Tag: vegan
Mango Salsa
Mango Salsa
My mango salsa is to die for. It pairs great with fish such as salmon, mahi mahi, tilapia, swordfish; shrimp, grilled pork chops, citrus-marinated chicken, and very obviously tacos. If serrano peppers are to spicy for you, they can be replaced with jalapeños.
Ingredients
- 3 yellow mangoes peeled and diced
- 2 serrano peppers finely chopped
- 1/4 cup white onion finely chopped
- 1/2 red bell pepper finely chopped
- 3 green onions finely chopped
- 5 garlic cloves finely chopped
- 1/4 cup cilantro finely chopped
- 1 lime juiced
- 1/2 tsp salt
Instructions
- Mix all of the ingredients together in a bowl. Refrigerate for an hour before serving.
Smoked Pineapple Salsa
Smoked Pineapple Salsa
I came up with the idea of smoking a pineapple salsa to go with pulled pork tacos for a birthday party. It was a hit. While still maintaining its sweetness to cut through the heaviness of the pork, the salsa had a great smokey flavor from the cherry and peach wood. This salsa is good for 5 days in the refrigerator. Not only does this pair great with pork, but chicken, fish, and shrimp as well.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 pineapple peeled and cored
- 1 small white onion peeled
- 1 head garlic
- 3 green onions
- 3 jalapeños
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/4 cup white vinegar
- 2 tsp salt
Wood Chips
- 1/2 cherry wood
- 1/2 peach wood
Instructions
- Place the pineapple, onion, green onions, garlic, and peppers on the smoker grate.
- Smoke in a preheated 250 degree smoker for 2 hours.
- Take the produce out of the smoker. Allow to cool. Peel the garlic and cut the bottom ends off the green onions.
- Place smoked ingredients along with the cilantro, vinegar, and salt in a food processor. Pulse a couple of times and refrigerate.
How To Make Kombucha
How To Make Kombucha
I’m a huge fan of kombucha. But paying $4+ a bottle really adds up; especially when you drink one a day. That’s $120 a month, minimum. I felt that it was time to learn how to make it. It is so unbelievably easy and cost effective. Outside of the equipment, you can ultimately make 6 gallons of kombucha for about $20. I purchased a kombucha kit for about $50 that has everything you’ll need. The scoby culture can be reused up to 6 times.
Equipment
- 1 gallon glass jar with lid
- cheesecloth or cotton cloth
- rubber band
- reusable cotton teabag
- funnel with strainer
Ingredients
- 1 gallon water
- 4 tbsp loose leaf black, green, or oolong tea
- 1 cup sugar
- 1 scoby culture
- 2 cups fruit
- 6 20 oz glass bottles
Instructions
- Place 4 tbsp of loose leaf tea in the cotton teabag. Bring 1 quart of water to a boil. Turn off the heat and let the tea steep for 10 minutes.
- Whisk in the sugar until dissolved.
- Poor the tea into the gallon jar. Fill up with 3 quarts of water. Placd the scoby into the jar.
- Place the cloth over the jar and secure with a rubber band. Allow to sit in a dark place for a week.
- After a week, scoop out the scoby from the jar and place in another jar.
- Poor out 1 cup of the kombucha and add it to the scoby. Use within a month if making more kombucha.
- Add in the fruit of your choice. Screw on the lid and let sit for 4 days.
- When ready to bottle, ladle the kombucha through a funnel with a strainer.
