Throw the cut-up peaches in a large bowl with the oil and mix them all together.īring your grill to a medium-high heat. You should get around 12 wedges out of each peach. You can leave the skin on because everybody needs more fiber in their motherfucking diet. Makes enough for 4 to 6, about 3 1⁄2 cupsġ⁄2 medium red onion, chopped (about 2⁄3 cup)Ĭut the peaches into wedges no thicker than an inch. The perfect combo between savory and sweet, this is one salsa that makes it hard to not double-dip. This salsa lets people know you aren’t fucking around with your snack spread. ** Two 15-ounce cans if you aren't cooking this shit yourself * These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. (Seriously, it'll get soggy, if left for too long). (Using foil paper when rolling your burrito actually helps to keep the shape and keep all of the ingreients inside). Serve right away because burritos wait for no motherfucker. To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes. I assure you, mine looked exactly the same, except for the lack of visible beans, the avocado (because they're not quite in season yet) and my rice was white rice, not Spanish (but I swear I'm not racist, LOL).īBQ BEAN BURRITOS WITH GRILLED PEACH SALSAĤ chipotle peppers in adobo sauce* plus 1 tablespoon of the sauceįirst, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. I also accidentally pureed the beans with everything else, but either way, I'm still gonna be eating it! I didn't get a chance to take a picture of mine, so I just used the photo from the Thug Kitchen cookbook. So I used two super tiny peaches, for the peach salsa and probably only about 1/3 cup of beans. I also used less ingredients because I only wanted to make enough for me. I substituted for whatever I didn't feel like using (like the peppers, cause I'm deathly allergic). I was happy to see that I had all (or at least most) of the ingredients needed. (I actually forgot about the book entirely). I had this one bookmarked for awhile and completely forgot about it. So after that I went through the cookbook and bookmarked all of the other recipes that I would eventually give a try. The added chicken really was more for my boyfriend who will probably be a meat eater until he dies (no further comment). It's all meant to be vegan (something I didn't know when I made that Morrocan Spiced Couscous with Honey Glazed Chicken. Just healthy, simple, affordable food, made from scratch. No more microwave and no more processed crap. If you still don't know what Thug Kitchen is all about, Thug’s foul-mouthed food lovers want you to talk dirty, eat clean. And that meant trying a new recipe from my Thug Kitchen cookbook. But today I decided that even if I had to force myself to eat, I would eat well. Recovering from a slight flu/cold left me with not much energy or appetite.
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