- 2 avocado
- 3/4 cup small diced red onion (close to minced)
- 1/4 cup small diced banana pepper
- 1.5 tablespoons of lime juice (bottled)
- Freshly ground black pepper to taste
The avocados looked ripe therefore it was a spicy guacamole type of day. I literally went off the cuff and tossed in some minced red onion that had been cut into slices 2 days ago and small diced 3/4 of a banana pepper that was left out of the pickled banana pepper adventure. After cutting the avocado in half, I spooned the lime juice over the cut pieces, then medium diced the avocado and cleaned the skin with a spoon to every little tidbit. After combining all of the ingredient in a glass storage container, I used a fork to mash and mix the ingredients together. I added enough freshly ground black pepper, mixed, tasted, and then added the all of the lime juice and stirred some more.
The veggie tortillas with a spicy hummus, corn tortilla, spinach, carrots and the bean mash was very, very tasty!!!!
Apricot and Mango Preserves
- 2 ripe mangos peeled and medium diced
- 6.5 apricots small diced (Yes, I kept the peel for texture.)
- 50 ml Smirnoff Melon Triple Distilled Vodka
- 18 white sugar cubes
- 1 teaspoon of cream honey
- 1/4 cup of orange juice
- 1/4 cup of lime juice (bottled)
- A pinch of kosher salt
I used the recipe here as a base but added a few twists.
I combined all of the ingredients in a sauce pan and turned the stove on medium heat. I stirred the ingredients to combine them and cooked the concoction for 5 minutes. I stirred the ingredients with a flat spatula and cleaned off the sides (scooped the ingredients high up the pot back into the pot). Then, I let the concoction cook for 5 minutes.
After 10 minutes, I turned the heat down and cooked for 5 minutes, stirred, cooked for 5 minutes and stirred. I turned the heat down one more time, cooked for 5 minutes, stirred and turned the stove off. I left the pot on the hot eye for 25 minutes and then portioned into mason jars.