The Other Place Chili

My mom and aunt got this recipe from The Other Place Restaurant in Watertown, SD when they worked there.  A very good recipe and makes a huge batch.  Scale it down if you must but I prefer to make the 2 1/2 gal recipe so I have some to take to another family or stock my freezer.

5 lbs. groud beef, seasoned, browned, and drained
3 onions, chopped or 1 cup dehydrated onions
5 cloves garlic
4 cups ketchup
50 ounces tomato soup
1 gallon beans, drained and rinsed.  I like to use a variety.
3/4 gallon water and/or broth
1/4 cup chili powder
*(my personal additions - home canned tomatoes, oregano, Worcestershire sauce, hot sauce.  All to taste.)


Brown the beef with the onion.  Add minced garlic and cook 1 minute more.  Add remaining ingredients.  Simmer on low for a couple hours, stirring occasionally.  Best of made at least one day in advance.

Delicious served with fresh chopped red onion, shredded cheese, and a dollop of sour cream with corn bread on the side.

(I don't know about you but I don't have a pot this big.  So I brown the beef, onion, and garlic.  Then transfer it to a big bowl and add the remaining ingredients.  Then I portion it out for what we would use for one meal.  I simmer each batch for an hour or so, or crock pot on low for 4 hours before eating.)

Tres Leches Cake

I've always wanted to love Tres Leches Cake but never found it that satisfying. It's usually too mushy and too sweet. I made The Pioneer Woman's recipe and have completely changed my mind. This Tres Leches Cake holds up to the liquid without getting mushy, has great flavor without being too sweet, and is just plain addicting.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream

FOR THE ICING:

• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. I think several hours or over night is better.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Don't even try to use store bought whipped cream. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Sausage and Tortellini Soup

I made this soup for my family a few weeks back and everyone absolutely loved it. It was so quick and easy too!

Here's the recipe.

Blueberry Upside Down Cake

This recipe is just delicious! We ate it both as a dessert and for breakfast, and it was great both ways.

I used frozen blueberries and it came out perfectly.

Since it is a recipe that I found online, credit goes where credit is due.

Thibeault's Table - Blueberry Upside Down Cake Recipe

Gramma Peterson's Banana Bread

Dry Ingredients:
1 1/2 cups sugar
1 3/4 cup flour
pinch of salt
1 tsp. baking soda
3/4 cup nuts

Wet Ingredients:
4 black bananas
1/2 cup shortening
2 eggs
1 tsp. vanilla

Combine all dry ingredients. In another bowl, beat wet ingredients. Gradually add dry to wet. Pour into greased and floured bread pans. You may also coat pans and top of batter with cinnamon/sugar mixture. Fill 2/3 full. Bake at 375 for 45 minutes.

Slow Cooker Pork Chops and Rice

Pork chops get a bad rap as being dry, tough, and bland. I think the quality of meat and method of preparation are key. I love this recipe because they are made in the slow cooker and come out tender and full of flavor. I also love that this recipe is on the lighter side. Many others use cream soups, sour cream, gravies and other fatty ingredients, again I think this is to help the dry, bland pork. My adjustments from the original are in italics.

Ingredients:

4 boneless, center cut pork chops
1 cup uncooked rice - white, brown, wild, blend
1/2 cup chopped onion
3-4 carrots, diced
2 cloves minced garlic
2 Tbsp. butter
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper
8 ounces green peas

Directions
1. In a large skillet over medium heat, brown pork chops on both sides. I did not do this just because of time but I'm sure it would make them more flavorful. I just sprinkled both sides of chops with some of the soup mix.
2. Lightly spray the slow cooker with cooking spray. Then place the rice, onion, carrots, butter, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours. Stir in peas before serving just long enough to heat through. I did 4 hours on high. Some of the other reviews complained of mushy rice when cooked longer on low. I used a wild rice blend and it was great.

Carrabba's Spicy Sausage Lentil Soup

This recipe cam in an email I receive with restaurant recipes. It is so good! It's also simple to make. You could even make it easier by putting everything in the slow cooker. If your family doesn't like spicy, you can easily use regular Italian sausage and omit the red pepper. I'm not a measurer when it comes to recipes like this. The only changes I made were - I used 1 whole onion, 4-5 carrots, 3 cloves garlic, and about 2 tsp each of dried basil and parsley. I added a little extra bullion at the end to enhance flavor.

Carrabba's Spicy Sausage Lentil Soup

INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"serving.

Makes 12 to 13 cups.

