Tomato Jalapeno Granita Recipes

Steps:

• In large saute pan, heat 1 tablespoon of olive oil. When the oil begins to smoke, add the onions and jalapeno. Cook for 3 minutes until onions are translucent. Add tomatoes, and cook for 2 more minutes. Add the mustard greens. Cook for 5 minutes until greens are wilted and tender. Add the lemon juice and season with salt and pepper. Serve.

Steps:

• Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the chile in a paper bag and let rest for 10 minutes.
• When the chile is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.
• Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese.

Steps:

• Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Steps:

• Simmer the water and dissolve the sugar to form a simple syrup. Pour over the tomatoes and let cool.
• Using a blender, puree the tomatoes, syrup and remaining ingredients until perfectly smooth. Taste for seasoning. Remember: The flavors will be slightly muted when this is chilled.
• Place in your icecream maker and follow manufacturers instructions OR.
• Pour into a non-reactive, freezer-safe dish and place in the freezer. Stir this mixture every hour until firm. The texture will depend on the tomatoes. Higher sugar content produces softer granita and less produces harder-icier granita.
• Pull out of the freezer a few minutes before serving, to soften. Shave the granita ice with a fork or icecream scoop.

Steps:

• In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.

Steps:

• Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.