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Cinco de Mayo Dip Pack
Salsa and Guacamole

Honeycrisp Apples
Approx 113 count
Approx 38 Lb

Crisp, juicy, and sweet, these cause mayhem the moment they’re inside my door. Store in the refrigerator crisper drawer for a relatively long life; as with any produce, keep checking and pull those that start to look a little sad to maintain the quality of the rest.

Mangoes

Approx 10 count
Approx 4 kilos

Mangoes are a great, fresh addition to salsas, smoothies, yogurt, granola! Make mango water, mango sorbet, or mango-mint limeade!

Canning

Tomatoes

Approx 25 Lbs

Salsa, Tomato Sauce, Diced Tomatoes, Roasted Tomatoes, they all start with great tomatoes! These tomatoes will be the basis for so many amazing meals for your family. Salsas, sauces, caprese, ratattouille!

This is a simple fresh salsa recipe that adds a punch with some dry spices – include or leave
out! https://www.simplyrecipes.com/recipes/fresh_tomato_salsa/

This is a nice canned tomato salsa recipe: https://www.melskitchencafe.com/best-homemade-salsa/

Tomato sauce is so easy! If you want a place to start, this is a very nice sauce recipe: http://www.geniuskitchen.com/recipe/fresh-tomato-spaghetti-sauce-10837

Black Beans

Approx 20 Lbs

Dry

Dried black beans - this is comfort food in our home! We use these interchangeably with pinto beans. These are excellent prepared on the stove top (hours), slow cooker (more hours), and in the pressure cooker (one hour)! They make a killer side dish, a complete protein when paired with rice, and are a great salad topping. They are an absolute cinch to pressure can, too – add your own seasoning before or after bottling! I make at least one pot of beans each week to throw in tortillas or as a quick snack before we head out to sports activites. Throw in a bowl and top with salsa or hot sauce, cheese of your choice, crema or sour cream, cilantro, crumbled bacon!

We like them whole, smashed, and ‘souped’ – I use a stick blender to blend some of them and thicken the bean broth. Remember to throw in some candied ginger during cooking to help with the ‘fluffy tummy’ (It works, promise, and does not change the flavor!) For a stovetop or electric pressure cooker: for two cups of dry beans, sorted and rinsed, I add 6 cups water, a couple of pieces of chopped up candied ginger, couple Tbsp of homemade Mexican seasoning, about a tsp cumin, and several Tbsp garlic (fresh, chopped in water, dehydrated, or powder – doesn’t matter!). Pressure for an hour; natural release if you’re not in a hurry, quick release if you are. Check tenderness of beans. If done, serve as is or mash/smash/stick blender them to desired texture! Cook time will be reduced if you soak your beans; with only an hour cooktime, I rarely soak. May be cooked in the slow cooker, too, of course – allow about 8 hours of cooktime on low.

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