[carlo3b]

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.

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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.

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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
 

[carlo3b]

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......take it home NOW!!

[RikaStrom]

Hiya Carlo. I delivered Dix's book to him yesterday at the freep. I want you to know that big money was offered if I would misplace it on it's way to Dix. LOL

Here's an easy, fun one for football games... or really any thing that requires sports on the television and a housefull of strangers shouting at the umps.

Beer Belly Shrimp

Ingredients

• 2 pounds large shrimp, peeled and deveined with tails attached
• 1 cup beer
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegetable oil
• 4 teaspoons Worcestershire sauce
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon hot sauce

Directions

• Combine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally.
• Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan.
• Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer.

[jellybean]

Our victorious leader returns!!! Those prisoners from the Salsa Party will mix well with the Tortilla Chip contingent in the Super Max prison in the Bowl in San Diego.

I say we cut and paste these HOT Tamales to the wall and keep them separated so they don't co-mingle and cause further irritation.

[Mo1]

Sounds Yummy Carlos ...

[agrace]

Wow, don't know what I did to deserve this ping but thank you! I read the recipe names to my husband and his eyes lit up, especially for the habanero sauce. He's the kind of guy who spends at least a half hour in the hot sauce tent at the state fair every year, haha. :) We grew our own jalapenos last year so we'll be keeping these recipes.

[Roscoe]

I've got my copy! Looks great!!!

[nickcarraway]

Thanks. Habaneros are wonderful. Have you ever gotten red savinas?

[Rebelbase]

Thanks, Carlo!

[firewalk]

Thank you for the ping & the recipe (-:
(i really like salsa)

Hope you have a nice day....

[radu]

Oooooh myyyyy, there's a nuclear holocaust going on in my gut just reading the ingredients to these salsas. LOL!! I'm a wuus when it comes to spicy foods but my hubby loves them. These sound right up his alley!