California Avocado Salsa

Ingredients:
3 lg Ripe avocados (not soft) --
Coarsely chopped
3 Fresh tomatillos (husks
Removed) -- diced
1 sm Onion -- finely diced
2 Cloves garlic -- minced
2 Limes
1 Jalapeno -- minced
1 ts Salt
1 bn Cilantro -- minced
Juice only
Instructions:
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving.

Black Bean Salsa

Ingredients:
1 lb Dry black beans, cooked
3 lb Ripe tomatoes, chopped
1 Large onion, diced small
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 c Olive oil
2 tb Chili powder, more to taste
3/4 c Lime juice, more to taste
2 tb Salt, more to taste
4 Jalapenos, minced
1 Bunch fresh cilantro,chopped
Instructions:
This is another flexible recipe, with quantities added to taste. Get plenty of beans and tomatoes, since this color-texture combination is very pretty indeed. Step up the heat with more (and various) hot peppers if desired. Chop the tomatoes large for salad; chop them smaller for dipping salsa.

Big Cabin Salsa

Ingredients:
1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Beau monde (or salt)
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
Instructions:
In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!

Basic Salsa

Ingredients:
16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
-chopped
4 oz Canned green chili peppers,
-rinsed, seeded, chopped
-(jalapenos if desired)
1/2 c Onion, finely chopped
1 tb Vinegar
1 ts Sugar
1/8 ts Salt
1/2 ts Cilantro
Instructions:
Mix all ingrediants, cover and refrigerate several hours.

Banana Salsa

Ingredients:
2 lg Bananas
1/2 c Diced red bell pepper
1/2 c Diced green bell pepper
2 Jalapenos, seeded and minced
1 tb Fresh ginger, minced
3 Scallions, trimmed and
-finely chopped
1/4 c Chopped cilantro leaves
3 tb Fresh lime juice
2 tb Packed light brown sugar
1/4 ts Ground cardamom
1 tb Olive oil
Salt and pepper
Instructions:
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

Avocado Corn Salsa

Ingredients:
1/4 c Fresh corn kernels
1 Diced medium avocado
1 md Tomato seeded and diced
1/4 Jalapeno chile minced
1/2 Minced small onion
2 ts Lime juice
Salt to taste
Instructions:
Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime.

Autumn Pear Salsa

Ingredients:
1 lg Grapefruit; preferably pink
2 md Pears; ripe
1/2 c Cherries or cranberries;
-dried
2 tb Red onion; finely chopped
1/2 ts Garlic; finely chopped
1/2 ts Jalapeno; finely chopped
1/2 ts Grated lime zest
2 tb Fresh lime juice
Instructions:
1. Peel the grapefruit, removing all white pith. Carefully section the fruit then cut each section crosswise into thirds. Place in a bowl with any accumulated juices.

Authentic New Mexican Salsa

Ingredients:
1 ga Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1-1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro
Instructions:
Combine all ingredients. Let marinate for several hours. Enjoy.

Anita's Hot Salsa

Ingredients:
3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
Instructions:
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Jalapeno Poppers

Jalapeno poppers are popular restaurant and party appetizers. Make your own poppers following this simple recipe:

24 fresh jalapenos
1½ cups shredded cheddar cheese
½ cup cream cheese, softened
3 eggs, slightly beaten
2 cups fine breadcrumbs
Ranch or blue cheese dressing

Cut the stem end off each pepper and scoop out seeds and as much of the ribs as possible. In a small bowl blend the cheeses together. Stuff each of the peppers with the cheese mixture (a pastry piper or small spoon is helpful). Beat eggs gently. Pour breadcrumbs into a shallow pan. One by one, coat each popper with egg, shake off excess and roll gently in the breadcrumbs. Set aside for 15 minutes to allow the breading to set up. Transfer the poppers to a greased baking pan and bake in a preheated 300 °F (150 °C) oven. Bake 20 minutes for spicy jalapeno poppers, 30 minutes for medium heat and 40 minutes for a mild flavor. Serve immediately with dressing for dipping.

Hot Chicken Seasoning

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Stuffed Poblanos

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.

Jalapeno Hot Dogs

Grill or fry some hot dogs. Place them in buns. Top the dogs with cheddar cheese and sliced pickled jalapenos. Individually wrap the dogs in foil. Pop them in a 350 oven for 8-10 minutes. The cheese melts, the bun doesn't burn, and it gets all gooey and good. If you want, just serve them in the foil.

ADDED:
If you fry them, finish in oven. If you grill them outside, you can finish on grill, over indirect heat, or on an upper rack

Jalapeno Poppers Recipe

Ingredients:
16 ounces Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon

Directions:
Preheat the broiler. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet. Broil 5 to 10 minutes, or until the bacon is evenly brown. This recipe for Bacon Cheddar Jalapeno Poppers serves/makes 12.

Shrimp Curry

Ingredients:

1 lb large shrimps/prawns, or scallops; or a combination of the two (or fish, see note below)
1/2 lb fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
7-10 dried red chilies, soaked to soften, then chopped
1 head garlic, or about 12-15 cloves, chopped
4-6 shallots, chopped
2 tsp shrimp paste ("gkapi")
1 tbsp peanut oil (for precooking fresh mushrooms)
2-3 tbsp fish sauce (näm bplah), or to taste (Golden Boy brand is preferred)
2-3 tsp palm or coconut sugar, or to taste
10 small kaffir lime leaves, finely slivered
A few sprigs of cilantro

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste ­ either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated. If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.) Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves. Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.

Exploding Pig 'n Beans

Ingredients
2 Cups of water
1/2 Cup dried brown or red beans, soaked overnight then drained
1 Tbs olive oil
2 onions chopped up finely
1 green or red bell pepper de-seeded and finely chopped
1 tsp minced garlic
500 g cubed pork
200 g cubed stewing steak
250 g whole peeled tomatoes (drain the juice off)
2 Tbs strong chilli powder
1 Golden or Red Habanero chilli finely chopped (2 Jalapenos for softies)
1 tsp oregano
250 ml cooking red wine
Salt and pepper to taste (use ground pepper for better flavour)
2 tsp cumin
Corn flour to thicken if necessary



Method
Combine water and beans in saucepan and simmer until tender.

Pan fry oil, onion, pepper garlic, salt and pepper until tender (in large frying pan)

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!


Serves 4-6 easily

Sausages in Jalapeno & Tomato Gravy

Ingredients
1 tbs olive or Canola oil
1 Large onion, finely chopped
500g Pork or Beef sausages (preferably smoked)
250 g rind less streaky bacon cut into small pieces
250 g tinned chopped tomatoes (skinned fresh if in season)
2 tsp light Soya sauce (my favourite is Japanese Kikkoman Soya sauce)
2 tsp Worcestershire sauce
1 tbs sugar
1 tsp Balsamic vinegar
2 Jalapeno chillis finely chopped (de-seeded for softies)

Method
1. Heat the oil in a frying pan and fry the onion, bacon and sausages until browned.
2. Cut the sausages into 2 cm pieces.
3. Add the remaining ingredients to the pan, stir together and simmer for 8 minutes

Serves 4-6

Jalapeno Porky Express

Ingredients
1,5 Kg's fresh cubed pork
4 cups chicken stock
5 whole Jalapeno Chillis sliced
1 500 Gram can whole peeled tomatoes, quartered
1 onion, chopped
1 clove garlic, minced

Method
Saute pork, but do not overcook. Place in large pot and add chicken broth, sliced Jalapenos, tomatoes, onion, garlic. Stir until well mixed. Bring to a boil, stirring often, then simmer for at least two hours. You may use a mixture made of cornstarch and water to thicken if desired. Serve as a stew on rice or with flour tortillas to dip or as a topping for burritos. For enhanced green chilli flavor, make the day before you intend to serve and refrigerate overnight. Serves about 10. Enjoy!

Jalapeno Peanut Soup

Ingredients
3 cups vegetable, chicken or beef stock
1 medium onion, coarsely chopped
1 large leek including 2 inches of the green top, coarsely chopped
2 medium carrots, sliced into 1/2 inch thick rounds
1/4 cup uncooked long-grain white rice
5 Jalapeno chillis finely chopped
1/2 cup smooth peanut butter

Method
Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice and 5 Jalapeno chillis, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact. In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.

INGREDIENTS:

* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.