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Recipes from the Front Porch

BLOODY MARY BITES -kateo: A Front Porch Chef
Ingredients:	Directions:
1 pint cherry tomatoes vodka, to cover coarse kosher salt	The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight snap-on lid. Cover with vodka and refrigerate overnight. Serve with a small dish of coarse, kosher salt for dipping.

Don't toss the leftover vodka
(like any of us on the Porch would
dream of doing that!!! LOL)
It is flavored with the tomatoes and tastes delicious.

Peeled cherry tomatoes marinated in vodka & served with corse salt for dipping.
Try using hot pepper vodka for a spicy variation.

Salsa 1 -Bev/AR:From the IE
Ingredients:	Directions:
16 cups of blanched, chopped tomatoes if using canned tomatoes use diced. 1 t salt 2 green peppers, chopped 1 large onion, chopped 1/4 cup jalapeno peppers, more or less, chopped 2 cloves garlic, minced 2 tablespoons vinegar 1 t fresh ground pepper	Cook this in a crockpot on low for 6 to 8 hours. OR cook it on top of the stove for same amount of time... stir occasionally. Put into jars and freeze.

I use fresh tomatoes most of the time...but I've also used canned tomatoes.
And the best part...I put it into pint jars and freeze it! -Bev

Salsa 2-Kim H/ MN : From the IE
Ingredients:	Directions:
4 to 6 tomatoes, chopped 6 to 8 Anaheim peppers, chopped (these are mild) 1 red or yellow pepper for color, chopped 1 jalapeno, chopped 1 or two large onions, chopped fresh garlic, chopped (amount varies for different people) fresh bunch of cilantro and mint lemon or lime juice salt to taste sugar to taste	Chop everything in the food processor seperately Add it to a lg covered container. Then I add enough lemon or lime juice so it covers about half of the ingredients (sorry I don't have measurements). Then stir and add salt and sugar to taste. Mostly salt but the sugar brings out the fresh herb taste! It is delicious!!

Mine is a little different but it's really fresh.
I don't think you can freeze this one though. -Kim

Sassy Salsa -Anne-Marie: from the IE

Ingredients:

Directions:

5 cloves garlic, minced
1 green, red, yellow, or purple bell pepper
4 large ripe tomatoes,
cored, seeded and diced
1 medium onion, diced
2 hot peppers, such as
jalapeno peppers, or serrano, minced
1 bunch cilantro, chopped
5 green onions,
sliced into 1/8 inch rings
1/4 c olive oil
1/8 c red wine vinegar
or herbed vinegar
Juice of 1 lime
1 t Freshly ground pepper
1 to 2 tablespoons chili powder
Dash of salt
And the secret ingredient:
A couple of slugs of tequila!

In a medium mixing bowl with a cover,
stir together garlic, peppers, tomatoes,
onion, hot peppers, cilantro, and green onions.
In a small mixing bowl, whisk together
olive oil, vinegar, lime juice,
pepper, chili powder and salt.
Pour dressing over vegetables
and mix completely.
Cover and refrigerate several hours
to let flavors meld,
then return to room temperature
before serving.
Yield: About 4 cups
Bon appétit!

(6 servings)