Refrigerator Pickled Beets
- 5-8 Farm fresh beets
- 1/2 C Vinegar of choice (apple cider recommended)
- 1 T Sugar
- 1 T Olive oil
- Spices of choice (mustard seed, salt and pepper recommended)
Rub the beets with olive oil and wrap them in foil before roasting them at 400° for an hour or until they are easily pierced with a fork. Let them cool to the touch before slicing and placing in a jar.
Combine vinegar, sugar, olive oil, and spices with a fork. Adjust to taste before pouring mixture over the beets for marination. Reiterate before serving.
- 1 Bag farm fresh tomatillos (peeled)
- 1-2 hot peppers
- 5 or 6 sprigs fresh cilantro (chopped)
- 1/4 C Onion (chopped)
- Salt & pepper to taste
Roast the tomatillos and peppers under a very hot broiler for about 5 minutes or until even blackened spots appear, Flip them over and roast the other side for the same duration of time, In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Blend until well incorporated. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt and pepper.