JALAPENO SALSA
1 TBL. Olive Oil
3/4 C. chopped Jalapenos
2 Cloves minced garlic
1/4 C. Onion — diced
3 C. Seeded, peeled and chopped tomatoes
1 TBL. Red wine vinegar
1 TBL. Fresh minced cilantro
1 TBL. diced Green olives
Salt & pepper to taste
In med. sized skillet, heat the oil. Add the jalapenos, garlic and onion. Sauté until the onion is transparent, about 3 or 4 minutes.
Add the tomatoes and cook until the tomatoes are soft, about 5 min.
Add the remaining ingredients and cook for a few minutes while stirring.
Add salt & pepper to taste, if needed.
Refrigerate the salsa for at least 30 minutes before stirring and serving.
JALAPENO CORNBREAD
1 C. cornbread mix
3/4 C. milk
1 egg, beaten
1/2 C. drained whole kernel corn
2 sm. jalapenos, chopped
1 C.. grated sharp cheddar cheese
1/2 lg. onion, chopped
1/4 C. Oil
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into an 8 inch round pan and bake at 375 degrees for 45 minutes.
