Posted on 11/29/2013 3:57:22 PM PST by greeneyes
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I have some hot peppers and cant seen to find a suitable hot sauce recipe. Could you help, please?
What word do we use now for a man who was born here and whose parents are of Mexican heritage but they are citizens just like he is. Is it okay to call him a Mexican-American? See, I think it was one of his Mexican heritage parents that taught him how to make that wonderful sauce. Or, do I just forget he is of Mexican lineage and never bring it up? He also speaks Spanish fluently.
My ancestors from both sides came from England. On my father's side, in the early 1800s, his grandfather or great grandfather married a full blood Choctaw woman when that tribe was headed to Oklahoma to the Choctaw reservation and they stopped in Arkansas for a while and that's how she came into the family. I'm 1/16 or 1/32 Choctaw, so maybe you should call me an Indian. Hussein, the so called president, has some negro blood so he is likely 1/2 negro and he's called a black not a half black, half white. Why is he not called white? Now, I'm totally confused.
I'll dig out the recipe tomorrow and post it for you. I did actually measure out the ingredients once when I was kitchen manager at a sports bar, so my guys could make it when I wasn't there.
/johnny
/johnny
Thanks
We would all want your hot sauce recipe. See if you can give us the amounts to be less than a gallon or I can guess at it.
It should be interesting to see what is down there. LOL
I am thinking about having hubby install roll out drawers in all my base cabinets to make it easier to get to stuff.
Here’s a link to get you started. It has plants and herbs listed that work well together, and also ones to avoid.
Off the top of my head, I can’t remember the answer to your question. I am just getting started with medicinal herbs and such myself.
http://www.companionplanting.net/ListofCompanionPlants.html
Thanks for the link, I’ll go there and read and copy what I need.
When you apply that theory with regular veggies and fruits and stuff, it’s called “companion planting.” When I gardened in the desert, Dave the Garden Guy was my guru and he was big on organics and companion planting. Spousal unit schedule requires mobilization of physical entity early today, but will scout around and remit what I find. (I adore fennel, but it induces really weird stuff in other plants. Therefore, any fennel I ever plant is gonna be very, very lonely.)
Oh, greeneyes got it. Here I am, a dollar short and a day late, as usual. Thanks, greeneyes!
I am copying all this about companion planting in a Word document and will print it out. I figured some plants would be bad if planted in a container with certain other plants but I didn’t know which ones hated other ones for screwing up their product.
And, with herbs, two things to consider: plant the annuals together (1) unless one hates another one (2). Many of the plants overall will be in separate containers but I will have some containers to accept more than one plant and I didn’t know what to do with those.
2.5 lbs of Roma tomatoes
1 large sweet yellow onion, quartered
6 large jalpenos (adjust for heat)
2 chipoltle peppers in adobo sauce
1 can (14.5 oz) Rotel Original
salt
pepper
garlic clove (peeled)
1/4 cup white vinegar
1 bunch cilantro
Char the tomatoes, onion quarters, and jalapenos on all sides on dry flat grill or comal.
Quarter tomatoes, and slice jalpenos, remove seeds for less heat.
Place all ingredients in blender and blend until coarsely chopped.
Adjust seasoning with salt, pepper, sugar, and lime juice for balance and acidity.
/johnny
Thanks a bunch, I will copy it (I’m glad you found it.)
Thanks for the recipe. Will pick up the necessary stuff and give it a try. It sounds great.
Make adjustments with lime juice and sugar in SMALL increments. It's easy to overdo it.
/johnny
/johnny
“burnt” is good.
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