Thursday, August 14, 2008

peach salsa

Peach Salsa

6 cups peaches - slice then chop in pan

1 cup onion - finely chopped

4 jalapeno pepper - chopped

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup tomatoes- choppped

1/2 cup white vinegar

2 tablespoons honey

3 cloves garlic - finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes.

Pack into hot jars.

Set in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

Adapted from

Boiling water bath information

Check out peacharita jam

chicharrones de tofu

Healty Chicharrones de tofu
*1/2 cup of fresh lime juice
*1/2 cup dark rum (or extra 1/2 cup lime juice)
*1/4 cup soy sauce
*5 cloves garlic, minced
24 ounces extra firm tofu
3 cups of cornflakes, crushed
1 Tbsp paprika
1 1/2 tsp salt
2 tsp black pepper
cooking spray

Prepare tofu
Empty water from tofu. Put a weight on it and drain for an hour.
Cut into strips. 1/2"x1/2"x 1 1/2"

Prepare marinade by putting * items in a large zip lock bag.
Put tofu strips into the bag and close. Shake the bag so that the tofu is covered with the marinade.
Let rest in the marinade overnight. Shaking every now and again.

Preheat oven to 350 degrees
In shallow dish, combine cornflakes, paprika, salt and pepper.

Remove tofu from the marinade and coat with cornflake mixture.

Place tofu on nonstick baking sheet without touching each other.

Serve immediately

Bake 30-40 minutes