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Blog

Butteryum food blog recipes

Filtering by Category: cinco de mayo recipes

Pico de Gallo

Patricia @ ButterYum

No Mexican-Inspired meal is complete without a bowl of tasty Pico de Gallo on the table!

Pico de Gallo

Printable Recipe

Ingredients

  • 1 pound roma tomatoes, seeded and finely chopped

  • 1/2 cup finely chopped red or white onion

  • 1 jalapeno, seeded and finely minced

  • juice of 1 lime

  • l/4 cup (or more) freshly chopped cilantro

  • kosher salt to taste

Directions

  1. Toss all ingredients together about 15 minutes before serving.

Notes

  • Pico is best served fresh so try not to make more than you’ll need (the texture will soften and the colors will dull with time).

  • If you do have leftovers, store them in the fridge in an airtight container to prevent flavors from transferring to other foods.

  • Leftover Pico De Gallo is great stirred into guacamole or macaroni and cheese.

Keto Enchilada Sauce

Patricia @ ButterYum

ButterYum - how to make homemade enchilada sauce that is low carb and Keto-friendly.

Whether you’re watching your carb intake or not, this easy keto-friendly enchilada sauce is packed full of bold flavor. Better than anything you can get in a can, you can make this enchilada sauce in about 10 minutes.

enchilada-sauce-herbs-spices-butteryum

The ingredients needed: chili powder, sweet paprika, ground cumin, dried oregano, kosher salt, onion powder, garlic powder, chipotle powder (if you dare!), tomato paste, and a bay leaf.

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Also needed, low or no-sodium chicken stock (try my recipe here). If you only have regular chicken stock, see my notes in the recipe below.

making-scratch-keto-enchiliada-sauce-butteryum

The process is simple, just combine everything together in a skillet and stir to combine.

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Keep stirring - the entire process should take about 10 minutes.

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Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).

homemade-keto-enchilada-sauce-recipe-butteryum

The color will darken as the mixture reduces.

When the mixture has reduced, remove the bay leaf.

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The enchilada sauce is now ready to use. Enjoy!

Items used to make this recipe:

(affiliate links)


Keto Enchilada Sauce

makes about 1 1/2 cups

Printable Recipe

Ingredients

  • 3 cups low or no-sodium chicken stock (try my recipe here) - see note below

  • 3 tablespoons tomato paste

  • 2 tablespoons chili powder

  • 1 tablespoon paprika (not smoked)

  • 1 tablespoon ground cumin

  • 1 1/2 teaspoons dried oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon chipotle powder (optional)

  • 2 tablespoons salted butter

Directions

  1. Place all the sauce ingredients, except the butter, in a skillet and bring to a boil, stirring frequently until reduced by half; remove from heat and stir in butter.

Note

  • If you don’t have low or no-sodium chicken stock, use 1 cup regular chicken stock and 2 cups water. Taste enchilada sauce before using and adjust salt if needed.