Crites Family Stuff

Ingredients for 10 servings

• 4 Fuji apples, peeled, cored, and diced
• 4 cups chopped strawberries
• 8 kiwis, peeled and chopped
• 8 bananas, sliced
• 4 tbsp lime juice
• 8 tbsp sugar
• 2 tsp cinnamon
• 2 tsp nutmeg

Steps

1. Mix all together and serve with cinnamon chips. To make your own cinnamon chips, place flour tortillas that have been cut into triangle wedges onto a baking sheet. Spray with butter flavored cooking oil and sprinkle with cinnamon sugar. Bake at 300F for about 10 minutes or until golden brown.

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Description

Jennifer Crites: This has been affectionately known as "Chopped Frogs". We love it!

Ingredients for 10 servings

• 4 oz chopped green chili
• 2 large tomatoes, chopped
• .5 bunch green onions, chopped
• 1 small can chopped olives
• 1 large avocado, chopped
• 1.5 tbsp olive oil
• 1.5 tsp garlic salt
• 1.5 tsp white vinegar

Steps

1. Mix ingredients together and marinate overnight. Serve with tortilla chips.

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Ingredients for 10 servings

• 10 tomatillos
• 3 jalapeno peppers (or Serrano peppers)
• 1 head of garlic
• 3 tbsp oil
• 3 avocados
• Bunch of cilantro
• .5 tsp salt or to taste

Steps

1. Cut tomatillos and jalapenos (keep the seeds) in half and peel garlic. Place on a baking sheet with oil and roast at 450F for 15-20 minutes. Place roasted mixture in a blender and add the remaining ingredients. Blend until smooth. Chill then serve with chips.

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Ingredients for 4 servings

• 12 tomatillos
• 2 jalapenos
• 3 cloves garlic
• 1 lime, juiced
• 1 bunch cilantro
• 1 small avocado

Steps

1. Boil tomatillos and jalapenos until soft. Drain and blend them with garlic, cilantro and lime juice. Cool. Blend in the avocado. Put in fridge for 1 hour before serving.

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Description

Served at the Farmer Reunion in Mexico in 2007.

Ingredients for 10 servings

• 1 jicama, diced finely
• 6 tomatoes, chopped finely
• 5 green onions, sliced
• 4 jalapenos, deveined and diced
• 1 bunch cilantro, chopped
• 5 avocados, diced into small pieces
• .5 cup oil
• .25 cup vinegar
• 1 tbsp chicken bouillon
• Dash of salt and pepper

Steps

1. In a bowl, toss together the jicama, tomatoes, onions, jalapenos, cilantro, and avocados. Mix the remaining ingredients and stir into vegetables when ready to serve.

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Ingredients for 10 servings

• 12 medium tomatillos, husks removed and washed
• 4 serrano peppers
• .25 medium onion
• 2 cloves garlic
• 1 tsp salt

Steps

1. Combine tomatillos and peppers in a saucepan and barely cover with water. Bring to a boil and simmer until tomatillos change color and become somewhat transparent. Cool. Pour tomatillos and peppers into a blender, adding enough cooking water to blend. Add onion, garlic, salt and blend until smooth.

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Ingredients for 10 servings

• 10 dried guajillo peppers
• 2 tsp salt
• 2 tbs oil
• .125 onion

Steps

1. Place the dried peppers in a pot of boiling water. Cover and soak for 1/2 hour or more. Pour water and peppers in a blender with the salt. Blend for several minutes until very smooth.
2. In a small sauce pan, heat oil and add the onion and cook until onion is brown. Remove onion and discard. To the oil, add the pepper mixture which has been strained through a fine mesh colander. Cook this pepper pulp in the oil for a few minutes. The salsa is now ready for use.

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Ingredients for 10 servings

• 8 Roma tomatoes, (any tomato will do)
• 2 cloves garlic
• 1.5 tsp salt
• .5 medium onion
• 5 serrano peppers, adjust amount to desired hotness
• Cilantro (optional)

Steps

1. Combine all ingredients in a blender. Blend until smooth or quick chop for chunky salsa.

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Ingredients for 24 servings

• 2 (29 oz) cans tomatillos, drained
• 2 oz canned jalapeno peppers
• .66 bunch fresh cilantro, cleaned and most of stems removed
• .66 cup sugar
• Dash garlic powder to taste
• Dash onion powder to taste

Steps

1. Combine all ingredients and blend thoroughly in a blender. The sugar and peppers can be adjusted to suit your desire for sweetness and heat.

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Description

Served at a family reunion at Janette's in Mexico.

Ingredients for 12 servings

• .5 bunch flat leaved parsley very finely chopped - any parsley will do
• 1 bunch cilantro very finely chopped
• 1 bunch basil very finely chopped
• 1 shallot minced
• 3 cloves garlic minced
• 3 pepperoncini very finely chopped
• .5 cup brine
• .5 red bell pepper very finely chopped
• .5 red onion very finely chopped
• 2 cups olive oil
• 1 tbsp red-wine vinegar
• Salt and pepper

Steps

1. With the vegetables use only the leaves and as little stem as possible. In a medium bowl combine all ingredients. Shake and let set at room temperature for 2 hours. Refrigerate after using. Will keep up to a week or so.
2. This recipe is good on more than just bread. Good on sauted chicken, as a drizzle on roasted veggies, baked potatoes, sandwiches, and as a salad dressing. Jim even likes it drizzled on scrambled eggs.

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