Zesty Salad Dressing

Some have been asking me for this salad recipe. Sorry it has taken so long to post but it's really nothing special. Just stuff I've thrown together in the right ratios I suppose. But I guess the thing that people seem to like the most is the dressing. This recipe is good for a huge salad and maybe even some to save for later depending on how much you use. I like to throw it over some fresh greens, tons of sprouts, a little tomato, avocado and some cooked or sprouted quinoa (since it is a complete protein.) Use whatever veggies you have lying around or whatever is in season. I wasn't much of a salad eater until I found a dairy-free dressing that tasted good. I guess it's a slight variation off of my friend Kira's dressing that she posted on our vegan blog a while back with a little extra zing. But that recipe was a great place for me to start. Feel free to vary it up and try a little more or less of certain ingredients.

1 Cup Olive Oil

1/2 Flaxseed Oil (for a good dose of omegas)

10 cloves Raw Garlic (or more if you like it spicier)

3 TBSP Apple Cider Vinegar

1/4 C Braggs Amino Acids

1 1/2 TBSP of your favorite Mustard (I like spicy brown)

1/4 of a small Sweet Onion

1/2 inch Ginger Root

1/4 Cup Kosher Soy Bacon Bits (for their smoky flavor, I find these at Good Earth in the bulk aisle)

Throw all ingredients into a vitamix or other good blender and blend till creamy. Toss into your salad or over some rice or anything. This dressing keeps well too, so double the recipe and store some for the next day. Enjoy!

Peppermint Patties

I found this recipe in my Family Fun magazine and decided to make them this Christmas season. They are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. My biggest tip for making them would be to keep them cold! I split the batch in half and kept rotating them out of the freezer as I did each step. Also, do not try to do them without parchment paper, Silpat mat, or similar. They will stick! Other than that, they are easy and make a pretty presentation. You could also experiment making them with other flavors such as lemon or orange.

Ingredients
• 2 tablespoons plus 1 teaspoon water
• 1 tablespoon light corn syrup
• 1 teaspoon fresh lemon juice (I used half this)
• 1 teaspoon peppermint extract (I used 3/4 this)
• 1 (1-pound) box confectioners' sugar (3-3/4 cups)
• 1 tablespoon shortening
• 10 to 12 ounces semisweet or bittersweet chocolate chips
• 6 hard mint candies, crushed in a Ziploc bag with a rolling pin

Instructions
1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

2. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it's firm, about 15 minutes.

3. Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.

Easy Chicken and Cheese Enchiladas

These are still "Americanized" enchiladas but taste a little more authentic than some I've had. I love this recipe and make them often for company. Can't beat comfort food!

1 can (10 3/4) oz. Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
other toppings as desired, olives, cilantro, pico de gallo, avocado

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 minutes. or until enchiladas are hot and bubbling. Top with tomato and onion.

(I add green chilies to the chicken mixture. I remove the foil half way through baking to crisp the tortillas a bit.)

Collard Wraps

This easy lunch has quickly become a family favorite. It doesn't even need a recipe really. It can be varied with whatever veggies and greens are in season. But here are a few hints for newbies to raw recipes so that it still tastes just as yummy every time with slight variations no matter what you use.

The necessary ingredients:

-Collard leaves. 1 big one per wrap.

-Your favorite Hummus. I used the Meza brand from Costco for this one because it's cheaper to buy in bulk, but at the Good Earth store there's also a yummy one called Lilly's smoked Tomato and Basil Hummus that I use from time to time.

- 3-4 slices of avocado

Filler Ingredients (Get creative with these and change them up, but here is what I used today):

-Cherry tomatoes sliced in threes

-Diced bell pepper (better source of vitamin C than oranges)

-Clover sprouts (great source of vitamin K for pregnant women)

-Radish sprouts

-Celery (chopped)

-tiny bit of Spinach or other green of your choice

-Cucumber

-One sliced Pickle

-diced onion

-a tiny bit of minced fresh garlic (great for winter sore throats)

-a sprinkle of lemon (optional)

Take your collard leaf and rinse off. Spread a spoonful or two of hummus and lay avocado slices in them. This gives your wrap a nice burrito-like filling. Then pile in the filler ingredients the best way you can and roll up the collard leaf to make a quick wrap. You don't need much of each filler ingredient. Just a small amount will fill the wrap quickly. Or you could pick just a few veggies and keep it simple if you want more of a certain filler ingredient. Sprinkle with a little lemon if you want and that "wraps" it up. There's no way to do this wrong. And if you don't want extra greens, no worries. Your wrap itself is already made up of dark leafy green. It's a collard leaf. High source of protein. Then eat away.

Trust me, you'll want another wrap after this one is gone. This recipe is a great way to take any leftover tossed salad that didn't get finished and stuff it into a savory treat. I usually make salads out of the filler ingredients anyways and so when I do have leftovers, I just make wraps and then you can avoid having to think too hard to make anything else. Hope you enjoy as much as I do.

Raw Almond Yogurt with Diced Apples

I know I haven't posted any recipes in a while. As mothers, kids keep us busy I suppose. But I would really like to start doing more raw and vegan recipes. For our little family, this journey of healthy eating has been somewhat of a struggle. I won't lie. But every now and then, we are suddenly inspired and set ourselves on crazy mode for finding yummy new recipes again. After a setback this last Thanksgiving (because we decided to have a traditional dinner) we needed some new recipes to regain some immune strength and our health. This easy recipe requires a little prep work the night before, but is super easy and surely hits the spot.

Almond Yogurt with diced Apples

-2 Cups of Almonds (soaked in water overnight) You can peel the skins for an extra creamy yogurt but you don't have to. I didn't like it at first. It seemed tedious. But someone told me it was therapeutic so I kept doing it for a while and now I really like doing it. It's like popping bubble wrap or something.

-1 3/4 Cups Water

-4-5 Ice Cubes

-1/4 Cup Agave Syrup

-1 teaspoon Danncy's Mexican Vanilla

-2 TBSP Lemon juice

-2 pinches of Salt

-6 diced of you favorite, fresh, organic Apples

-1 Cup chopped walnuts (optional)

Blend the first 7 ingredients all together in a VitaMix or other good blender until creamy and smooth. Spoon out mixture into a bowl. Toss the diced apples into it. Add walnuts or any other nut or granola in it if you like. You can do whatever you want. Or you can change the fruit. Since apples are in season, I did apples. Super yummy. Serves about 6-8.

My Morning Greens

I have several family members who have "gone raw" or mostly. I am not ready to do that nor is it even my ultimate goal. I do however see the benefits and want to start adding more raw foods to my family's diet. We eat pretty well at my house. I cook mostly from scratch, I don't buy much processed or refined foods, we eat out very rarely, and sweets and desserts are for special occasions. Even at that, I looked down at my lunch one day and realized there was not one raw food in it. I again noticed this with my supper later that day. So my goal is to add one raw food to each meal. Not too hard.

I remember when Kellen and I were dating. I was at his house when I watched his mom make a "green drink." She put carrot juice, spinach, parsley and some other ingredients in a blender and . . . DRANK IT! I thought that was so disgusting and knew I would never do it. Well, the picture below is MY typical breakfast! What a great way to start out the day. I love it and I know my body loves it. My kids love it too. They will drink a full sippy each of "shake-a shake-a" every morning and usually ask for more. I drink two glasses worth and Kellen makes his own version, leaving out the milk and vanilla and adding protein. I think that accomplishes my goal of adding raw foods pretty well. Not only is it raw, it's greens and a lot of 'em! It's more than I would eat, and definitely more than I could get my kids to eat, in a day.

Here's the combination my family has found we like. If you know of anything great I could add let me know. It's an easy way to sneak in healthy foods that are hard to eat on their own.

Purles Shake-a Shake-a
(These are all estimated quantities. I just dump, then taste and adjust.)

• 1 cup milk/water
• 1/2 cup orange juice or 1 whole orange
  
• 3 Tbsp omega oil blend
• 2 Tbsp wheat germ
• 1 pkg dry oatmeal
• couple spoonfuls plain yogurt
• 3 packed handFULS spinach (then I taste it and add more if it tastes like I can hide it)
• a couple kale leaves
  
• 1-3 carrots
• wedge of purple cabbage
• wedge each of lemon and lime, rind on
  
• frozen fruit - banana, strawberries, grapes, pineapple, berries, peaches, mango
  
• splash of vanilla (I think this is the key to masking the taste of the other stuff. I can add twice as much spinach since I started adding vanilla.)
• honey or agave, to taste, if needed. (This usually depends on the sweetness of the fruit.)

Blend until smooth. Add ice if needed. I use frozen fruit so I don't usually add ice. Plus it gets through a sippy easier if giving it to kids that way. Chow down! Literally! You know, it's good to chew your smoothies too. This starts the digestive process by stimulating production and mixing in the saliva!

