10 medium tomatillos, husked removed, quartered
1 red onion, cut into large chunks
2 jalapenos, seeds and stems removed, chopped
4 garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons softened unsalted butter
1/4 cup cilantro leaves
1 red finger chili, seeds and stem removed, chopped
2 tablespoons white vinegar
juice of 1 lime
1 tablespoon sugar
Salt and black pepper to taste

2 limes, juiced
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
2 garlic cloves, chopped
1 red finger chili, chopped
1/4 cup cilantro leaves, chopped

2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon soy sauce
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon paprika
salt and black pepper to taste
2 cans of black beans, strained
1 can corn, strained
1 jalapeno, seeded and stemmed, finely chopped
1 garlic clove, minced
1/4 cup cilantro leaves, chopped
1/4 cup crumbled feta cheese

1 jalapeno, seeded and stemmed, chopped
1 small Vidalia onion, rough chopped
1 red bell pepper, seeded and rough chopped
1 garlic clove, chopped
16 ounces sour cream
2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin

1 teaspoon ground cumin
2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons ground black pepper
1 tablespoon garlic powder
1 tablespoon sugar
2 tablespoons kosher salt
12 small corn tortillas, cut into 6 wedges
Vegetable oil for frying

Steps

Roasted Tomatillo Salsa

1.Preheat oven to 425F.
2.Spread out the tomatillos, onion, jalapenos, and garlic on a baking sheet. Drizzle with oil and scatter butter over top. Toss to coat and roast in preheated oven for 20-25 minutes or until soft and caramelized on bottom.
3.Add roasted veggies to blender along with remaining ingredients and puree. Make it as chunky or smooth as you like. Add salt and pepper to taste.

Cilantro Lime Chili Hanger Steak 

Preheat oven to 400F.
1.Mix ingredients for marinade in a shallow dish. Place steaks in marinade and turn to coat, let marinate in the fridge for 2-3 hours. Bring steaks to room temperature before cooking. Use a paper towel to pat the steaks dry.
2.Preheat an ovenproof pan over medium-high heat and add oil. When oil begins to smoke slightly it is time to add the steaks. Cook steaks till brown on all sides, about 4 minutes per side. Place pan in oven and cook about 8 minutes for medium rare. Let steaks rest 5 minutes before slicing.

Bean and Corn Salad with Feta

1.Whisk together the vinegar, oil, soy sauce, lime juice, cumin, paprika, salt and pepper. Add in the beans, corn, jalapeno, garlic, and cilantro. Stir to combine. Sprinkle feta on top.

Baja Sauce 

1. Add vegetables to food processor and pulse till finely minced. Transfer to a fine mesh strainer and press with a rubber spatula to squeeze out some of the liquid. Combine minced vegetables with remaining ingredients in a bowl and mix together.
3. Let sit in fridge for a few hours and readjust flavoring if necessary or enjoy right away. Makes a great dip!

Tortilla Chips 

1.Whisk spices together in a bowl and set aside.
2.Heat 1 inch of oil in a large frying pan over medium-high heat to 350F. Add tortilla chips in batches and fry till golden crispy. Remove chips to paper lined tray and sprinkle generously with spice mix.
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