Type what you have

Ingredients

• ✓ chipotle seasoning
• plum
• onion
• garlic
• white sugar
• apple cider vinegar
• jalapeno pepper
• salt
• garlic seasoning
• liquid smoke
• canning jar
• lid
• ring

Instructions

1. 1 Place plums, a few at a time, into a colander set over a large bowl; squeeze plums with gloved hands forcing juice through colander holes. Discard solids. Repeat with remaining plums until yields 8 cups plum juice.
2. 2 Combine ¾ cup plum juice, onion, and garlic in a small saucepan over medium heat; bring to a boil. Reduce heat to medium-low; simmer until onion is translucent, about 5 minutes.
3. 3 Combine plum juice-onion mixture and remaining 7 ½ cups plum juice in a large pot; stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer; cook, stirring frequently, until sauce thickens, about 1 ½ hours.
4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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 jars from the stockpot; rest, several inches apart, for 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By LKVESELKA

Ingredients

• ✓ chipotle seasoning
• water
• white rice
• olive oil
• yellow onion
• poblano pepper
• garlic
• black bean
• tomato
• cumin
• salt
• impossible burger
• adobo all-purpose seasoning
• spinach
• bell pepper

Instructions

1. 1 Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
5. 5 Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
6. 6 Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ chipotle seasoning
• hot pepper sauce
• red pepper flake
• lemon juice
• olive oil
• pepper
• salt
• garlic powder
• lime juice
• cilantro
• jalapeno pepper
• green onion
• red bell pepper
• mango
• teriyaki sauce
• mahi mahi fillet
• cedar plank

Instructions

1. 1 Soak the plank in water for at least 2 hours, longer if possible.
2. 2 Place mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
3. 3 Meanwhile, combine mangos, bell pepper, green onion, jalapeño pepper, and cilantro in a medium bowl. Season with lime juice, garlic powder, salt, and pepper. Stir until well combined, then cover and refrigerate until serving to blend flavors.
4. 4 Prepare an outdoor grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill.
5. 5 Sprinkle olive oil and lemon juice over fish fillets and season with chipotle seasoning, red pepper flakes, and hot pepper sauce. Remove the plank from water and place seasoned fillets on the plank.
6. 6 Place the plank with fish on the preheated grill over direct heat. Cover and cook for 10 minutes. Move the plank with fish over to indirect heat (the cooler part of the grill); cover and cook until fish is easily flaked with a fork, about 10 more minutes. Serve fish hot topped with mango salsa.

By Kathleen White