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Breakfast, Comida Latina, Mains, Recipes, Top

Quinoa and Queso Breakfast Tacos with Chorizo Crumble

September 8, 2016
Quinoa and Queso Breakfast Tacos Recipe

The mornings are staying increasingly dark. I’ve been relying on the sun to wake me out of my foggy-headed stupor all summer but now it seems to need as long as I do crack open its eyelids every morning. With Louisa and Armando back in school we have no choice but to wake up in the darkness and breakfast seems like as good of a temptation as any to lure us out of bed—well, that and coffee—I would be in bed as we speak if it weren’t for coffee.

Quinoa and Cheese Breakfast Tacos Recipe

Our avocado surplus means most mornings call for avocado toast, some fruit, and water for Louisa, milk for Hiro, chai for Armando (if he’s lucky), and we already discussed what I drink. I made a double batch of my favorite pancake/waffle batter last weekend and cooked up some waffles this week which is a nice surprise on a hectic weekday morning. Extras got cut into strips and went in Louisa’s lunch sack with a little cup of peanut butter for dipping.

Quinoa and Cheese Breakfast Tacos Recipe

When we tire of avocado toast I frequently make egg tacos (I can serve slices of avocado with those too, keeping up with my quota). In their most simple form I cook a flour tortilla (are you guys familiar with Tortilla Land tortillas? They are raw tortillas you cook to order, flour or corn, and are fantastic! They are not paying me to say that P.S.) scramble some eggs and roll them up in the tortilla.

Quinoa and Queso Breakfast Tacos Recipe

In a bit fancier form (you have to think ahead to have cooked quinoa on hand or buy cooked quinoa) I fold quinoa and cheese into the eggs and serve the tacos with some crumbled chorizo on top. The added protein boost from the quinoa, cheese, and chorizo means bellies stay full all morning, plus the added calcium and vitamins are a plus—I struggle to get protein and calcium into my growing girl since she’s seems too cool for milk anymore.

Quinoa and Queso Breakfast Tacos Recipe

I shared this recipe over on the Cacique blog so you can hop over there and get all the details! Also, if you are looking for more family-friendly breakfast inspiration check out my friend Katie Morford’s new book Rise and Shine!

Comida Latina, Condiments and Salsas, Mains, Recipes, Top

Chiles en Nogada

September 22, 2015
How to make Chiles en Nogada or Stuffed Poblano Chiles, the traditional Mexican dish served on Dies y Sies de Septiembre or Mexican Independence Day.

The most recent episode of my over-reaching life finds me two weeks ago sending The Professor and my kids off on the hour drive to the nearest decent grocery store to buy, fresh poblanos, ground pork, peaches (which I didn’t end up using), and pomegranates (which he couldn’t find). I was determined to make Chiles en Nogada, the classic Mexican Independence Day meal, for you prior to Dies y Sies de Septiembre—the 16th of September, similar to our 4th of July.

Chiles en

You see, I’d been planning it since last year. I’d been dreaming about the recipe and then all of the sudden it was a week out and there were no pomegranates within 100 miles and, oh yeah, we were going out of town for two weeks. Ay, yi, yi, this stuffed chile thing was not going to happen.

Chiles

So it is with sincerest apologies that I am a week late with this recipe, showing up late to the party…..again. On the upside, they did have pomegranates in Michigan (!) as well as some of the most beautiful pretzels I ever did see. Plus, my husband might win ArtPrize (I’m just going to keep saying it in hopes that will up his chances) but if you are in Grand Rapids, go ahead and give him your vote, ‘kay?

Chiles Rellenos

In true patriotic fashion, this dish represents the colors of the Mexican flag, dark green poblano chiles, creamy white walnut sauce, and bright red pops of pomegranate (a much classier version of our multicolored flag desserts). They are a source of pride in Puebla, where it is said the dish was born, but these picadillo-stuffed peppers are eaten all over the country during this time of year when summer bursts into fall and ripe peppers, tomatoes, apples, fresh walnuts, and pomegranates are simultaneously in season.

Chiles Rellenos with

I hardly ever make chile rellenos, they take a bit of time, but this one is a show stopper and worth every minute of effort. And bonus, if you leave out the walnut sauce they are dairy free—a rarity in a Mexican stuffed, fried pepper!

Chiles en Nogada

Not saying that you should, because honestly the walnut sauce is where it’s at.

