Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

 

The website of Ed Kipp


On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

Tips and tricks

Why recipes?

duncan butler Salsa

Fresh and tasty

Duncan Butler Salsa


1 28oz. can crushed tomatoes

2 7oz. cans diced green chilies (or fresh diced green chilies, if available)

1 large white onion, diced (about 1 ½ cups)

1 tablespoon garlic (crushed, minced or diced)

1 tablespoon white sugar

1 tablespoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar


(optional)

3 peppers (Jalapeno or Serrano), seeds and rinds removed, diced fine

1 teaspoon Mexican oregano


Dice the onion and put in a large bowl – the finer the dice, the better. Add the green chilies, garlic (and optional peppers) and mix well. Add the vinegar, sugar and cumin (and optional oregano) and mix well again. Let sit for five minutes. Add the crushed tomatoes and olive oil and mix. Refrigerate at least one hour to allow it to set. Stir to incorporate the liquid that will rise to the top.


If stored in an airtight container, this should keep for at least two weeks.


The optional peppers will add heat if you are using canned green chilies.  If you are using fresh, they may not be necessary (medium green chilies that we left the seeds in from the Flagstaff Farmer’s Market made salsa that was too hot for Carla and up there for me).  Fresh tastes much better though.

 


Duncan Butler Salsa

1 28oz. can crushed tomatoes

2 7oz. cans diced green chilies (or fresh diced green chilies, if available)

1 large white onion, diced (about 1 ½ cups)

1 tablespoon garlic (crushed, minced or diced)

1 tablespoon white sugar

1 tablespoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar

 

(optional)

3 peppers (Jalapeno or Serrano), seeds and rinds removed, diced fine

1 teaspoon Mexican oregano

 

Dice the onion and put in a large bowl – the finer the dice, the better. Add the green chilies, garlic (and optional peppers) and mix well. Add the vinegar, sugar and cumin (and optional oregano) and mix well again. Let sit for five minutes. Add the crushed tomatoes and olive oil and mix. Refrigerate at least one hour to allow it to set. Stir to incorporate the liquid that will rise to the top.

 

If stored in an airtight container, this should keep for at least two weeks.

 

The optional peppers will add heat if you are using canned green chilies.  If you are using fresh, they may not be necessary (medium green chilies from the Flagstaff Farmer’s Market made salsa that was too hot for Carla and up there for me).  Fresh tastes much better though.