Fresh Corn Salsa



NOTE: I wrote this back in mid-July, and TOTALLY forgot about publishing it. Use frozen or save this for Summertime!

Fresh corn is in season! After canning some, I decided to use the rest to make salsa. It was a hit with the family!


About 9 ears of fresh corn, shucked

1 large jalapeno pepper, seeds removed, fine dice

1 serrano pepper, seeds removed, fine dice

1 small can chopped green chilis

2 cans Fire roasted tomatoes with garlic (or add a few cloves garlic), with juices

1 T. Salt

2 T. Sugar

2 T. Chili powder

1 T. Cumin

Juice of 1 lime

1/4-1/2 cup fresh cilantro, rough chop


In a large, non-reactive sauce pan, add all the ingredients, except cilantro and lime juice. Bring to a strong simmer over medium high heat, and then reduce to just maintain simmer for 5 minutes. Stir occasionally. This can also be done on the saute setting of an Instant Pot, then pressure cook for 1 minute on high, and do a quick release of the pressure. Refrigerate until chilled. Stir in lime juice and cilantro.

Store in the refrigerator, in an airtight container. Serve with tortilla chips, or with rice & beans. Enjoy!


Mango Salsa


This is a little different from my mango pico from a few years ago. It is briefly simmered, I’m using cumin instead of chili powder, and I’m using some fresh jalapeno and serrano chili.This salsa is great on tortilla chips. I’m also considering a chicken dish, maybe fish, and a friend says his wife is going to use some in a meatloaf. There’s lots of possibilities!


10-12 small-ish tomatoes (I used the ones “on the vine”, but you could use 6-8 bigger tomatoes.
1 large Vidalia onion (or other sweet onion).
2 large, mangoes (not too ripe).
2 medium sized Jalapeno peppers
2 serrano chilies
1/2 bunch fresh cilantro
2 tablespoons kosher salt
2 tablespoons ground cumin
A few grinds of black pepper, to taste
Juice of one lemon (or lime, if you prefer).

Bring a pot of water to a simmer. Core the tomatoes, and slit the skin. Add the tomatoes to the water and move them around for about 30 seconds, depending on how ripe they are. Transfer the tomatoes to cold water, and slip off their skins. Dice the tomatoes, and transfer them to a bowl, with any juices.

Peel and dice the mangoes, and the onion. Remove the stems from the chili peppers, and cut in half lengthwise. Remove the seeds and membranes. Cut into julienne strips, then mince. Add to the bowl.

Toss in the cumin, salt, and black pepper. Transfer everything to a sauce pot. Bring to a simmer, stirring frequently. Simmer 5 minutes, and then remove from heat. Add the lemon or lime juice. Wash and drain the cilantro. Chop fine, and stir into the salsa.

Transfer the salsa back to a container and refrigerate until thoroughly chilled. Taste, and adjust salt, if needed. Enjoy!


Pork Skins (or Chicharones)

Fried pork skins. They’re a great Southern snack. And in Latino culture, they call them “chicharones”. Many people either do not like them, or refuse to try them; but many of us love them. Plain, with salt, hot sauce, or vinegar and BBQ seasoned flavors are all popular ways to eat them. But it is a somewhat involved process. Normally, I am happy to eat ones prepared by someone else; however, I recently bought a couple of picnic shoulders with the skin on them, so I decided to try my hand at making fried pork skins.

This isn’t so much a recipe, as it is directions for a process. What you need is some clean pork skins, a good sized pot, a cutting board, a sharp knife, a dehydrator, and another pot with oil, for frying. You should either have a skimmer or a basket for removing the skins, and a paper towel lined plate or bowl for the skins, after they’ve been fried.

First, cut the skins into strips that are a couple inches wide, and several inches long. The less fat attached to them, the better. Boil them in a pot, with enough water to cover by a several inches.

Boiling the skins.

I read directions that said to boil them for about an hour, but I took mine out after just over a half an hour. The skins get kind of sticky and gelatinous, and if cooked too much, can tear more easily or fall apart. I might have stopped a little too soon, though. The idea is to be able to remove as much fat as possible, from the skin. This will help it dehydrate faster. I used a sharp boning knife to do this step, but if I had cooked them longer, I might have been able to use a butter knife.

Skins, boiled and with as much fat removed as I could.

After stripping away the fat, place the skins on dehydrator racks, and dehydrate until they are completely hard and snap loudly when broken, 24 to 36 hours. (I let mine go 36 hours.)

Finished dehydrating at 36 hours.


Fat scraps.

By the way, the removed fat can be slowly rendered down to make “cracklins” and pork grease.

Rendering the fat.


Cracklins and pork grease.

Finally, fry the skins in hot oil, about 375F, and they will quickly puff up.

Dehydrated pork skin.

Starting to puff!


















You may have to hold them under the oil for a few seconds to get them fully expanded. Remove to paper towels and season with salt…or your choice of seasoning flavors. Enjoy!


Easy Instant Pot Quinoa and Corn

Quick quinoa and corn recipe.
1c. Quinoa (“Red Incan”)
1 Knorr vegetable bouillon cube
1 packet Goya Sazon with Saffron
1 can corn with liquid
1-1/4 cups hot water
1 tablespoon extra virgin olive oil

Add the oil to the bottom of the Instant Pot. Pour in the quinoa and stir. Put the bouillon cube in the hot water and microwave for about a minute, keeping watch that it doesn’t boil over. Stir to dissolve…it doesn’t have to be perfect. Add to the pot, along with the seasoning packet, and the can of corn, with liquid. Stir to combine.

Put the lid in place, twist to lock, close the pressure valve, and set on low pressure for 12 minutes. When finished, turn off the Instant Pot and allow natural release, around 15 minutes, but you could let it go for awhile longer, if you are finishing other stuff. When you open the lid, give the contents a good stir, to combine everything evenly. Something old, something new…served with hot dogs and spaghetti squash.

If I were not cooking for my picky kids, I might have added a can of black beans, drained and rinsed. Maybe a little finely chopped onion? Green chili? And finish with a handful of chopped cilantro, after cooking. Pretty versatile.

I may try using the leftovers to make veggie “burgers”. I’m thinking that some breadcrumbs, smashed black beans and a little cumin would do the trick. I’ll let you know, if I do it!


Whole Wheat Fettuccine

I’ve been looking for some healthier alternatives lately…ways to cut down on sugar and carbs. I know that pasta isn’t low carb, but when I’m looking for a little cheat, at least I can try a little whole wheat, to mitigate my splurge.


2 cups whole wheat flour (I used King Arthur brand)

1 cup unbleached all purpose flour

4 large eggs

2 teaspoons olive oil, extra virgin

1/2 teaspoon salt

water, if needed…I used about a tablespoon total


In a bowl, or on a clean counter, combine the flours and salt. Blend together. Make a well in the center of the flour and add the eggs and olive oil. Mix the eggs, and then start bringing in the flour to form a dough. Using clean hands, bring the dough together and squeeze/knead until all the flour is incorporated. Dribble in a small amount of water, if necessary. knead the dough until smooth, elastic, no longer sticky…give it a few minutes. Shape the dough into a ball. Flatten into a disk, and wrap in plastic film to rest at room temperature for 30 minutes.

After resting, you can roll out the dough however you like. If you have a pasta sheeter and cutter, you can go that route. I just used a rolling pin and extra flour on the counter to keep it from sticking. about halfway through, I cut the sheet in half, so I would have counter space to finish rolling out each piece as thin as I wanted. Using a little more flour to dust the dough, I rolled the dough into a tube and then cut fettuccine thickness cuts. Then I fluffed and unrolled the pasta…viola! Fettuccine! If using a cutter, you could hang the pasta on a drying rod. I just dusted mine and fluffed it on a cutting board. The pasta should dry for at least 15 minutes, to develop a little bit of a crust. Slip the pasta into salted, boiling water and cook for a few minutes. Fresh pasta cooks quickly, but this is pretty sturdy pasta, not delicate. It’s only going to get so soft. But it is tasty!









Serve it with the sauce of your choice. I made a chicken alfredo and tossed them together…even my picky daughter loved it!

