• Roasted Jalapeño-Cilantro Hot Sauce

    Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce

    Ingredients:

    6 fresh jalapeños

    1/2 cup fresh cilantro leaves, packed

    2 garlic cloves, peeled

    1/4 cup white vinegar

    1 tablespoon lime juice

    1/2 teaspoon salt

    2 tablespoons olive oil

    1/4 cup water (adjust for consistency)

    Directions:

    Preheat oven to 425°F (220°C). Place the jalapeños and garlic cloves on a baking sheet. Roast for 15–18 minutes, flipping halfway, until the skins are blistered and slightly charred.

    Remove the jalapeños and let cool slightly. Remove the stems and, if desired, the seeds for less heat.

    In a blender or food processor, combine the roasted jalapeños, garlic, cilantro, vinegar, lime juice, and salt. Blend until smooth.

    While blending, slowly stream in the olive oil to emulsify. Add water gradually until the sauce reaches your desired thickness.

    Taste and adjust seasoning if needed. Store in a clean glass jar in the refrigerator for up to 2 weeks.

    Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

    Kcal: 35 kcal | Servings: About 10 servings (2 tablespoons each)

    #hotlover #jalapeñosauce #homemadespice #cilantrolover #hotsaucerecipe #roastedpepper #spicycondiments #greengarlicsauce #jalapenohotsauce #saucefromscratch #tangyspice #mexicaninspired #vegancondiments #spicyeverything #zestysauce #hotpepperlovers #easyhotsauce #spicygreensauce #homemadehotsauce #roastedflavor

    Turn up the heat with this Roasted Jalapeño-Cilantro Hot Sauce! Charred peppers, fresh herbs, and a bold kick in every drop. Perfect for tacos, eggs, and everything in between.
    Roasted Jalapeño-Cilantro Hot Sauce Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce Ingredients: 6 fresh jalapeños 1/2 cup fresh cilantro leaves, packed 2 garlic cloves, peeled 1/4 cup white vinegar 1 tablespoon lime juice 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup water (adjust for consistency) Directions: Preheat oven to 425°F (220°C). Place the jalapeños and garlic cloves on a baking sheet. Roast for 15–18 minutes, flipping halfway, until the skins are blistered and slightly charred. Remove the jalapeños and let cool slightly. Remove the stems and, if desired, the seeds for less heat. In a blender or food processor, combine the roasted jalapeños, garlic, cilantro, vinegar, lime juice, and salt. Blend until smooth. While blending, slowly stream in the olive oil to emulsify. Add water gradually until the sauce reaches your desired thickness. Taste and adjust seasoning if needed. Store in a clean glass jar in the refrigerator for up to 2 weeks. Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes Kcal: 35 kcal | Servings: About 10 servings (2 tablespoons each) #hotlover #jalapeñosauce #homemadespice #cilantrolover #hotsaucerecipe #roastedpepper #spicycondiments #greengarlicsauce #jalapenohotsauce #saucefromscratch #tangyspice #mexicaninspired #vegancondiments #spicyeverything #zestysauce #hotpepperlovers #easyhotsauce #spicygreensauce #homemadehotsauce #roastedflavor Turn up the heat with this Roasted Jalapeño-Cilantro Hot Sauce! Charred peppers, fresh herbs, and a bold kick in every drop. Perfect for tacos, eggs, and everything in between.
    Like
    Love
    Wow
    3
    · 0 Commentaires ·0 Parts ·53KB Vue
  • Beef and Potato Tacos

    Crispy Beef and Potato Tacos with Smoky Spices and Fresh Toppings

    Ingredients:

    1 tablespoon vegetable oil

    1 small onion, diced

    2 cloves garlic, minced

    1/2 lb (225g) ground beef

    1 teaspoon ground cumin

    1/2 teaspoon smoked paprika

    1/2 teaspoon chili powder

    Salt and pepper to taste

    1 medium russet potato, peeled and diced small

    1/2 cup water or beef broth

    8 small corn tortillas

    1/2 cup shredded cheddar or Monterey Jack cheese (optional)

    Toppings: shredded lettuce, chopped tomato, sour cream, hot sauce, fresh cilantro, lime wedges

    Directions:

    Heat oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute.

    Add ground beef and cook, breaking it up with a spoon, until browned, about 5–6 minutes.

