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!Continue reading “Flour Tortillas 4.9 (29)“
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
|WHAT YOU NEED||WHAT TO DO||WHY|
||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.|
||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.|