Mama's Country Cooking

GREEN SALSA

Green Salsa

Prep Time: 20 Minutes. Ready in: 20 Minutes. Makes 16 servings.

8 tomatillos, husked

3 shallots

2 cloves garlic, peeled

1 (4 ounce) can chopped green chili peppers

1/4 cup chopped fresh cilantro

1 fresh jalapeno pepper, seeded

salt to taste

Directions:

1

In a food processor, place tomatillos, shallots,

garlic, green chili peppers, cilantro, jalapeno pepper and

salt. Using the pulse setting, coarsely chop. Cover and

chill in the refrigerator until serving.

Hummus

Hummus

(15.0 ounces can chick peas

1/4 cup tahini paste

3 tablespoons fresh lemon juice

1 clove garlic

1/4 teaspoon ground cumin

salt and pepper

1. Drain beans; reserve water.

2. In a food processor or blender add beans and all the

ingredients.

3. Process until smooth.

4. If mixture is too thick, add some of the reserved liquid from the

beans to dilute to a desired consistency.

Serve at room temperature with pita bread, grilled pork, lamb or

chicken.

Kiwi Fruit Salsa

Kiwi Fruit Salsa

Prep Time: 10 Minutes. Cook Time: 10 Minutes.

Ready in: 25 Minutes. Makes 16 servings.

1 cup balsamic vinegar

1 Spanish onion, finely chopped

1 banana, peeled and chopped

2 oranges - peeled, seeded and chopped

4 kiwis, peeled and chopped

1 Serrano pepper, chopped

Directions:

1

Heat 1/2 balsamic vinegar in a medium saucepan over

medium high heat. Slowly cook and stir onion until soft. Stir

in banana. Use remaining balsamic vinegar as needed to

keep the mixture moist. Stir in oranges, kiwis and Serrano

pepper. Cook and stir until all ingredients are soft.

Mango Papaya Salsa

Mango Papaya Salsa

Prep Time: 15 Minutes. Ready in: 45 Minutes. Makes 8 servings.

1 mango - peeled, seeded and diced

1 papaya - peeled, seeded and diced

1 large red bell pepper, seeded and diced

1 avocado - peeled, pitted and diced

1/2 sweet onion, peeled and diced

2 tablespoons chopped fresh cilantro

2 tablespoons balsamic vinegar

salt and pepper to taste

Directions:

In a medium bowl, mix mango, papaya, red bell pepper,

avocado, sweet onion, cilantro, and balsamic vinegar. Season

with salt and pepper. Cover, and chill in the refrigerator

at least 30 minutes before serving.

Mango Tango Black Bean Salsa

Mango Tango Black Bean Salsa

Prep Time: 10 Minutes. Ready in: 10 Minutes. Makes 8 servings.

1 (15 ounce) can black beans, rinsed and drained

1 (7 ounce) can whole kernel corn with peppers, drained

1 medium mango, peeled, seeded and cut into 3/4-inch

cubes

1/4 cup finely chopped onion

1/4 cup coarsely chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon garlic salt; 1/4 teaspoon ground cumin

Directions:

In medium bowl, combine all ingredients. Serve

with baked tortilla chips, if desired.

Mutabbul

Mutabbul

3 large aubergines

3-4 cloves garlic, skinned and crushed

75-100 ml tahini paste

1 lemon, juice of

1 pinch paprika

salt

Garnish with chopped mint

1. Grill the aubergines- under a medium heat first, then a high

heat after about 7 mins, until well blackened and soft, about 20-

25 mins.

2. Remove the skin while holding under a cold tap, then gently

squeeze to get rid of the juices.

3. Blend the flesh in a processor.

4. Add garlic and about 75mls tahini blend again.

5. Add lemon juice, paprika and salt to taste, then whizz until very

smooth.

6. Now taste to see if you want to add any extra of the

ingredients.

7.

Pour into a dish and drizzle the olive oil on the top and the

chopped mint

Serve with pita bread or sesame bread.

Raita

Raita

2 cups yogurt (500 ml)

1 teaspoon cumin seed, roasted and ground

1 1/2 teaspoons salt

1 dash black pepper

1 teaspoon coriander leaves, finely chopped

1. Mix all the ingredients together in a bowl.

2. Keep in a cool place until needed.

3. Serve chilled.

Uncle Bunk’s Texas Caviar

Uncle Bunk’s Texas Caviar

2 (16.00 ounces) cans black-eyed peas, drained

1 medium jalapeno, minced

1/4 small white onions, chopped

1/3 cup Italian dressing

1/2 green bell peppers, chopped

1 teaspoon seasoning salt

2 teaspoons chili powder

2 teaspoons ground cumin

1/3 teaspoon ground red pepper

1. Combine black-eyed peas with remaining ingredients.

2. Serve chilled with corn chips.

Avocado Salsa

 Avocado Salsa

Prep Time: 1 Hour. Ready in: 1 Hour. Makes 8 to 10 servings.

2 (16 ounce) jars salsa

2 avocados - peeled, pitted and diced

1 cup chopped green onions

2 cloves garlic, chopped

1 cup chopped fresh cilantro

salt and pepper to taste

Directions:

In a large bowl, combine salsa, avocado, green onions,

garlic, cilantro and salt and pepper. Cover and refrigerate

for 1 hour. Serve with tortilla chips.

APPLE CRANBERRY COMPOTE