Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

This has got to be one of my favorite times of the year. Why? Its certainly not because of the triple digit heat or the annual brush fires burning out of control in Southern California.

It is because Hatch Chile season is just around the corner!

Yes, I love Hatch Chile season, because I love chile peppers in all forms. I grow three different kinds of chiles in my little organic garden: Poblano, Shishito and Habanero. I can’t grow Hatch chiles, because they are unique to New Mexico, where they get their one of a kind flavor.

But it is OK that I can’t grow my own, because every year, thanks to Melissa’s Produce, I can go to a local supermarket and get freshly roasted Hatch Chiles by the case! Then all I have to do is clean, pack and freeze them for a years worth of deliciousness.

In fact, you can probably find a Hatch Chile roasting near you! Click here for a listing of chile roasting events all over the country.

Recently, my friend and fellow food blogger Erika Kerekes introduced another flavor in her line of sauces Not Ketchup. With no added sugar, Tangerine Hatch Chile Not Ketchup is a great sauce to have in your pantry. Sweetened with only fruit, the addition of Hatch Chile powder adds a lovely and balanced kick to this sauce.

Tangerine Hatch Chile Not Ketchup

Tomato season is in full swing, and you can find sweet and juicy tomatoes at your local farmer’s markets, or even your own garden. The minute I tasted Tangerine Hatch Chile Not Ketchup I knew the spicy sweetness would compliment summer tomatoes. So I made a fat free vinaigrette, and added a little extra zing with some ground Hatch chile powder.

I suggest serving this Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette with the dressing and seasoning salt on the side. I used Hawaiian black sea salt, but any sea salt will be delicious. I recommend sea salt because of its clean flavor, which will enhance the flavor of the vegetables.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Don’t hesitate to use this dressing on other vegetables, salad greens or to dress chicken or tuna salad. It is a wonderful way to add flavor without adding extra fat.

 

Summer Heirloom Tomato Salad with Tangerine Hatch Chile Vinaigrette
 
Prep time
Total time
 
Author:
Serves: ½ cup
Ingredients
  • ¼ cup Tangerine Hatch Chile Not Ketchup
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon raw sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lightly chopped fresh oregano leaves
  • ⅛ teaspoon mild Hatch chile powder
Instructions
  1. In a small bowl, whisk together all the ingredients.
  2. Refrigerate until ready to use.

 

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

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Smoky Date Pulled Pork Packets

Smoky Date Pulled Pork Packets

 

Pulled pork is generally thought of as something you put into a soft bun, sometimes topped with coleslaw. You get it from a BBQ joint.  Smoky Date Pulled Pork Packets might raise some eyebrows. It also will raise a lot of forks to mouths.

Pulled pork tends to be slathered with BBQ sauce, but this one is slightly different. My base sauce is Smoky Date Not Ketchup, a sauce that starts with fruit instead of tomatoes.  Add in a few more ingredients, and you have an Artisan fruit ketchup.

If you have a favorite pulled pork, or maybe have some stashed in your freezer, feel free to use that. BBQ shredded chicken would also be delicious in these packets.

If you make the pulled pork but do not want to make packets, enjoy it on a bun or rolled in a tortilla. Eat it any way you like.

I had a package of Egg Roll Wraps from Melissa’s Produce that needed filling, and I just didn’t feel like chopping and sautéing vegetables to make traditional egg rolls. And who needs tradition when you have some really good Smoky Date Pulled Pork in the refrigerator?

I loved these with Chinese hot mustard, which balances the sweetness of the pork. Try your favorite hot sauce with these packets of perfection.

