dinner Falk Salt dinner Falk Salt

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

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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

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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

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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.

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