Jalapeño hot sauce

Jalapeño hot sauce

10 Jalapeño
2 cloves garlic
1 small onion
1 cucumber
1 tomato
3 leaves Spanish thyme
1 teaspoon salt
1 cups vinegar
1 tablespoon olive oil
I pair gloves

Wear gloves when handling hot peppers. Wash Jalapeños, cucumber, tomatoes and thyme leaves. Cut lengthwise Jalapeño, cucumber and tomatoes and put on blender, break thyme and place in binder. Peel garlic and onion. Cut onion in 4 and place in blender. Add salt, vinegar, olive oil. Blend.

Pour in glass jar with lid and store in refrigerator.

Sofrito

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or 2 sweet bell peppers
16 to 20 cloves garlic, peeled
2 large bunch cilantro, washed
Pinch of cayenne pepper
1 ripe plum tomatoes, cored and cut into chunks
½ peeled lime
¼ cup vinegar
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Chop all ingredients into manageable blender size (or food processor size if you are using a food processor). Blend (or use food processor) until its all is smooth.

Mix well.
This will keep in the refrigerator for up to 3 days. (I usually pour into muffin/ice cube pans and freeze. When frozen I put in zip lock bags and store in the freezer. I keep a small jar in the fridge with a few frozen sofrito for daily use.)

This recipe is an adaptation of Daisy Cooks recipe.

Hot pepper sauce

½ lbs. hot peppers (chilies of your choice)
2 cloves garlic
1 small onion
1 cucumber
1 teaspoon salt
2 cups vinegar
1 tablespoon olive oil
1 pair gloves

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Peel garlic
Chop onion very fine
Peel and grate cucumber
Wear gloves and take stems off chili peppers and rinse
In blender: combine peppers, garlic and onion and blend until smooth
Pour pepper mixture in bowl add cucumber, salt, vinegar and oil. Stir until well mixed.
Pour in glass container and cover with tight lid. It will last months in refrigerator.

Tilapia and cilantro rice

Tilapia and cilantro rice
Time: 20 minutes
Serving 2

Ingredients:

• 2 Tilapia fillets
• 1 cup Basmati rice
• ¼ cup fresh cilantro
• 1 clove garlic
• 3 teaspoon extra virgin olive oil
• Pinch ground cumin
• 1 tea spoon sofrito (see separate recipe)
• Pinch salt and pepper
• ½ lemon
• Hot sauce to taste (see separate recipe)

Method:
1. Boil basmati rice per instructions
2. chop cilantro small
3. peel and chop the garlic into very smallest pieces
4. Heat skillet with 1 teaspoon olive oil, add tilapia fillets and sprinkle salt and pepper on fish. Cover and Cook for 3 minutes. Gently flip tilapia and sprinkle salt and pepper. Cover and Cook for 3 minutes. Turn off flame and squeeze ¼ lemon.
5. In bowl combine: chopped cilantro, 2 teaspoon olive oil, hot sauce, ground cumin and garlic to taste and hot cooked basmati rice. Mix together with 1 teaspoon sofrito and ¼ lemon.
6. Enjoy tilapia on bed of cilantro rice!