Raspberry Chipotle Pork Glaze

1 Tbl. Olive Oil
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.

Confetti Pepper Relish

1 Red Pepper, small diced
1 Green Pepper, small diced
2 Jalapenos, small diced
1/4 C. Apple Cider Vinegar
1 C. Sugar
1/2 pkg liquid gel certo

Saute the peppers together and add the vinegar and sugar. Simmer until the sugar is dissolved. Add the certo gel and allow to cook for 5 more minutes. Remove from heat and refrigerate. Serve with cream cheese and crackers.

Note: This relish is also wonderful on tacos, flautas, nachos, eggs, or just about anything else you want to spice up!

Mango Salsa

This was a spontaneous side dish that we came up with to go along with our hearty burrito and we wanted to include the recipe here for all of you to have.

4 Mango's, chopped
1-2 Jalapenos, small diced
1/3 Red Onion, small diced
1/2 bunch Cilantro, chopped
Juice of 1 Lime

Mix all ingredients together and chill 1 hour.

Note: this is also wonderful with chopped pineapple and chopped kiwi when they are in season! Enjoy!

Hearty Burrito

1/2 lb. Ground Beef
1 large Green Pepper, chopped
1 med Onion, chopped
16 oz frozen cubed Hash Brown Potatoes, thawed
15 oz Black Beans, rinsed and drained
14.5 oz Mexican diced tomatoes with juice
1 C. frozen Corn, thawed
1/2 C. Salsa
1/2 C. Rice, cooked
2 tsp. Chili Powder
1/2 tsp. Salt
2 C. Cheddar Cheese, shredded
8 (10 inch) Flour Tortillas

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn salsa, rice, chili powder, and salt. Sprinkle 1/4 cup cheese off center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Place burrito seam side down on a baking sheet and bake at 350 for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, and salsa.

Mashed Witches Fingers - Guacamole

2 medium Avocados, peeled, pitted and mashed
1/4 C. Cream Cheese, soft
1/4 C. Tomato, chopped fine
2 Tbl. Onion, chopped fine
2 Tbl. Lime Juice
1 clove Garlic, minced
Salt and Pepper to taste

Mix all ingredients together until well blended. Serve chilled.