Chicken Alfredo with Whole What Fettuccine. (Sauce made in an Instant Pot)


Instant Pot Italian Sausage and Cabbage Soup

Let’s give this a try, with some ingredients I have on hand. I would have used a small onion, if I had one, but I didn’t, so I used onion powder. Another option might be some sliced mushrooms, but then my kids wouldn’t eat it. So, here’s what I have:


1 lb Italian sausage, sweet or mild

1 can Diced tomatoes

1 small can Tomato paste

1 cup Green cabbage, rough chopped

1 cup Carrots, peeled and diced

1 cup Celery, chopped

1 teaspoon each Onion powder and Granulated garlic

1 teaspoon Dried oregano

1 teaspoon salt

6 cups Chicken stock



Brown the sausage in the Instant Pot on the saute setting, stirring frequently. Add the tomato paste and stir in, to combine well. Turn off the pot. Add the rest of the ingredients, and stir. Put the cover in place and secure. Turn pressure knob to the “sealed” position for pressure cooking. Use the “Soup/Broth” button, with the time on 30 minutes. Allow the soup to natural pressure release for 10 minutes. Manually release to to fully depressurize, if necessary. Enjoy!

I didn’t take a lot of photos…sorry; but it was delicious!


Loroco Filling for Pupusas

Loroco, thawing in water.

Someone from El Salvador told me that my Pupusas are pretty good. He tried to describe one thing that was missing, though. Something his mother used. He didn’t know the name…didn’t know how to describe it. What I took from his attempt was that it was some kind of small pepper that you ate with the pupusas. But he said you couldn’t find them locally. The closest store was more than 20 miles away. He asked his mother for the name and she said it’s called “loroco”.

Now, I had a name and could do some research! It turns out that it’s an unopened flower bud…similar idea to a caper, but not pickled. It does have a kind of briny, slightly sour flavor. It’s vegetal and very distinctive. I happened to find a package of frozen loroco at a local Latino store. You aren’t likely to find it in any other type of store. But, if you find it, I recommend you try it! If you’re exploring pupusas, this filling is pretty simple.

The pupusa techniques take a little more practice. It’s basically corn tortilla dough, made from masa harina, a bit thicker than a tortilla. It starts as a ball, about the size of a golf ball, formed into a little cup shape, a small amount of filling, cup closed, and then flattened…but not too thin. I use a tortilla press, but don’t flatten it completely. If a little filling is visible, its not a problem.

The pupusas are cooked on a hot griddle, a few minutes on each side, until browned. I have made a meat filling previously, and a cheese one. The loroco one is a variation on a cheese filling. I just kind of made it up, but had read a couple of recipes that call for farmer cheese. I used cottage cheese instead.

Started with about 1/3 cup frozen of loroco, thawed in some water, and drained. Add 1/2 cup of whole milk mozzarella, shredded.

Loroco and shredded mozzarella.

The next thing is 1/3 cup of cottage cheese, a pinch of salt, and stir to combine. While the pupusas are cooking, you can really smell the loroco. In fact, the person that told me about it, walked by while mine were on the griddle, and he recognized the smell! He tried the first one and I got his enthusiastic stamp of approval!

Loroco Pupusa

While in process, I missed the opportunity to get some photos that I should have, but I thought this would be worth posting anyway. There are instructions on making pupusas, elsewhere on the interwebs.


Instant Pot BBQ Pulled Chicken w/Guajillo-Pasilla BBQ Sauce

Pulled BBQ Chicken

This recipe basically adapts the technique that I used for the enchilada filling, except I made a BBQ sauce from my Guajillo-Pasilla  to add to the chicken, rather  than the enchilada sauce. I offered rolls and flour tortillas with the chicken, and it was a hit…no leftovers!


For the Chicken

4 boneless chicken breasts, trimmed

1 T. vegetable oil

1/3 c. Guajillo-Pasilla  sauce

1/3 c. water

1/4 t. each cumin, granulated garlic, black pepper

1/2 t. salt

Set the Instant Pot on Saute. When hot, add the oil and coat the bottom of the pot. Brown the chicken, in a couple of batches.

Brown the chicken pieces.

Add the chili sauce, rinse the sauce container with the water and add to the pot. Add the spices.

Add the flavorings.

