Dave, I buy those little cans
of diced jalapenos but only use a small amount in eggs, etc., so I waste the can.
I also added 1/2 cup
of diced jalapenos.
We tweaked it and threw in a small can
of diced jalapeno peppers for a little extra zing.
Not exact matches
Lean Ground Beef 3 - 4 stalks
of Celery, chopped 1/2 onion, chopped 2 red peppers, chopped 1
jalapeno, chopped 1 can (lge) 796 ml
diced tomatoes 1 can Eden Organic Mexican Rice and Beans Shredded Cheddar and Mozz.
1 can
of roasted,
diced tomatoes 1 fresh tomato,
diced 3 cloves
of garlic 1/2 white onion 1 fresh
jalapeno pepper 1/2 cup chopped cilantro 1 teaspoon salt
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a
jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
I also added a finely
diced jalapeno to my dish while sauteing all the veggies which added some good spice for those who like a bit
of heat.
I don't think the can
of diced peppers you have in the pic are
jalapenos, I looked them up and I believe they are a milder,
diced, but very tasty pepper.
Also the can
of chilis says «
diced green chilis» I don't think that is the same thing as
jalapenos.
The
jalapenos make this dish quite hot; if you prefer a milder version, use a second can
of diced green chiles instead.
I didn't have any salsa but I did have a can
of diced tomatoes and a can
of jalapenos, so I added those to the turkey as it was cooking.
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and
diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1
jalapeno,
diced 1 pepper,
diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
1 1/2 cups sliced okra rounds 1
jalapeno, minced 1/2 cup
diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
1 large onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper,
diced 1 - 3
jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes,
diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix),
diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt
of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1
jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2
jalapenos peppers, seeded and
diced 1 cup
of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper
diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled
jalapeno juice from jar 1/4 cup chopped pickled
jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
I added 1/2 a finely
diced seeded
jalapeno w / the veggies and accidentally drained one
of the cans
of tomatoes before realizing I wasn't supposed to, so I added a whole can
of Rotel Hot tomatoes and it was delicious.
This salsa is super easy to make where you just need to
dice some avocados,
jalapenos, tomatoes, and onions, hit it with some lime juice, throw in some cilantro and finish things off with a touch
of salt.
I used crushed tomatoes instead
of diced and added 1 chopped
jalapeno w / seeds removed for a hint
of heat.
half and half, extra melt, melt them together and burr - mix them til smooth, then toss in
diced onion, cumin, pickled
jalapeno, and a very small shot
of cayenne... whip it together and portion it out.
The delicate fish was juxtaposed with slivers
of bright red and green
jalapeno peppers and cool
diced mango.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots
diced or 1/4 cup
of a yellow onion,
diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small bell pepper or 1/2
of a large,
diced 1 cup
of black beans, drained and rinsed 1/2
jalapeno,
diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1
jalapeno, seed and ribs removed, minced zest and juice
of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled,
diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2
jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can
diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
I also added green onions,
jalapenos or
diced green chilies and a little bit
of sour cream to the chicken mixture to add a little more filler.
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup
of chili sauce 1/4 cup
of rice wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper /
jalapeno diced (seeded or not depending on your heat preference) 1 cup
of uncooked rice — cooked according to package directions 1 cup
of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos Garnish: red pepper flakes (optional)
skirt steak (or flank steak), trimmed
of excess fat 4 cloves garlic, minced 1
jalapeno,
diced (I only used half and removed the seeds and ribs) large handful fresh cilantro, chopped kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 Tbsp.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4
jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can
diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
bag broccoli slaw * 1/3 cup mayo 1/3 cup sour cream 1/4 cup rice vinegar juice
of 1/2 lime zest
of 1/2 lime 1/2
jalapeno, seeds and veins removed, finely
diced 2 tbsp sugar salt and pepper, to taste avocado slices, for garnish
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery,
diced 1/2
of a red onion,
diced 1 small
jalapeno pepper, seeded,
diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste
I'd suggest adding some salsa or
diced tomatoes, sliced black olives,
jalapenos, a pinch
of salt, lime juice in place
of the lemon, etc..
1 box
of Smiling Hara tempeh (any flavor you wish), cubed 1 bell pepper, any color, washed and
diced 3 cloves
of garlic, minced 1/3 cup
of shredded carrots 1
jalapeno,
diced (optional) 2 tablespoons
of liquid aminos or coconut aminos 1 teaspoon
of ground cumin 1/2 teaspoon
of smoked chili powder Coconut oil
The Magic Bullet does a great job
of «
dicing» the onions, garlic, and ginger, the base
of many Indian recipes; I add a
jalapeno for extra flavor and heat.
for the strawberry salsa: about 1 cup
of strawberries, hulled and
diced 2 green onions, minced 1
jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
After making the filling, take tomato, onions,
jalapenos, fresh parsley / coriander, chop them up into fine bite size
dices and drizzle some lime juice over it, a pinch
of black rock salt.
For the meat: 1 onion,
diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger,
diced 1 - 2
jalapeno peppers, seeded and
diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead
of the beef — sauteed in chopped onions and garlic and a
diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash
of salt and fresh ground pepper with a cup
of vegetable broth for the taco seasoning.
Diced mango, avocado, red onion,
jalapeno, a squeeze
of lime, and a little fresh cilantro make a delicious, tangy sweet and spicy salsa that goes great with Mission Organics ® Blue Corn Tortilla Chips.
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Ingredients: 4 handfuls Green cabbages sliced thin 1 - 2
jalapeno, seeded and
diced 2 green onions, sliced both green and whites Handful
of shredded -LSB-...]
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute
jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
2 sweet potatoes, peeled and cubed 1 red pepper, cubed 1 red onion, cubed 2
jalapenos,
diced 1 t. cumin 1 t. chili powder Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze
of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
Tried a new salad the the other night which has become my new fave: 3 firm avocados, cubed 1 can black beans, rinsed and drained 1 fresh
jalapeno, finely chopped 1 cup
of grape tomatoes, halved, or just 1 cup
of freshest possible
diced tomatoes 1/2 cup chopped cilantro juice
of one fresh lime 2 Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.
Protein Packed Guacamole Ingredients: 5 Hass avocados, ripe 3 scoops Naked Nutrition Naked Whey grass fed whey protein powder Juice
of 1 large lime 1 small white onion,
diced fine 1 tomato,
diced small 1 small
jalapeno, seeded and
diced small 1/2 cup cilantro, chopped Tapatio, to taste Salt, to taste Directions: -LSB-...]
VARIATIONS Add 1/2 teaspoon
of seeded and
diced jalapeno pepper and 1/2 teaspoon
of paprika.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small
jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion,
Diced Very Fine 1 whole Red Bell Pepper, Seeded And
Diced Very Fine 1 whole
Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro, Chopped 1/4 teaspoon Chili Powder (more To Taste) Dash
Of Salt Juice
Of 1 Lime