The

Flavors of Hot Sauce

A Delightful Collection of Hot Sauce & Salsa
By

Judi Martin
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Table of Contents
Delicious Homemade Hot Sauces
Simple Tomato Sauce
Yield: 6 cups
Ingredients:

1/2-cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped
Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

Directions:

In a large casserole pot, heat oil over medium high heat.

Add onion and garlic and sauté until soft and translucent, about 2 minutes.
Add celery and carrots and season with salt and pepper. Sauté until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and
simmer covered on low heat for 1 hour or until thick.

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add
unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until
smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup
portions into freezer plastic bags. This will freeze up to 6 months.
Homemade Red Hot Sauce
Yield: 2 cups
Ingredients:

20 Tabasco or Serrano chilies, stemmed and cut crosswise into 1/8-inch slices, or
12 very ripe red jalapenos (about 10 ounces)

1 1/2 tablespoons minced garlic

3/4 cup thinly sliced onions

3/4-teaspoon salt

1-teaspoon vegetable oil

2 cups water

1 cup distilled rice vinegar

Directions:
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over
high heat.

Sauté for 3 minutes.

Add the water and continue to cook, stirring occasionally, for about 20 minutes,
or until peppers are very soft and almost all of the liquid has evaporated. (Note:
this should be done in a very well ventilated area!)

Remove from the heat and allow steeping until mixture comes to room
temperature.
In a food processor, puree the mixture for 15 seconds, or until smooth. With the
food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level
of the peppers you use as well as the brand of vinegar used.) Strain the mixture
through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and
secure with an airtight lid. Refrigerate.
Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6
months.
Handy Hot Sauce
Yield: about 2 1/2 cups
Ingredients:

1 pound stemmed fresh chilies (such as jalapeño, Serrano, Fresno, or habanero;

use one variety or mix and match)

2 tablespoons kosher salt

1 1/2 cups distilled white vinegar

Directions:

Pulse chilies and kosher salt in a food processor until a coarse purée forms.
Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room
temperature for 12 hours
to ferment slightly.

Stir in vinegar and loosely screw on lid. Let Chile mixture stand at room
temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits,
the deeper the flavor becomes.)
Purée the mixture in a food processor or blender until smooth, about 1 minute.
Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean
glass bottle. (Hot sauce will become thinner and may separate after you strain it;
shake vigorously before each use.)
Do Ahead: Can be made up to 4 months ahead. Keep refrigerated.
Asian-Style Cayenne Hot Sauce
Ingredients:
Yield: about 20 oz.

1-pound red, ripe NuMex Las Cruces Cayenne chilies (or similar meaty cayenne
peppers)

1/2 sweet red pepper (e.g. Gypsy or a small ripe bell pepper)
1 medium-sized onion, minced

3-4 cloves garlic, minced

1/2-pound sugar
4 ounces rice vinegar

2 tablespoons olive or sunflower oil

2 ounces rice vinegar
1-ounce maple syrup

Water (if necessary)

4-5 empty hot sauce bottles

Note: rice vinegar, maple syrup and water are to be added after cooking and
blending
Directions:
Rinse the cayenne peppers, cut off the tops with the stems, and slit pods open
lengthwise, discarding most but not all seeds. Cut pods into chunks. Also
remove the stem and “innards” of the sweet pepper and cut the pod into chunks
as well. Sauté the onions in oil.
In a saucepan sauté the onion in the oil until soft (2-3 minutes). Add the garlic
and simmer for an additional 2 minutes. Add sugar and the 4 ounces of vinegar,
stir well and bring to a boil.
Add chopped cayenne and sweet peppers, stir well and simmer over medium
heat for about 45 minutes, until the peppers are soft. Add the vinegar, sugar, and
peppers.

Meanwhile, sterilize your hot sauce bottles in boiling water and let them drain
upside down on a towel. Blend the sauce in a blender, or in the saucepan using a
hand-held immersion blender until smooth. Using a whisk, blend in the maple
syrup and the 2 ounces of vinegar.
Note: Since vinegar tends to lose acidity during cooking, add some of it at the
end. That way you will get a lower pH (= higher acidity), which is necessary for
preservation.

The sauce should be smooth and thick now, with a consistency almost like
ketchup. If the sauce appears to be too thick, carefully add a little water and
whisk again. Bring sauce briefly to a boil again.

It’s essential that you sterilize the bottles.

Using a funnel, fill the bottles with sauce and put on lids immediately.

Design a label and put it on your bottles. Enjoy!

Store opened bottles in the refrigerator. Pour the finished sauce into sterile
bottles.
Basic Habanero Hot Sauce
Habanero sauces are essential for splashing over your favorite dishes, spicing up
potential boring foods, or adding zip to your soups and stews.
Ingredients:

6 habanero peppers, minced

1 small carrot, minced

1 small sweet onion, chopped

¼ cup white vinegar

1 garlic clove, chopped

2 tablespoons lime juice

1-teaspoon extra virgin olive oil

1-teaspoon water
Directions:

Heat a sauté pan to medium heat and add olive oil.

Add carrots and sauté about 5 minutes.

Add onion and garlic and sauté an additional 4-5 minutes, or until vegetables
soften. Transfer mixture to a food processor along with habanero peppers and
water.

Process until smooth. Add or remove water as desired to achieve your desired
consistency.
Add vinegar and lime juice and pulse to combine.
Transfer sauce mixture back to sauté pan and simmer on low heat about 5
minutes. Refrigerate to cool and serve.

NOTE: You can preserve your sauce in sterilized bottles and keep them in the
refrigerator, or simply cool and serve immediately.
Alabama White Sauce
Yield: 1 cup
Ingredients

1-cup mayonnaise

¼ cup apple cider vinegar

1-tablespoon hot chili paste (such as sambal oelek)

1 teaspoon Worcestershire sauce

½ teaspoon celery seeds

¼ teaspoon Aleppo pepper or ¼ crushed red pepper flakes

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions:

Whisk mayonnaise, vinegar, and hot chili paste, Worcestershire sauce, celery
seeds, Aleppo pepper, and
Cayenne in a small bowl; season with salt and pepper.

Do Ahead: Sauce can be made 5 days ahead. Cover and chill.

Teriyaki Sauce
Use this in stir-fries, to marinate tofu, or to glaze chicken as it roasts.
Ingredients

Yield: 2 1/2 cups

1-cup (packed) light brown sugar

1 cup Mirin

1-cup reduced-sodium soy sauce

Directions:
Bring all ingredients to a boil in a small saucepan over medium heat, stirring to
dissolve sugar.

Reduce heat and gently simmer, stirring occasionally, until slightly thickened,
40–50 minutes; let cool.
Do Ahead: Teriyaki sauce can be made 1 month ahead. Store airtight and chill.
"Kimchi" Chili Sauce
Ingredients:
Yield: 1 cup

1-inch piece ginger, peeled, coarsely chopped

2 garlic cloves, chopped

½ cup hot chili paste (such as sambal oelek)

2 Tbsp. fresh lime juice

2 Tbsp. unseasoned rice vinegar

1 Tbsp. fish sauce (such as nam pla or nuoc nam)

1 Tbsp. gochugaru (coarse Korean red pepper powder)

Ingredient Info:

Hot chili paste (sambal oelek) is available at Asian markets and in the Asian
foods section of many supermarkets.

Directions:
Purée anchovy, ginger, garlic, chili paste, lime juice, vinegar, fish sauce, and
gochugaru in a food processor until smooth.

DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.

Chipotle Peppers in Adobo Sauce
Ingredients:
7-10 chipotle peppers, stems removed and split lengthwise

1 cup Fresh tomatoes peeled, chopped and seeds removed

1-cup beef broth (sub filtered water)

1/4-cup apple cider vinegar

1/4-cup onion, minced

2 cloves garlic, crushed

2 tablespoons honey

1/2-teaspoon sea salt

1/2-teaspoon cumin

1/4-teaspoon cinnamon

1/8-teaspoon allspice
Pinch of cloves

Directions:

Combine all of the ingredients in a pan and simmer, covered on low for 30
minutes.
Remove the lid and simmer on low for an additional 30 minutes to allow the
sauce to thicken.

Once the sauce has thickened, allow the peppers to cool and then store for later
use.
The sauce should keep in the fridge for about a week. Or you can freeze it for
later use.
Pumpkin Chipotle Pasta Sauce
Serves: 4
Ingredients:

1 tablespoon unsalted butter

3 tablespoons minced sweet onion

1 clove garlic, minced

1-cup chicken broth

1 cup pumpkin puree

2 chipotle peppers in adobo sauce, chopped

1/3-cup low-fat milk

1-teaspoon ground sage

3/4-teaspoon salt

1/4-teaspoon ground coriander

1 pinch ground cinnamon

1 pinch ground nutmeg

Directions:
Melt butter in a saucepan over medium heat, and cook and stir the onion and
garlic until the onion is translucent, about 3 minutes.
Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree,
chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and
nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer
until serving time.
Homemade Worcestershire Sauce-1
Ingredients:
Servings: 12

1/2-cup apple cider vinegar

2 tablespoons low sodium soy sauce

2 tablespoons water

1-tablespoon brown sugar

1/4-teaspoon ground ginger

1/4 teaspoon mustard powder

1/4-teaspoon onion powder

1/4-teaspoon garlic powder

1/8-teaspoon cinnamon

1/8-teaspoon black pepper

Directions:

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil,
stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator.
Homemade Worcestershire Sauce-2
Ingredients:
Yield: 2 cups

2 cups distilled white vinegar

1/2-cup molasses
1/2-cup soy sauce

1/4-cup tamarind concentrate

3 tbsp. yellow mustard seeds

3 tbsp. kosher salt

1 tsp. whole black peppercorns

1 tsp. whole cloves

1⁄2 tsp. curry powder

5 cardamom pods, smashed

4 chilies de Arbol, chopped

2 cloves garlic, smashed

1 1" stick cinnamon

1 anchovy, chopped
1 yellow onion, chopped
1 1⁄2" piece ginger, peeled and crushed
1/2-cup sugar

Directions:
Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat;
simmer for 10 minutes.
Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark
amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture
and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar
with a tight-fitting lid.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar.
Refrigerate for up to 8 months.
Coconut-Habanero Sauce
This is a spicy and sweet sauce that goes wonderfully with seafood, especially
shrimp or seared scallops. Delicious and very simple to make.
Ingredients:

2-3 habanero peppers, chopped

1-cup coconut milk

1 small sweet onion, chopped

2 tablespoons olive oil

1/4-cup chicken stock

Salt and pepper to taste

Directions:
Heat a large pan to medium heat.
Add olive oil and onions. Cook about 4 minutes, or until onion begins to soften.