Put Instant Pot lid in place, turn vent to “sealed”. Change setting to Pressure Cooking, High, and set timer to 10 minutes.

Cooked chicken

When time is done, either carefully vent pressure, or allow to depressurize naturally. Set aside chicken until cool enough to handle. Also save and refrigerate the cooking liquid for later use.

Set aside to cool…and save the cooking liquid!

For the BBQ Sauce

1 c. Guajillo-Pasilla sauce

1 can tomato sauce

1/2 c. light brown sugar

1/4 c. apple cider vinegar

1/2 t. salt

1/4 t. each cumin, granulated garlic. paprika, and black pepper

Combine all the ingredients in a sauce pan over medium high heat. Stir to combine well and bring up to a simmer.

Chili sauce and spices.

Reduce heat to low and simmer, stirring frequently, until slightly reduced; about 10 minutes. Adjust seasonings to taste.

with tomato sauce….simmer

Pull chicken into shreds. Toss with enough BBQ sauce to completely moisten the chicken. (See first photo!) Serve any extra on the side.

Shredded chicken.

By the way, I saved the chicken trimmings, and combined them with a handful each of carrots, onion, and celery, in the Instant Pot, with a tablespoon of vegetable oil and sauteed until browned.

Chicken trimmings with aromatics.

I also added salt, pepper, and a bay leaf. I added water…maybe 5 or 6 cups?

Browning the trimmings and veggies.

Put the lid on, switched to Pressure Cook on High for 10 minutes. When done and depressurized, strain and voila!

Darn close to free chicken stock!

Chicken stock

This and the cooking liquid from the chicken pieces will be refrigerated until I decide to use them…possibly together for a Pazole! Hardly any waste, and very cost effective. Enjoy!


Instant Pot Guajillo-Pasilla Chili Sauce

Guajillo-Pasilla Chili Sauce


This sauce is basically like a liquid version of chili powder. The Instant Pot helps with the toasting of the dried chilies, and then speeds up the process by pressure cooking the chilies briefly, rather than soaking for a half hour to an hour.

Dried chilies, stemmed and seeded.

The rest of the process involves a blender, a strainer and a utensil to force the pulp through the strainer. It can be a little messy, but the result is a “master sauce” that is extremely versatile. This one is pretty mild, but you could do a little research, and change up the dried chili types to get a sauce with more heat, more smokiness, or whatever you prefer. I think I’ll double the recipe next time, so I get more sauce for the same amount of effort. This recipe yielded a little over a half pint. But remember, it’s an ingredient; not a whole dish.

There are SO many things you can do with this sauce…add it to menudo or pazole, add some spices and bake chicken or pork in it, or make enchilada filling. You could use it to make taco meat or chili con carne. I think I may use the smaller amount and pressure cook some boneless chicken breast in the Instant Pot, and use the rest to make a barbecue sauce…add tomato, molasses or brown sugar, garlic, cumin, salt, pepper, and apple cider vinegar…and have pulled chicken BBQ!


equal amounts dried peppers, stems and seeds removed. I used Pasilla and Guajillo.

3 cups hot water


Preheat the Instant Pot on the Saute setting. When hot, add the dried chili pods (stems and seeds removed and discarded). Dry toast the chilies until they have softened and become aromatic, turning frequently. CAUTION: Try not to inhale the steam or smoke produced by the chilies or get it in your eyes! It could cause significant irritation!

Chilies “toasting” in the Instant Pot.

Add the 3 cups of hot water and switch the Instant Pot to Pressure Cook, high, for 10 minutes. Put the lid in place and put the vent control in the sealed position.

Pressure cooked chilies in Instant Pot.

When finished, you can let it  depressurize naturally, or carefully open vent. When you have verified that the Instant Pot is completely depressurized, open, and transfer the chilies to a blender container, using tongs. Add about half of the liquid from the pot to the blender.

Sauce being blended. (Not as full as it looks.)

Carefully blend the contents, until smooth. you may need to use a kitchen towel to cover your blender pitcher, and vent to avoid pressure build up from the steam. Now, pour the sauce through a fine mesh strainer, over a bowl.

Strain the sauce and pulp. (I should’ve used a slightly wider container.)

