Sunday, October 31, 2010

Salsa and Caramel Corn

Paul and I were on a cooking frenzy yesterday.

Our old blender was breaking down, so we bought a new blender from Bed, Bath and Beyond on Friday - actually a three piece set for pretty cheap. 
It slices, it dices, it blends, it chops - it literally even makes snow! (We had snow cones.)

So, because of this great new blender, we decided to make our own salsa and have a Mexican feast! I'd also already planned to make caramel corn also, so we decided just to make everything all in one evening!

So - Salsa first . . . Just a note before: we just threw whatever we felt sounded good into the salsa but we felt like something was missing at the end... it's good but . . . something is not there! So, if you ever try this salsa and add something to it that you feel completes it, let us know!

P&E's salsa recipe:

You will need:
3 Large Vine Tomatoes
1/2 Bunch Cilantro
1/2 Jalapeno (more or less according to how hot you like it)
4 Yellow Peppers
1 Slice Onion
Juice of 3 Limes
4-5 Stalks of Green Onion
1 Clove Garlic
1/2 Tsp Sea Salt
1/4 Tsp Cumin

De-seed the peppers! (Original on right, de-seeded on left.)

This is what I mean by 4-5 stalks of green onion in case that was unclear! : )

Throw everything into your blender . . .


Here is what our Mexican feast looked like!
Steak tacos, black beans, olives, avocado, pepper jack cheese, salsa, Mexican rice, onions, flour tortillas = yummy!

Caramel Corn Recipe:
You will need:
3 quarts of popcorn (approximately 3/4 unpopped popcorn)
1 5 oz can of sweetened condensed milk
1 cup Karo Corn Syrup
2 cups packed light brown sugar
1 stick of butter

Have popcorn prepared before beginning.

Bring brown sugar, butter, and syrup to a boil, stirring constantly. 

Add the condensed milk, and continue to warm and stir until the caramel thickens.

I liked putting the popcorn spread out in some 13x9 pans and the leftovers in the large bowls, making it easier to stir the caramel in.

Pour a little bit of the caramel at a time over the popcorn and stir into the popcorn. Continue until all caramel has been used.

Let cool for 10-15 minutes before serving.



Jennifer Beard said...

I think I may have to try that caramel corn. It looks and sounds delicious!

Karalynn said...

I like that you guys are into cooking. I just recreated Olive Garden's Pasta e fagioli soup and tried out choco chip pumpkin cookies this week! YUM!