I can’t remember which site I found this recipe on, but it’s delicious.  The roasting of all of the veggies really ads a nice flavor to the salsa.

Note that this makes a lot — a big mixing bowl full.

•  16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
• 2-3 yellow onions
• 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them
• 8-10 cloves of garlic
• 1-2 Tbsp salt
• 1-2 bunches cilantro

1.  Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic
2. Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them
3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
4. Stir it all together and eat!

Storage

It’ll last at least a week in the fridge in a Tupperware-type container, although it’ll rarely stay around that long. You could potentially freeze some if you wanted to store it for longer (then defrost it in the fridge), but really, it is at its best when it’s still hot from roasting!

Spiciness

Varies a lot based on personal taste and individual peppers. Sometimes you’ll get a batch of extra hot peppers and other times you might as well have used bell peppers.  If you are very sensitive to spice, cut the seeds out and just use the meat of the pepper. Also, roasting the peppers longer will bring out the sugars in the peppers which will make it less fiery. Use fewer peppers if you’re wary.

Roasting

You can definitely do this on a grill instead of the oven, in fact, that is my preferred method. I typically roast the onions until they’re translucent, the garlic until it’s browned (not too black), and the tomatoes and peppers until the skins are mostly blackened.

Ingredients

• 1 (8 ounce) container plain yogurt (Preferably Greek or Fage)
• 1 cucumber
• 1 tablespoon olive oil
• 1/4 lemon, juiced and zest
• 1-1/2 teaspoons chopped fresh dill
• 1-1/2 cloves garlic, peeled
• 5 mint leaves, chopped fine
• Salt and Pepper to taste

Directions

1. The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
2. Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
3. In a food processor or blender, combine all ingredients. Process until well-combined.
4. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
5. The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.

Place all ingredients in your food processor and run until they are completed blended.

Serve with chips or on top of cream cheese or whatever sounds good.

Sauce:

1. Stir together some plum sauce (in the Asian food section), some hot sauce and some soy.  I do mostly plum, a small amount of soy and a small amount of hot sauce.  2
2. Keep mixing until you like the taste.Shrimp Wontons

½ Cup Brown Sugar, packed

¼ Cup Granulated Sugar

1 tsp Vanilla Extract

1 package English Toffee Bits

In a mixing bowl, beat the softened cream cheese, sugars & vanilla.  Fold in desired amount of toffee bits.

Serve with apple wedges.

A few Sticks of String Cheese, cut in half

Almond Slices

Cut out nail bed on one end of each string cheese half.  Wedge 1 Almond slice into nail bed.  Cut small lines in sticks of string cheese to simulate knuckles.

Enjoy!

Helpful Notes:

From Dana:

1. You need to make sure your jars and lids and caps are sterilized.  I run them through the dishwasher.
2. This recipe makes 2 quarts. I use 8 oz. jars, usually.  I usually double the recipe. A double recipe will make about 15 jars.
3. Be sure to stay with the jelly while it is boiling (it can boil over and make a huge mess.  One time it boiled over on me and even hit the kitchen ceiling!! We had to have it re-painted.)

From Rebecca:

1. My cousin Dana says she can find canned whole jalapeños without the carrots, etc in them.  I have shopped and shopped and haven’t been able to find any.  I just use the cans of jalapeños with the carrots, etc in them.  I only use the jalapeños and rinse them before I chop them.
2. I don’t like to deal with melted wax for canning.  I tried it once and was a total mess, so I learned how to can using the hot water bath method (see link to instructions below).

Ingredients:

• 2 cups green bell peppers (about 2 large)
• 1 can (3.5 oz) whole jalapenos (or you can roast your own—I don’t because it really doesn’t make any difference in the taste and the canned are much easier)
• 1 1/2 cups white vinegar
• 6 cups sugar
• Liquid Certo (6 fl. oz) – You must use liquid certo!

Directions:

1. Remove seeds from bell peppers and jalapenos and coarsely chop.  Mix peppers and about half of the vinegar in a food processor and blend well.
2. Put the pepper/vinegar mixture in a large heavy pot )like the kind you would put soup in, a Dutch oven).
3. Add the rest of the vinegar and the sugar.
4. Bring to a boil.
5. BOIL ONE MINUTE, stirring constantly.
6. Remove from heat and cool slightly (about 5 minutes).
7. Boil 2 minutes more; add both pouches of pectin, a little green food coloring and put in jars.
8. Seal with paraffin or can using the hot water bath method for canning

Hot Water Bath Canning Method

1. Bring boiling-water canner, half-full with water to a simmer
2. Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.
3. Prepare Jalapeno Pepper Jelly according to directions.
4. Ladle Jalapeno Pepper Jelly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jelly for about 5 -7 minutes.  Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finer.  If the lid springs back, the lid didn’t seal correctly and refrigeration will be necessary.
5. Let stand at room temperature for 24 hours.  Store unopened jelly in a cool, dry, dark place for up to 1 year.  Refrigerate opened jams for up to 3 weeks.

Serving ideas:

• Serve over a block of cream cheese with crackers (Family favorite)
• Use for dip for taquitos, jalapeño poppers or any other snack
• Use as a spread on sandwiches
• Use as a marinade for pork or beef

(2 T. cream, opt.)

2 eggs

1 T. baking powder

1 tsp. salt

Add flour to waffle consistency and deep fry, turning once.

This can also be done using Bisquick in lieu of the flour, baking powder and salt.

Serve hot topped with lemon sauce.

LEMON SAUCE

Slice one lemon very thinly. Squeeze juice from both ends. Add it and boil with:

1 ¼ cup water

2 T. cornstarch

1 ½ cup sugar

When it is clear and thick remove from heat and add a lump of

butter