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Spicy Cranberry Relish
DO you like Spicy? We LOVE Spicy here! Try this Spicy Cranberry Relish!
Spicy Cranberry Relish

DO you like Spicy? We LOVE Spicy here! Try this Spicy Cranberry Relish!

INGREDIENTS
1 cup sugar
¼ cup cider vinegar
1 teaspoon salt
1 ½ pound tart, crisp apples, peeled and cut in 1/2-inch chunks
1 pound cranberries
1 tablespoon grated ginger
2 teaspoons finely chopped jalapeño or Serrano chile
Pinch cayenne pepper
PREPARATION
Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve. Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape. Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
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CHILAQUILES WITH FRIED EGGS

CHILAQUILES WITH FRIED EGGS

YIELDMakes 4 servings
INGREDIENTS

Red chile sauce:
7 dried guajillo or New Mexico chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeo, with seeds, chopped
1/8 teaspoon smoked or Hungarian sweet paprika
2 tablespoons vegetable oil
2 teaspoons honey
Kosher salt, freshly ground pepper
Assembly:
Vegetable oil (for frying)
9 6″ corn tortillas, quartered, or 36 large tortilla chips
Kosher salt
1 cup (4 ounces) crumbled queso fresco or mild feta
1 cup (4 ounces) shredded Monterey Jack
4 large eggs
Finely chopped white onion
Thinly sliced radishes
Chopped fresh cilantro
Lime wedges

PREPARATION

For red chile sauce:
Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
For assembly:
Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2″. Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.
Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.
Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.
Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.
Courtesy Epicurios.com

CHILAQUILES WITH FRIED EGGS

CHILAQUILES WITH FRIED EGGS makes a healthy meal!

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Easy Salsa Recipe!

Easy salsa recipe…..WOW, this one has an amazing flavor!

6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Optional/Seasonal:
Directions
Directions
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred €•pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Courtesy of 2 Crazy Girls!

 

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