How To make Cafe Annie's Pickled Jalapeno Salsa

My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)

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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.

Traditional Caribbean Peppersauce (hot sauce) Recipe.

Learn how to make traditional Caribbean peppersauce (hot sauce) with the help of Caribbean cookbook author and food personality, Chris De La Rosa. Pepper sauce is the go-to condiment in the Caribbean and in this recipe Chris will be using a traditional food mill to make this insane hot sauce. However you can get similar results with a food processor or blender. In this recipe we'll be using scotch bonnet peppers, habanero peppers, chocolate scotch bonnet and Trinidad Moruga scorpion peppers. This hot sauce is also gluten free.

For this peppersauce recipe you'll need...


Hot Peppers (about 4-6 cups chopped)
6 cloves garlic
1/2 cup chopped cilantro
1 teaspoon sea salt
1 cup white vinegar


More Caribbean recipes can be found at

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The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)

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Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.

In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.

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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce

Making Auntie Anne's Pretzels At Home | But Better

Both the cinnamon sugar and the classic salted pretzel is in question here... And we're going to make it completely from scratch with a homemade dough in a home oven.

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Full Recipe:

Ingredients Needed:
Dough:
2 cups (500ml) water @100f
1/3 cup (72g) brown sugar
3 1/4 teaspoon (14g) instant yeast
1/4 cup (60ml) neutral-tasting oil
5.5 cups (825g) all-purpose flour
1 teaspoon (6g) fine sea salt

Lye Bath:
-30g food-grade lye
-1000g filtered water

Salted topping:
-flakey salt for topping
-melted butter for brushing

Cinnamon Sugar:
-1 cup (225g) melted SALTED butter
-3/4 cup (155g) granulated sugar
-1/4 cup (55g) dark brown sugar
-2.5 teaspoons (7g) ground cinnamon

Making and Canning Fresh Chunky Salsa - Complete Walkthrough

In this video I make 6 quarts of fresh salsa and preserve it in jars. We'll go through the entire process, from preparing the ingredients, cooking, and canning.
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Equipment I used in this video:

Hot water bath canner


Canning tool set


TUO Santoku Knife

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See this page for more info, photos, and the full recipe:

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Here's the basic recipe:

20-25 roma tomatoes (skinned and chopped)
3-4 large Spanish onions (chopped)
3-4 large green peppers (chopped)
2 poblano peppers (chopped)
3 jalapeno peppers (chopped)
4-5 cloves garlic (finely chopped)
2-3 tablespoons fresh cilantro (finely chopped)
1 cup white vinegar
2 tablespoons salt (optional)

Combine all ingredients in large pot. Heat to boiling, then reduce to simmer for 20-30 minutes.

Sterilize jars and lids. Add 1/4 teaspoon citric acid to each quart jar (1/8 teaspoon for pint). Fill jars with salsa, de-bubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely. Heat water to boiling. At this point, process for 20 minutes (quarts) or 15 minutes (pints). After processing, remove jars from canner and place on counter. Leave undisturbed for a day. Refrigerate jars after opening.

Makes about 6 quarts.
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*Disclaimer: While canning salsa in quart jars is common and done safely and successfully by many people, there is no official recommendation for canning salsa in quarts. Due to its density and the ratio of low-acid ingredients (onion, peppers), the only official recommendation for canning salsa is in pint jars or smaller. As with all home canning, do so at your own risk, and inspect everything before eating.

For approved salsa recipes from the National Center for Home Food Preservation, visit this link:


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Found Cancer in my Chicken Meat ???? #Shorts

Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #