Jalapenoolivesalsa Recipes

Steps:

• Stir together tomatoes, olives, green onions, garlic and jalapeno.
• Whisk together olive oil, vinegar, sugar and salt and pepper.
• Stir both mixtures together.
• Chill and enjoy!

Steps:

• Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
• Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Steps:

• Preheat oven to 350º.
• Chop onion.
• Grate Cheese.
• Beat eggs in large mixing bowl.
• Stir in creamed corn, sour cream and oil.
• Fold in onion, cheese, and jalapenos.
• Add cornmeal, flour, baking powder and salt.
• Mix well.
• Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
• *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.

Steps:

• Mix all ingredients well.
• Let sit at room temp 1 hour for flavors to meld.
• Serve with any meat dish, or as a beautiful side dish.

Steps:

• Mix cream cheese, chicken base and cream till smooth.
• Add onion, olives and jalapenos.
• Best when flavors have had time to mingle.

Steps:

• Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
• Stir well immediately before serving.
• Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
• For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.

Steps:

• Place all ingredients in blender and blend until smooth.
• Chill and use as a salad dressing or dip for tortilla chips.

Steps:

• Combine all ingredients in large saucepot.
• Bring mixture to a boil.
• Reduce heat.
• Simmer for 10 minutes.
• Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
• Adjust 2-piece caps.
• Process for 15 minutes in boiling-water canner.

Steps:

• Equipment (I left out the basics like knives, etc).
• Hot water canner
• 24 half-pint jelly jars, lids and rings.
• Small saucepan.
• Very large pot that will hold at least a gallon of boiling liquid.
• Canning funnel.
• Rubber gloves.
• Start a hot water canner 3/4 full of hot tap water boiling on high.
• Place washed jelly jars into a 200 degree oven to sterilize (no lids!).
• Seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces. Always wear disposable rubber gloves when you handle hot peppers and DON'T touch anything else in your kitchen with the gloves!
• Bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.
• Reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños).
• Meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings).
• Remove jelly from heat and add pectin.
• Stir well and mix in 10 drops of food coloring.
• Quickly ladle into hot jars (leave about 1/4 inch of room from the brim) and wipe down rim of jar with a clean washcloth. Don't under fill any of the jars! If you can't fill the last jar entirely, just put it in the fridge and enjoy it later.
• Place a hot lid and a room-temp ring on the jar immediately.
• After all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch).
• Allow jars to cool at room temperature. Check after 24 hours for a seal (the lid will have sucked down tight). If any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.
• Store in a cool, dry place.