* Tips and Tricks - I make my own fruit blend of whatever is on sale or in season. I stock up when grapes and strawberries are .79/lb. or when pineapple is .99/ea., or when people are begging for help eating all the fresh peaches off their trees. I bring it home, wash and chop it so it's ready to throw in a shake. Then I lay it out on a cookies sheet and put it in the freezer. Once frozen, I put it in a bag and it's ready to go. Inexpensive and custom made fruit smoothie blend!

Salted Nut Bars

16 oz jar dry roasted peanuts
12 oz peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz bag miniature marshmallows
1 tsp vanilla

Grease a 9x13. Sprinkle half of the peanuts in the pan. Melt the chips and butter for 2 minutes in the microwave or over low heat on stove. Add milk and cook for one more minute. Remove from heat or microwave. Add marshmallows and vanilla. Stir to coat. Pour into pan and press down. Sprinkle remaining peanuts onto and press down. Refrigerate until cooled and set.

Fit For a Hero Chocolate Cake

A member of the single's ward made this amazing cake for the luncheon after my brother's, Clark, funeral. I don't think that one person who tasted it didn't rave about how moist, rich, and delicious it was. My mom said, "Lucky is the man who marries the woman who made this cake!" We did our digging and got the recipe. (Now we are those women too so men, count yourselves lucky!) It is now a go-to favorite amongst our family. Clark became a hero to many during his illness and this cake is nothing short of being fit for a hero.

• 1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup sour cream
• 3 eggs
• 6 oz. chocolate chips (3/4 cup)
  

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can't stress this enough! The greasing and flouring are essential for the cake to not stick, so be thorough.

Bake at 350* F. for 40-45 minutes.

When the cake has cooled , drizzle with chocolate glaze, which is made by combining:

• 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla
• 2 Tbsp. hot water
• 6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Hit the Spot Ham and Potato Soup

I have been dreaming about ham and potato soup for awhile. I made a few different recipes and none of them satisfied my craving. Then I made this one and I couldn't get enough! It was just what I was looking for. It is also a good base recipe for variations.

Servings: about 8

3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)

1/3 cup diced celery

1/3 cup finely chopped onion
1-2 cloves garlic, or to taste

3/4 cup diced cooked ham
2-3 carrots, small dice

3 1/4 cups water

4 tablespoons chicken bouillon granules or 4 cubes

1 teaspoon salt, or to taste

1/2 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Stove Top Directions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow-Cooker Directions:

Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.

Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.

Tin Foil Potatoes

I have to admit, canned potatoes have not been my favorite to use. However, I have enjoyed them in a few dishes like soups and casseroles, or this tin foil packet. They are always nice for food storage in case of emergencies too.

I make these potatoes often whenever I'm grilling meat to make the best use of my grill time and keep the mess out of the kitchen. Nothing fancy but simple, fast, and tasty.

1 quart potatoes, drained and rinsed
onions and peppers, large dice
olive oil
seasonings to taste

Combine all ingredients in a bowl and stir to coat. I seasoned mine with Jonny's Garlic Spread and Seasoning from Costco. Taylor used a potato seasoning packet and I think she added corn to hers also.

Wrap in a thin layer with a large piece of tin foil. Since the potatoes don't have to cook, they don't take long just to heat. I leave mine on for the whole time I'm cooking the meat, turning once, so they get crispy.

Pass the Recipe

I'm requesting recipes using home-canned potatoes.

Kristen, Taylor told me you did a tin-foil dinner type one on the grill and I'd love to hear about it!

Thanks!

Cranberry Vinaigrette

Until my sister introduced this recipe to me, I wasn't a big fan of vinaigrette dressings. This recipe, however, is more sweet than vinegar, thick and creamy. Served over spinach, candied pecans, cucumbers and feta cheese it was almost like eating dessert! It makes about a quart and stores well in the fridge.

Ingredients:
1 Cup granulated sugar
2 Teaspoons dry mustard
1 Teaspoon salt
2/3 Cup vinegar (I used white vinegar, but use what you prefer!)
2 heaping Tablespoons Mayonnaise
2/3 Cup Craisins
1 1/2 - 2 Cups vegetable oil (I used 1 1/2)

Directions:
Combine all ingredients, except oil, in a blender or food processor and process until well combined. With power on medium, add the oil in a slow and steady stream until the dressing emulsifies.
Store refrigerated in an airtight container.

Sweet Potato Dip

This sour cream dip pairs perfectly with Taylor's sweet potato fries. A cool and tangy alternative to the typical ranch dip.

Ingredients:

¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and mix well.

Yield: ¾ cup