Jinx Egbert

1 week ago

Jinxed!

The Heir/ess of Breath. Free of restraint, she is always who he is.

#TeamRing

This user pulled off the greatest heist of the century.

heart of gold

kind is the bravest thing you can be

transgender

love yourself

YOU'RE BLUE NOW.

That is this user's badge.

@gadaboutTrickster[GT]

well, to uh. move on from all that. corn salsa: jinx's way! warning: i do not measure! ingredience: sweet corn (2 cans, 1 big can, a pound from a frozen bag, whatever works! drain the cans first if you use them) 1 medium to large red onion (diced) pickled jalapenos (no measurements on these, dice a decent amount, usually a pile half the size of the diced onion pile, or less. you can use tame ones or hot, fresh jalapenos also work) 2 poblano peppers, (charred, peeled, and diced these are optional, but i think they add a lot! :d ) the juice of 2 small limes and 1 lemon garlic (diced, jarlic- as long as you put in a lot. i do at least three normal sized cloves, often way more) oil (preferably good olive oil!) seasonings: salt and pepper (to taste at the end of cooking. if you're not sure, a big pinch of salt and a good few shakes (or turns if the pepper is in a mill) is a good starting point.) smoked paprika (one or two healthy shakes.) cayanne pepper for heat (one or two shakes) chili powder (one shake, not needed but it is nice) cumin (at least two shakes, y ummy) process: get everything chopped juiced and doled out as needed, and get a nice high walled skillet or wok or other such pan hot. add a tablespoon or two of oilve oil, and watch for it to start shimmering and flowing fast when the pan is moved around. once the olive oil begins to shimmer, add your onion, you want to cook it slightly translucent and get a bit of browning on it, stirring regularly. once the onion is looking properly browned, add the diced poblano and jalapeno, and mix, then the corn. if it is frozen corn it will take a little longer to get sizzling again. stir and watch the corn, when everything is sizzling hot and you are starting to notice a little browning, add all the seasonings except the salt and pepper, along with the crushed garlic. you will want to watch it much more carefully so nothing burns, if you see brown bits on the bottom of the pan, keep an eye, before they burn you should add the lemon and lime juice and scrape the pan so that all that flavorful fond mixes in with the corn. remove from heat, season with salt and pepper to taste, eat preferrably with nice tortilla chips, or add it to a taco or burrito. if made right? this stuff is magic.