jalapeno

Homemade Organic Jalapeno Honey Citrus Dressing

Here’s What You’ll Need:

  • 1/4 cup organic first-cold pressed olive oil
  • 1/4 cup Homemade Organic Pickled Jalapeno brine
  • 1 Tbsp. organic (100%) lime juice
  • 1 Tbsp. organic (100%) lemon juice
  • 1/4 tsp. Real Salt
  • 1/8 tsp. freshly-ground organic peppercorn blend
  • 2 tsp. organic dried cilantro
  • 2 tsp. raw organic orange blossom honey

Here’s How I do it:

  1. Place all ingredients into a pint-sized Mason jar.
  2. Shake until completely blended.
  3. This yields approximately 1/2 cup of dressing.
  4. Enjoy!

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 Refried Pinto Beans

I learned a lot about how to make refried beans at Serious Eats and have decided that a smashed pinto bean is the way to go instead of a pureed bean; However, feel free to change this recipe to suit your family’s needs.

Here’s What You’ll Need:

  • 2 cups prepared Homemade Organic Tex-Mex Pinto Beans (leftover beans work great for this recipe)
  • 1 cup reserved cooking liquid from cooking the beans
  • 1 minced Homemade Organic Pickled Jalapeno, seeded if desired and more if you’d like it spicier (optional)
  • 1/2 cup shredded organic grass-fed Monterey Jack cheese (optional)
  • 1 Tbsp. home rendered organic lard or tallow

Here’s How I do it:

  1. Smash the beans with a potato masher, do not puree.
  2. Heat a large skillet with some lard.
  3. Add the beans, minced jalapenos (if using) and reserved cooking liquid to the skillet.
  4. Fry the beans for a few minutes, stirring constantly.
  5. Add the the cheese (if using); Mix well.
  6. Enjoy!

Awesome Organic Homemade Red Enchilada Sauce

I got the original recipe from The Frugal Chef and it’s absolutely wonderful!  I doubled this recipe as my family loves this.  If you’re looking for something a little different try Homemade Organic Enchilada Sauce with Chipotle or Homemade Organic Salsa Verde.

Here’s what you need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock (preferred)
  • 2 cups crushed tomatoes, or diced tomatoes with juice
  • 2 cups organic yellow onion, chopped
  • 4  large organic garlic cloves, minced
  • 1 medium to large organic jalapeno
  • 4 tsp. organic ground cumin
  • 2 tsp. organic dried oregano
  • 1 tsp. Real Salt, or to taste
  • Freshly ground peppercorn blend, to taste

Here’s how I do it:

  1. Put water in a kettle and boil it.
  2. Heat up a medium frying pan to really high heat.
  3. Add the cut jalapeno pepper (seeds and all if you like it hot!) to the pan.
  4. Press down on the pepper pieces and cook for 3 minutes on each side.
  5. Transfer the charred chilies to a bowl and reserve the soaking liquid.
  6. Add boiling hot water to the bowl and cover with another bowl or plate to prevent them from floating.
  7. Set a timer and allow the chilies to soak for 30 minutes.
  8. While the chilies are soaking, proceed to the next step in the recipe.
  9. Place some schmaltz (if using chicken stock) or tallow (if using beef stock) into a frying pan.
  10. Once the oil is warm enough, add the onions and cook for 5 minutes.
  11. Add the garlic and cook for an additional 5 minutes until the onions brown slightly.
  12. You may still have to wait for the chilies to finish soaking.
  13. Next, I transfer the chilies, garlic and onions to a half-gallon mason jar.
  14. Add the tomato puree and stock to the jar.
  15. I get out my immersion blender and I blend everything into a thick liquid.
  16. You can strain the liquid into a frying pan, or just dump it all in if you want a hotter sauce.
  17. Add the cumin and oregano to the sauce, mix well and bring to a boil.
  18. Reduce the heat and allow the sauce to simmer for 30 minutes.
  19. If the sauce isn’t warm enough for you, you can add the soaking liquid to the sauce.
  20. I generally can the extra sauce as freezing it will make it hotter.
  21. Enjoy!