Flour Tortillas Recipe-Confident in the Kitchen-Jean Miller

Flour Tortillas 4.9 (29)

Welcome » Mexican

Flour Tortillas are a blast from the past. One of my college roommates, Joni, used to bring back big stacks of homemade tortillas after visiting her parents. We loved sitting around pulling off strips, nibbling away until they were all gone. If you like the relatively flat tortillas reminiscent of those made in Mexico (see picture above), leave out the baking powder. If you prefer the light fluffiness of the Tex-Mex variety, be sure to include it. The choice is yours. Better yet, be adventuresome and try both!

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Hotter than Hades Salsa Recipe-Confident in the Kitchen-Jean Miller

Hotter than Hades Salsa 4.8 (29)

Welcome » Mexican

Ahhh… Hotter than Hades Salsa. 1997 was the year of the salsa (no, I am not referring to the dance). After every batch, Mark asked, “Can you make it hotter?” That is, until this version. He took in a big scoop, wiped the perspiration from his brow, and gasped, “Oh. This one is just right!” If you can’t take the heat, just use milder peppers. For a version that feels fresh from the garden, serve straight from the blender without cooking.

Cholesterol Buster Tip: This recipe is naturally fat free, and is rich in Vitamins C and A. Pair with fat-free (baked) tortilla chips to add a healthy dose of fiber.

Hotter than Hades Salsa Recipe

  • Makes: 1 quart
  • Servings: 16
  • Calories per: 12
  • Active Time: 15 min
  • Total Time: 15 min
  • Difficulty: Easy
  • 16 ounces (2 cups) canned tomato, unsalted, diced, undrained (or peeled vine-ripened tomato)
Pulse a couple of times in a blender or food processor to knock down the volume. Do not purée. Tomato skins tend to curl up unattractively in sauces. Puréeing causes froth formation.
  • 3 ounces (1 cup) yellow onion, chopped to 1 inch
  • 1 garlic clove, crushed
  • 1 Habanera or 5-6 red Serrano peppers, stemmed
  • ¼ cup cider or white vinegar
  • 1 tablespoon oregano flakes
  • 2 teaspoons cilantro flakes
  • 1 ½ teaspoons fine sea salt
  • ¾ teaspoon cumin, ground
Add all to the blender; pulse to desired consistency. Transfer to a 12-inch tri-ply everyday pan; bring to a boil over medium-high heat. Promptly reduce the heat to hold at a simmer, stirring occasionally, until reduced to your preferred consistency. Hot pepper membranes and seeds add maximum heat to the salsa. A wide pan promotes rapid evaporation, minimizing cooking time. Cooked onions add a natural sweetness.
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