Peach Salsa

I love Trader Joe's. There isn't one around these parts, much to my sadness, but there is one quite near the home of my friend V. Whenever I visit her, we go there. Whenever we go there, I stock up on my favorite things, like Rosemary & Garlic Crackers, Cuban Black Beans, and Peach Salsa. Alas, last 2 times I went, there was no Peach Salsa to be had! V reports that it has since re-appeared, but I was spooked enough that, in order to ensure a continuous supply, I have set out to replicate what, in my book, is the Best. Salsa. Ever.
I have scoured the interwebs for peach salsa recipes, and read and re-read the back of my last jar of the good stuff for clues. Today I made my first attempt. It does not taste like Trader Joe's Peach Salsa, but it is really good. I think the basic recipe is right; what's missing are the mysterious herbs and spices that are probably unique to the TJ's brand. I know cumin is in there, but not what else. Anyway, what I made was tasty, so here's the recipe as it stands after one attempt. You could and probably should use all fresh tomatoes, but I didn't have enough, so I used part canned. Most of the recipes I used as source material called for cilantro, 1/4 to 1/2 cup, but I despise cilantro and so left it out. If you like cilantro, by all means add it back in.

Peach Salsa
Ingredients
3 Tbsp olive oil
1 large onion,
2 large red, yellow, or orange sweet bell peppers
4 gloves garlic
4 canned chipotle peppers in adobo sauce
1 Tbsp ground cumin
1/2 tsp cayenne pepper
1 tsp oregano
5 large peaches, ripe but still very firm
4 largish roma-type tomatoes
1 can diced tomatoes (plain, without Italian seasoning or other herbs)
1/3 C white vinegar (could substitute apple cider vinegar, probably would be an improvement)
2 Tbsp honey

Directions
Before beginning, prepare all your ingredients and place them ready in bowls near the stove:
Remove the seeds from the bell pepper(s), and dice into small pieces. Peel the onion and mince. Peel and mince the garlic, finely. Remove the 4 chipotle peppers from the adobo sauce, and slit them open. Rinse under running water to remove the seeds, which contain most of the heat (if you like really hot salsa, leave some or all of the seeds). Mince the chipotles very fine, almost making a paste.
Bring a large pot of water to a rapid boil. Fill a large bowl 2/3 full of ice water. Use a slotted spoon to place the peaches into the boiling water, leave them 30-60 seconds, then quickly remove them to the bowl of ice water for several minutes. Use a paring knife to make an x-shaped pair of slits in the peach skins on their bottoms (opposite the stems), and use your fingers to peel away the skins, which should now come off easily.
To peel the fresh tomatoes, first make a small x-shaped cut just through the skins on the bottom end of each tomato, then treat like the peaches by placing first in the boiling water for 30 seconds, then removing to the ice water to quickly cool. The skins should then peel right off with little effort.
Slice the peaches in half, remove and discard the pits, then dice the peaches into half-inch pieces. Quarter the fresh tomatoes, then scoop out and discard the seed pulp, leaving only the flesh. Dice the tomatoes a little smaller than the peaches. Drain the juice from the canned tomatoes, dice them smaller if need be, and add them to the fresh tomatoes.
Measure out your spices and liquid ingredients.
Heat the olive oil over medium-high heat in the bottom of a very large pot or kettle. Add the bell peppers, onion, and garlic, and saute, stirring often, several minutes until softened and the onions turn clear. Add the chipotles and the spices and continue to saute and stir for a minute longer. Add the peaches, stir, and bring the pot to a boil. Add the tomatoes and the remaining ingredients, reduce heat, and simmer 5 minutes, stirring often.
To taste for seasoning, dish out a small sample into a small bowl or cup and allow to cool briefly, then taste with a tortilla chip. Adjust the flavors according to your taste. If you are not planning to can the batch, cool it completely and store in sealed containers in the refrigerator for up to 10 days. I didn't try freezing yet, but I'd bet that the salsa could be frozen with minimal loss of quality.
Or, to preserve for up to a year, can the batch of salsa while still hot in sterile canning jars, using the water-bath canning method and carefully observing all the sanitary rules for home-canning. (This salsa recipe is a high-acid food, so pressure-canning is not necessary, and would only over-cook the salsa). Store jars of canned salsa in a cool, dry place away from direct light.

Chicken Enchiladas

A little more work than Chicken Enchilada Casserole, but more richly flavored.

Ingredients
Sauce
3 Tbsp oil
1 Tbsp flour
1/4 C chili powder
2 C chicken stock
10 oz tomato paste
1 tsp cumin
1/2 tsp salt

Enchiladas
3 C cooked chicken, shredded
2 tsp cumin
2 tsp garlic powder
1 tsp mexican spice blend
1 Tbsp olive oil
1 onion chopped
2 cloves garlic, minced
1 sm. can green chiles, drained and minced fine
sm. amount tomato sauce
2 C shredded cheese
16 flour tortillas
1-2 C enchilada sauce

Instructions
For sauce:
Heat oil and add flour, stirring and smoothing w/ wooded spoon. Cook 1 min. Add chili powder and cook 30 seconds. Add remaining sauce ingredients and stir to combine. Bring to boil, reduce heat to low and cook 15 minutes. Sauce will thicken and smooth out. Adjust the seasonings to taste. Makes 2 1/2 cups.
For enchilada filling:
Saute onion and garlic in olive oil. Add chiles and saute 2 minutes more. Add chicken and seasonings and stir to combine; heat through. This is the filling.
To build:
Preheat the oven to 375 degrees (F). Spray a 9x13 pan with nonstick spray. Spread a ladleful of suace over the bottom of the pan. Dip each tortilla in the remaining sauce to soften them, then divide the filling among the tortillas- making a thin line down the middle of each tortilla. Divide half the cheese equally among the tortillas atop the filling; reserve the remaining half of the cheese. Roll up the tortillas and arrange in the pan. Spread the remaining sauce evenly over the rolled tortillas and top with the reserved cheese. Bake at 375 for 15-20 minutes, until bubbly and delicious and the cheese forms a golden crust. Allow to rest at least 5 minutes before serving with hot Spanish rice and beans.

Chicken, Apple, & Cheddar Empañadas

If making fresh pastry dough is too fussy for the time at hand, substitute prepared pie dough, canned crescent roll dough, or simply make quesadillas using the filling below and flour tortillas.

Ingredients
1 sm. Granny Smith apple, diced 1/4"
1 Tbsp fresh lemon juice
1 Tbsp butter
1 sm. red onion, minced fine
2 cloves garlic, minced
1 8-oz boneless, skinless chicken breast, cut into strips
2 tsp finely chopped fresh rosemary (or 3/4 tsp dried)
2/3 C sharp cheddar cheese, shredded
salt & pepper to taste
pastry dough (recipe follows) or 2 cans crescent roll dough

Instructions
Mix apples & lemon juice. In medium skillet on medium heat, melt butter and cook onion and garlic until soft (3 min). Add apple & cook until just softened (2 min). Add chicken and cook through. Dump mixture into a bowl. Preheat oven to 375 degrees F. Shred chicken; mix in cheese and seasonings. Fill small folds of dough (about 3-4 inches) with 2-3 Tbsp of filling, crimp shut with fork, and brush with beaten egg. Do not over--fill, or filling will leak out! Bake at 375 for 15 minutes, or until golden.


Pastry dough for empañadas:
3 3/4 C flour
3/4 tsp salt
1 Tbsp sugar
6 Tbsp shortening
12 Tbsp butter
1/2 C + 2 Tbsp ice water

Cut shortening and butter into flour, salt, & sugar. Add water 1 spoonful at a time, stirring gently until a dough just begins to come together. Press together into a ball and knead the minimum amount needed to form a cohesive dough. Roll out on floured surface to 1/4-inch thickness. Use a biscuit cutter to form 3-4 inch circles, or a pizza cutter to form 3-4 inch squares. Fill with small amount of filling (2 Tbsp is usually enough), and fold in half; crimp closed with fork.

Chicken Enchilada Casserole

This recipe has several steps, but is still relatively easy (easier than rolling individual enchiladas, anyway!), and the results are delicious. Assembly is very much like making lasagna. You could easily add more/different vegetables such as squash and/or beans to the chicken mixture, or even make a completely vegetarian version.
Enchilada casserole keeps well as leftovers, can be frozen before or after baking, and makes a great take-along dish for pot-lucks.

