Ingredients:
1/4 tsp. crushed red pepper flakes
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch of salt & pepper
1/4 cup extra virgin olive oil
loaf of Italian bread
Directions:
1. Cut your italian bread into 1 inch cubes, drizzle with a bit of olive oil, and toast it up in the oven for 5 or 6 minutes at 350 degrees, until it's hot and crunchy.
2. Combine all the seasonings into the olive oil. Usually at this point I consider this appetizer to be ready to serve, but if you have extra special guests, you can heat the oil and seasonings in a small skillet for 3 or 4 minutes on low to really infuse the olive oil with all the different flavors.
You can pour the oil into little ramekins so each person can have their own portion (yay for double dipping!). Enjoy it!
Ingredients for ~10 servings
- 2 cloves garlic, minced
- 1-2 tbsp. fresh super-extra-minced ginger root
- 1/3 cup olive oil
- 3 tbsp. rice/apple cider/red wine vinegar
- 1/4 cup soy sauce
- 2 tbsp. honey
- 2 tbsp. water
This stuff is magical, and it's not as strong and pungent as it looks on paper.
This salsa is one of my all time favorite things to make. It's so quick to prepare, and exact measurements aren't important, just go with the flow!
1 (14.5 oz) can stewed whole tomatoes
1/4 small red onion
2 cloves garlic
1 handful of cilantro, rough chopped
1/2 jalapeño, rind and seeds removed
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon red wine vinegar
Just combine everything in a food processor and blend to desired consistency. Have you ever had salsa from On the Border? It should look like that, more or less. Not chunky like the canned Tostido's salsa.
The best thing about this is that it transforms beautifully into any kind of fruit salsa. Just add 1/2 to a full cup of your fav fruit, rough chopped. Oh, and add a few less tomatoes.
Here are a few of my favorites:
- 1/2 cup peaches & 2 apricots
- 1 ripe mango
- 1 cup peaches & 1 tbsp fresh ginger
