2 tomatoes, diced (drain off juice)
1/2 cup diced onions
1 clove garlic, minced
1 banana pepper, minced
1/4 cup cilantro, chopped finely
Juice of 1/2 lime
1/2 tsp salt
Directions: Add all ingredients to a bowl, stir, and refrigerate for about 30 minutes. Experiment with the quantities of the ingredients. Some people add additional items, like green peppers, avocados, olive oil, honey, lemon juice, or
even fruit such as peaches or mangos. Some recipes also call for blending
ingredients in a food processor.
Category Archives: Red Onion
2 tomatoes, diced (drain off juice)
1 bunch beet greens
1 medium red onion, chopped
2 garlic cloves, minced or (4 garlic scapes)
1/4 c olive oil
8 oz dry pasta (spaghetti and linguine work best)
(optional; 2 tbsp fresh herbs like oregano, basil, thyme)
1/4 c grated Parmesan cheese
4 oz creamy goat cheese (optional – but does make it nice and creamy)
Directions: Cook pasta according to directions and drain. Wash beet greens, separate the leaves from the stems, and chop the leaves coarsely. Sauté onion and garlic over medium-high heat in oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered. Uncover the beets greens and season with salt, pepper, and optional chopped fresh herbs. Toss pasta with sautéed vegetables (pea pods), goat and parmesan cheese, moistening it with a 1/4 cup of pasta water if necessary. Makes 3-4 servings.
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.
1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped chard leaves
1/2 cup finely chopped red onion
Pita wedges, french bread slices, assorted crackers and/or fresh cut-up veggies
Directions: In a large bowl combine mozzarella cheese, sour cream, mayonnaise, and 1/4 cup of the parmesan
cheese. Stir in artichoke hearts, chard, and onion. Spread mixture evenly into a 9-inch pie plate.
Sprinkle with the remaining 1/4 cup parmesan cheese. Bake, uncovered in a 350 degree oven
about 30 minutes or until heated through. Serve with pita wedges, bread, crackers, or carrot sticks!
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
1 Small red onion (diced)
1 medium summer squash (diced)
1 garlic clove (diced)
1/2 can drained black beans
1/4 cup corn
Cheddar cheese or goat cheese
Serve with tomato salsa or avocado & mango salsa
Directions: Sauté a smallish yellow or red onion in olive oil for a couple of minutes or so, then add a chopped medium summer squash (any variety will work) and a diced garlic clove. Stir uncovered until the squash begins to soften, then add ½ can drained black beans and ¼ cup corn. Heat through. Place three flour tortillas on a warm griddle and, using a slotted spoon, pile the cooked veggies onto one-half of each tortilla. Sprinkle veggies with shredded cheddar cheese or crumbled goat cheese, and fold the empty side of the tortilla over the top of the veggie side to form a half-moon. Cook over medium heat until starting to brown, then flip the quesadillas over and continue cooking until they’re browned on the other side. Serve with picante sauce. As an alternative, omit the black beans from the cooked vegetable and instead spread a thin layer of refried beans on one-half of the tortillas. Place on the griddle and pile the cooked veggies on top. Then add the cheese and cook as instructed above.
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.