Add habanero peppers and cook 3 more minutes.

Add habaneros and onions to a food processor, along with coconut milk and
chicken stock. Season lightly with salt and pepper. Process until smooth. Adjust
seasonings and serve!
Flaming Rum Barrel Hot Sauce
The key to this recipe, aside from the habanero peppers, is the combination of
dark rum and sweet figs. While the habaneros bring the obvious boost of heat,
the figs make for a delectable sugary character, while the rum soothes it all
together.
Ingredients:
1 habanero pepper, chopped

2 cups fresh figs

1 small Spanish onion, chopped

12 ounces dark beer

2-3 ounces dark rum

½ cup cider vinegar

¼ cup honey
1-tablespoon olive oil
Directions:

Heat a saucepan to medium heat. Add olive oil with onion and habanero
peppers. Cook about 5 minutes until vegetables soften.
Add vinegar and honey. Bring to a boil.

Add figs and stir. Bring back to a boil, and then reduce heat to low. Simmer 10
minutes.
Add beer and rum, and then bring to a boil.
Transfer to a food processor and mix to desired consistency. If needed, you can
easily add water to thin out the sauce.

Transfer to a serving dish and refrigerate at least 1 hour. Serve!

Green Habanero Sauce
This sauce is spicy and slightly creamy. It makes for a wonderful pasta sauce.
Ingredients:

6 habanero peppers, minced

1/2 pound Tomatillos, minced

1 large white onion, minced

8 ounces spinach leaves, chopped

3 cloves garlic, minced

1 tablespoon dried basil

1-cup chicken broth

2 cups sour cream

1/2-cup olive oil

Directions:
In a large saucepan, cook the onion in olive oil over medium heat until tender
and translucent.

Add remaining ingredients except for chicken broth and sour cream.
Cover 5 minutes. Stir.
Add mixture to a blender along with chicken broth. Process until smooth.
Return to saucepan and bring to a boil. Reduce heat and simmer, 10 minutes. Stir
in sour cream. Remove from heat. Ready to serve!
Wasabi-Habanero Sauce
Here is a habanero sauce that is great for sushi, but also works wonderfully with
fish or chicken. It has a great double kick with the combination of wasabi and
habanero peppers.
Ingredients:
2 jalapeno peppers, diced

1-cup sour cream

1-cup mayonnaise

2-tablespoon wasabi powder

2-teaspoon vinegar
Dash of hot sauce

Directions:
In a mixing bowl, stir together sour cream and mayonnaise.

Add jalapeno pepper, wasabi powder, vinegar and dash of hot sauce.

Refrigerate 20 minutes (helps bring out the flavor). Serve!

Intense Habanero Hot Sauce
A simple habanero hot sauce recipe that truly packs a punch. Ingredients:
5 orange habanero peppers, minced

6 Serrano peppers, minced

1 small onion, minced

2 cups white vinegar

2 tablespoons minced garlic

1/4-teaspoon oregano
1/4-teaspoon cumin

1/2 teaspoon mustard powder

Salt and Pepper to taste

Directions:

Add all ingredients to a blender and process on high until smooth.

Add resulting sauce to a heated saucepan.

Bring to a boil and reduce heat.

Simmer 15 minutes. Sprinkle in salt and pepper to taste.

Add to a cleaned jar and refrigerate 2 days. Serve!
Sriracha Sauce
Rooster Sauce! It’s not your typical vinegar based cayenne sauce because it’s
thicker, sweeter and way more versatile. It’s great on everything and it brings the
perfect blend of Thai Chile heat, garlic, and a subtle sweetness that makes every
drop of sweat worth it. Try it in soups, eggs, and pizza, noodles, tacos, and steak,
chicken…. you get it.
Ingredients:

Serves: 30Yield: 1.5cups

1 1/2 cups chopped Thai peppers (or use whatever you have access to)
1-tablespoon fresh lime juice

3 garlic cloves

2 tablespoons brown sugar (or palm sugar, for a more authentic touch)
2 teaspoons salt

1/4 cup white vinegar

Directions:

Rough chop the chilies (seeds in) and garlic and add all ingredients to food
processor and chop away until you get a smooth sauce.

You can add filtered water to the mixture to get your desired consistency. Pour
mixture right into jars and leave in fridge. It will get better every day until it’s
gone.
If you have a strainer and don’t like texture to your sauce, feel free to get fancy
and use it. The sauce will keep in your fridge for a month (but you'll finish it
before then).
Homemade Hoisin Sauce With Peanut Butter
Ingredients:
Serves: 4

4 tablespoons soy sauce

2 tablespoons peanut butter

1-tablespoon molasses

2 teaspoons white vinegar

1/8-teaspoon garlic powder

2 teaspoons sesame oil

20 drops Chinese hot sauce, habanero or 20 drops jalapenos

1/8-teaspoon black pepper

Directions:

Stir until mixed well together!

Hot Chicken Sauce
Ingredients:
Yield: 4 cup

6 tablespoons (90 ml) butter

1/2-cup flour
1-teaspoon dry mustard

1-teaspoon chili powder

1/4-teaspoon paprika
1 pinch Cayenne pepper (or to taste)

4 cups beef broth

1-tablespoon ketchup

1 teaspoon Worcestershire sauce

1/2-teaspoon onion salt

Directions:

In a saucepan, melt the butter. Add the flour and cook, stirring constantly, until
golden brown, about 3 minutes. Add the spices and cook for 1 minute. Add the
remaining ingredients and bring to a boil while whisking. Simmer gently, stirring
frequently, for about 10 minutes. Adjust the seasoning. Cover and keep warm.
Buffalo Chicken Wing Sauce
Serves: 8
Ingredients:

2/3-cup hot pepper sauce

1/2-cup cold unsalted butter

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/4-teaspoon cayenne pepper

1/8-teaspoon garlic powder

Salt to taste
Directions:

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper,
garlic powder, and salt in a pot and place over medium heat.

Bring to a simmer while stirring with a whisk. As soon as the liquid begins to
bubble on the sides of the pot, remove from heat, stir with the whisk, and set
aside for use.
Homemade Chinese Chili Oil
Once you make this, you will never be tempted to buy chili oil again. It’s just
way too easy and provides instant hot-sauce gratification. Meaning it’s ready in
5 minutes, done. No simmering, no layering, no additional anything.
This is the homemade condiment for those of you scared to make your own
condiments. It’s super easy (as long as you have a blender or food processor) and
takes minutes. Add heat to Asian food, sauces and on eggs!

NOTE: If you don’t want to use either coconut oil or avocado oil, use light olive
oil.

Serves: 48
Ingredients:

1 ounce whole dried Hot Thai Chiles

½ Tablespoon Szechuan Peppercorns

½ cup organic virgin coconut oil

½ cup avocado oil (or light olive oil)

Pinch kosher salt
Directions:

Place whole dried chilies in bowl of food processor along with Szechuan
peppercorns. Process for 3 to 4 minutes until chilies are broken up into small
pieces.
Combine coconut oil and avocado oil in a small saucepan and heat on medium
until coconut oil is melted (if solid) or oil starts to get hot.

Add processed spices and cook over medium heat 3 to 4 minutes until
peppercorns turn just a shade darker.
Remove from heat, add a pinch of salt, stir to combine and let cool.
Once cool, transfer to a glass storage container with a lid. Store in a cool, dark
cabinet and Enjoy!
Char Siu Sauce
Yield: Makes 1 cup
Ingredients:

1/3-cup hoisin sauce

1/4-cup honey
1/4-cup soy sauce

3 tablespoons dry sherry

1 teaspoon Chinese five spice powder

Directions:

In a small bowl, mix together Hoisin sauce, honey, soy sauce, sherry, and five-
spice powder.
Chinese Barbecue Sauce
Ingredients:
Yield: 1 1/2 cups (serving size: 2 tablespoons)

1/2 cup dry sherry

1/2-cup hoisin sauce

1/2-cup ketchup

2 tablespoons minced peeled fresh ginger

2 tablespoons rice vinegar

1-tablespoon honey

2 teaspoons Sriracha (hot Chile sauce)

1/4-teaspoon five-spice powder

1 garlic clove, minced

Directions:
Combine all ingredients in a small saucepan over medium heat; bring to a
simmer. Cook sherry mixture 5 minutes, stirring frequently.
Pickapeppa Sauce
This sauce is great on anything but especially meats. This is "medium" hot.
Servings: 20

Ingredients:

12 dried hot chili peppers, seeds and stems removed and crushed
1/2 teaspoon dried mustard

3 tablespoons soy sauce

3 tablespoons lime juice

1/4-cup ketchup

1-teaspoon salt
2 teaspoons brown sugar

1 cup dry sherry

Directions:
Combine all ingredients in a bottle and refrigerate for at least a week to blend all
the flavors.

Shake at least once a day.

Hoisin sauce
Serves 1 - 1 Batch
Ingredients:

4 tablespoons soy sauce

2 tablespoons smooth peanut butter

1-tablespoon dark brown sugar

2 teaspoons rice wine vinegar

1 garlic clove, finely minced

2 teaspoons sesame seed oil

1-teaspoon hot sauce (more or less to taste)

1/8-teaspoon black pepper

Directions:

Put all the ingredients into a blender and blitz to a smooth liquid. It's as simple as
that!
Hoisin Barbecue Sauce
Yield: Makes about 2 cups
Ingredients:

1-tablespoon vegetable oil

1 small yellow onion, diced (about 1/2 cup)

3 medium cloves garlic, minced (about 1 tablespoon)

2/3-cup hoisin sauce

1/2-cup ketchup
1/3 cup dry sherry

1/3-cup rice vinegar

1/4-cup honey

2-tablespoon soy sauce

1 tablespoon Sriracha
1/2 teaspoon ground Szechuan peppercorns

1/2 teaspoon ground white pepper

1/4 teaspoon Chinese five-spice powder

Directions:
Heat oil in medium saucepan over medium heat until shimmering. Add onion
and cook until softened, about 5 minutes. Add garlic and cook until fragrant,
about 30 seconds.
Add hoisin sauce, ketchup, sherry, vinegar, honey, soy sauce, Sriracha, Szechuan
peppercorns, white pepper, and five-spice powder; stir to combine. Bring to a
boil, and then reduce heat to low and simmer until slightly thickened, about 15 to
20 minutes, stirring occasionally.
Blend sauce until smooth with a stick blender, or transfer to jar of a regular
blender and blend. Let cool to room temperature, transfer to a jar and store in
refrigerator for up to a month.
Sweet & Spicy Pepper Sauce
Serves: about 1 cup
Ingredients:

3 large garlic cloves, peeled

2 red Jalapeño or Serrano peppers, deseeded

¼ cup white distilled vinegar

½ cup sugar

¾ cup water
½ tablespoon salt

1-tablespoon cornstarch or potato starch

2 tablespoons water

Directions:

In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
Lower the heat to medium and simmer until the mixture thickens up a bit and the
garlic-pepper bits begin to soften, about 3 minutes.

