1/3 cup fresh lime juice |
2 teaspoons lime zest |
2 cloves garlic, minced |
1 teaspoon chipotle pepper, chopped |
3/4 cup canola oil |
2 tablespoons chopped cilantro |
1 (2 to 3 pound) flank steak |
1 cup dried black beans, soaked overnight with one change of water |
2 cloves garlic, smashed |
salt and freshly ground black pepper |
2 bunches arugula, rinsed and dried |
2 cups corn relish, recipe follows |
1/2 bunch cilantro, leaves picked, rinsed, and dried |
corn relish |
6 cups cooked kernels (about 10 to 12 ears of corn) |
2 cups diced onion |
1 cup diced red bell pepper |
1 cup diced green bell pepper |
3/4 cup chopped celery |
1 1/2 cups packed light brown sugar |
2 tablespoons salt |
2 tablespoons dry mustard |
2 teaspoons mustard seed |
2 teaspoons turmeric |
1 1/2 teaspoons celery seed |
1/4 teaspoon cayenne pepper |
3 cups cider vinegar |
