food.jdspc.com

Ingredients

• 1 1/2 tomatoes, very ripe and cored
  
• 1/2 medium white onions
  
• 2 medium jalapenos
  
• 1 cups long grain white rice
  
• 3 Tbsp cup canola oil
  
• 2 minced garlic cloves
  
• 1 cups chicken broth or water
  
• 1 tablespoon tomato paste ( may omit if using canned tomatoes)
  
• 1/2 teaspoons salt
  
• 1/2 cup fresh cilantro, minced
  
• 1 limes
  

Directions

1. Adjust rack to middle position and preheat oven to 350.
   
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 1 cups. Discard excess.
   
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
   
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
   
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
   
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
   
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
   
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
   
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
   
10. Edited to add 6-15-05: If you can’t get good fresh tomatoes you are better off using canned tomatoes. Don’t use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
    
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
    
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
    

This is a basic sauce. Good for pasta, rice or pizza. If you want to add meat, brown it first and then add veggies.

For a thinner sauce of coarse, puree in a blender or FP.

Ingredients can be cut in half.

Ingredients

• 6 tablespoons virgin olive oil
  
• 1 Spanish onion, cut into 1/4-inch dice
  
• 4 cloves garlic, thinly sliced
  
• 4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  
• 1/2 medium carrot, finely shredded
  
• 2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
  
• Salt, to taste
  

  Procedures
  

1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.
   
2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
   

SALSA VERDE WITH AVOCADO AND CHEESE
Salsa Verde con Aguacate y Queso Fresco
Makes about 2 cups

INGREDIENTS
1 lb tomatillos, husks removed and rinsed 
1 garlic clove
1 or 2 chiles serranos (can adjust for desired spiciness level) 
1/2 cup cilantro leaves 
2 tbsp white onion, roughly chopped 
1 1/2 tsp kosher or sea salt, or to taste 
1/2 lb queso fresco diced, or can use farmer’s cheese or mild feta instead 
1 ripe avocado, halved, pitted and sliced or cut into chunks 
Warm corn tortillas or tortilla chips 

TO PREPARE
Place tomatillos in a sauce pan and cover with water.  Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.

Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender.  Blend until smooth. You may also mash it all up in a molcajete.

Serve in a bowl or molcajete, along with the queso fresco and avocado slices.  Offer warm corn tortillas or tortilla chips on the side.

This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.