Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce
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Fresh Adobo sauce

Chef Michael was not able to come over but we did converse on the phone.I was trying to roast the Guajillo Peppers in a wok. It wasn't roasting fast enough. So I had Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce. 

Already pureed in my food processor were:

2 Garlic cloves

1 1/2 tsp. Apple Cider vinegar

1/2 tsp. sea salt

3/4 tsp. brown sugar

1/4 tsp. Cumin

I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce



Sweetening up SamM Salsa from fridge containers

As a result of Pastor Dan's comment that 'adding Honeydew melon made my Salsa appear sweeter' I decided to look for sweet additions from the fridge. I found sweet and sour sauce from a recent Chinese to go box. I have added it to my Salsa and it was wonderful addition to top off my left over Egg Cheese casserole. The wife did not like the casserole because for her it was too bready. So I will find crazy ways to sauce and flavor the left over Egg Cheese casserole. Hopefully tomorrow I can start preparing the Fresh Guajillo Peppers for Adobo sauce. And if not my homemade Saurkraut may be ready for adding diced oranges. And I will make Ruebens. Looking forward to tomorrows culinary creations.
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