Chiles Rellenos with Walnut Sauce

Have a great week everybody!!

Chiles en Nogada Recipe
 
Prep time
Cook time
Total time
 
Recipe inspired by Saveur
Serves: 6 servings
Ingredients
  • 6 large poblano chiles
For the Filling:
  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large apple, peeled, cored, and finely chopped
  • 4 ounces ground beef
  • 4 ounces ground pork
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground cinnamon
  • 1 large tomato, chopped
For the Sauce:
  • 4 ounces (about 1 heaping cup) walnuts
  • ½ cup milk
  • 1 cup sour cream
  • ½ teaspoon kosher salt
To Finish:
  • 2 cups canola oil, for frying
  • 1 cup all-purpose flour
  • 4 large eggs, separated
  • 1 teaspoon kosher salt
  • 1 tablespoon white distilled vinegar
  • ½ cup pomegranate seeds
  • ¼ cup chopped parsley
Instructions
For the Chiles:
  1. Heat broiler to high and arrange a rack about 3 inches from the heat source. Place chiles on a baking sheet and place under the broiler.
  2. Cook, turning occasionally for 4-5 minutes or until charred on all sides. Place chiles in a bowl and cover with plastic wrap until cool enough to handle.
  3. Peel off charred skin and carefully cut a circle around the top of the chile. Gently pull out the core and rinse to remove any seeds, being careful not to split the chile open. If it does split, don't worry you can still use it.
For the Filling:
  1. Heat oil over medium-high heat in a large frying pan. Add onions, garlic, and apples and season with salt and pepper. Cook until veggies are soft, about 5-6 minutes.
  2. Add ground meats and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.
  3. Add sesame seeds and cinnamon and toast 1 minute. Add tomatoes and cook until tomatoes have brown down and mixture is thick, about 4 minutes more.Taste and season with more salt if needed. Remove from heat and let cool.
For the Sauce:
  1. Place walnuts in a medium saucepan and cover with water. Place over medium heat and bring to a boil. Let gently boil for 5 minutes and drain.
  2. Return walnuts to the pan and add milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.
  3. Transfer milk and nuts to a blender. Add sour cream and salt and blend on high until smooth.
To Finish:
  1. Carefully spoon filling into each chile, pressing down with your fingers to make sure filling gets all the way to the bottom, but be careful not to split the chile. If the chiles do split open, you can split them all the way, open each chile flat, add the filling, then roll them back up. They will be a more difficult to fry this way, but still doable.
  2. Heat oil in a large, dry frying pan over medium-high heat until shimmering, it will take at least 5-10 minutes to get the oil hot enough.
  3. Meanwhile, place flour in a shallow dish. In a separate large bowl, whisk egg whites until fluffy. Add yolks, vinegar, and salt and whisk until smooth.
  4. Dip each chile into flour then egg mixture then carefully slide into hot oil. Cook until golden brown on all sides, about 5-8 minutes. Remove with tongs to a rack set over a baking sheet and repeat with remaining chiles.
  5. To serve, place each chile on a plate, cover almost completely with walnut sauce, sprinkle with pomegranate seeds and sprinkle with parsley.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Condiments and Salsas, Recipes, Side Dishes, Snacks, Top

Pickled Jalapeños with Goat Cheese {Jalapeños en Escabeche con Queso}

September 29, 2014
A long, long time ago when the Professor was in graduate school and we were living in Bozeman I got this brilliant idea to make pickled jalapeños. We lived in this kinda scary, kinda cute duplex that years later we found out some friends had also, oddly enough, lived in a few years prior. This doesn’t sound strange on the surface but these were people we met after moving to San Francisco at a mutual friend’s dinner party or maybe it was Thanksgiving, I don’t remember the details. We were telling crazy landlord stories when they confirmed that Loni was indeed crazy, because she had been their landlord too!

When we lived in that wood paneled apartment we were still newlyweds, well I guess not technically, we were not married yet (gasp—I know!) but hadn’t been together all that long so I think of this time as our newlywed years. By the time we were actual newlyweds nothing was really that new anymore (but still very exciting, don’t get me wrong Honey!).

