I have made many salsa’s in the past but this one is a dandy! Best part is that it is so easy to make and is restaurant quality!
Slow Cooker Salsa
10 medium sized tomatoes
2 cans fire roasted tomatoes
1 onion, peeled and quartered
1 jalapeno, remove stem and seeds
3 whole garlic cloves, peeled
1 green chili
1 teaspoon salt
1 bunch cilantro
Place the tomatoes (whole), 2 cans of undrained fire roasted tomatoes, onion, jalaoeno and garlic in your slow cooker. Set on HIGH and cook for 3 hours.
To prepare the salsa, take spoonfuls of the tomatoes and sauce and add to a blender. Blend or pulse till veggies are chopped. Add more salt as needed and 1 bunch of cilantro. Place in airtight containers and serve either warm or cold.
If you love the roasted corn at the Fair then you are going to LOVE this!! Best part is that it has a Made in Oklahoma gem Suan’s lemon habanero jelly!!
Grilled Corn with Spicy Citrus Butter
½ cup Suan’s Scotch Bonnet Mango Lemon Fruit Butter
¼ cup unsalted butter, softened
1 tablespoon lemon zest
8 ears fresh corn
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, butter and lemon zest. Place in small bowl, and chill 1 hour.
To oven roast: Preheat oven to 400 degrees. Clean corn but keep the husks on only remove the silk. Then rub with olive oil and sprinkle with salt and pepper. Place on foil and then top with another piece of foil. Crimp the edges. Bake for 1 hour.
Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with Mango Lemon butter.
