Taqueria Style Salsa
taqueria style salsa
Recipe by Ericka Dixon, Photography by Nicole St. John
Ingredients
12 roma tomatoes
1 head cilantro
10 garlic cloves
3 jalapeno peppers
1 poblano pepper
1 red onion
2 white onions
3 limes juiced
3 tbsp vegetable oil
2 tbsp Falksalt Smoke
1 tbsp ground black pepper
1 tsp ground chipotle pepper (more for higher spice level)
Directions
Heat oven to 400 degrees
Cut tomatoes, peppers, and onions in quarters
Mix cut vegetables and whole garlic in a mixing bowl with oil, Falk Salt, and ground black pepper
Place oiled and seasoned vegetables on a baking sheet and roast in the oven until they are charred, about 15-17 minutes. Charring the vegetables will give your salsa a smoky flavor.
Add charred vegetable mix, cilantro, lime juice, and ground chipotle peppers to a blender or container large enough to use an immersion blender.
Blend until smooth for taqueria style salsa
Cool for at least 2 hours before enjoying
Homemade Tortilla Chips
homemade tortilla chips
Recipe by Ericka Dixon, Photography by Nicole St. John
Ingredients
1 pack corn tortillas
2 tbsp Falksalt Wild Garlic
2 quarts vegetable oil
Directions
Heat Oil to 350 degrees
Cut tortillas into 6 even triangles
Fry tortillas until golden brown
Remove with fine mesh spider or tongs
Toss in large bowl with Falksalt Wild Garlic
Reverse Sear Denver Steak
Reverse sear denver steak
Recipe by Ericka Dixon, Photography by Nicole St. John
Ingredients
2 tbsp Rosemary Falksalt
1 tbsp ground pepper
2 tbsp oil or beef tallow
1 Marrow Detroit denver steak cut
Directions
Preheat oven to 400 degrees
Heat cast iron pan on high
Melt beef tallow in pan
Heavily season raw steak with Falk Salt rosemary and ground pepper mix
Sear steak on each side until both sides form a golden brown crust. (1-2 minutes each side)
Finish in oven until internal temp reaches 120 degrees & let rest for 5 minutes for a medium-rare steak
Potato Salad
Potato salad
Recipe by Ericka Dixon, Photography by Nicole St. John
Ingredients
3 pounds red skin potatoes
¼ cup chopped dill
¼ cup drained capers
2 shallots, minced
¼ cup whole grain mustard
1 ½ cups Dukes mayo
½ red onion, julienne cut
zest of 1 lemon
1 tbsp smoked paprika
1 tbsp ground pink peppercorns
1 tbsp ground Falksalt Citron
Directions
Cut potatoes into ½ inch uniform chunks
Place potatoes in pot with salted water, just enough to cover the potatoes
Cook the potatoes over high heat until the water starts to boil. Once boiling, set an 8 minute timer. After 8 minutes the potatoes should be fork tender.
Drain and place cooked potatoes on a sheet tray, and cool for 15-20 minutes in the refrigerator.
Once potatoes are cooled, add to a large mixing bowl and add all other ingredients. Incorporate mixture entirely.
