Ingredients 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices 3 cloves sliced garlic 1 large sliced onion 2 teaspoons salt to taste 1 teaspoon MCT oil or vegtable oil 2 cups water 3/4 cup distilled white vinegar Instructions Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to simmer, stirring often, for about 20 minutes.
Ingredients 4 peaches, peeled and diced or use frozen equivlent 1/2 diced sweet onion 2 chopped garlic cloves 1 cup apple cider vinegar 1/2 cup water 1/4 cup sugar or sugar substitute 2 teaspoons salt to taste 6 habanero peppers, stems removed and cut in half Instructions Combine all ingredients, except the habanero peppers in a medium saucepan. Bring to a boil. Turn heat down and simmer 5 minutes.
Ingredients 4 garlic cloves 2 teaspoons grated ginger 1 onion 1 red bell pepper 2 bags of frozen vegtables (roughly 8 cups) 2 tablespoons olive oil 1 teaspoon salt 2 cups water 1 tablespoon curry powder 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon coriander 2 tablespoons peanut butter 15-ounce can chickpeas, drained Instructions Mince the garlic and grate the ginger; place them in a small bowl and set them aside.
Ingredients 1 tablespoon olive oil 1 medium onion, minced 1/3 cup salsa 3 jalapeño, minced (for spice, optional) 2 teaspoon minced garlic (2 cloves) 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon paprika 1 15-ounce can black beans 1 tablespoon lime juice salt, to taste Instructions Heat oil in a medium saucepan over medium-high heat. Add onion, salsa, jalapeño, garlic, cumin, oregano and paprika. Stir and saute for 5 minutes, until onions have become translucent.