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Spicy Green Tomato Salsa
Appetizer Mexican

Spicy Green Tomato Salsa

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
  3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
  4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
  5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
  6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Dehydrated Beet Chips
Appetizer American

Dehydrated Beet Chips

3.9

Prep
20 min
Cook
Total
510 min

Instructions

  1. 1 Peel and slice beets as thinly as possible with a sharp knife or mandoline.
  2. 2 Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
  3. 3 Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
  4. 4 Dehydrate according to manufacturer's instructions, 8 to 12 hours.

By cameal

Mustard Pickled Eggs
Appetizer

Mustard Pickled Eggs

4.1

Prep
5 min
Cook
20 min
Total
4345 min

Instructions

  1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Sweet Chunk Zucchini Pickles
Appetizer American

Sweet Chunk Zucchini Pickles

4.2

Prep
30 min
Cook
45 min
Total
3870 min

Instructions

  1. 1 Place zucchini in a large bowl; cover with 1 gallon water. Stir in pickling lime; set aside for 24 hours. Drain and rinse zucchini a few times. Cover with remaining 1 gallon water. Set aside for 3 hours; drain.
  2. 2 Heat sugar, vinegar, pickling spice, and salt in a large pot over medium heat until sugar dissolves. Stir in zucchini; cover and set aside for 24 hours.
  3. 3 Bring zucchini mixture to a simmer over medium heat; cook for 35 minutes. Cool.
  4. 4 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack zucchini into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bljersey

Spicy Ginger Chicken Wings
Appetizer

Spicy Ginger Chicken Wings

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Blot chicken wings dry with a paper towel.
  3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
  4. 4 Melt the margarine in a large skillet over medium high heat.
  5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
  6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
  7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
  8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
  9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Game Day Black Bean Dip
Appetizer

Game Day Black Bean Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly.
  2. 2 Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.

By Soup Loving Nicole

Liz's Pickled Shrimp
Appetizer

Liz's Pickled Shrimp

3.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
  2. 2 Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

By KATHLEEN20

Pumpkin Seed Spread
Appetizer

Pumpkin Seed Spread

4.0

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
  2. 2 Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
  3. 3 Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
  4. 4 Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
  5. 5 Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.

By John Mitzewich

Tomato and Bacon Jam
Appetizer American

Tomato and Bacon Jam

4.7

Prep
25 min
Cook
70 min
Total
125 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon when cool.
  2. 2 Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
  3. 3 Cool and spoon into a clean 1-pint glass jar with a lid; store in the refrigerator for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

By 3RDTIMESACHARM

Black Bean and Corn Salsa
Appetizer

Black Bean and Corn Salsa

4.8

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Stir black beans, corn, yellow, orange, and green bell pepper, olive oil, red onion, red wine vinegar, balsamic vinegar, apple cider vinegar, garlic, cilantro, salt, cumin, and hot sauce together in a non-reactive container. Chill in the refrigerator overnight.

By Erinn Danna

Hawaiian-Style Meatballs
Appetizer American

Hawaiian-Style Meatballs

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
  3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

The Perfect Deviled Eggs
Appetizer American

The Perfect Deviled Eggs

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  2. 2 Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  3. 3 Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

By Nicole McLaughlin

Pulled Pork Nachos with Sriracha Slaw
Appetizer American

Pulled Pork Nachos with Sriracha Slaw

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
  2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
  4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
  5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Homemade Vegan Cheese with Cranberries
Appetizer American

Homemade Vegan Cheese with Cranberries

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
  3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
  4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Jeri's Spicy Buffalo Wings
Appetizer American

Jeri's Spicy Buffalo Wings

4.9

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
  2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
  5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
  6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
  7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

By joesgirljeri

Potato Salad Bites
Appetizer American

Potato Salad Bites

3.0

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
  2. 2 Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
  3. 3 Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
  4. 4 Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
  5. 5 Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
  6. 6 Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

By LauraF

Vegan Spicy Cashew Crema
Mexican

Vegan Spicy Cashew Crema

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
  2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Spicy Shredded Chicken Tinga
Dinner Mexican

Spicy Shredded Chicken Tinga

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
  2. 2 Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
  3. 3 Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

By Twin6878

Keto Tortillas
Side Dish Mexican

Keto Tortillas

4.6

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
  2. 2 Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
  3. 3 Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
  4. 4 Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

By Fioa

Shiitake Mushroom Ceviche
Dinner Mexican

Shiitake Mushroom Ceviche

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
  2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
  3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Spicy Southwestern Slaw
Side Dish Mexican

Spicy Southwestern Slaw

4.4

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  2. 2 In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

By Dinah

Slow-Cooker Barbacoa
Dinner Mexican

Slow-Cooker Barbacoa

4.0

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
  2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Turkey Chorizo, Revised
Dinner Mexican

Turkey Chorizo, Revised

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
  2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Copycat Chipotle Beef Barbacoa
Dinner Mexican

Copycat Chipotle Beef Barbacoa

4.2

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels