Don Chano's Salsa de Chile Chipotle

(on his pack of chipotle chilies and recommended by Jesse) 


3 T. oil
1/4 chopped onion
2 cloves garlic
3 dried chipotle chilies
4 tomatoes gourd in 200g pieces (???)
1 c. water
1 T. Maggie tomato 

PREPARATION:
Heat the oil and fry the onion, garlic, and chilies. Add the tomatoes and cook until soft. It incorporates Maggi water and tomato. Left it boil until peppers are cooked. Liquefies until martado and serve. 
NOTE: These are not misspellings. I copied directly off the package. . . 

Thank you Jesse. Be well everyone! 

Nat's BBQ Sauce

Nat's BBQ Sauce (she made up on the FOOD IN A TIME OF COVID-19 thread)

Ketchup

Butter

Sriracha

Horseradish Mustard (the kind Jesse has)

Soy Sauce

Honey

When I figure out the amounts, I will update, and also include Jesse's brand of horseradish mustard.

Thanks, Nat!

Coconut Rice for the Children

Oh, but you will love it too! I like serving this when it's just a beans and rice dinner along with a nice green vegetable and something raw for crunch. 
You could also add fruit, nuts, and honey and have a great breakfast. 

1 1/2 cups long grain rice (I used jasmine)
1 can (13.5 ounces) coconut milk
1/2 teaspoon salt (I did 3/4 t.)
OPTIONAL: If you want to make this a light dessert: 1-2 t. sugar

Rinse the rice. Add it, along with the coconut milk, salt, and 1 1/2 cups water, to a pot over medium heat. Stir occasionally and bring to a boil. Let it boil for a minute or so. Turn the heat to low and let the rice simmer, covered, until the liquid is gone, about 20-25 minutes. (It took 25 on my gas stove.)

That's it! Bon Appetit!