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Eileen’s Famous Balsamic Dressing
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1-10 servings
Eileen’s Famous Balsamic Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

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Instructions
Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup extra virgin olive oil preferably first cold pressed
⅓ cup aged balsamic vinegar good quality
1 tablespoon dried parsley
½ teaspoon pink Himalayan salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey mustard organic if possible
1 clove garlic passed through a garlic press or minced (optional)

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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Tapenade Olive Spread
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Tapenade Olive Spread

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

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Instructions
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 fillet canned anchovy
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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Southwestern Black Bean and Corn Salsa
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Southwestern Black Bean and Corn Salsa

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Recipe adapted from:
My TX Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Instructions
Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
Add remaining ingredients to the bowl and mix, adjusting seasonings.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ear fresh corn pan grilled and kernels cut from cob, or frozen
30 ounce canned black beans rinsed and drained
2/3 cup red bell pepper diced
2 tablespoon jalapeno pepper diced
1/2 cup red onion diced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
3 tablespoon fresh cilantro chopped

Cooking Tools Required
Cast iron pan

Reheating/Serving Instructions
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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Apple Cider Vinegar Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Apple Cider Vinegar Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

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Instructions
Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup extra virgin olive oil preferably first cold pressed
½ cup apple cider vinegar
1 teaspoon onion powder
2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
2 clove garlic passed through a garlic press or minced (optional)
½ teaspoon dry thyme
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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Corn Salsa
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1-10 servings
Corn Salsa

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This vibrant corn salsa is the ultimate summer appetizer! Made with raw sweet corn, red onion, jalapeño, fresh cilantro, lime juice, and a hint of chili powder, it's bursting with fresh flavors. Perfect for dipping or as a topping for your favorite dishes.
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Instructions
In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
1 each medium red onion finely chopped
1 bunch fresh cilantro finely chopped
2 each jalapeno pepper seeds removed for mild, finely chopped
2 each lime juiced
1 tablespoon white wine vinegar
1/4 teaspoon chili powder adjust as needed
1/4 teaspoon ground cumin adjust as needed
1/2 teaspoon fine sea salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls

Reheating/Serving Instructions
This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg

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Assorted 5 Salad Dressings
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Assorted 5 Salad Dressings

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 tablespoons

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

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Instructions
Zesty Tahini Dressing
Add all ingredients into a blender and blend until combined.
Apple Cider Vinegar Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Honey Mustard Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.
Cilantro Lime Dressing
Add all ingredients into a blender and blend until combined.
Peanut Dressing
Add all ingredients into a blender and blend until combined. Add water to thin.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Zesty Tahini Dressing
¼ cup tahini
¼ cup apple cider vinegar
¼ cup fresh lemon juice
½ teaspoon low-sodium tamari
1 tablespoon nutritional yeast
2 clove garlic minced
Apple Cider Vinegar Dressing
¼ cup apple cider vinegar
½ cup extra virgin olive oil
2 teaspoon Dijon mustard
2 clove garlic minced
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
Honey Mustard Dressing
1 lemon juiced
1 tablespoon apple cider vinegar
2 tablespoon honey or maple syrup for a vegan version
2 tablespoon Dijon mustard
1 clove garlic minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
Cilantro Lime Dressing
¼ cup extra virgin olive oil
2 lime juiced
2 tablespoon fresh cilantro chopped
2 clove garlic minced
1 teaspoon maple syrup
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¼ teaspoon ground coriander
Peanut Dressing
¼ cup peanut butter
1 clove garlic chopped
2 teaspoon fresh ginger chopped
2 tablespoon rice vinegar
2 tablespoon low sodium tamari
2 tablespoon maple syrup
1 pinch cayenne pepper optional
water add more as necessary, to thin

Cooking Tools Required
Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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Salsa Verde
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Rated 0 out of 5
1-10 servings
Salsa Verde

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

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Instructions
Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
2 serrano pepper more or less to taste
2 clove garlic roughly chopped
6 tablespoon white onion roughly chopped
1 teaspoon Kosher salt more or less to taste
Optional:
8 tablespoon fresh cilantro chopped

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

Nutrition
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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Homemade Ranch Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Homemade Ranch Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Gluten Free Nut Free Soy Free
Enjoy this ranch dressing as a dip for veggies, chicken wings, or as a dressing for your favorite salad.

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Instructions
To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ teaspoon dried chive
½ teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup mayonnaise
¼ cup sour cream
¼ cup buttermilk or enough to desired consistency
dash hot sauce such as Tabasco

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 325mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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Spiced Cranberry Sauce with Pears and Grand Marnier
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Rated 0 out of 5
1-10 servings
Spiced Cranberry Sauce with Pears and Grand Marnier

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Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce fresh cranberries
1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
1 cup apple juice
1/2 cup orange juice
1 tablespoon orange zest
2 stick ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
pinch salt
2/3 cup granulated sugar
2/3 cup Grand Marnier or Cognac

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
serve chilled

Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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Salsa with Ancho Chiles
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Rated 0 out of 5
1-10 servings
Salsa with Ancho Chiles

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Recipe adapted from:
Alton Brown

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.
https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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Instructions
Preheat the broiler. Roast the ½ of the whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes.
Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
In a bowl, combine the jalapenos with the remaining ingredients.
Place in the refrigerator for up to 12 hours for flavor infusion.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
6 each Roma tomato chopped
4 clove garlic minced
1 each red bell pepper finely diced
1/2 each red onion finely chopped
2 each dried ancho chile seeded, cut into short strips and snipped into pieces
1 tablespoon extra virgin olive oil
1 each lime juiced
2 teaspoon chili powder more or less to taste
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste
2 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

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Classic Cranberry Sauce
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1-10 servings
Classic Cranberry Sauce

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Recipe adapted from:
Jen Stone

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free Vegan Vegetarian
Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

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Instructions
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Cook Times

Active Prep2

Hands-On Cook5

Hands-Off Cook8

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup orange juiced
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
12 ounce fresh cranberries or frozen, however fresh recommended
1 cup granulated sugar

Cooking Tools Required
Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

Reheating/Serving Instructions
Serve warm or cold.

Nutrition
Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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Chipotle Salsa
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1-10 servings
Chipotle Salsa

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Recipe adapted from:
Honey What's Cooking

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

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Instructions
Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the cast iron pan, grill, or broiler:
8 each Roma tomato sliced in half lengthwise
1/2 each white onion that has been sliced in half crosswise
1 each jalapeno pepper sliced in half lengthwise
2 each serrano pepper
6 clove garlic with skin
1 tablespoon avocado oil
For the rest of the salsa:
1 cup fresh cilantro
2 tablespoon lime juice
1 ½ teaspoon Kosher salt
1 tablespoon adobo sauce from canned chipotles in adobo sauce
1/2 each chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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