Traditional Mexican Salsa

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2 tomatoes

5 dried red chili peppers (or 1 Tbs. crushed red chili peppers)

1 Serrano pepper

1 garlic clove

1 med onion, use ¾ in the blended ingredients and chop ¼  to add at the end

1 cilantro, chopped small

½ tsp. salt or to taste


Put the tomatoes, dried red chili papers and Serrano pepper in a small pot and let boil about 5 to 10 minutes (or until the tomato skin bursts a little.)

Then blend all the ingredients (except cilantro and ¼ chopped onion) until well blended. Then pour in to a bowl and add onion and cilantro as much as u would like. Then add the ¼ chopped onion and cilantro in to salsa and stir. Then add salt to taste and stir once more.


This can be stored for a few days in the fridge.

Spring Squash Stew


This is a great spring/summer stew served warm.


2 Tbs. butter

1 onion, diced

½ lb ground beef or lamb

2 tsp. salt

¼ tsp. cinnamon (if using lamb)

3 Cups water or bone broth

4 medium squash, cut off ends, discard, and cut squash into ¼ inch rounds

½ Cup garbanzo beans, soaked and fully cooked


Sauté onions in butter until golden then add ground meat and fully cook. Next add salt and cinnamon (if using lamb), water or broth; bring to a boil, then reduce to medium. Add squash and garbanzo beans, and cook until the squash is tender (about 15-20 minutes).

Serve over rice or quinoa.


To each personal serving dish add a dash of cayenne and a sprinkle of cumin.

Green Bean Stew

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This is a great dish for spring/summer as green beans and tomatoes are in season and this dish is eaten at room temperature.


1 ¼ lb. fresh green beans, toped, tailed, washed, and cut into 1 inches in length

1 ¼ lb. tomatoes, peeled and chopped

5 Tbs. extra virgin olive oil

1 medium onion, minced

1 tsp sea salt (or salt to taste)

8 garlic cloves peeled and mashed with ½ tsp. sea salt (to absorb the juices)


Prepare green beans, tomatoes, and onion then put in separate bowls (this will make the process less complicated).

Heat the olive oil on medium low for a few minutes; add onions and sauté for about 10 minutes or until golden.

Add the green beans and 1 tsp. salt and sauté for a few minutes until they become glossy and brighter green.

Add chopped tomatoes, mix well and cover the pot. Boil gently for about 40 minutes or until the beans are tender and the sauce has thickened.

The last few minutes of cooking add the mashed garlic, mix well and turn off heat. If garlic is too excessive for you, you can reduce amount.

Let cool for about 1 hour to room temperature or warm.

Serve with rice or a side of beans such as hummus, and/or pita bread.


This version is a vegetarian one; however, you can make it with meat by adding stew meat after the onions are golden and then complete the following steps.