Combine the cornstarch and water to make slurry. Whisk in the cornstarch
mixture and continue to simmer one more minute. The cornstarch will help the
sauce to thicken slightly thereby causing nice suspension of the garlic-pepper
bits; otherwise, you get a thin sauce with all the little pieces floating on the
surface.
Let cool completely before storing in a glass jar and refrigerate.
Authentic Mexico Garden Fresh Salsa/Hot Sauce
Fresh, flavorful and authentic
Ingredients:

Serves: 12Yield: 4Cups

9 medium vine ripe tomatoes

3 jalapenos

1 medium onion

4 garlic cloves
1/2-cup fresh cilantro leaves

1/2-tablespoon ground cumin

3 tablespoons olive oil

Salt & pepper

Directions:
Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.

Remove Tomatoes & Jalapeños from water and carefully remove tomato skins.
Discard skins.
Remove stems from Jalapeños and depending on desired level of heat desired,
you might remove some or all of the seeds and pods inside the peppers.
Place Tomatoes and Jalapenos into Vitamix or Blender.

Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin
(Comino) to Vitamix or Blender.
Briefly pulse ingredients until desired consistency. Do not liquefy, but blend
smoother than typical Pico de Gallo.
Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over
medium heat.

Carefully add salsa mix from Vitamix or Blender (if oil too hot, mixture will
splatter - be careful).
Cook salsa over medium heat for 10 minutes stirring frequently.
Add Salt & Pepper to taste.

Can be served warm with home made tortilla chips - refrigerate balance.
Puerto Rican Style Hot Sauce
Ingredients:
Yield: 1

1-cup cider vinegar

12 long hot peppers (You can use any combination of jalapeno, Arbol, scotch
bonnet, habanero, cayenne, etc.)
4 -6 garlic cloves, peeled and cut in half lengthwise

12 black peppercorns

1/4-teaspoon kosher salt (or other non-iodized)

1/2 a bay leaf

Other optional tasty additions

3 stems fresh cilantro (or fresh oregano)
1 -2 squeezes lime juice

Toasted cumin seed

Directions:

Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional
additions) down into the bottle.
Remove the stems from the hot peppers. Leave the seeds and membranes intact
if you want your Pique spicy! If necessary, slice the peppers lengthwise until
they are a size that fits easily into the mouth of the bottle. Insert peppers (or
peppers strips) into the bottle.
Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If
your bottle has a shaker top, snap it back into place, add the lid and set out on the
counter for two days. After two days, store your Pique in the refrigerator.

You can top off with vinegar when it starts getting low with more vinegar. When
the peppers start losing their punch, use a chopstick to remove the peppers and
start over!
Green Hot Sauce (Salsa Verde)
Ingredients:
Yield: 2Cups

10 tomatillos, husked and rinsed

8 Serrano Chile peppers, sliced

1 onion, sliced

1 tablespoon chopped garlic

2 tablespoons salt, or to taste

Directions:

Place the tomatillos, Serrano peppers, onion, and garlic in a saucepan, and add
water to just cover.
Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and
cook until the tomatillos are soft and have turned slightly brownish in color, 20
to 30 minutes. Add more water if needed to keep the mixture from burning as it
cooks.

Pour the cooked vegetables into a blender, and blend until smooth.
Taco Bell Mild Taco Sauce
Ingredients:
Serves: 12Yield: 2cups

1-cup cold water

1 (8 ounce) can tomato sauce

4 teaspoons arrowroot or 4 teaspoons cornstarch

2 tablespoons white vinegar

1-tablespoon ground cumin

1 tablespoon dried onion flakes

1-teaspoon Seasoned Salt

1-teaspoon lime juice

1 teaspoon orange juice

1 teaspoon Worcestershire sauce

1/2 teaspoon dried chipotle powder

1/2-teaspoon plain New Mexico Chile powder

1/2 teaspoon A.1. Original Sauce (use this brand only)

1/4-teaspoon white pepper
1 -2 drop liquid smoke (measure into a spoon first)
OPTIONAL FOR HOTTER SAUCE
Cayenne pepper

Red pepper flakes

Directions:
Whisk all ingredients together rigorously in a medium saucepan (1 cup cold
water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2
tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion
flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon
orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle
powder, 1/2 teaspoon plain new Mexico Chile powder, 1/2 teaspoon A-1 Steak
Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a
spoon first).

Bring mixture to boil over high heat. Whisk as needed.

Boil one full minute. Remove from heat and cool.

Whisk sauce occasionally as it cools.

Pour cooled sauce into a sealable container or a squeeze bottle for convenience.
Serve and enjoy with your favorite tacos or burritos, or use as a starter-base for
chili.

Refrigerate any unused portion for up to 2 weeks.

Shake well before serving again.

Italian Green Sauce-Salsa Verde
Clean, sharp and robust flavored sauce.
This sauce from the Lombardy region of Italy is a fantastic companion to meat.
A dollop on top is all you need! Also mix this with plain pasta as a variation on
basil pesto.
Ingredients:

Yield: 1cup
1 cup fresh parsley, leaves only

1/4-cup pine nuts

2 tablespoons capers
1 garlic clove

3 anchovy fillets
Red wine vinegar, to taste

1/2-cup extra virgin olive oil

Salt & pepper

1-cup basil leaves (optional)

1/2-cup mint leaf (optional)

1 tablespoon Dijon mustard (optional)
1/2-cup Parmesan cheese (optional)

Directions:
Blend all the ingredients in a blender or with pestle and mortar. Leaving it to
stand for a while allows the flavors to develop. Mix with pasta or place a dollop
on meat or fish.
Enjoy!
Pika Salsa Sauce
Great Mexican style salsa. Easy and fast
Ingredients:

Servings: 10

6 medium tomatoes, chopped

6 jalapeno peppers, chopped

1 habanero pepper

5 garlic cloves, peeled chopped

8 green onions, chopped (including green tops)

1 cup fresh cilantro, chopped

1/4-cup white distilled vinegar

1 (5 1/2 ounce) can tomato juice

Salt & freshly ground black pepper

Directions:

In a food processor pulse tomatoes, peppers and garlic until coarsely chopped.

Pour into a medium size bowl and add the remaining ingredients and thoroughly
mix.
Add salt and black pepper to taste.
Chill before serving.
Cajun Barbecue Sauce
Serving Size: 30
Ingredients:

1 teaspoon Salt

1/2 teaspoon Pepper

1 tablespoon Paprika

4 tablespoons Light Brown Sugar

1 Onion medium minced

1 cup Puree Tomato

1/4 cup Butter

1/2 cup Water Boiling

2 dash Worcestershire Sauce

Directions:
Combine salt, pepper, paprika, brown sugar, onion, tomato puree, butter, water
and Worcestershire sauce in a saucepan.

Heat to boiling. Reduce heat and simmer for 2 hours.

Red Enchilada Sauce
Ingredients:
Yield: 4.5cups

5 dried pasilla peppers

5 dried Ancho chilies or 5 dried New Mexico chilies

2 cups boiling water

2 cups tomato sauce

2 garlic cloves, minced

1/4-cup oil

3/4-teaspoon kosher salt

1 teaspoon crumbled Mexican oregano

1/2-teaspoon whole cumin seed grind fresh with oregano

Directions:
Preheat oven to 375°F.

Place chilies on a wire cooling rack on a baking sheet.

Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!

Let them cool to touch. Cut tops off, split in two with a sharp knife. Remove
seeds and veins, the soft part that holds the seeds. Cover with boiling water, let
steep an hour.

Remove each half to a platter and scrape the pulp with the edge of a spoon. After
handling chilies wash your hands with warm water and baking soda to neutralize
the Chile juice. It's an acid. You can safely wash your eyes too.
Combine all ingredients including the water in a saucepan.
Bring to a simmer, simmer for 15 minutes. Stirring occasionally.
Walnut Sauce for Noodles
Italian recipe, tasty, fast and very easy. This fits with all kind of pasta, ravioli
included!
Ingredients:

Servings: 4-6

1-cup walnuts, chopped

1/2 cup Parmiagiano, grated

1-cup cream

1/4-teaspoon pepper
1/4-teaspoon ground nutmeg (optional)

Directions:
Mix everything with the food processor (Skip this step if you prefer more
texture!).

Heat slowly in a small pan or in the microwave, but stop before it's boiling.
Serve on your noodle.
Pace Picante Sauce
Save a lot of money-make salsa at home rather than buying it by the bottle in the
stores! This salsa freezes well.
Ingredients:

Yield: 1quart

1 (28 ounce) can tomato sauce

28 ounces water

1 medium yellow onion, minced

2 fresh jalapeno peppers, with seeds, minced

1/4 cup white vinegar

1-teaspoon salt
1 tablespoon dried onion flakes
1/2-teaspoon garlic powder

Directions:
Bring all ingredients to a boil in saucepan over med-high heat. Reduce heat and
simmer for 30 minutes or until thick.

Remove from heat and cool. Store in an airtight jar in refrigerator until serving.
Louisiana-Style Hot Sauce
Ingredients:
Yields 1-1/2 cups

Although Tabasco chilies are traditional in this style of hot sauce, they can be
hard to find. Cayenne’s are just as classic and flavorful. Other small, hot, red
chilies (like Serrano’s) may be used, too.

