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Mint Jelly
Pantry American

Mint Jelly

4.1

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.
  2. 2 Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly.
  3. 3 Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes.

By HYACINTH

Green Harissa
Pantry African

Green Harissa

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Avocado Tzatziki
Pantry American

Avocado Tzatziki

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

By ambolicious

Chef John's Harissa Sauce
Pantry Middle Eastern

Chef John's Harissa Sauce

4.9

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
  3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Pepper-Mint Limeade
Drink Mexican

Pepper-Mint Limeade

4.5

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine sugar and lime juice in a large pitcher until sugar dissolved. Add mint sprigs; mash with a wooden spoon to release some oils. Stir in water, then stir in jalapeño. Cover the pitcher; refrigerate 8 hours to overnight.

By your mom

Watermelon Agua Fresca
Drink Mexican

Watermelon Agua Fresca

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place watermelon and water in a blender; process until smooth. Add sugar to taste.
  3. 3 Cut lime slices in half; place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush mint and lime with a cocktail muddler to release juice, then fill each glass with 1 cup of ice.
  4. 4 Pour watermelon agua fresca over ice in each glass; stir before serving.

By Sherbear1

Mexican Strawberry Agua Fresca
Drink Mexican

Mexican Strawberry Agua Fresca

4.8

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together strawberries, sugar, and 1 cup cold water in a medium bowl. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
  3. 3 Pour chilled strawberry mixture into a blender. Blend on high until smooth.
  4. 4 Pour through a wire mesh strainer set over a large bowl; discard pulp and seeds.
  5. 5 Stir remaining 7 cups cold water into strawberry juice until aqua de fresa is well combined.
  6. 6 Fill glasses with ice. Pour aqua de fresa over ice. Garnish each serving with lime wedges and mint leaves.

By Olivia

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Traditional Chilaquiles
Breakfast Mexican

Traditional Chilaquiles

4.5

Prep
20 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
  3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
  4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
  5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Easy Mexican Tortilla Soup
Dinner Mexican

Easy Mexican Tortilla Soup

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
  4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
  5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Tortilla Sundae With Minted Mango Salsa
Dessert Mexican

Tortilla Sundae With Minted Mango Salsa

4.4

Prep
Cook
Total

Instructions

  1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
  2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Cinco de Mayo Salsa Cruda
Appetizer Mexican

Cinco de Mayo Salsa Cruda

4.5

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Place tomatoes in a strainer; drain for 15 minutes.
  2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
  3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Albondigas Sinaloenses
Dinner Mexican

Albondigas Sinaloenses

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
  2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Dinner Mexican

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

5.0

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares

Mint Ice Cubes
Drink

Mint Ice Cubes

4.7

Prep
5 min
Cook
5 min
Total
370 min

Instructions

  1. 1 Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

By Skuba

Lavender Mint Tea
Drink

Lavender Mint Tea

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

By J Henry

No-Sweat Mojito
Drink

No-Sweat Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
  2. 2 Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.

By Juliana Hale

Easy Raspberry Vinaigrette
Breakfast American

Easy Raspberry Vinaigrette

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
  2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS

Lemon Verbena Mint Detox Tea
Drink

Lemon Verbena Mint Detox Tea

5.0

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

By goldiejamescom

Mint Simple Syrup
Drink American

Mint Simple Syrup

4.9

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 1 minute; remove from heat and let syrup steep, about 30 minutes.
  2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

By foodelicious

Strawberry Mint Seduction
Dessert

Strawberry Mint Seduction

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix the strawberries with the mint in a bowl.
  2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
  3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho