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Posts Tagged Jalapeno

Crunchy Summer Salsa

1 cup diced fresh peaches
1/2 cup diced cucumber
1 jalapeño pepper, seeded (if desired) and diced
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt 

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.







Cilantro-Avocado Potato Salad

2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained
1/3 cup finely minced red onions
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2-3 firm-ripe avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno
(1-ounce) package cilantro, leaves picked and finely chopped

Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate for 1 hour before serving. Garnish with a chopped tomato (optional)

From:  The Food Network

Marvin Woods Brussels Sprouts, Red Pepper and Avocado Salad

1 lb.  Brussels sprouts
1 c orange juice
½ c grape seed oil
½ c white balsamic vinegar
2 T agave syrup or honey to taste
2 small red onions thinly sliced
¼ c chopped fresh cilantro
½ jalapeno pepper, seeded and thinly sliced
1 avocado, diced
2 roasted red peppers, diced


Bring a large pot of water to a boil over high heat.

Meanwhile, remove there outer leaves of the Brussels sprouts and set aside cores for possibly another use. (stock pot)

Fill a bowl with ice water.

Blanch leaves in boiling water until bright green, about 40 seconds.

Remove with a slotted spoon, and then plunge into ice water until cool 15-30 seconds.

Drain leaves on paper towels and blot dry.

In a medium bowl whisk together the next 7 ingredients.

Place leaves in a salad dish, add avocado and red peppers.

Drizzle dressing over salad.  Season with salt and pepper.

Toss to combine.


Country Living: November 2012

Grilled Pork with Green Tomato Salsa

3 cloves garlic, smashed and peeled
1 large jalapeno chilies stemmed, halved and seeded
1/4 cup fresh cilantro leaves
1 1/4 pounds green tomatoes, cored and quartered
4 scallions, cut into 2-inch pieces (about 1-1/2 cups)
Juice of 1 lime
8 thin pork cutlets (about 1-1/2 pounds total)
Vegetable oil/Salt and pepper

Using a food processor, finely chop the garlic, jalapeno and cilantro. Add the tomatoes and scallions and process until chopped. Transfer the salsa to a serving bowl. Stir in the lime juice and let stand for 30 minutes. Meanwhile, preheat a grill or grill pan to medium-high. Brush the pork lightly with oil and season with salt and pepper. Cook, in batches if necessary, until grill marks appear, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Season the salsa with salt and pepper and serve over the pork.

Scallion Jalapeno Popper Grilled Cheese

4 large Jalapeno Peppers
4 ounces Cream Cheese, softened
6-8 Green Onions, sliced thin
Black Pepper, to taste
4 slices Monterey Jack or Cheddar Cheese
4 slices Sourdough Bread

On a hot grill (or in an oven set at 450) char the jalapenos… about 10-15 minutes.

Place charred jalapenos in a bag to steam. After about 10 minutes, gently peel of the skin. Slice off the tops and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper.

Preheat griddle to 375 degrees. Next combine the cream cheese, minced green onion and black pepper in a small bowl. Spread desired amount of cream cheese on one slice of bread then layer jalapeno’s and cheese. Butter outer slices and griddle until golden and crispy.

Café Azul Tomatillo-Avocado Salsa

Café Azul Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice

In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.  Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.  Yield: Makes about 2 1/2 cups

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