1-1/4 lb. fresh red chilies, such as cayenne, Tabasco, or Serrano

4 medium cloves garlic, sliced in half and peeled

1 tsp. finely chopped fresh basil

1 tsp. finely chopped fresh oregano

1/4 tsp. ground celery seed

Kosher salt and freshly ground black pepper

1 cup distilled white vinegar

Directions:

Position a rack about 6 inches from the broiler and heat the broiler on high.
Put the chilies on a broiler pan and broil, flipping as needed, until the skins
blister and blacken on all sides, 2 to 3 minutes per side. Transfer the chilies to a
large bowl, cover with plastic wrap, and let cool for 10 minutes.

Stem and peel the chilies— it’s fine if some bits of the skin remain—but don’t
seed them. Put the chilies, garlic, basil, oregano, celery seed, a big pinch of salt,
and 1/2 tsp. pepper in a food processor.
With the machine running, slowly add the vinegar through the feed tube and
process until smooth. Strain the sauce through a fine sieve and season to taste
with more salt. Transfer to bottles. Refrigerate until ready to use.
The sauce will keep in the refrigerator for at least 1 month.
Lexington Style Barbecue Sauce
Ingredients:
Yields about 4 cups.

3 cups cider vinegar

3/4-cup tomato ketchup

6 Tbs. light brown sugar

3 Tbs. granulated sugar

1-1/2 Tbs. kosher salt

2-1/4 tsp. finely ground white pepper

2-1/4 tsp. red Chile flakes

3/4 tsp. freshly ground black pepper

Directions:

In a medium bowl, whisk all the ingredients together and let sit for at least 10
minutes. The longer the sauce sits, the hotter it gets, as the vinegar brings out the
heat of the Chile flakes (so start with the amount of Chile flakes called for and
then add more to taste).
Pour the sauce in a vinegar style bottle so you can pour and store it easily. It will
keep almost indefinitely in the refrigerator.
Kicked-Up Ketchup
Sweet caramelized onions and southwestern spices transform ordinary ketchup
into something special.
Ingredients:

1 Tbs. canola oil

1 small yellow onion, quartered and thinly sliced crosswise

1 Tbs. cider vinegar

1/2-cup ketchup, preferably Heinz or Del Monte

1/4 tsp. crushed red pepper flakes

1/4 tsp. Ancho Chile powder

1/4 tsp. ground cumin

Pinch ground cinnamon
Pinch ground cloves

Freshly ground black pepper

Directions:

Heat the oil in a medium saucepan over medium-low heat. Add the onion and
cook, stirring occasionally, until browned and very soft, 15 to 20 minutes.
Add the vinegar and scrape up any browned bits from the bottom of the pan.
Stir in the ketchup, red pepper flakes, Chile powder, cumin, cinnamon, cloves,
several grinds of black pepper, and 1/4-cup water. Simmer for 5 minutes to
thicken slightly and meld the flavors.
The ketchup keeps for about 2 weeks in the refrigerator; serve at room
temperature.
Plum-Chipotle Barbecue Sauce
Plums boost the tangy-sweet flavor of this quick homemade barbecue sauce,
which is finger licking good on grilled chicken, pork (ribs, especially), and duck.
Wait until the meat is almost cooked before brushing on the sauce, lest it burn.

Ingredients:

Yields about 1 cup

1 lb. firm-ripe plums (about 4 medium), pitted and quartered

1/2 cup chopped yellow onion

2 Tbs. balsamic vinegar

2 Tbs. cider vinegar

1/4 cup packed dark brown sugar

1 Tbs. minced garlic
1 tsp. minced seeded canned chipotle Chile in adobo sauce

1 tsp. kosher salt

1/8 tsp. ground cloves

Directions:
Put all of the ingredients in a heavy-duty 3-quart saucepan and bring to a boil.
Turn the heat down to medium, cover, and simmer, stirring occasionally, until
the plums break down, about 10 minutes. Uncover and simmer until thick, 5 to 7
minutes.
Purée the sauce in a blender until smooth. Use or cool to room temperature and
refrigerate in an airtight container for up to 1 week.
Chimichurri Sauce
This colorful sauce doubles as a marinade and an accompaniment to all cuts of
beef.
Yield: 2 cups

Ingredients:

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3-4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno Chile or red jalapeño, finely chopped

1/2 cup minced fresh cilantro

1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano

3/4-cup extra-virgin olive oil

Directions:

Combine vinegar, 1 tsp. salt, garlic, shallot, and Chile in a medium bowl and let
stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk
in oil.

Remove 1/2 cup Chimichurri to a small bowl, season with salt to taste, and
reserve as sauce. Put meat in a glass, stainless steel, or ceramic dish. Toss with
remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved sauce over grilled meat.
Romesco Sauce
Yield: 1 1/2 cups
Ingredients

1 large roasted red bell pepper from a jar

1 garlic clove, smashed

1/2 cup slivered almonds, toasted

1/4-cup tomato purée

2 tablespoons chopped flat-leaf parsley

2 tablespoons Sherry vinegar

1 teaspoon smoked paprika

1/2-teaspoon cayenne pepper

1/2-cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Directions:

Pulse first 8 ingredients in a food processor until very finely chopped. With
motor running, slowly add oil; process until smooth. Season with salt and
pepper.
Do Ahead: can be made 1 week ahead. Cover and chill.
Roasted Pepper and Peach Killer Habanero Hot Sauce
Plenty of heat and peach flavor in this sweet sauce.
Ingredients:

2 medium sized poblano, roasted and chopped

10 small jalapenos, chopped

2 habanero peppers, chopped

1 small onion, chopped

1 peach, chopped
1-tablespoon lime juice

2 tablespoons minced garlic

1-tablespoon salt

¾ cup water

Directions:
Sauté onion for 5 minutes.

Add peach and sear for 1 minute. Add ¼ cup water and cook for 10 minutes until
soft.
Transfer to food processor and add peppers and ½ cup water. Process until
smooth.
Add salt, garlic, lime juice and pulse. Sauté for 5 minutes.

Refrigerate until cool and then serve.

Easy Homemade Taco Seasoning
Ingredients:
Servings: 6

1-tablespoon chili powder

2 teaspoons onion powder

1-teaspoon ground cumin

1-teaspoon garlic powder

1-teaspoon paprika
1 teaspoon powdered oregano

1-teaspoon sugar
1/2-teaspoon salt

Directions:

Mix all ingredients together in a small bowl. Put in shaker for fast easy flavor on
food. You can add 3/4-cup water and use on cooked hamburger meat for tacos.
Just simmer for 15 minute.
Superhot Sriracha Recipe with Trinidad Moruga Scorpion
Ingredients:
1 cup chopped red jalapeno peppers (or Thai peppers)

1-2 teaspoon white wine vinegar

4 large garlic cloves

1-teaspoon salt

2 teaspoons sugar

1 Moruga scorpion chili pepper (if desired!)

Directions:

Add all ingredients to a food processor and process until smooth. Strain out
about 1/2 of the resulting pulp. Discard pulp.
Transfer sauce to a saucepan and cook about 5-10 minutes to reduce.
Allow cooling and process again to desired consistency.

Refrigerate at least 2 days to allow flavors to mingle and mellow. Serve!

Hot Green Table Sauce with Sugar Rush Chili Peppers
Ingredients:
6 tomatillos

6 Sugar Rush chili peppers

4 cloves garlic
½ cup chopped cilantro

Juice from 1 lime

Salt to taste
Olive oil as needed

Directions:
Preheat oven to 500 degrees, or the broil setting.

Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil.
Set into the oven and bake for a total of 20 minutes.

Slice tomatillos and Sugar Rush chili peppers in half lengthwise and set them
onto lightly oiled baking sheet, skin sides up.
Set into oven and bake for 12 minutes. Be sure not to get too close to the top
heating element or the tops will burn too much.
Remove all items from the oven and cool slightly.

Place tomatillos, chili peppers, cilantro, and lime juice into a food processor.
Process until smooth. Salt to taste and serve!
Peach Sugar Rush Hot Sauce
Ingredients:
20 sugar rush chili peppers

2 cups vinegar

2 cloves garlic
2 tablespoons sugar

Salt to taste

1-tablespoon lime juice

Directions:

Remove stems from the sugar rush chili peppers and toss them into a food
processor.
Add all remaining ingredients and process until smooth.
Pour into a saucepan and bring to a boil.

Reduce heat and simmer about 20 minutes.

Process again if needed, and strain. Discard the solids.

Pour into a bottle and serve as desired

Pineapple-Mango-Fatalii Hot Sauce
Homemade hot sauces are great because you can customize them to you very
specific tastes are needs. The Fatalii pepper is an ideal hot sauce ingredient, as it
brings in a good pop of heat that has quite a bit of a bite to it. While not as hot as
a habanero pepper (though pretty darned close), the Fatalii has a bit of a sting
when you first bring it into your mouth.
Ingredients:

4 Fatalii chili peppers, coarsely chopped

1 mango, peeled and coarsely chopped (about 1 cup)

2 cups fresh pineapple, chopped

1/4 cup chopped cilantro

1-cup apple cider vinegar

½ cup water

1-tablespoon sugar
Salt to taste

Directions:
Add all ingredients to a blender or food processor. Process until very smooth.
Add to a saucepan and bring to a boil.

Reduce heat and simmer the sauce about 15 minutes. Remove from heat and
cool.
At this point you can strain your sauce a little or a lot, depending on your
preferred level of chunkiness, or add it back to your food processor for a bit
more processing time. You can also add water to thin it out if desired.
Transfer to hot sauce bottles and refrigerate at least 1 hour before using.
Tshololo-Mango Hot Sauce
The Tshololo chili pepper has a similar flavor to the habanero pepper, but with
less heat. It is anywhere from 80,000 to 120,000 Scovilles Heat Units, possibly
higher. The flavor is fruity like a habanero, and garden fresh, though with a very
slight hint of bitterness. Dab a bit on your tongue and you'll experience the heat
sensation immediately. The resulting hot sauce is a blend of sweet and heat.
Ingredients:

4 Tshololo chili peppers, coarsely chopped

1 mango, peeled and coarsely chopped

1-cup apple cider vinegar

½ cup water

¼ teaspoon ground ginger

1-tablespoon sugar

Salt to taste
Directions:

Add all ingredients to a blender or food processor. Process until very smooth.
Add to a saucepan and bring to a boil.