Ingredients
Sauce:
1 28-oz can tomato sauce
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp dried cilantro
1 tsp sugar
1/4 tsp cayenne pepper

Filling:
4 C fully cooked chicken, shredded
1 medium onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
2 tsp cumin
1 tsp mexican spice blend
2 Tbsp chipotle peppers in adobo sauce, minced fine, with some of the sauce
1 tsp salt
2 C shredded sharp cheddar cheese, divided
12 large tortillas, cut into 3-inch wide strips

Instructions
Combine sauce ingredients in a small saucepan and heat, stirring occasionally, to combine flavors.
Meanwhile, in large skillet, saute onion and garlic in olive oil until clear. Add spices and minced chipotles, saute 1 minute more. Stir in chicken & heat through, remove from heat, and stir in 1 1/2 C of the cheese. This is the filling.
Preheat the oven to 400°. Spray the bottom & sides of a 13x9-in pan. Spread a ladle of sauce in the bottom of the pan. Arrange 1/3 the tortilla strips in an even layer, followed by half the filling, then spread 1/3 of the remaining sauce; repeat another 1/3 of the tortillas, the remaining half of the filling, another 1/3 of sauce, the last 1/3 of the tortillas, and finally the last of the sauce. Sprinkle the top with the remaining 1/2 C of cheese. Bake at 400° until bubbly, golden, & beautiful- about 30 minutes.

Veggie & Black Bean Fajitas

I made these tonight for dinner. I used squash & mushrooms, but really, you could use any veggies you have on hand, as long as their flavor is compatible. (Brussels-Sprout Fajitas would prbably be pretty nasty, for example).
Ever since I discovered them, I have been using frozen bell peppers and onions for recipes. Just look for the "bell pepper trio" or "pepper and onion stir-fry" in the frozen vegetable section. It will be a blend of red, yellow, & green bell pepper and onion, cleaned and cut into strips ready for cooking. It's cheaper than fresh red & yellow bell peppers, won't go bad in the produce drawer, and did I mention it's already cleaned and cut? I also buy and use frozen diced onion, and those jars of minced fresh garlic in olive oil. So convenient, less wasteful, not expensive, and lets me use smaller amounts when cooking for 1 or 2 (which is most of the time).

Ingredients:
3 smallish summer squash and/or zucchini, about 2 C when sliced
1 small onion (1/2 C diced or sliced)
2 Tbsb minced garlic
1 C sliced mushrooms (I used re-hydrated dried shitake, but use whatever you've got)
1 C bell pepper strips, any combination red, yellow, & green
1/2 C black beans, canned or home-cooked & drained (I like Trader Joe's Cuban Black Beans)
2 Tbsp fajita spice mix, or 1/2 store-bought packet
3 Tbsb olive oil
Flour or corn tortillas
cheddar or jack cheese
favorite toppings, such as salsa, guacamole, sour cream, etc

Directions:
Cut the squash into quarters, lengthwise, then slice 1/4 inch thick. Heat oil in large skillet over medium-high heat. Add prepared vegetables, mushrooms, onion, garlic, & fajita seasoning; stir to coat everything with the oil and seasoning. Turn heat up to high and cook, turning and stirring only occasionally, until vegetables soften and begin to brown nicely. Do not stir too much, or the delicious browning will not occur and your veggies will be soggy. Add the beans and stir to combine; if beans are juicy allow excess moisture to cook away. Remove from heat and serve with tortillas, cheese, and any desired toppings. For maximum nutrition, use either whole-wheat or flour tortillas, which make a complete protein when eaten with beans.

Carnivorous Additions:
Bacon makes everything better, so add a few slices of cooked, crumbled bacon. Cooked chicken and/or shrimp sauteed in a little more fajita seasoning and olive oil or water will add extra protein & flavor- you won't need much, just a few small pieces per fajita, on top of a hearty helping of veggies.

Fajita Spice Mix

3 Tbsp. cornstarch
1 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
2 tsp. bouillon, or one large cube (chicken, beef or veg, whichever kind of fajitas you usually make)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1 tsp. cumin
1 Tbsp sugar (don't leave out; enhances browning & "sizzle")

Combine all ingredients thoroughly and store in an airtight container. Recycle an old, empty spice bottle, perhaps- but be sure to label it! 3 Tbsp is about equal to a store-bought packet of fajita mix.

The flavor that is missing from this blend is lime- commercial fajita mixes have "lime juice solids". Simply add the juice of one lime (About 2-3Tbsp) to your finished fajitas after cooking, when you remove the skillet from the heat. Lemon juice is an acceptable substitute, or if you don't usually keep either on hand, reduce the cayenne in the spice mix and add some lemon-pepper seasoning. Or leave the pepper as it is, and add some lemon or lime zest.