 

Smoky Date Pulled Pork Packets

 

Smoky Date Pulled Pork Packets
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 packets
Ingredients
  • 3 pounds country style pork ribs
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 bottle Smoky Date Not Ketchup
  • 1 cup water
  • ¼ cup apple cider vinegar
  • 8 egg roll wrappers
  • 1 egg, beaten with a tablespoon of water
Instructions
  1. Sprinkle the ribs with the salt and pepper.
  2. Place the ribs into a large slow cooker.
  3. Add the Not Ketchup, water and vinegar to the slow cooker.
  4. Gently stir to cover the pork in the sauce.
  5. Cook the pork on high for 5 hours, until the pork is very tender.
  6. Using two forks shred the pork.
  7. When ready to make the packets, heat the oven to 350° F.
  8. Place one egg roll wrapper on to a clean and dry surface.
  9. Spoon 2 tablespoons of pork onto the middle of the wrapper.
  10. Brush the edges of the wrapper with the egg wash.
  11. Fold the wrapper into a triangle, gently pressing the edges together.
  12. Brush the edges of the wrapper with egg wash.
  13. Fold one corner of the triangle into the center, then repeat with the other corner.
  14. Press the edges together to seal the packet.
  15. Repeat with the remaining egg roll wrappers.
  16. Place all the packets onto a large baking sheet.
  17. Brush the packets with the remaining egg wash.
  18. Bake the packets for 25 - 30 minutes, until golden brown and crispy.
  19. Serve with Chinese mustard or hot sauce.

 

 

How to Make Pulled Pork Packets

 

 

 

Although I received product samples for recipe development purposes, all opinions are my own.

Gifts for the Food Lover in Your Life

Not Ketchup Holiday Gift

 

 

It’s that time of year, the air is filled with holiday cheer! Your wallet is filled with receipts for all the useless presents you have bought!  If you have a food lover in your life, look no further than this list of gifts, and all under $100.00!

Check out that fabulous Hostess Gift Set from Not Ketchup gourmet dipping sauces, where you learn to Dip Differently!

For these and many other gifts head over to my Mom.me page!

Cherry Chipotle Glazed Turkey Meatballs

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites

Cherry Chipotle Glazed Turkey Meatballs is a rather fancy name for these easy to put together appetizers. What makes them so easy is Cherry Chipotle Not Ketchup, a delicious new dipping sauce from my friend Erika Kerekes of In Erika’s Kitchen. Not Ketchup sauces are made with ripe fruit instead of high fructose corn syrup for sweetness, and savory vinegar and spices to balance the flavors. It is a delicious addition to the dipping sauce aisle, but it is much more than that.

When this sauce is mixed with boring and bland lean ground turkey, a transformation takes place. The turkey soaks up the sweet, tangy heat of the sauce, making a juicy and flavorful bite size treat. These meatballs make wonderful appetizers or as a dinner entree. I think the next time I make them I will toss them with some pasta and vegetables.

While the sauces are not available in stores nationwide yet, you can order them directly from the Not Ketchup Shop.  Head on over there and help a female owned business grow!

 

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites

 

 

 

Recipe: Cherry Chipotle Glazed Turkey Meatballs

Ingredients

  • 1 tablespoon olive oil + more for frying
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1 pound lean ground turkey
  • 1/4 cup panko bread crumbs
  • 1/3 cup + more for glazing Cherry Chipotle Not Ketchup

Instructions

  1. Heat 1 tablespoon olive oil in a small saute pan over medium high flame.
  2. Add the onion, red pepper, cumin, salt, pepper and oregano to the pan, stirring to mix.
  3. Cook the vegetables and spices, stirring occasionally, until softened, about 5 minutes.
  4. Remove the vegetables from the heat and let cool.
  5. Heat the oven to 350° F.
  6. Place the turkey, panko bread crumbs, cooled vegetables and 1/3 cup Not Ketchup into a large bowl.
  7. Mix the ingredients together well, then form golf ball sized meatballs.
  8. Heat about 2 tablespoons of olive oil in a deep skillet.
  9. Brown the meatballs in batches.
  10. Place them onto a large baking sheet.
  11. Baste the meatballs with more Not Ketchup to form a glaze.
  12. Bake until cooked through, about 8-10 minutes.
  13. If desired, serve the meatballs with more Cherry Chipotle Not Ketchup for dipping.
  14. Makes about 24 – 28 meatballs

Preparation time: 30 minute(s)

Cooking time: 8 minute(s)

Copyright © Cheryl D Lee.

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites