6 large jalapeños, DE-SEEDED
½ cup sunflower oil
½ tspn salt
½ tspn minced dried garlic
Slice peppers down the horizontal middle. Remove seeds and stem.
Microwave in a covered dish for five minutes.
In blender, pulse peppers with oil, salt & garlic.
Enjoy on a tortilla with guacamole, brisket, eggs, refried beans or whatever pleases your palate.
This salsa is PICOSA!
2 cups black beans, drained and rinsed well
3 c yellow corn (not white), drained well
3 green onions, diced, (remove the white bulbs)
½ c cilantro, finely diced
1 large roma tomato, deseeded, diced
½ t minced dried garlic
2/3 t salt
3 T lemon juice
¼ c extra virgin olive oil
Make the dressing with the garlic, salt, juice and oil.
Toss all the veggies in a bowl. Add the dressing and toss. Add the beans last.
Chill for a few hours before serving.
Diced avocado can also be added just prior to serving.
Serve with corn tortilla chips aka totopos.
20 lbs of red potatoes, washed
20 green onions, washed and diced
20 celery sticks, washed and diced
20 oz frozen peas, thawed and drained
20 oz pimentos in a jar, well-drained
20 eggs, hardboiled, chopped
10 t sugar (1/2 cup)
2 T salt
60 oz miracle whip (2 large jars)
Cook the potatoes.* Peel, chop into chunks and place into large container. Sprinkle salt on them. Add vegs, pimentos and eggs. Toss with your hand gently.
Mix sugar with dressing in a jar. Gently mix the dressing into salad by hand.
Garnish with pimento powder (paprika), eggs, olives, pickles, bacon, cheese, etc..
Cover and refrigerate overnight.
Serve with pride as you have done ALOT of work!
* I cook the potatoes (red ones) in the microwave and/or in a crockpot — small ones cook in 3 hours on high, med ones cook in 4 hours on high.
gold yukon potatoes, 5 lbs, cooked, peeled and chopped
salt — 2 t
celery – 3 cups
green onions, a sm bunch, diced (not the white bulbs)
peas – 2 cups
pimentos – 4 oz jar
eggs – 5, hard boiled, chopped
Whip salad dressing, 16 oz
sugar, 3 t added to dressing
Bacon and ham, optional
Cut the potatoes in chunks and place in a large bowl. Sprinkle with salt.
Add veggies & eggs and toss. Add sugar to dressing. Combine all. Cover and chill overnight for best flavor.
This version is identical to 20 pound salad except that it uses gold (instead of red) potatoes.