    Stir in cumin, paprika, chili powder, salt, and pepper. Add diced potatoes and water or broth.

    Cover and simmer on low for 15–20 minutes, stirring occasionally, until potatoes are tender and the mixture has thickened.

    Warm tortillas in a dry skillet or microwave until soft and pliable.

    Spoon the beef and potato filling into each tortilla. Top with cheese (if using) and other desired toppings.

    Serve immediately with lime wedges and extra hot sauce on the side.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

    Kcal: 380 kcal | Servings: 4 servings

    #beeftacos #potatorecipes #tacotuesday #mexicaninspired #groundbeefrecipes #comfortfood #easytacorecipes #weeknightdinner #flavorfulmeals #texmexfavorites #homemadetacos #beefandpotato #familydinners #quickmeals #tacobowlideas #meatyrecipes #tacorecipeideas #heartytacos #easycomfortfood #potatotacos

    It’s taco night! These Beef and Potato Tacos are crispy, savory, and filled with smoky spice. Perfect for feeding the whole crew!
    Beef and Potato Tacos Crispy Beef and Potato Tacos with Smoky Spices and Fresh Toppings Ingredients: 1 tablespoon vegetable oil 1 small onion, diced 2 cloves garlic, minced 1/2 lb (225g) ground beef 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder Salt and pepper to taste 1 medium russet potato, peeled and diced small 1/2 cup water or beef broth 8 small corn tortillas 1/2 cup shredded cheddar or Monterey Jack cheese (optional) Toppings: shredded lettuce, chopped tomato, sour cream, hot sauce, fresh cilantro, lime wedges Directions: Heat oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute. Add ground beef and cook, breaking it up with a spoon, until browned, about 5–6 minutes. Stir in cumin, paprika, chili powder, salt, and pepper. Add diced potatoes and water or broth. Cover and simmer on low for 15–20 minutes, stirring occasionally, until potatoes are tender and the mixture has thickened. Warm tortillas in a dry skillet or microwave until soft and pliable. Spoon the beef and potato filling into each tortilla. Top with cheese (if using) and other desired toppings. Serve immediately with lime wedges and extra hot sauce on the side. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 380 kcal | Servings: 4 servings #beeftacos #potatorecipes #tacotuesday #mexicaninspired #groundbeefrecipes #comfortfood #easytacorecipes #weeknightdinner #flavorfulmeals #texmexfavorites #homemadetacos #beefandpotato #familydinners #quickmeals #tacobowlideas #meatyrecipes #tacorecipeideas #heartytacos #easycomfortfood #potatotacos It’s taco night! These Beef and Potato Tacos are crispy, savory, and filled with smoky spice. Perfect for feeding the whole crew!
    Like
    Love
    Wow
    3
    · 0 Commentaires ·0 Parts ·52KB Vue
  • Pumpkin Seed-Cilantro Sauce

    Creamy Pumpkin Seed and Cilantro Green Sauce

    Ingredients:

    1/2 cup raw pumpkin seeds (pepitas)

    1 cup packed fresh cilantro (leaves and tender stems)

    1 garlic clove

    1 small jalapeño, seeded for less heat

    2 tablespoons lime juice (about 1 lime)

    1/2 teaspoon salt

    1/4 cup olive oil

    1/4 cup water (more as needed for consistency)

    Optional: 1 tablespoon Greek yogurt or sour cream for extra creaminess

    Directions:

    Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until they start to pop and brown slightly (about 3–5 minutes). Let them cool.

    In a blender or food processor, combine the toasted pumpkin seeds, cilantro, garlic, jalapeño, lime juice, and salt.

    Pulse until roughly chopped, then slowly stream in olive oil and water while blending until smooth and creamy.

    Adjust consistency with more water if needed. Taste and adjust seasoning.

    Optional: Add a spoonful of Greek yogurt or sour cream for a tangy, creamy twist.

    Use immediately or refrigerate in an airtight container for up to 4 days.

    Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
    Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup

    #pumpkinseedsauce #cilantrosauce #greengoddess #homemadesauce #salsaverde #plantbasedsauce #mexicaninspired #pumpkinseeds #tacotopping #freshsauces #dippingsauce #greensauce #zestydressing #healthycondiments #herbyflavor #easyblenderrecipes #veganfriendly #sauceforthesoul #summersauce #boldflavor

    Say hello to your new favorite sauce! This Pumpkin Seed-Cilantro Sauce is zesty, herby, and perfect on tacos, bowls, or grilled veggies.
    Pumpkin Seed-Cilantro Sauce Creamy Pumpkin Seed and Cilantro Green Sauce Ingredients: 1/2 cup raw pumpkin seeds (pepitas) 1 cup packed fresh cilantro (leaves and tender stems) 1 garlic clove 1 small jalapeño, seeded for less heat 2 tablespoons lime juice (about 1 lime) 1/2 teaspoon salt 1/4 cup olive oil 1/4 cup water (more as needed for consistency) Optional: 1 tablespoon Greek yogurt or sour cream for extra creaminess Directions: Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until they start to pop and brown slightly (about 3–5 minutes). Let them cool. In a blender or food processor, combine the toasted pumpkin seeds, cilantro, garlic, jalapeño, lime juice, and salt. Pulse until roughly chopped, then slowly stream in olive oil and water while blending until smooth and creamy. Adjust consistency with more water if needed. Taste and adjust seasoning. Optional: Add a spoonful of Greek yogurt or sour cream for a tangy, creamy twist. Use immediately or refrigerate in an airtight container for up to 4 days. Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup #pumpkinseedsauce #cilantrosauce #greengoddess #homemadesauce #salsaverde #plantbasedsauce #mexicaninspired #pumpkinseeds #tacotopping #freshsauces #dippingsauce #greensauce #zestydressing #healthycondiments #herbyflavor #easyblenderrecipes #veganfriendly #sauceforthesoul #summersauce #boldflavor Say hello to your new favorite sauce! This Pumpkin Seed-Cilantro Sauce is zesty, herby, and perfect on tacos, bowls, or grilled veggies.
    Like
    Love
    Wow
    3
    · 0 Commentaires ·0 Parts ·51KB Vue
  • Mexican Street Corn and Quinoa Salad

    Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing

    Ingredients:

    1 cup quinoa, rinsed

    2 cups water or vegetable broth

    2 cups corn kernels (fresh, canned, or frozen)

    1 tablespoon olive oil

    1/2 teaspoon smoked paprika

    1/2 teaspoon chili powder

    1/4 teaspoon garlic powder

    Salt and pepper, to taste

    1/4 cup crumbled cotija cheese (or feta)

    1/4 cup chopped fresh cilantro

    1/4 cup chopped red onion

    1 jalapeño, seeded and minced (optional)

    For the Dressing:

    2 tablespoons mayonnaise

    2 tablespoons Greek yogurt or sour cream

    Juice of 1 lime

    1/2 teaspoon cumin

    Salt, to taste

    Directions:

    In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.

    Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool.

    In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese.

    In a small bowl, whisk together all dressing ingredients until smooth.

    Pour dressing over the quinoa mixture and toss gently to combine.

    Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 330 kcal | Servings: 4 servings

    #quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl

    This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
    Mexican Street Corn and Quinoa Salad Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water or vegetable broth 2 cups corn kernels (fresh, canned, or frozen) 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon garlic powder Salt and pepper, to taste 1/4 cup crumbled cotija cheese (or feta) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 jalapeño, seeded and minced (optional) For the Dressing: 2 tablespoons mayonnaise 2 tablespoons Greek yogurt or sour cream Juice of 1 lime 1/2 teaspoon cumin Salt, to taste Directions: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool. Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool. In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese. In a small bowl, whisk together all dressing ingredients until smooth. Pour dressing over the quinoa mixture and toss gently to combine. Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
    Like
    Love
    Wow
    3
    · 0 Commentaires ·0 Parts ·52KB Vue
  • Mexican Street Corn and Avocado Salad

    Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija

    Ingredients:

    4 ears of corn, husked (or 3 cups corn kernels)

    1 tablespoon olive oil

    2 ripe avocados, diced

    1/2 cup crumbled cotija cheese (or feta)

    1/4 cup red onion, finely diced

    1/4 cup chopped fresh cilantro

    Juice of 2 limes

    1/4 cup mayonnaise

    1 teaspoon chili powder

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    Optional: jalapeño, seeded and finely diced, for heat

    Directions:

    Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.

    In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.

    Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.

    Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired

    Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
    Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
    Like
    Love
    Wow
    3
    · 0 Commentaires ·0 Parts ·49KB Vue
Plus de résultats