Halifax Supper Club, Jan. 2016

We had 23 people at Supper Club on Saturday, I think that’s the most ever.  Everybody did a great job preparing this warming winter meal: For starters, we had Pico de Gallo with tortilla chips Main course was Campfire Chili, with a side of Oven-baked Sweet Potato Fries. And for dessert, a fruit salsa with…

Pico de Gallo

Serve this fresh salsa with tortilla chips, or use as a topping on Mexican foods. Makes about 3 cups Kitchen equipment Knife, Cutting board fork or disposable kitchen gloves Juicer Stirring spoon Measuring cup, measuring spoons Medium bowl Ingredients 2 cups chopped tomatoes ½ cup finely chopped white or red onion ½ cup roughly chopped…

Campfire Chili

Makes 4-6 servings Kitchen equipment Large pot with lid Measuring cup, measuring spoons Wooden stirring spoon Cutting board & knife Can opener Sieve or strainer Ingredients 1 Tbs olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 bell pepper, any colour, diced 3 cups hot water 1 can (19 oz/540 ml) red kidney…