Ingredients: 1 cup parsley leaves 3 to 4 garlic cloves 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano) 1/3 cup olive oil 2 tablespoons red or white wine vinegar 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes Directions: Don't over blend! Use small food processor to chop the parsley, fresh oregano, and garlic. Then place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper. Serve or refrigerate. Can keep for a week.
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Here is THE salsa recipe 1 tomato (medium to large). cut out stem area. 1 slice of red onion - 1/8" thick 3" circumference 1/2 green onion sliced long way with stem 1/2 lime juice squeezed fresh but not too hard 1/2 Serrano pepper - no seeds 1 Jalapeno - no seeds 1 small clump of cilantro - cut bottom of stems 2 garlic cloves Step 1. Put all in the ninja. Step 2. Add fresh cracked sea salt & pepper to taste Step 3. Yummmmm :)
I've been working on this recipe for a while. Here is my current approach to Pinto Beans. Ingredients 1 pound dry pinto beans ½ small white onion chopped 4 cloves garlic minced (or teaspoon of Garlic powder) 1 jalapeño seeds and ribs removed and chopped 1 teaspoon chili powder 1 teaspoon cumin ¼ teaspoon black pepper 4.5 cups water, or broth ½ teaspoon salt or more to taste Optional Ingredients Smoked Pork (ham hock, pork pieces, pork knuckle or whatever) this is for flavor only and can be pulled out after cooking 1 teaspoon Tony Chachere's seasoning 1 Poblano pepper seeds and ribs removed and chopped Cilantro to taste Instructions Rinse and pick over beans to make sure there are no small pebbles or other debris. Put pinto beans in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine. Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the...