Use the back of a spoon or ladle and work the sauce through. scrape the bottom of the sieve to get all the sauce! You should have some solids left in the sieve. This is the chili’s skin, and any seed bits that got through.

Almost done. Just have to work a little more through the strainer.

Now you have a nice, smooth, beautiful chili sauce! (See first photo)

I store mine in the refrigerator in glass canning jars until I’m ready to use it. It will keep for at least a couple of weeks! Enjoy!

Here’s how much this batch made. Half pint jars.


Instant Pot Chicken Enchilada Filling

Chicken Enchiladas

Guess who finally got an Instant Pot for Christmas?! Yup, that would be me. Just getting my feet wet and, so far, I’ve made vegetable beef soup, a vegetarian vegetable soup (that really needed some tomato paste), and today’s recipe: Chicken Enchilada Filling.

The ingredients are:

1.5 lbs boneless chicken breast, trimmed

1 can Red Enchilada Sauce

1 can Green Chilies, chopped/diced

1 large garlic clove, crushed, skin removed

1 t. ground cumin

1 t. dried oregano

pinch of salt

Just enough water to rinse cans…maybe a few tablespoons


Everybody in the pool!


Add all of the ingredients to the Instant Pot. Set to Pressure Cook, high pressure, for 20 minutes. (Make sure steam vent is closed!) When time is done, you can let the pressure dissipate naturally, or CAREFULLY open the vent to manually release the steam.

20 minutes later….

After cooking, I separated the chicken into a bowl, covered it with plastic wrap, and popped it into the refrigerator to chill, so I will be able to handle it and pull it into shreds later.

Chicken…needs to cool off before pulling.

I poured the sauce into a bowl and refrigerated it, as well.

Spicy sauce!

I tasted the sauce, and it is pretty spicy, for me. I’m assuming that the reason for that is the enchilada sauce. I used Old El Paso brand Red Enchilada Sauce, and it is labeled “medium”. I may wind up using a milder sauce for the enchiladas, and serving this sauce on the side, so people can use it if they want to spice theirs up, or use it on rice. Not all of us like it painfully spicy. Note to self: buy more milk and sour cream.

So, next day…decided to make a mild enchilada sauce that I found online. If anyone is interested, I can give you the link. It was pretty simple.

I warmed the chicken in the microwave briefly…just enough to make it easy to pull apart by hand. I also added some of the mild enchilada sauce to it, to make the filling.

Pulled chicken with some mild enchilada sauce added.

The sauce that resulted from the chicken cooking, I modified with a sprinkle of sugar…maybe a teaspoon, at most… and then I combined a couple tablespoons of olive oil with about a tablespoon of flour. After mixing that in until smooth, I added a couple tablespoons of tomato paste. This mixture was mixed well and then blended into the sauce. I microwaved the sauce for 2-1/2 minutes, covered,  to bring to a simmer. Now, for enchilada assembly. I sprayed  the bottom of my casserole dish non-stick spray and lined it with parchment paper…and sprayed it again. Should make for easy clean-up! Some of my original spicy sauce went on the bottom for a foundation. (It wasn’t much, so it didn’t overpower the dish.) Being a Gringo, I like flour tortillas and they work well for this dish. You could use warmed corn tortillas, if you prefer. The warming makes either type more pliable for rolling.

Ingredients for the Chicken Enchiladas, ready for assembly.

So, a couple of tablespoons of the chicken filling, a sprinkle of finely shredded cheese, and roll. Place seam side down in the baking dish. Repeat until filling is used up, or dish is full.

Fill the tortillas.

Fill the baking dish. (I had a few bits of chicken left, so I sprinkled it on top.)

Next, cover with enchilada sauce…this is the mild stuff…then a layer of cheese.

Oven ready!

Pop into an oven, preheated to 350F for about 25 to 30 minutes. Its just about heating the filling and melting the cheese. When mine was done, I dropped the the oven temperature to 190F, to keep it warm until I was ready to serve it.

Ready to serve!

I served mine with some yellow rice…spicy enchilada sauce was available to anyone who wanted it. (I used up all the mild in assembling the dish.) The final product was delicious! Definitely will do this again. Enjoy!

The basic serving.