This is our go-to salsa recipe.  Easy to throw together, and keeps well in the fridge.

INGREDIENTS

- 1 can (28 oz) of crushed tomatoes (we love Contadina, in tomato puree and sea salt), or 4 fresh tomatoes

- 1 yellow onion

- 1 jalapeño (or more depending on your love of spice)

- 1 bunch of cilantro

- Salt (to taste)

DIRECTIONS

Empty tomatoes in to blender, add 1/4 of onion, jalapeño (stem removed, halved, with seeds and membrane), 1/2 bunch of cilantro, and pinch of salt. Blend until cilantro, onion and jalapeño are well combined. Taste test salsa with tortilla chip. Add more cilantro, onion, salt and jalapeño as needed. We taste test a lot with FARM recipes, since ingredients vary in flavor from time to time.  Eat right away, or store (covered) in the fridge.  Keep in mind that the salsa will continue to increase in spice while the onion and jalapeños sit. So plan accordingly!

Enjoy!

This FARM original recipe is a guaranteed hit for game day, or any day. 

INGREDIENTS

- Fresh Jalapeños (as many as you'd like) halved lengthwise. Remove stem, seeds and membrane (keep halves together to reassembly later)

- Prosciutto (thinly sliced), halved lengthwise

- Goat Cheese (not crumbled)

- Agave Nectar

DIRECTIONS:

Preheat oven to 400 degrees. Mound goat cheese into one half of each pepper, drizzle agave, reconfigure whole pepper, wrap with prosciutto and use a tooth pick to hold it all together. 

Place metal rack (if you have one) on top of cookie sheet. Evenly position poppers on rack. Bake at 400 degrees for 10 minutes. Turn poppers, cook for another 5-7 minutes, until prosciutto is golden brown and peppers have begun to wither.

Enjoy!