Recipes for Business, Personal, and Culinary Success
Restrictive covenants are a valuable tool for protecting a company’s intangible assets. But they are often misused through careless and imprecise drafting. My article in this month’s edition of the Arizona Attorney outlines critical steps you need to remember when drafting an enforceable restrictive covenant.
Drafting Enforceable Restrictive Covenants
#LegalChow #FairCompetition #RestrictiveCovenants
Salsas are an integral part of Southwestern cuisine. Tomatoes, tomatillos, dried cherries, and more make an excellent foundation for a tasty salsa. Salsas bring heat and flavor to any dish.
This smoked salsa is easy to make. It’s great as a dip with tortilla chips, and even better as a garnish to your taco or huevos rancheros. Give it a try.
Smoked Salsa
4 Roma tomatoes
6 cloves garlic
1 white onion
1 jalapeno pepper
1/2 cup cilantro
1 tsp. salt (or more to taste)
2 tsp. lime juice
Set your smoker at 250*. If you don’t have a smoker, you can roast the vegetables in your oven, but the salsa will not have a smoky flavor.
Quarter the tomatoes and cut the onion into large chunks. Remove the stem from the jalapeno pepper. Cut the pepper in half lengthwise. Leave the seeds in the pepper if you want spicier salsa; remove them if you want a milder sauce.
Place the tomatoes, garlic, onion, and jalapeno on a grilling mat. Smoke the vegetables for 60 to 90 minutes.
Peel the skin from the quartered tomatoes. Place the smoked vegetables and the cilantro in a blender and blend until smooth. Add the salt and lime juice, and pulse to blend. Add more salt and lime juice to taste, if needed.
Makes about 2 cups.
Click to download a .pdf copy of the recipe: Smoked Salsa