All right troops, I'm back from the border, and the Jalapeño and the Habañeros War . Thanks for holding down the Front Burner.... There was big trouble out on the range, and as you would expect, things got a bit HOT...but the good news is that WE WON!!!! I brought a couple of prisoners of this war, caugh in The Hidden Valley. I must tell you as I return from the battle front...it is true, War is Hell, especially if you forget the salsa chips.... ;)
Bordertown TexMex Salsa
- 8 Roma Tomatoes (Whole)
- 1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
- 1-2 Fresh Jalapeño Peppers ( Seeded if mild is your thing)
- 1/2 tsp. Celery Salt
- 1/8 tsp. Oregano
- 1/4 C Fresh Cilantro
- 1/2 tsp. Sugar
- 1 Fresh Pablano Pepper (optional but recommended)
- 1/4 tsp. Garlic Salt
- 1/2 - 3/4 C water
- 1/4 tsp. Black Pepper
In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeño pepper. Brown and stir until the skins have turned dark on many sides of peppers. Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir. In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper. Pour peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.
Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
Spicy Avocado Tomato Salsa
- 1/2 bunch cilantro (cut off large stems)
- 2 scallions, white part and some of the green stem
- 1/2 medium onion, peeled
- 3 Roma tomatoes,
- 2 serranos or 1 jalapeño, stemmed (seeded if you wish, the seeds add the punch)
- 1 avocado, peeled
- 1/2 teaspoon salt or to taste
Divide first 6 ingredients into 2 batches. Coarsely chop ingredients of one batch. Put cilantro, scallions, and onion from that batch in a blender with 1/2 cup water and pulse briefly. Add tomato and chiles from same batch and pulse briefly again. Add avocado from same batch and pulse again. Do not over blend. Pour into a bowl and set aside.
Finely chop ingredients from other batch and stir into blended salsa. Add salt to taste. Serve immediately. Makes approximately 4 cups.
9 Alarm Wuss Free Habañero Pepper Sauce
YEHAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa, Ole!! Oh no! *ADVICE* Wear kitchen or surgical gloves when preparing this little ditty!
- 12 Habañero peppers (stems removed, peppers chopped)
- 1/2 cup Chopped onion
- 2 Cloves garlic -- minced
- 1 tablespoon Vegetable oil
- 1/2 cup Chopped carrots
- 1/2 cup Distilled vinegar
- 1/4 cup fresh Lime juice
Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habañeros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Yields 2 cups
