Honey jalapeño vinaigrette
Ingredients
1 jalapeño, seeded and cut into quarters
¼ c packed cilantro leaves
2 tbsp honey
2 tbsp fresh lime juice
2 tbsp apple cider vinegar
¾ tsp fine sea salt
¼ c Olive Oil
Directions
In a food processor or blender, pulse jalapeño and cilantro until finely chopped.
Add honey, lime juice, vinegar and salt and blend time combined, about 5 seconds.
With machine running, slowly drizzle in olive oil until dressing is thick, about 15 seconds.
Use immediately with your favorite salad or store for up to 2 weeks in a tightly sealed container in the refrigerator.
Horchata
4 c white rice, uncooked
6 raw cinnamon sticks
1 ½ gal + ½ c drinking water, separated
2 c sugar
2 c whole milk, more to taste
Directions
Combine rice, cinnamon and 1 ½ gallons of water in glass or stainless steel mixing bowl. Let rest on counter 4-6 hours. Look for rice to be soft.
While rice mix is resting, prepare simple syrup. In saucepan, heat sugar and remaining ½ cup water on medium heat, stir until combined. Once sugar is dissolved, remove from heat and let cool.
In a blender, mix rice mixture in batches until combined.
Strain into mixing bowl with mesh strainer or cheese cloth.
Add simple syrup and milk, stir to combine.
Chill and Serve in your favorite beverage dispenser.
Pineapple Salsa
1 c diced fresh pineapple
1c diced orange or red pepper
1c diced roma tomato
1/3c chopped cilantro
1/4c diced red onion
1-2 jalapeño peppers, diced
2-4tbsp fresh squeezed lime juice
¼ tsp garlic powder to taste
Sea Salt and fresh ground pepper to taste
In large mixing bowl, combine all ingredients, stir to combine. Transfer to serving dish, chill ahead of serving.
Serving suggestion: as an appetizer with corn chips, to top fish or shrimp tacos, on top of guacamole tostadas
Los Compadres Mexican Food
2350 W. Northern Ave. Phoenix, AZ 85021
Phone Number: (602) 864-0043
Website: loscompadresaz.com
