Category Archives: Jalepeno Pepper

Root Vegetable Chili Soup

1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (11/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeño pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish
1. Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
2. Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
3. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
4. Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.

Cilantro Peanut Dip

from Bill Brewer
1/4 cup oil (olive or canola)
1-2 cups cilantro
1 cup unsalted peanuts
3 cloves garlic
1/4 cup soy sauce
2 TBS rice wine vinegar
1/3 cup sugar
1 TBS lemon juice
1 small hot pepper – to taste
1 small sweet pepper
Add everything in a food processor and blend to a smooth consistency. Use as a dip for veggies, crackers, or my favorite – pretzels!

Tex-Mex Chicken Skillet Meal

1 Tbsp. olive oil
1 hot pepper, minced (optional)
2 cups diced cooked chicken
1-oz pkg. taco seasoning mix
¼ cup water
4 small summer squash (such as zucchini), halved and sliced
1 green pepper, julienned
In a large skillet, heat oil over medium-high heat. Add hot pepper, chicken, taco seasoning and water; sauté until chicken is heated through. Add squash and green pepper; sauté until crisp-tender, about 3 to 5 minutes.

Serves 4. Per serving: 260 calories, 8 g fat,
39 g protein, 10 g carbohydrate, 1 g fiber,
750 mg sodium

Enchiladas with Roasted Tomatillo Chile Salsa

from Food Network
Tomatillo Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For the salsa:
Preheat oven to 400 degrees. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Fresh Salsa

Real Simple Magazine

2 cups diced tomatoes
1/4 cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced hot pepper (remove seeds for less heat)
1 1/2 teaspoons fresh lime juice
3/4 teaspoon kosher salt (or to taste)
1 small garlic clove, minced
Directions: Combine all the ingredients in a bowl. If you prefer a smoother texture more like jarred-pulse half the salsa in a food processor, then combine it
with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

Potatoes and Swiss Chard

2 teaspoons olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded, de-veined and thinly sliced (wear gloves to prevent skin irritation)
1 cup stewed tomatoes
2 medium red potatoes, diced
½ cup low-sodium vegetable broth
8 cups lightly packed Swiss chard leaves, cleaned and cut crosswise into 1 inch strips

Directions: In a large saucepan, heat the oil; sauté the onions and pepper until the onions begin to brown a bit, 10-12 minutes. Add the tomatoes; bring to a boil. Cook, stirring constantly, about 2 minutes. Add the potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender and the liquid is reduced to about 1/3 cup, 10-12 minutes. Add the chard; cook, stirring, until wilted, about 3 minutes.

Makes 4 servings.
Nutritional Information: Per serving: 135 calories, 3g total fat, 0g saturated fat,
0 mg cholesterol, 536 mg sodium,
26 g total carbohydrate, 3 g dietary fiber,
5 g protein, 91 mg calcium.

Roasted Tomatillo and Black Bean Tacos

3/4 lb. fresh whole tomatillos, husks removed (was under warm water to remove any sticky sap clinging to the skin)
1 cup bell pepper cut into 1/2” pieces
1 cup onion cut into 1/2” pieces
3 large cloves garlic, peeled
3 TBS coarsely chopped cilantro, divided
1 1/2 tsp minced jalapeno pepper
1 can black beans, rinsed and drained
4 6-inch corn or flour tortillas, warmed
1 avocado, cut into 1/4” thick slices
2 TBS feta cheese (tastes best, but any cheese will do)
1/4 cup sour cream (optional)
Directions: 1.) Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking
spray, and spread tomatillos, onion, bell pepper, and garlic on prepared baking sheet. Broil 12 minutes,
or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred,
tossing once halfway through cooking time.
2.) Pulse garlic, 1 TBS cilantro, jalapeno, and tomatillos 10 times in food processor, or until chucnky.
Season with salt and pepper.
3.) Toss 3/4 cup tomatillo sauce with black beans, bell pepper and onion.
4.) Fill tortillas with black bean mixture, avocado, and cheese. Garnish with remaining cilantro. Serve
remaining tomatillo sauce and sour cream, if desired, on side.

Salsa Verde

From Authentic Mexican, by Rick Bayless

½ lb. (5-6) tomatillos, husked and washed
Fresh hot green chilies to taste (2 serranos or 1 jalapeno), stemmed – remove the seeds for a milder salsa
5-6 sprigs fresh cilantro, roughly chopped
½ onion, chopped
½ tsp. salt, plus more to taste
Directions: Boil fresh tomatillos in salted water until barely tender, 8-10 minutes, then drain. Place the tomatillos in a blender or food processor, along with the chilies, cilantro and onion. Blend or process to a coarse puree. Pour into a bowl, and thin to a medium-thick consistency with ¼ cup water. Season with salt. Let sit for half an hour before serving, to allow the flavors to blend.

Yield: 1 ½ cups

Avocado & Mango Salsa

2 avocados, cut into 1/4” cubes
1 mango, cut into 1/4” cubes
Juice of 2 limes
2 jalapeno peppers, seeded & minced (optional)
1/4 cup minced red onion
1 garlic clove, minced
1/4 cup minced cilantro
Sea salt to taste
Ground black pepper to taste
Directions: In a medium glass dish (not metal) mix all ingredients. Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving. The fruit will begin to “cook” in the lime juice and become soggy.

This salsa is great with fresh fish, especially grilled halibut. It also tastes great with corn chips or as a salad dressing.