Reduce heat and simmer the sauce about 15 minutes. Remove from heat and
cool.
At this point you can strain your sauce a little or a lot, depending on your
preferred level of chunkiness. You can also add water to thin it out if desired.
Transfer to hot sauce bottles and refrigerate at least 1 hour before using.
Fresh, Flavorful and Authentic Salsa
Fiery Red Salsa
Instead of buying costly commercial salsas with preservatives, makes this fresh
spicy red version in minutes.
Ingredients:

Yield: 3 cups

2 large garlic cloves

1 medium onion

2 -4 jalapeno peppers, quartered

1/2-cup cilantro leaf

1/2-1 teaspoon sugar

2 (398 ml) cans whole tomatoes, drained

1-tablespoon lime juice
Salt

Tortilla chips, for serving

Directions:

Put all ingredients except tortilla chips into blender container in order given in
recipe.
Cover and pulse three times.
Pour into bowl; serve with tortilla chips.
Roasted Garlic Green Tomato Salsa
Ingredients:
Yield: 1quart

3 green tomatoes (about 1 1/4 pounds)

3 ripe tomatoes (red, orange or yellow; about 1 1/4 pounds)

1 small red onion, diced fine

1 1/2 teaspoons minced roasted garlic

3 -4 jalapeno peppers (or to taste)

1/4 cup chopped fresh cilantro

1/2-teaspoon salt (or to taste)

Directions:

In an ungreased iron skillet or Comal, roast the jalapenos over medium heat,
turning frequently, until blistered and charred, about 5-7 minutes.

Remove the jalapenos from the pan and soak them in a bowl of ice water, and
when they have cooled, rub off the charred outer skin with your fingers and
throw the skin away.
Stem and deseed the chilies and dice them very fine, and set aside.
Core the tomatoes and remove as many seeds as possible; cut into a fine dice and
place in a bowl with all other ingredients; stir well to blend.
Check seasoning in salsa and allow sitting for 1 hour or so before serving to
develop flavoring
Warm Rhubarb, Red Banana, and Blackberry Salsa
Ingredients:
Servings: 4

2 tablespoons sweet butter

3/4 cup orange juice

1/2-cup brown sugar

1 bay leaf (fresh if possible)

1/4 lb. rhubarb, diced

1 red banana, peeled diced

1-cup ripe blackberry

1 pinch salt

1 dash black pepper

1 dash cinnamon
Tabasco sauce, to taste (optional)

Directions:

Brown the butter over medium high heat in a sauté pan.

When brown add bay leaf, orange juice, and brown sugar.
Swirl sugar and butter over heat until sugar melts.
Add the rhubarb and sauté for 30 seconds.
Add the rest of the fruit and sauté for another 30 seconds.

Season to taste with salt, pepper, cinnamon, and Tabasco.

Serve immediately- excellent served over vanilla ice cream.
Roasted-pepper green salsa
It's just easier to make in a food processor. The heat of your salsa can be
controlled by the amount of seeds and membrane you leave in the pepper pods.
Ingredients:

Yield: 1Cup

2 fresh poblano Chile peppers

2 Serrano Chile peppers

6 fresh tomatillos, husks removed

1 1/2-inch slice of white onion

2 cloves garlic

Salt to taste
1 tablespoon chopped fresh cilantro (optional)
Directions:

Preheat an outdoor grill for high heat, and lightly oil the grate. Lay the poblano
peppers, Serrano peppers, and tomatillos on the hot grill, and cook, turning every
2 minutes, until the pepper skins are evenly charred and blackened, and the
tomatillos have turned pale yellow and started to ooze juice, about 10 minutes.
Remove the vegetables from the grill.
Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in
half the long way, and remove the seeds.
Place the onion and garlic in the work bowl of a food processor, and pulse about
4 times to chop.

Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and
salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Ruby Red Grapefruit Salsa
Ingredients:
Yield: 1.5cups

1 large ruby red grapefruit, peeled, cut into sections, membrane removed, and
chopped (a.k.a. supreme)

1/2 red bell pepper, minced

2 tablespoons minced red onions

1 teaspoon minced jalapeno pepper

2 tablespoons chopped fresh cilantro leaves

2 teaspoons sugar

2 tablespoons lime juice

1-tablespoon olive oil
Directions:

Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a
medium bowl.
Combine the lime juice and olive oil (mix well) and pour over the grapefruit
mixture.
Toss well, cover, and chill for at least 4 hours before serving.
Sweet corn and Red Pepper Salsa/Garnish
Excellent in tacos or with chicken or grilled fish and always amazing with salads
or tortilla chips! Can be served either cold or hot.
Ingredients:

Servings: 8

16 ounces frozen corn, thawed and drained (or use the canned variety and drain
well)
1 red bell pepper, diced

1 red onion, minced

2 small garlic cloves, finely minced

1-tablespoon olive oil

1 tablespoon white wine vinegar

1/4 cup lemon juice

1/4-cup cilantro leaf

Directions:
In a large bowl, mix corn, red bell pepper and onion.

In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour
into the corn mixture and toss to coat.

Cover and marinate in the refrigerator 2 hours.

Salsa De Chiles De Arbol: Red Hot!
Ingredients:
Yield: 0.5cup

1 large garlic clove, unpeeled

1 cup dried Arbol Chile, stemmed (about 30 chilies)

1/3-cup water

1/2-teaspoon kosher salt

1-teaspoon vinegar, preferably Heinz

Directions:

Lay a sheet of foil in a heavy cast-iron frying pan or Comal. Over medium-high
heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in
places and the garlic is soft (about 7 minutes). Remove the peel.
Wearing gloves, seed the chilies and place in a blender. Process until well
pulverized. Add the garlic, water, and salt and puree until as smooth as possible.
Scrape into a bowl and add the vinegar.

Let stand 30 minutes. Taste for seasoning.

The sauce should be hot and highly seasoned; add more vinegar and salt if
necessary. If desired, the salsa may be thinned with a little water.
Note: This sauce may be strained before serving. Leave the seeds in the chilies
to make it hotter.
Summertime Salsa Verde
Refreshing Mexican-style green sauce to put on tacos, enchiladas, or anything
else you desire. A light, refreshing, and hot sauce that is perfect for summer
time! Serrano chili peppers can be really hot. Use 1 to start with. If you want
more heat, add additional peppers until your desired heat. This is so good, easy
and delicious. If you don't have a Serrano pepper use a jalapeno pepper. Want it
spicy - leave the seeds in, want it milder, remove the seeds and ribs from the
pepper. Either way this is really good.
Ingredients:

Yield: 2cups

5 tomatillos, husked and quartered

2 cloves garlic

1/2 bunch fresh cilantro

1/2 avocado
1 Serrano Chile pepper, chopped

Salt to taste
Directions:
Combine tomatillos, garlic, cilantro, avocado, Serrano Chile pepper, and salt in a
blender; blend until smooth.
Salsa De Mirasol
Ingredients:
Serves: 6-8Yield: 1.0 cup

3 ounces aji Mirasol chilies

1 teaspoon salt, plus additional to taste

3 tablespoons safflower oil

4 tablespoons red onions, minced

4 tablespoons lime juice

2 teaspoons fresh cilantro, chopped

2 teaspoons fresh mint, chopped

2 teaspoons fresh parsley, chopped

Directions:

Snip stems from chilies, then cut lengthwise, and remove ribs and seeds. Cut
chilies into 1-inch pieces, and place in heatproof bowl.
Pour boiling water over chilies until just covered, and allow sitting 30 minutes.
Stir in chilies, reserving liquid, and place in blender with 3/4 cup of the liquid.
Add 1 teaspoons salt, and blend until smooth.
Strain the paste through a sieve, pushing through patiently. (The flavor and
texture will be worth the effort!) Discard pulp remaining in sieve.
Whisk in the oil, onion, and lime, and salt to taste. Add the chopped fresh
cilantro, mint and parsley, and stir. Allow sitting at least 15 minutes for flavors to
meld.
Salsa De Tomatillo Con Aguacate
This versatile sauce is served with some classic appetizers, snacks. The chunky-
textured original was made with a Mexican stone mortar and pestle.
Ingredients:

Yield: 2.25 cups

2 garlic cloves cut in chunks

1 1/2 teaspoons salt (to taste)

1 small white onion, coarsely chopped

2 -3 Serrano chili peppers, stems removed, cut into chunks

1/2 lb. tomatillo, cut into quarters (6 - 8 average-sized tomatillos)

1/4-1/2 cup cilantro

1 avocado, ripe
Directions:

In a food processor or blender, process the garlic and salt to

a paste. Scrape down the sides if necessary with a rubber spatula; add the onion,
chilies, tomatillos, and cilantro.

Process with an on-off motion to make a slight chunky puree. Scoop out the
avocado flesh into the machine and process to the desired smoothness.

Serve within 1 hour (or preferably at once).

Fresh Mexican Tomato Salsa - Pico De Gallo
Simple, fresh, delicious and a real crowd pleaser! This salsa is great served with
tortilla chips.
Ingredients:

Servings: 4-6

4 tomatoes, seeded and diced

1 green bell pepper, seeded and finely diced

1/2 white onion, finely chopped

2 minced garlic cloves

2 tablespoons chopped fresh cilantro

1 jalapeno, seeded and finely chopped (optional)

1 lime, juice of
1 pinch salt

1 dash sugar
Directions:

Combine all ingredients in a non-metallic bowl.

Best results when made earlier in the day if serving in the evening (this gives the
salsa flavors a chance to marry).
Adjust ingredients to your liking. Cover and refrigerate.

Great pared up with Holy Guacamole! An Authentic Mexican Snack.

Creamy, Rich Holy Guacamole
Ingredients:
Serves: 8Yield: 4 cups

4 ripe avocados, fork smashed

2 -3 garlic cloves, roasted and mashed

1/2 sweet onions or 1/2 red onion, diced

1/2 lemon, juice of (or more to taste)

1/4 cup fresh parsley or 1/4 cup cilantro, chopped

1 Serrano peppers (optional) or 1 jalapeno pepper, seeded and finely chopped
(optional)

Salt (to taste)

1 ripe tomato, seeded and chopped (medium size)
Directions:

In a bowl fork smash the avocado with the roasted garlic until you have reached
the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot
pepper (if using), tomato and salt. Mix well and taste.
Cover tightly and refrigerate, you may need to stir before eating as the avocados
can oxidize on the air-exposed areas (turns grey in color).
Quick and Easy Salsa With Black Beans and Corn
Ingredients:
Servings: 8

1 (14 1/2 ounce) can diced tomatoes

1 jalapeno, finely diced

1/2 red onion, finely diced

2 tablespoons lime juice, about 1 lime

1/2-teaspoon cumin
2 -3 tablespoons cilantro, finely chopped

1/2 cup canned black beans, drained and rinsed

1/2 cup frozen corn

Directions:

In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime
juice, cumin and cilantro, beans and corn.
Refrigerate at least an hour and adjust seasonings to taste.

Serve with chips or vegetables or whatever pleases you.

Easy Mango & Avocado Salsa
It's excellent with corn chips; it would go nicely on some grilled chicken or fish,
too.
Ingredients:

Yield: 1bowl

1 mango, peeled and finely diced

1 avocado, chopped

1 tablespoon chopped fresh cilantro

1/2 red onion, finely diced

1/4 cup Italian dressing

Directions:
Mix all ingredients together into a small bowl. Let stand in refrigerator 4 hours,
or overnight for flavors to mix.

To prevent avocado from browning, cover with plastic wrap directly touching
salsa.
Avocado, Tomato and Mango Salsa
Ingredients:
Servings: 6

1 mango, peeled, seeded and diced

1 avocado, peeled, pitted, and diced

4 medium tomatoes, diced

1 jalapeno pepper, seeded and minced

1/2 cup fresh cilantro, chopped

3 garlic cloves, minced

1-teaspoon salt
2 tablespoons fresh lime juice

1/4 cup red onion, chopped

3 tablespoons olive oil

Directions:

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro,

and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving.
Fresh & Healthy Mango and Cucumber Salsa
It is healthy, fresh and highly versatile.
Serve over grilled chicken breast or fish.

Ingredients:

Servings: 2-4
1 mango, fresh, seeded, diced

1/2 cup cucumber, English, chopped

1/3 cup red onion, fine diced

1 jalapeno (more or less to heat preference. Remove seeds and membrane to
further reduce heat.)

1/2-cup fresh cilantro, rough chopped (more or less to taste)

1 lime, juice of
Directions:

Mix all ingredients.

Refrigerate for up to 30 minutes, if time allows. This will marry the flavors!
Fresh Mango Papaya Kiwi Salsa
This versatile salsa may be refrigerated for several days. It is deliciously
refreshing served with grilled fish or shrimp. The Serrano chili is a small (1 1/2
inch long) green chili pepper. It is available canned or fresh. If a milder flavor is
desired, remove the seeds of the chili. If canned, rinse under cold water as most
of the heat is in the liquid.
Ingredients:

Servings: 6-8

2 mangoes
2 papayas

2 kiwi fruits

1 bunch cilantro
1 Serrano chili

1 1/2 tablespoons lime juice

1 dash salt

Directions:
Peel fruit. Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
Add a dash of salt.
Toss with lime juice. Garnish with cilantro.
Avocado Salsa
Ingredients:
Servings: 10-12

1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped
cucumber if you don't like corn)

2 (2 1/4 ounce) cans black ripe olives, sliced, drained

1 red bell pepper, seeded and chopped

1 cup chopped onion

5 -6 cloves garlic, minced

1/3 cup green olives or 1/3-cup vegetable oil

1/4 cup lemon juice, or lime juice or a combination

3 tablespoons white vinegar or 3 tablespoons cider vinegar
1 teaspoon dried oregano

1/2-teaspoon salt, to taste

1/4 teaspoon freshly ground pepper

4 ripe avocados
Directions:
In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and
pepper; mix well.
Pour over corn (or cucumber) mixture; toss to coat.
Cover and refrigerate overnight.
Just before serving, chop avocados and stir into salsa.
Note: make sure that you get good, ripe avocados! Also, you can add some
minced jalapeno if you'd like a bit of spiciness.
Creamy Mexican Green Salsa
This is the fastest Mexican Green Salsa recipe ever, it's raw, and keeps well for
weeks in a good airtight glass container. Make a big batch if you and your family
like it. Use a little more water for a thinner salsa, but slowly the avocado gives it
a nice texture lost with too much water. Add the WOW factor by sprinkling a
little cayenne pepper on top when serving as a topping to veggie burgers or
decorating sushi as you would spicy mayo.
Ingredients:
Serves: 4-6Yield: 2.0 cups

1 avocado
1 chili Serrano peppers or 1 jalapeno

1/2 lemon juice

2 garlic cloves
1-teaspoon salt

1/2-cup water
Cilantro, handful
Directions:

Cut stem part off of chili Serrano or jalapeno. If using tomatillos, peel off outer
brown leaf like skin and stem. Trim tips of cilantro.
You can use frozen garlic to make this even a faster recipe, feel free to use fresh
garlic.
Pour in water to blender; add in cilantro and then rest of ingredients. Blend on
high until smooth. DONE!
Tomatillo & Avocado Salsa
Serve with chicken or fish, also great with corn chips.
Ingredients:

Servings: 12

1/2 lb. tomatillo, husks removed & washed

2 cups water

2 avocados, ripe

1 jalapeno pepper, minced

1/2 cup green onion, chopped

1-cup cilantro, chopped

1/4-cup sour cream

2 teaspoons salt

Directions:
Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and
simmer for 5 minutes. Drain, reserving liquid.

Place tomatillo, avocado flesh, jalapeno, green onions, cilantro, sour cream and
salt in a blender or food processor.
Process until smooth. Thin with reserved cooking liquid if necessary, should be
pancake batter consistency, refrigerate.
Serve with Chicken Flautas.
Dried Chile Salsa
Ingredients
Servings: 8

1½ oz. dried chilies de Arbol

1½ oz. Ancho chilies

1 medium white onion, chopped

4 cloves garlic peeled

1-tablespoon kosher salt

⅓ cup distilled white vinegar

Directions:
Toast chilies in a dry medium skillet over high heat, turning often, until fragrant,
about 3 minutes.
Let cool slightly, and then remove stems and seeds.

Place chilies, onion, garlic, salt, and 1½ cups water in a medium saucepan. Bring
to a boil. Reduce heat and simmer until very soft, 15–20 minutes.
Purée Chile mixture in a blender until smooth. Strain into a medium bowl and
mix in vinegar.
Do Ahead: Salsa can be made 4 days ahead. Cover and chill.
Salsa Roja Asada
For the best char, preheat your pan for at least five minutes. (And you might
want to open a window—it’s going to be smoky.)
Ingredients:

Yield: 2 cups

1 pound plum tomatoes (about 5), cored

½ medium onion

1 Serrano Chile, halved, seeds removed if desired

1 garlic clove
¼ cup fresh cilantro leaves with tender stems

Kosher salt
Directions:
Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes,
onion, and Chile, turning occasionally, until tomatoes are softened and all
vegetables are blistered and blackened in spots, 5–10 minutes.

Pulse vegetables with garlic and cilantro in a blender just until chunky; season
with salt. Serve warm.
Smoked Cashew Salsa
The sweet, rich cashews give it the body of a dairy-based dip. It works on any
grilled meat, too.
Ingredients:

Yield: 1 1/2 cups

½ cup raw cashews

2 canned chipotle chilies in adobo, drained, seeded

1-tablespoon sugar

Kosher salt
Special Equipment:

2 Tbsp. small wood chips, preferably apple wood, soaked in

water for 30 minutes, drained
Directions:

Line the bottom of a large pot with foil and scatter soaked wood chips over.
Cover and heat over medium-high until chips begin to smoke. (If you have a
kitchen torch, use it to give chips a kick-start.) Arrange cashews in a single layer
in a metal steamer basket; place inside pot.
Cover pot; smoke cashews, adjusting heat as needed to maintain constant level
of smoke, until golden brown, 10–15 minutes. Remove steamer from pot; let
cashews cool.
Purée cashews, chilies, sugar, and ¾ cup water in a blender, adding water by
tablespoonful, if needed, until smooth. Season with salt.
Do Ahead: Salsa can be made 1 week ahead. Cover and chill.
Yucatán-Style Habanero Salsa
Ingredients
Yield: 2 cups

25 fresh habanero chilies

2 heads of garlic, cloves separated, unpeeled

1 1/4 cups fresh lime juice

2 teaspoons kosher salt plus more

Directions:
Char chilies in broiler or over a gas flame until blackened all over. Place in a
medium bowl; cover with plastic. Let steam for 15 minutes.

Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic
until tender and skins are charred, about 8 minutes. Let cool.
Wearing gloves, peel chilies; discard stems. Peel garlic cloves. Pulse chilies,
garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season
with salt.
Chipotle Red Hot Salsa
Ingredients:
Yield: 1/2 of a cup

10 to 20 grams dry Arbol chilies (choose based on desired heat)

1 tablespoon of sesame seeds, toasted

1 tablespoon white vinegar

2 cloves

1 clove garlic
1 teaspoon Mexican oregano

Salt
Directions:

Combine all ingredients, in blender and blend on low speed for ten seconds.

Slowly drizzle 1 tsp. olive oil into blender on low speed. Add more vinegar to
taste if needed. Chill for at least an hour.
Five Pepper Salsa
Ingredients:
1 can drained whole tomatoes

1/2 onion

2 cloves garlic
1 1/2 tbsp oregano

1 tbsp thyme

1/2 bunch cilantro

1-tablespoon olive oil

1 poblano Chile, stemmed and seeded

1 chipotle Chile, seeded and diced

1 New Mexico Chile, stemmed and seeded

2 habanero chilies, stemmed and seeded

Juice of 1/2 lime

Kosher salt to taste

Directions:
Combine the ingredients in a food processor. Process to desired consistency
(from chunky to smooth), transfer to a bowl and get ready to eat!
Note: While making this salsa, use high quality whole canned tomatoes. Canned
tomatoes tend to be much more consistent in flavor and water content, which
translates directly into a more consistent salsa. Fresh herbs also make a huge
contribution to the flavor.
Salsa Puttanesca
Ingredients:
1-tablespoon olive or canola oil

2 tablespoons finely minced garlic

2 cups diced Roma (plum) tomatoes

4 tablespoons capers

1/4-cup Niçoise olives

Salt and freshly ground pepper

Directions:

Heat the oil and garlic in a heavy medium-size saucepan.

