Recipes cards or recipes at a glance. This is how I refer to these colorful photos that include the recipes. I am having way too much fun creating these recipe card, as I like to call them. Suitable for recipes with minimal ingredients and somewhat short instructions. Creating these recipe cards really pulls out my creative side with the colors, photos and text! I will add them as I create them.
I have to admit, that these quick instructions on the recipe cards may be for the more experienced cook. But I will be happy to share more detailed instructions by request. Simply drop me an email and specify the recipe you are inquiring about.
I would love some feedback from you all about these. And if you have any request for other quick and short recipes that you would like to see on a recipe card just let me know.
There is no order, rhyme or reason on the recipes included. I will create and share them as the recipes happen.
- 2 cups fresh pineapple, finely diced
- 1 small habanero pepper, seeded and minced
- 1/3 cup red onion, finely diced
- 2 tbsps cilantro, finely chopped
- Juice of 1/2 a lime
- 1 tbsp agave nectar, optional
- 1 tsp chile lime seasoning(tajin)
- Salt and pepper, to taste
- Mix all of the ingredients in the order listed. Cover and let sit for 20-30 minutes. Serve fresh! Pairs well with any seafood, grilled chicken and pork carnitas!
What is dry roasting?
Dry roasting is when you cook your salsa ingredients on the stove top on a hot surface such as a cast iron or metal comal(griddle) or skillet. You can dry roast tomatoes, tomatillos, chile peppers, onion and cloves of garlic with the skins on. If adding garlic, do not roast it for longer than 15 minutes. Tomatoes typically take about 25 minutes at heat below medium.
Make sure you remove stems and seeds from large varieties of the dried chile pods. If they look dirty, wipe them with a wet paper towel or rinse them after cleaning them out.