As a newbie to Mexican cuisine I became a little eager to please and decided to make pickled jalapeños for everyone that Christmas. I was fanatical about it, did lots of research and settled on this recipe from Emeril Lagasse—a talented Chef but not a man particularly known for his Mexican cooking. The recipe calls for the basics; jalapeños, vinegar, salt, but also for Zatarain’s Concentrated Liquid Crab Boil. I couldn’t find the liquid but I did find the dry spice version with whole mustard seed, red chile flakes, and coriander that give these pickled peppers an extra kick of flavor or as a wise man once said, “Kicked it up a notch”!

That Christmas I nervously handed them out to all of the Professor’s family and friends in Texas. A month or so later I got the sweetest letter from one of his Uncles. He said those pickled jalapeños were the best he’s had and asked if I could send him another jar. Are you kidding me?! Of course! I couldn’t have been more flattered.

Jump ahead to a couple weeks ago when I found myself sitting around the kitchen table with a jalapeño farmer who was telling me he liked to stuff the jalapeños before pickling them. Well that certainly blew my mind! Oh, and he also let me know that I never made pickled jalapeños, what I make is called jalapeños en escabeche. “What’s the difference?” I asked. “Pickled jalapeños are just that—jalapeños in vinegar. Escabeche is when you add all the spices.” Go figure. I guess that’s what I get for using a Louisiana dude’s recipe.

Well whatever they’re called these pickled peppers are good, especially stuffed with cheese but you don’t need to take it from me, just ask the guy from Michoacán who wanted another jar.


Pickled Jalapeños with Goat Cheese {Jalapeños en Escabeche con Queso}

Yield: 1 Quart

Recipe adapted from Emeril's Creole Christmas Book

Ingredients

  • 12 ounces whole jalapeños (about 12)
  • 3 teaspoons Zatarain's crab boil spice mix (open the sachet and measure out the 3 teaspoons)
  • 1 quart distilled white vinegar
  • 1 tablespoon black peppercorns
  • 6 bay leaves
  • 2 tablespoons kosher salt
  • 12 cloves garlic
  • 1 large carrot, sliced on the bias
  • 5 ounces soft goat cheese

Instructions

  1. Combine jalapeños, spices, vinegar, garlic, and carrot slices in a 2-quart saucepan over medium heat.
  2. Simmer until the peppers are soft, about 15 minutes. Remove peppers from brine and set aside to cool slightly. Keep brine warm on the stove while you stuff the peppers.
  3. Once peppers are cool enough to handle, make a slit vertically down one side of each pepper and carefully remove the seeds and core with a small spoon being careful not to tear the pepper.
  4. Divide the cheese evenly between the pepper and press to close. Gently place peppers in a clean, sterilized jar with a tight-fitting lid, layering them with the carrots and garlic, being careful not to press down on the peppers.
  5. Pour warm brine over the peppers and fill to within 1/4-inch from the top. Seal jar and refrigerate. Let sit at least 1 day before opening. Peppers will keep refrigerated for 1 month.
http://www.holajalapeno.com/2014/09/pickled-jalapenos-with-goat-cheese-jalapenos-en-escabeche-con-queso.html

Comida Latina, Dairy Free, Mains, Recipes, Top

Birria Stuffed Eggplant

September 22, 2014
 You’d think as a gardener that one year would influence another. That over time your experiences would build on themselves and turn you into a competent grower of stuffs; but plants (I guess like children and any other living, growing thing) have a mind of their own.

If last year was any indication, I imagined this year’s eggplant crop would be bounteous and overflowing. I thought I knew a thing or two about the bulbous crop. Like well first of all, you plant it in the ground, water it and it grows into these immaculate specimens worthy of the State Fair. So in my overly confident state I decided last spring to purchase a rare heirloom breed of eggplant that clearly had other intentions than heavy production.

Out of four plants I’ve gotten about 8 very small eggplant, for all you math wizards out there that’s 2 eggs per plant. I have a few more growing but with this being September 22 in North Dakota I’m assuming that’s going to basically sum up my crop.

I decided to extend the small harvest by filling the little gems with chile-laced lamb birria. I got the idea after seeing Yvette’s Picadillo-Stuffed Zucchini and my mind instantly went to another lamb-stuffed eggplant dish that I made from Yotam Ottolenghi’s Jerusalem cookbook last summer (with the eggplants that actually grew).  His recipe calls for ground lamb and pine nuts and definitely should also be made but I was looking for something more Latin than Mediterranean.

Birria is normally made with large pieces of goat or lamb shoulder which cooks slowly in a rich broth of chiles, spice, and loads of onions until completely tender. The meat then gets shredded and added back to the broth and eaten as a stew or eaten separately with the sauce on the side. I decided to go with ground lamb to make this meal weeknight friendly but without losing all those rich, complex flavors. You could certainly make a true birria, remove the meat from the broth and make this dish with shredded lamb too if want to do something a bit fancier. Stuffed to the top and slow roasted they turned out beautifully. So good in fact that we ate it in about a tenth of the time that it took to grow.


Want more comida for your vida? Follow me on FacebookTwitterPinterestInstagram, or Bloglovin. If you have a cooking question (or any other kind of question) leave me a comment below, they kind of make my day (insert smiley face here). ¡Gracias!

Birria Stuffed Eggplant

Yield: 6 Servings

Inspired by Muy Bueno and Yotam Ottolenghi

Ingredients

  • 4 medium or 6 small eggplant, halved lengthwise and scored
  • 6 tablespoons olive oil
  • 3 ancho chiles, cored and seeds removed
  • 2 medium onions, chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cloves garlic, chopped
  • 1 pound ground lamb
  • 1 large tomato, chopped
  • cilantro leaves to garnish, optional

Instructions

  1. Heat oven to 425°F. Place eggplant halves, skin side down, in a large roasting pan big enough to fit in a single layer. Brush with 4 tablespoons of the olive oil and season with salt and pepper. Roast for 20 minutes or until golden brown.
  2. Meanwhile, place chiles in a medium sauce pan and cover with water. Bring to a boil and boil until soft, about 5 minutes. Remove from the water, let cool slightly, then chop finely.
  3. Heat remaining 2 tablespoons oil in a large frying pan. Add onions and season with salt and pepper. Cook until translucent then add spices, and garlic. Cook until garlic is just starting to brown, about 1 minute. Add lamb and brown, breaking it up with the back of the spoon. Once lamb is cooked all the way through, add tomato and chiles, stir to incorporate then remove from heat.
  4. Reduce oven temperature to 375°F. Spoon lamb mixture over eggplant, cover dish tightly with foil and roast for 1 hour or until eggplant is very soft.
  5. Let cool slightly then sprinkle with cilantro leaves and serve with rice.
http://www.holajalapeno.com/2014/09/birria-stuffed-eggplant.html

Comida Latina, Dairy Free, Recipes, Snacks, Sweets, Top

Mexican Wedding Cookies {Gluten-Free, Vegan}

September 30, 2013
I’m just going to start by saying that yes we did have these cookies at our wedding. Not this exact recipe mind you, but a very, very similar nutty, crumbly cookie covered in mountains of powdered sugar that were wrapped in the most precious cellophane packages and handed out as thank you gifts.

They were made (as almost everything at our wedding was) by a friend and tremendous baker and were exceptionally delicious at 3 am when I finally got around to eating something. I’ve had that day on my mind lately (we will be celebrating seven years together next week) and can’t believe how quickly the time has passed and what an incredible amount of living has gone on since that warm October day seven years ago.

Two kids, new jobs, a huge move, trips, major purchases, an amazing amount of dirty dishes, laundry, arguments, hurt feelings, apologies, and so much generosity that sometimes I am amazed that we have it in ourselves to continue to give more.

But we do. Every morning we get another chance to do it over. Reconnect, recommit, remember what made us fall in love in the first place….take a deep breath and do it all over again.

Mexican Wedding Cookies {Gluten-Free, Vegan}

Mexican Wedding Cookies {Gluten-Free, Vegan}
 
The coconut oil gets very hard when refrigerated so it is best to shape and bake these cookies right after mixing them. If you do refrigerate the dough, let it come to room temperature before shaping.
Serves: 38 Cookies
Ingredients
  • 1 cup (4 ounces) chopped pecans
  • ¾ cup extra-virgin coconut oil
  • 1½ cups powdered sugar
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • 2 cups gluten-free all-purpose baking mix
  • 3 tablespoons tapioca starch
Instructions
  1. Place pecans in a single layer in a large frying pan and toast over medium heat until browned and fragrant, stirring frequently. Remove from pan and let cool. Place nuts in the bowl of a food processor fitted with the blade attachment and pulse until finely minced; be careful not to grind into a paste.
  2. Heat oven to 350°F and arrange racks in the lower and upper third. Combine coconut oil and ½ cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until fluffy, about 3 minutes. Add remaining ingredients and mix until combined.
  3. Scoop into generous tablespoon-sized pieces and roll into balls. Place about an inch apart on parchment or silpat lined baking sheets. Bake until golden on the bottom and the outsides are firm, about 12-15 minutes. Let sit for 10 minutes on the baking sheet, then remove to wire racks.
  4. Place remaining cup of powdered sugar in a wide bowl and gently toss warm cookies in the sugar, shaking off excess. Let cool completely on wire racks. Cookies will keep covered, at room temperature for 3-5 days or freeze for up to 2 months.

 

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Apps, Dairy Free, Mains, Recipes, Top

Corn Dog Bites On a Stick and a Giveaway

September 30, 2012
 Are you a parent?

Do your children eat everything set in front of them? 

Yeah, neither do mine.

That’s why when I was introduced to Catherine McCord’s fantastic blog Weelicious I was hooked.

You see, I was always of this mind set that I’m a pretty decent cook, confident around the kitchen, my children should love everything that I make because it tastes good, end of story. Turns out it doesn’t really work that way. My husband and I have tried different approaches to get our 4-year-old interested in food; we have a garden, visit the Farmer’s Market regularly, and almost always sit down to dinner together as a family, but still she could care less about eating or food in general.

What I didn’t realize until I started reading the Weelicious website and her brand-new Weelicious Cookbook was that despite my best efforts I have failed to really involve her in the actual process of cooking. Sure we bake cookies occasionally and once in a while I will have her help me peel a carrot or something, but I really don’t let her have any control over the food that she eats.

So when The Weelicious Cookbook arrived on our doorstep I handed it over and asked Louisa to pick a recipe for dinner. It didn’t take more than a glance at some muffin-looking concoction on a stick and she was sold.

I’m proud to say she helped me with the whole thing. I even let her break the egg and crack it into the bowl (which for me was slightly terrifying, but I remained silent and she did it perfectly!)

We had fun and she was excited to take on some big girl responsibility. I’m excited to try more recipes from the book, like Chocolate Velvet Beet Cupcakes, Bacon and Cheese Waffles and the Teething Cookie for the baby.

If you want to get your hands on a copy post a comment below telling me what your favorite thing to make with your kids is, or if you don’t have kids what was your favorite thing you made with your parents, or grandparents, when you were a kid. I will pick a winner at random on October 7th and that person will get their own copy of The Weelicious Cookbook!

Corn Dog Bites On a Stick and a Giveaway

Yield: 16-18 Mini Dogs

Recipe from Weelicious Cookbook

If you don't have ice pop sticks on hand, you can make these without them and serve them as Corn Dog Mini Muffins.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (I used soy milk and it worked great)
  • 1 tablespoon vegetable or canola oil
  • Olive oil or canola oil cooking spray
  • 3 to 4 hot dogs or veggie dogs, sliced into 1/2-inch pieces (I only ended up using 1 1/2 hot dogs, but maybe my dogs were longer than usual)
  • Wooden ice pop sticks
  • Accompaniments:
  • Ketchup, mustard, barbecue sauce (my husband liked them doused in hot sauce too)

Instructions

  1. Preheat the oven to 400°F.
  2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
  3. In a separate bowl, whisk together the egg, milk, and oil.
  4. Slowly add the dry ingredients to the wet and stir to combine.
  5. Spray a mini muffin pan with cooking spray. Drop 1 tablespoon of the batter into each mini muffin cup, place 1 piece of hot dog in the center, and drop 1 teaspoon of batter over the hot dog.
  6. Place a stick in the center of each corn dog bite, making sure the stick pierces the hot dog. (You can also bake first and insert the sticks after the bites cool.)
  7. Bake for 10-12 minutes, until golden.
  8. Serve with your desired accompaniments.
http://www.holajalapeno.com/2012/09/corn-dog-bites-on-stick-and-giveaway.html

Dairy Free, Mains, Recipes, Soups and Stews, Top

Chilled Beet Borscht with Caraway Croutons

September 14, 2011
 I have a story for this soup. It involves a little restaurant I used to work at and have fond memories of stealing coffee cups full of this soup. 



Because it was a cold soup I could scoop a mug into the five gallon vat and curb my hunger pains in minutes flat. 

 It was a slightly strange meal at 9 in the morning, but my workstation during the day became the salad and cold apps station at night. I didn’t like to have to fight my way for stove space to heat something up so I usually just ate what was in front of me, or actually under me, in this case. Believe me I ate my fair share of salads at that hour as well.

I have been dreaming of this sweet, earthy soup for a few weeks now and decided to contact the chef to get the recipe. He had no idea what I was talking about. Ahh, the chef brain. So I followed my taste buds and made it up myself. It may not be the exact same soup, but it is just as delicious as I remember. 



Chilled Beet Borscht with Caraway Croutons

Yield: 8

Ingredients

    For the Soup:
  • 8 medium beets, about 2 pounds, peeled and large dice
  • 3 small sweet onions, quartered
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 6 cups cold water
  • 5 tablespoons balsamic vinegar
  • Fresh dill for garnish
  • For the Croutons:
  • 2 cups, packed cubed day-old bread, such as baguette or peasant bread
  • 2 tablespoons olive oil
  • 1/2 teaspoon caraway seeds, crushed
  • 1/4 teaspoon kosher salt

Instructions

    For the Soup:
  1. Heat oven to 425°F. Place beets and onion on a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to coat. Arrange vegetables in a single layer and roast until a fork easily goes through, about 40 minutes. Let cool.
  2. Place a quarter of the vegetables in a blender. Top with a quarter of the salt, water, and balsamic vinegar. Blend on high until very smooth. Repeat with remaining ingredients. Chill thoroughly, at least 3 hours or overnight. 
  3. For the Croutons:
  4. Heat oven to 375°F. Combine all ingredients in a large frying pan or baking sheet and toss to coat. Arrange in a single layer and bake until golden brown, about 15 minutes, turning halfway through. Let cool. 
  5. To Serve:
  6. After soup has chilled, taste again and add more vinegar or salt if desired. Ladle soup into bowls and top with fresh dill and a few croutons. A dollop of sour cream isn't half bad here either. 
http://www.holajalapeno.com/2011/09/chilled-beet-borscht-with-caraway.html




Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Top

Spicy Tomato Chutney Recipe

September 11, 2010
Made for pork chops, this spicy tomato chutney is full of warm spices like cardamom and mustard seeds; a couple of fresh jalapeños bring on the heat.
 Originally intended for green tomatoes, this recipe is a great way to use up all those old tomatoes still left on the vine that for some reason or another never completely ripened. You know, the ones that get wrinkly before they are ripe, they always stay kind of hard and small. I assume most people throw those in the compost heap, but I’m a frugal Midwestern gal who can’t throw anything away.

A vibrant chutney like this is made for pork chops, or really pork of any kind, but you could also serve it with grilled chicken or spread over goat cheese on toasted bread.

Spicy Tomato Chutney


Spicy Tomato Chutney

 

 

Spicy Tomato Chutney Recipe
 
Adapted from Sarah Schafer, Irving Street Kitchen, Portland, Oregon The chutney will keep refrigerated for up to 2 weeks.
Serves: 2 Cups
Ingredients
  • 1 bay leaf
  • 3 cardamom pods
  • ¼ teaspoon brown mustard seeds
  • 1 cup white wine vinegar
  • 1 cup white wine
  • 1 cup water
  • ½ cup granulated sugar
  • 2 tablespoons olive oil, divided
  • 2 tablespoons minced white onion
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced jalapenos (seeds optional)
  • 1 teaspoon minced garlic
  • 4 cups diced tomatoes
  • 1 teaspoon dried mustard
  • ½ teaspoon cayenne
  • 2 red bell peppers, seeded and diced
Instructions
  1. Wrap bay leaf, cardamom and mustard seeds in a cheesecloth and tie together with a piece of twine. Combine vinegar, wine, water, and sugar in a small saucepan and place over medium heat. Add spices and stir until sugar is dissolved. Bring to a simmer and let cook until syrupy and reduced by two-thirds, about 40 minutes.
  2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add onion, ginger, jalapenos, and garlic and season with salt. Cook until tender, then add tomatoes and syrup. Season once again with salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 30 minutes. Add mustard and cayenne and cook about 10 minutes more, discard the spices.
  3. Heat remaining oil in a medium frying pan over medium-high heat. Add peppers and season with salt. Cook until tender then add to chutney. Taste and add more salt if necessary. Serve warm, room temperature or cold.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!