omit the peppers and use the juice from Homemade Organic Pickled Jalapenos, to your taste.

Here’s What You’ll Need:

  • 1 lb. organic tomatillos, outer skins peeled and removed and cut in half
  • 1 medium organic yellow onion, cut into fourths
  • 4 organic garlic cloves
  • 1-2 organic jalapeno peppers, stems removed.  (If you want it hotter use organic serrano peppers or a combination of the two)
  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 2 tsp. Real Salt
  • 2 tsp. organic cumin
  • 2 tsp. organic dried cilantro

Here’s How I do it:

  1. Heat a medium sized skillet over medium-high heat.
  2. Add the tomatillo slices, onion slices and garlic cloves to the skillet, charring on all sides.
  3. Place the charred vegetables into a half-gallon glass jar.
  4. Using an immersion blender, puree the vegetables.
  5. Place the puree, chicken stock, salt, cumin and cilantro into the skillet and stir until well combined.
  6. Bring the mixture to a boil.
  7. Reduce heat and allow to simmer for 20- 30 minutes, or until the desired consistency is reached.
  8. Enjoy!

Homemade Organic Green Jalapeno Salsa

Warning, this salsa is pretty hot.  You can adjust the heat to your specific tastes by using the tips throughout this recipe.  Please note that jalapenos freeze well, but they become HOTTER after frozen.

Here’s What You’ll Need:

Here’s How I do it:

  1. Warm the lard (or fat of choice) in a skillet over medium-high heat.
  2. Add the onions to the frying pan and saute for 4 minutes.
  3. (If you want your salsa to be mild, remove the membranes and seeds from the jalapenos and place them into the skillet at the same time as the onions.)
  4. Add the garlic to the skillet and saute for an additional 2 minutes, or until the onions are translucent.
  5. (If you want your salsa to be medium, add the jalapenos to the skillet now)
  6. Place the onion mixture, and jalapenos if you didn’t cook them, into a glass jar (a wide-mouth pint-and-a-half jar works well).
  7. Using an immersion blender, puree the vegetable mixture.
  8. Add the salt, lime juice, dried cilantro and cumin to the puree and pulse with the immersion blender on low.
  9. Enjoy!

Homemade Organic Southwestern Chicken Casserole with Tomatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350 degrees.
  2. Mix the salsa and chicken stock with the shredded chicken and set aside
  3. Sprinkle the green bell pepper into a 9 x 13 x 2″ casserole dish
  4. For the next layer, add the onions on top of the bell pepper.
  5. Sprinkle the corn on top of the onions.
  6. Spread the cooked brown rice on top of the vegetables.
  7. Sprinkle the cooked kidney beans on top of the rice.  Make sure to pour as much of the cooking liquid into the casserole dish as you can.
  8. Layer the marinated chicken on top of the beans.
  9. Using a spoon, add the minced sweet peppers and jalapeno peppers to the casserole.
  10. Sprinkle the cheese on top of the minced peppers.
  11. Spread the diced tomatoes on top of the cheese and peppers.
  12. Place into the oven for 45 minutes.
  13. Add sour cream to the top before serving, if desired.
  14. Enjoy!