Recipes

4 Teaspoon Chili Powder

1 1/2 Teaspoon Cumin

1 1/4 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1/8 Teaspoon Cayenne Powder

1 Teaspoon Corn Starch

Mix together and use 1-2 Teaspoosns per 1 lb Ground meat.

1/2 Teaspoon Cayenne Powder

3 Tablespoons Chili Powder

1 1/2 Tablespoon Cumin

1 Teaspoon Garlic Powder

1 Teaspoon Oregano

2 Teaspoon Paprika

1 Teaspoon Black Pepper

3 Teaspoon salt

1/4 Teaspoon Cinnamon

Mix together and use 1-2 Tablespoons per 1 lb ground meat.

2 Teaspoon Dried Mustard

2 Teaspoon Paprika

1 1/2 Teaspoon Salt

1 1/2 Teaspoon Thyme

1 1/2 Teaspoon Basil

1 Teaspoon Black Pepper

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

Mix together and use 1-2 Teaspoons per 1 lb ground meat.

2 1/2 lbs of Jalapeño. Cut into slices

2 Cup Apply Cider Vinegar

6 cup Sugar

1/2 Teaspoon Turmeric

1/2 Teaspoon Celery Seed

3 Teaspoon Garlic Powder

1 Teaspoon Cayenne Peppers

Simmer in stock pot for 5 minutes then add Jalapeños to liquid on low for 4 minutes. Take Jalapeños out bring liquid back up to a boil. Let boil for 5-6 minutes. Pack hard with Jalapeños and add liquid on top. Get all the bubbles out of the jar and put on lids and rings. Water bath can for 15 minutes.

1/2 Cup Ginger

3 Clove Garlic

1/4 Cup Horseradish

1 Lemon

Cayenne or Jalapeno to taste

1/2 Cup Tumeric Root

1/2 Stem Thyme

One whole Red Onion

1 1/2 Tablespoon Peppercorn

Fill 2-3 inches of Apple Cider Vinegar above mixture.

Let sit for 2-4 weeks on table. Use 1-2 Tablespoon per day when sick.

Add local honey to sweeten it up! Honey is also good for allergies.