Give this one a try and see if you don’t love it and want to use it again and again!
I love salsa, and especially black bean and corn salsa. I’ve shopped around quite a bit and read the ingredients in many of them. It seems a lot either have ingredients I don’t like, or are missing ingredients I want. Not to mention, a lot of the one’s you get in the grocery store are packed full of sodium. So, I just made my own so that it would be exactly the way I like it.
I hope you give it a try and find you like it as much as I do. It’s a tad bit heavy on the garlic, like I like it, so you can cut back on that if you’d like.
Just a note, the longer it sits in the refrigerator, the better it seems to get.
This is how we do butter in Texas! You just can’t have too much onion, and the cinnamon works with that sweet onion flavor so well. If you’ve never tried it, then you just won’t know for sure until you do.
It’s so quick and easy to make. And of course, you can store it in the fridge just like you store any other butter. Always on hand to spread on a nice slab of fresh cornbread, or maybe a big thick piece of Texas toast!
So give it a try. You can make 1/4 the recipe if you’re not sure. But you better either have more butter on hand, or be close to the grocery store, because you’ll be making more!
1 stick of butter (softened)
1/3 cup green onions (thinly sliced)
1 teaspoon ground cinnamon
1) Thinly slice your green onions, using the bulb and most of the tops. I usually stop chopping once I get close to the end of the tops, as it gets pretty flimsy. I like the firmer part, but that’s strictly up to you and your preferences.
2) Blend all ingredients and refrigerate to allow it to set up nicely.
In fact, it’s not only popular today, but it was once used as currency and presented to the gods as a sacred offering.
After researching black pepper, and writing this post, I think I’m going to start using pepper in moderation in more foods. It’s very healthy, as is cayenne peppers by the way.
Stop Bleeding with Black Pepper
Next time you nick yourself in the kitchen, reach for the black pepper, says Roberta Lee, M.D., vice chair of the department of integrative medicine at the Beth Israel Medical Center. Run cold water over the wound to clean it, using soap if you were handling meat. Then sprinkle on the pepper and apply pressure. In no time, the bleeding will stop. Turns out, black pepper has analgesic, antibacterial, and antiseptic properties. And don’t worry—it won’t sting.
Some interesting facts taken from “The World’s Healthiest Foods“.
Black pepper is available whole, crushed or ground into powder. To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe.
So then, black pepper is much more than a spice to just add heat to the food. It’s very healthy and beneficial to your body!