Salsa

Garden Fresh Salsa

1 cup green peppers, finely chopped

1 cup onions, chopped

2 cups (2 medium sized) tomatoes, chopped

2 cloves garlic, minced

5 Chile peppers, thinly sliced

10 black olives, sliced

1 tsp tarragon leaves

½ tsp kosher salt

7 fresh basil leaves, finely chopped

1 tbsp extra virgin olive oil

2 tbsp red wine vinegar

½ tsp fresh ground pepper

Combine all ingredients in a bowl to combine.  Stir well and chill in fridge four hours or more before serving.  This goes great on salads instead of dressing or as a low fat condiment on burgers and hot dogs, or just as a side all by itself. 

© Crackerberries 2013

Fig and Chicken Bake

Baked Fig & Basil Chicken

1¾ lb skinless chicken leg pieces

¼ cup fresh basil leaves

1½ tbsp lemon juice

3 cloves garlic

1 tsp fresh grated ginger

4½ tbsp brown sugar, divided

Kosher salt

2 tbsp cider vinegar

6-8 Kodata figs

Wash chicken and place in lightly greased baking dish.  Sprinkle with kosher salt.

Combine basil, garlic, lemon juice, ginger and 2½ tbsp brown sugar in food processor and blend until smooth.  Pour over chicken.

Combine remaining brown sugar, cider vinegar and 4-5 figs in processor and blend until smooth.  Pour over chicken.

Cut up remaining figs and spread around chicken.

Bake 375° one hour and 15 minutes.  Cool slightly before serving.

© Crackerberries 2013

Chicken and Herbs

Four+ Herbs Chicken

1½ -2 lbs chicken leg quarters

3-4 cloves garlic, sliced

Fresh basil leaves

Fresh oregano leaves

Fresh lemon balm leaves

1 tbsp tarragon leaves

Sea salt

Fresh ground black pepper

Olive oil

Wash chicken.  Preheat oven to 350°

Place chicken in cast iron skillet.

Finely chop basil, oregano, and lemon balm leaves and combine with tarragon leaves.  Slide pieces of garlic underneath the skin of the chicken with 1 tsp of the herbs. 

Rub the outside skin generously with extra virgin olive oil.  Salt and pepper and sprinkle with remaining herbs. 

Bake 50 minutes at 350°.  Flip chicken and increase heat to 400° and cook 10-15 minutes longer. 

© Crackerberries 2012

Hot Chile Pepper and Basil Jelly

Hot Chile Pepper

and Basil Jelly

50-60 Chile Peppers (depending on size)

½ cup chopped fresh basil

1 ½ cups cider vinegar

6 ½ cups sugar

½ tsp salt

2 pouches (3 oz. each) liquid pectin

2-3 drops green food coloring

Prepare your preserving jars.

Cut the stems off peppers and slice lengthwise.  Bending them inside out will loosen the seeds and they can easily be slid out with the white membrane.  (Wear gloves while doing this.  These peppers are hot and the juice will remain on your hands for 24-48 hours even after you wash them.)

Chop peppers in food processor/chopper until fine and uniformly ground.  Measure out 2 cups. 

Combine peppers, basil, vinegar, sugar and salt in preserving pot.  Bring to a boil over high heat, stirring occasionally.  Once mixture is at a full boil, set timer for 5 minutes and stir constantly.  After 5 minutes, stir in pectin and return to a full boil.  Set timer for one minute (exactly- too long will cause very thick jelly).

Remove from heat and stir constantly for 3-4 minutes to prevent peppers from floating to the tops of the jars.  Add green food coloring.

Spoon into hot preserving jars, leaving ¼ inch head space; wipe the rims clean, and seal according to manufacturer’s directions.  Process in boiling water bath for 5 minutes

Yield: 7 8oz jars

** This jelly is perfect at Christmas time, not only for gifts, but spread cream cheese on crackers and a little dollop of jelly on top makes for a festive treat.

© Crackerberries 2012