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Cayenne Pepper Hot Sauce

9/6/2018

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Prep Time: 5 minutes 
Cook Time: 30 minutes



1/4 pound fresh cayenne peppers, stems removed
2-3 jalapenos, stems removed
2-3 whole medium-sized tomatoes
3 large cloves garlic, peeled and hard tips cut off
1 teaspoon salt
2 cups white vinegar (or just enough to cover the peppers)

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  1. Place the peppers, tomatoes, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  2. Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.

Easy Minestrone Soup with Romano Beans

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                                                                                                                   Prep Time: 10 
Cook Time: 25-30

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2 teaspoons olive oil
1 onion, diced
1 carrot, peeled, diced
1 celery stalk, diced
1 garlic clove, minced
¼ tsp chile flakes, or diced fresh cayenne
1 can diced tomatoes
1 cup diced romano beans                                                        2 cups vegetable broth 
¾ cup tubetti pasta
                                                                                                                   2 cups packed spinach
                                                                                                                   2 tablespoons grated parmesan
                                                                                                                   ¼ cup chopped fresh basil


  1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic, romano beans, and chile flakes. Cook until veggies are slightly tender, about 3 minutes.
  2. Add tomatoes, beans, broth, pasta, and ¾ cup of water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min.
  3. Stir in spinach. Garnish with grated parm and basil.

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