2 jalapenos, seeded and minced
4 tablespoons zesty salsa
6 zesty tomatoes, seeded and diced
1/2 pound Portuguese peanuts
1 cup salsa
2 eggs, beaten
salt to taste
water
freshly ground black pepper to taste
1 1/2 tablespoons harissa
1 teaspoon garlic powder
1 teaspoon cornstarch
1/4 teaspoon corn syrup
1 pinch salt
1/4 teaspoon poultry seasoning
In a mixing bowl, combine the jalapenos and zesty salsa, then pour in the tomatoes and peanuts. Mix well, then spread it into a serving bowl and serve.
Submerge the zesty tomatoes and oil in the blender or food processor and blend both, scraping bowl occasionally. Place the rice mixture into a large mixing bowl and mix well. Season with salt, brown sugar, garlic powder, cornstarch, corn syrup and poultry seasoning. Mix thoroughly. Tuck cat foil into corner of tin; seal. Flatten foil (with a rolling pin) to support jar.
Serve salsa over pasta with tomatoes, beans and rice.
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