It wasn’t until I started working at as a cook that I realized that these peppers can be made at home, it just never dawned on me until then. The first recipe came out just ok, but I was excited to make them. After a few months I changed it a bit and still they weren’t great, but I was happy just to make them. Now after a few years I have this recipe and I Love result. If you rather have a crispy crunchy pepper this recipe might disappoint. The peppers are soft and melt in your mouth. Maybe a little later I will post another recipe that will include a crispy pepper.

Use any pepper you want from jalapeños, serranos, habanero, sweet banana peppers. Any fresh pepper will do. you can even season them any way you like. So many possibilities and of course they are very versatile.

This recipe will give you a different approach to pickling them. I will sauté them until the skin blisters, making them easier to peel. I will be peeling the skin off these peppers. peeling them is not necessary, it’s just a preference, also if removing the seeds is your thing, do it.

Let’s get started.

You will need:

1 lb. serrano peppers

1 small onion sliced

2 small carrots sliced

1 clove garlic sliced

1 cup vinegar

1 1/2 cups water

1 tbsp. salt

1/2 tsp. black pepper

1/2 tsp. oregano

1/4 cup oil

1-quart sized wide mouth mason jar

Use a large sauté pan to blister the peppers and sauté the onions and carrots. Turn your stove on to medium hi heat and heat up the pan, add the oil and place the peppers in gently. There will be some splattering almost immediately so be careful. This step should go quick, try not to let them burn, you just want them soft with a blistered skin. take the peppers out when done.

Add the carrots and let them cook for about 1 minute, then add the onions. Cook them together for 1 more minute and take off the heat. In a medium saucepan add water, vinegar and salt. Let it come up to a slow boil and remove from the heat.

Peel the serranos, it should be easy to do after they cool down. At this point you can remove the seeds and cut them in long strips, it just depends on you.

Once you have them peeled, in a quart sized jar with a wide mouth, layer the carrots, onions and peppers. Also add the oregano, garlic and black pepper. after laying all the ingredients add the liquid brine and close the jar with a lid.

Let cool down then transfer to the refrigerator for at least a day. These peppers are ready an hour after it cools but they are even better after a few days. Eat them as a side to any meal. They quickly become the main attraction. Experiment with different peppers, seasonings, herbs and how they are prepared. Change it to fit you.

This is just one of a few recipes that I have posted. I have no experience creating content but here I am doing what I love to do and sharing with others. I hope to get better as I go. Please enjoy.

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Scones

2 cups All Purpose Flour

1/3 cup Brown Sugar or Light Brown Sugar

1 Tbsps. Baking Powder

1/2 tsp. salt

1/2 cup butter cut into small pieces

3/4 cup Heavy Whipping Cream

1 cup Pecans roughly chopped

Icing

1 cup Powdered Sugar

2-3 Tbsp. Heavy Whipping Cream

1-2 tbsp. Maple Extract

Preheat oven to 450 degrees

Cut butter into small pieces, about 1/4 inch pieces. Keep butter cold by placing it in the refrigerator or freezer for at least 10 minutes

In large mixing bowl add all the dry ingredients and mix well with a whisk or fork. Add cold butter and coat each piece with the flour. Take a piece of butter and squeeze it as flat as possible. This will create layers within the dough to make it lighter and tender. Add the pecans, then add the heavy whipping cream. Mix gently until you have a ball of rough ball of dough. Knead it gently until there’s no dry flour and it holds it’s shape. Wrap in plastic wrap and place in the refrigerator for at least 15 minutes to rest the dough.

Take a small bowl and add powdered sugar, maple extract and heavy whipping cream. Mix together, check for consistency. If to firm add another tablespoon of whipping cream until you it has a slight running  consistency, if to runny add more powdered sugar. Place aside until you are ready for the scones.

On a flour surface take the dough and again, gently rollout the dough, flour just as needed. Roll out a 7 inch circle. Cut out 8 wedges and place on a greased cookie sheet or place parchment paper on cookie sheet first then arrange wedges on the paper.

At this point take a pastry bush and coat the tops of the dough with some heavy whipping cream, just to give them a nice sheen or you can skip this step. Place in preheated oven and bake for about 15 minutes, just until golden brown.

Take the scones out of the oven when ready, let them rest until they cool down enough so when you drizzle the icing, so it doesn’t just melt away. When they are cool enough drizzle the icing with a fork or spoon and let them rest for a few minutes or eat right away. They will have a slight crumble to them and taste amazing warm. Have them with some jelly, jam or honey if you like. They will keep in the refrigerator for a few days, if they last that long.

I hope you enjoy these scones. They have been my favorite for a few years and my go to when I bake. Always a hit at work, they get devoured there. The dough is a basic scone dough and you can add any flavoring and other things to it like dried cranberries , chocolate chips, other type of nuts, fresh berries. The dough is very versatile. Have fun making them for family and friends.

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Pico de Gallo is a staple in the Hispanic culture. Also called salsa fresca or salsa cruda. it is a condiment that takes center stage. It’s what we must have at the table along with tortillas and rice. It adds so much flavor to just about anything you put it on. It’s tangy, spicy, fresh and colorful. I’ve made tacos with just pico in them. Just that alone makes me happy, well just eating makes me happy.

This recipe is simple, you can change it any way you want, for this post I will keep it basic. I will however post an alternative recipe later, that changes it completely.  For here it is.

• 6 roma tomatoes
• 1 medium onion
• 2-3 jalapeños
• half bunch of cilantro
• juice of 1 lime
• 2 tbsp. granulated garlic or use 2 fresh cloves finely minced
• salt to taste

In a large bowl add tomatoes, onion chopped about 1/4 inch dice. Now whether you like the heat from the peppers chop them to 1/4 inch dice also, if you don’t seed the peppers and then chop and add them to the bowl. rough chop the cilantro and then add lime juice , garlic and salt. At this point just mix well with a large spoon and your done. It’s ready, place in the refrigerator until ready to serve. Simple.

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