1. Boil fresh green jalapenos 15-20 mins.
(2-mild, 3-medium, 4-hot)
2. Rinse in cold water, remove stems.
(I also remove most of the seeds.)
3. In a blender, combine jalapenos, 1 can
whole tomatoes, small handful of cilantro,
salt, garlic powder, onion powder, 1/4 cup water.
4. Blend for a few seconds at a time until
liquified, but still a little chunky.
(For salsa, make it a little chunkier.)
I used Tofu Scrambler from Fantastic & sauteed
it with chopped onions, mushrooms, bell peppers.
Soften corn tortillas by frying in med/hot oil a
few seconds on each side. Place on a paper towel
to remove excess oil.
Place tortillas on a plate, add the scrambler,
top with ranchero sauce & olives. (Reheat if needed.)
Fried Cubed Potatoes (sprinkle w/S&P, garlic powder,
onion powder, red chile powder before frying.)