Add the tomatoes, capers, and olives.

Stir and heat just to simmering over medium heat. Season with salt and pepper to
taste.
Charred Habanero Salsa
Ingredients:
Yield: 1 cup

3 Roma (plum) tomatoes (pan roasted until blistered, deeply browned, and soft)

3 Habanero chilies (pan-roasted until dark brown, then seed cores removed)
1/4 C. water

1/8 tsp. kosher salt

Directions:
Put all ingredients in a blender and blend until smooth. Use within several hours.
Orange Habanero Salsa
Ingredients:
1 lb. tomatillos

3 or 4 Habanero Chiles

2 Oranges
1 bunch green onions, sliced fine

Salt

Lime juice
Directions:

In an ungreased skillet over medium heat, roast half of the tomatillos in their
husks for about 10 min., turning frequently. Meanwhile, husk the remaining
tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then
husk them and place them in a blender.
Roast the Habaneros over low heat, turning occasionally, about 5 min., or until
they are just soft and speckled with brown. Wearing rubber gloves, stem and
seed the Habaneros and add them to the tomatillos in the blender. Puree the
mixture. Squeeze one of the oranges and pour the juice into the bowl containing
the diced tomatillos. Add the pureed chilies and tomatillos. Peel the other
orange, removing the pith; seed if necessary and cut into small dices. Add the
diced orange and the green onions to the salsa. Season the salsa with salt and
lime juice, and let stand for about half an hour before serving.
Smoky Chipotle Salsa With Pan-Roasted Tomatillos
Ingredients:
Yield: 11/4 cup

3 garlic cloves, peeled

4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
2 canned chipotle chilies en adobo (or more if you like really spicy salsa)

Salt

Directions:
Set a large (10-inch) nonstick skillet over medium-high heat; if you don’t have a
non-stick skillet, lay in a piece of foil. Lay in the garlic and tomatillos, cut side
down.

When the tomatillos are well browned, 3 or 4 minutes turn everything over and
brown the other side. The tomatillos should be completely soft.
Scoop the garlic and tomatillos into a blender jar or food processor along with
the chilies and 1/4-cup water. Process to a coarse purée. Pour into a dish and let
cool.
Thin the salsa with a little additional water, if necessary, to give it an easily
spoon able consistency. Taste and season with salt, usually a generous 1/2
teaspoon.
Mouth Watering Classic Recipes Using Varieties Of Sauces
Chicken Flautas
Ingredients:
Yield: 12 Flautas

2 boneless skinless chicken breasts

1 onion
2 garlic cloves

1-tablespoon vegetable oil

3 1/2 ounces Queso fresco, crumbled (or sub. feta cheese)

12 corn tortillas

Oil (for frying)

Salt and pepper (to season)

Directions:

Bring saucepan of water and chicken to boil.

Reduce heat to simmer for 15-20 minutes, until chicken is cooked. Remove from
pan.

After chicken has cooled, shred with 2 forks and set aside.
Chop onion and mince garlic.
Add onion and garlic to heated oil and sauté on low heat until onion is soft, but
not browned.

Mix in chicken and season with salt and pepper. Remove from heat and add in
cheese. Mix well.
Soften tortillas in microwave for 30 sec.
Heat frying oil until small piece of tortilla floats and bubbles.
Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
Put tortilla in oil immediately, as they tend to crack and come apart if left sitting.

Turn Flautas frequently, cooking 2-3 minutes or until golden. Drain on paper
towels and serve with crème and salsa, if desired.
Seared Scallops With Hot Sauce
Ingredients:
For The Salsa:

1 large shallot, finely chopped

¼ cup finely chopped fennel fronds

1 cup chopped cherry tomatoes

1-tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

For The Scallops:

1-pound large dry-processed sea scallops (about 12)

Kosher salt and black pepper

2 tablespoons grape seed or canola oil

2 tablespoons white wine

Juice of 1 large lemon

¼ cup hot sauce

2 sticks (1/2 pound) chilled butter, cut into cubes

Directions:
Make The Salsa:
Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl
and set aside.
Make The Scallops:

Pat scallops dry on both sides with a paper towel; they must be extremely dry.
Sprinkle one side with kosher salt and a small grind of black pepper.
Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil
is very hot and begins to shimmer and release a slight amount of smoke, place
scallops in the pan in a single layer and reduce heat to medium. (Depending on
the size of the pan, scallops may have to be cooked in two batches.)

Let cook undisturbed for approximately 2 minutes or until bottoms begin to

brown and caramelize.
Flip scallops, cook for another minute and then remove to a warm plate.
Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring
to remove browned bits on the bottom of the pan. Reduce for a minute or 2, and
then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce
becomes emulsified and glossy. Stir in any juices from the scallops, and then
remove from heat.

To serve, spoon sauce onto four individual plates or a platter, place scallops on
sauce and top each with a spoonful of salsa.
Easy Steak Sauce with Seared Hanger Steak
Ingredients:
Servings: 4

3 tablespoons vegetable oil, divided

1 medium onion, chopped

4 cloves garlic, chopped

1 Fresno Chile or red jalapeño, seeded, chopped

Kosher salt and freshly ground black pepper

1-tablespoon tomato paste

½ cup Worcestershire sauce

½ cup red wine vinegar

¼ cup (packed) dark brown sugar

2 tablespoons whole grain mustard

Few dashes of hot sauce

1½ pounds hanger steak, center membrane removed, cut into 4 pieces

Directions:
Heat 2 Tbsp. oil in a small saucepan over medium-high heat. Add onion, garlic,
and Chile; season with salt and pepper. Cook, stirring often, until soft, about 5
minutes.

Add tomato paste to saucepan and cook, stirring, until beginning to darken,
about 1 minute.
Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce;
simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée
with ½ cup water until smooth. Strain through a fine-mesh sieve into a small
bowl, if desired. Set sauce aside.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season
steak with salt and pepper and cook, turning occasionally, until deeply browned
and an instant-read thermometer registers 130° for medium-rare, 8–10 minutes.
Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with
sauce.
Do Ahead: Steak sauce can be made 1 week ahead. Cover and chill.
Spaghetti with Sun Gold Tomato Sauce
Warm spices, super sweet Sun Gold tomatoes, and a short cooking time reinvent
the ordinary marinara.
Ingredients:

Servings: 4

1 small onion, finely chopped

2 garlic cloves, finely chopped

2 sprigs basil

1 sprig thyme
½ sprig tarragon

1 whole star anise pod

1 whole clove
4 cups Sun Gold or cherry tomatoes, halved

2 tsp. Sherry or red wine vinegar

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

12 oz. spaghetti
Directions:
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often,
until soft but not brown, 6–8 minutes. Add garlic, basil, thyme, and tarragon
sprigs, star anise, and clove and cook, stirring often, until fragrant, about 2
minutes. Add tomatoes and vinegar.
Cook, stirring occasionally, until tomatoes release their juices and a sauce forms,
10–15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove.
Season sauce with salt and pepper.
Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring
occasionally, until al dente. Drain, reserving 1-cup pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to sauce in skillet. Cook, tossing and
adding more pasta cooking liquid as needed, until sauce coats pasta, about 2
minutes.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Reheat before
tossing with spaghetti.
Slow-Cooked Pork with Chipotle Pumpkin Salsa
Serves: 4
Ingredients:

1 pork tenderloin, 1.5-2 pounds

1 jar Frontera Chipotle Pumpkin Salsa with Roasted Tomatillo

1/3-cup water

Cooked spaghetti squash

Directions:
Wash the tenderloin and pat dry. Season lightly with salt and pepper. If you’re
using a small crock-pot, cut the tenderloin into two halves and place it in the
crock-pot.

Pour the entire jar of salsa over the meat, along with the water. Make sure the
salsa gets around and under the meat. Set the crock-pot on low and cook for the
amount of time recommended for your slow cooker. Because tenderloin is lean
and a fairly small volume of meat, mine was done pretty quickly (in 4 hours).
It’s done when you can pull it apart easily with a fork. Remove the tenderloin
onto a plate and shred it.
Take the cooking juice out of the crock-pot and place it into a saucepan. Simmer
until it has reduced by about half.
Serve the cooked spaghetti squash with the pulled pork on top, and cover with
the pumpkin sauce reduction.

If you want to make a traditional pulled pork sandwich, forget the squash and
use bread.
For the Spaghetti Squash:
1 fresh whole spaghetti squash, size doesn’t matter
Directions:
Pierce the squash in several places with a knife and place it on a cookie sheet.
Bake it in a 350-degree F. oven for 1 to 1 1/2 hours, until the squash gives when
you press it.

Remove the squash and allow it to cool a bit. Cut it lengthwise and scoop out the
seeds and the darker orange material around the seeds (you can later roast these
seeds, just like pumpkin seeds).
With a fork, lightly scrape the flesh—it will separate into nifty strands (hence the
name, spaghetti squash).
Savory Pan-Fried Chicken with Hot Sauce
Yield: Serves 4 (serving size: 2 thighs)
Ingredients:

8 (3-ounce) skinless, boneless chicken thighs

1 large egg, lightly beaten

1.5 ounces all-purpose flour (about 1/3 cup)

1/2 teaspoon kosher salt, divided

1-teaspoon garlic powder

1-teaspoon onion powder

1 teaspoon freshly ground black pepper

1/2 teaspoon ground red pepper

1 1/2 tablespoons canola oil

1 1/2 tablespoons hot sauce

Directions:

Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4-
teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a
shallow dish; dredge chicken in flour mixture.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to
coat. Add chicken; cook 5 minutes on each side or until browned and done.
Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4
teaspoon salt; top with hot sauce.
Honey-Sriracha Chicken Wings
Yield: 4 servings
Ingredients:

For the Wings:

2 tablespoons vegetable oil, plus more for the pan

2 pounds chicken wings, split at the joints, tips removed

2 tablespoons unsalted butter, melted

1 teaspoon granulated garlic

Kosher salt and freshly ground pepper

For the Sauce:

5 tablespoons unsalted butter

1/3-cup honey, plus more for drizzling

1/4 cup Sriracha (Asian Chile sauce)

1-tablespoon soy sauce

2 teaspoons fresh lime juice

Directions:
Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with
vegetable oil. Dry the chicken wings with paper towels and place in a large
bowl.

In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated
garlic, 1-teaspoon salt and 1/2-teaspoon pepper. Pour the mixture over the wings
and toss well to coat. Spread the wings in a single layer on the prepared baking
sheet.

Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the
sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha,
soy sauce and lime juice and stir until the mixture bubbles gently. Remove from
the heat and set aside.
Carefully remove the wings from the baking sheet and transfer to a large bowl.
Pour the warm sauce over the wings and gently toss to coat. Transfer the wings
to a serving platter and drizzle with more honey; serve with lime wedges.
Slow Cooker Recipe for Sriracha-Pineapple Barbecued Chicken
Sandwiches with Easy Guacamole
Serves: 6
Ingredients:

4 boneless, skinless chicken breasts

1 onion cut in fourths

Whole-wheat buns for serving

Sauce Ingredients:

3/4 cup reduced sugar ketchup

2-3 T Sriracha Rooster Sauce

3 T unsweetened pineapple juice (buy a small can and freeze the extra)
1/4-cup raw agave nectar (or if you want a sauce with less sugar, use Splenda or
Stevia Granulated)

1 T rice vinegar

1 T soy sauce
1 tsp. garlic powder

Easy Guacamole Ingredients:

2 medium sized avocados
1 T fresh-squeezed lime juice

1/2 tsp. Chile powder

1/2 tsp. Vege-sal (or salt)
2 tsp. finely chopped green onion
Directions:
Trim away fat and any undesirable parts of the chicken breasts; then cut each one
into half lengthwise. (This helps the chicken cook more quickly and gives
shorter pieces of shredded chicken.)

Spray inside of the slow cooker with nonstick spray and arrange the chicken
pieces and onion quarters inside.
Whisk together the ketchup, Sriracha sauce, pineapple juice, agave nectar
(Splenda or Stevia granulated), rice vinegar, soy sauce, and garlic powder to
make the sauce.

Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour. Turn
heat to low and cook for 2-3 hours.

Remove chicken pieces to a cutting board and let them cool a few minutes so
you can shred the meat without burning yourself. Then shred the meat apart
with a fork and put it back into the slow cooker to keep warm on low.
Discard the onion and pour the sauce into a small saucepan (straining if desired)
and simmer to reduce the sauce until it's slightly thickened and reduced by about
half.

Mix the sauce into the shredded chicken, turning it over until all the chicken is
coated with sauce.

Cut the avocado in half, discard the seed, and scoop out the avocado flesh and
mash with a fork, then mix in the lime juice, Chile powder, Vege-sal (or salt),
and finely chopped to make the Easy Guacamole.
To serve, pile desired amount of chicken onto a bun, top with a generous scoop
of Easy Guacamole, and serve.
Baked Buffalo Chicken Breasts
Ingredients:
Servings: 4

4 (4 ounce) chicken breast halves

1/4-cup hot sauce

1-tablespoon vinegar

1-tablespoon stick margarine, melted

1-teaspoon celery seed

1/8-teaspoon pepper

1/2-cup fat free blue cheese dressing

Directions:

Preheat oven to 400 degrees.

Spray skillet with cooking spray. Add chicken and cook 4 minutes each side
until browned.
Place chicken in an 11 x 7 baking dish coated with cooking spray. Combine hot
sauce and next 4 ingredients.

Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.
Char Siu Ribs
Ingredients:
3-pounds (1,4kg) pork ribs, trimmed of excess fat, cut into sections of 3-4 ribs

1-teaspoon salt

One 8-ounce (240g) Char Siu sauce

1-cup (250ml) beer

1/4-cup (60ml) pickle juice (or cider vinegar)

2 teaspoons Sriracha sauce (or similar chili sauce)

2 cloves garlic, peeled and minced

Directions:
Preheat the oven to 350ºF (180ºC).

Rub the salt into the ribs. Put them in a Dutch oven or large covered casserole
and add the remaining ingredients, mixing them all together.

Cover the pot and cook for 2 hours, turning the ribs over two or three times
during cooking, so they get evenly coated.
After the ribs are fully cooked and tender, remove the lid and return the pot to
the oven, letting it cook until the sauce is reduced to your liking. (Turn the ribs
once or twice while the sauce is reducing.) It should take less than 25 minutes
for the sauce to thicken.
Hearty Cajun Homemade BBQ Sauce Pork Ribs
Ingredients:
3 pounds pork spareribs

For Rub:

4 teaspoons paprika
2 teaspoons salt

2 teaspoons fresh ground black pepper

1 teaspoons cayenne
For Sauce:

2 cups ketchup
2 cups chopped onion

1 cup red wine vinegar

2 cloves garlic, minced

1/4 cup yellow mustard

1/2 cup brown sugar, packed

1/2 teaspoon Louisiana hot sauce

Directions:
Prepare ribs by removing the membrane from the underside of the ribs. Trim off
any loose fat or meat. Prepare smoker or grill. You will want to hold a
temperature around 200 degrees F. for 4 to 6 hours so plan accordingly.
Rub ribs with rub and place in oven.
While ribs are cooking, prepare barbecue sauce. Blend together everything
except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low
heat for 15 minutes. Remove from heat and set aside.
Cook ribs until the internal temperature of the meat reaches about 145 degrees F.
Brush with barbecue sauce.

After about 10 minutes turn the ribs over and brush with sauce continually
during cooking process.
Chicken Satay with Peanut Sauce
Yield: 20 skewers
Ingredients:

Marinade:

1-cup plain yogurt

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

1-tablespoon curry powder

1 1/2 pounds skinless, boneless chicken breasts cut into strips

20 wooden skewers, soaked in water 30 minutes

Vegetable oil, for grilling

Butter lettuce leaves

Fresh cilantro leaves

Peanut sauce, recipe follows

Peanut Sauce:

1-cup smooth peanut butter

1/4-cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced

1/2-cup hot water

1/4 cup chopped peanuts, for garnish
Directions:

Marinade:
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl,
stir to combine. Place the chicken strips in the yogurt marinade and gently toss
until well coated. Cover and let the chicken marinate in the refrigerator for at up
to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and
out of the meat, down the middle of the piece, so that it stays in place during
grilling. P

lace a grill pan over medium heat and brush it with oil to prevent the meat from
sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely
seared and cooked through. Serve the satays on a platter lined with lettuce leaves
and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime
juice in a food processor or blender.

Puree to combine. While the motor is running, drizzle in the hot water to thin out
the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and
garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups
Spicy Cranberry Relish Spread with Habanero Sauce
Makes 8 to 10 appetizer servings.
Ingredients:

1 (8 1/4-ounce) can mandarin oranges, diced

1 Granny Smith apple, diced

1/4-cup sugar

1/2 cup chopped pecans

1/2 cup golden raisins

1 (16-ounce) can whole berry cranberry sauce

1 (8-ounce) package. Cream cheese, softened

1 1/2 teaspoons Habanero Sauce

Directions:

Combine oranges, apple and sugar in a medium bowl; stir until sugar is
dissolved. Add pecans and raisins. Gently mix cranberry sauce into fruit mixture
so as not to break whole cranberries. Chill.
In a separate bowl, combine cream cheese and Habanero Sauce; spoon onto a
plate and cover with fruit mixture. Serve with crackers.
Quick Chipotle Cornbread
Makes 8 servings
Ingredients:

1 (8-ounce) package corn muffin mix

1 large egg, beaten

1/4-cup whole milk

2 tablespoons Chipotle Pepper Sauce

2 cups whole kernel corn

Directions:

Heat oven to 400°F. Coat a 9-inch baking dish with cooking spray or butter and
set aside. Combine the muffin mix, egg, milk, and Chipotle Sauce in a bowl and
stir to combine. Add the corn, stir, and let sit 2 minutes.
Transfer to the prepared pan and bake until set - about 15 minutes. Serve warm
or at room temperature.
Sweet & Sour Meatballs
Makes 8 appetizer servings.
Ingredients:

1 (18-ounce) jar apple jelly

1 (5-ounce) bottle Sweet & Spicy Pepper Sauce

1 pound frozen cooked cocktail meatballs

Directions:

Place apple jelly and Sweet & Spicy Sauce in a saucepan over medium heat and
cook until jelly melts.
Add meatballs and bring to a simmer; cook 15 minutes. Remove from heat and
serve with toothpicks. This is a great recipe for a slow cooker.
Peppery Corn Bread
Makes 9 servings.
Ingredients:

1-cup cornmeal

1-cup flour
4 teaspoons baking powder

3 tablespoons sugar

1/2-teaspoon salt
1 egg

1 1/2 cups milk

4 tablespoons vegetable oil

1 1/2 tablespoons Green Jalapeño Pepper Sauce

1/4 cup finely chopped red pepper

1/4 cup finely chopped green pepper

Directions:

Preheat oven to 450°F. Lightly grease 8-inch square baking pan. Combine
cornmeal, flour, baking powder, sugar and salt in medium bowl.
Combine egg, milk, vegetable oil and Green Sauce in separate bowl; blend
together using wire whisk. Add to dry ingredients; mix well. Stir in red and
green pepper.

Pour into prepared baking pan. Bake for 25-30 minutes or until golden brown.
Quick Chipotle Cornbread
Makes 8 servings.
Ingredients:

1 (8-ounce) package corn muffin mix

1 large egg, beaten

1/4-cup whole milk

2 tablespoons Chipotle Pepper Sauce

2 cups whole kernel corn

Directions:

Heat oven to 400°F. Coat a 9-inch baking dish with cooking spray or butter and
set aside.
Combine the muffin mix, egg, milk, and Chipotle Sauce in a bowl and stir to
combine. Add the corn, stir, and let sit 2 minutes.

Transfer to the prepared pan and bake until set - about 15 minutes. Serve warm
or at room temperature.
Devil's Chicken
Makes 4 servings.
Ingredients:

1 (3- to 4-pound) chicken

1/2-cup olive oil

Juice of 2 lemons

1 tablespoon freshly ground pepper

2 tablespoons Red Hot Sauce

1-teaspoon salt

Directions:
Using poultry shears split chicken open by cutting down backbone. Flatten a bit
by pounding with your hand so that chicken is "butterflied."
Mix remaining ingredients in a large bowl; add chicken and coat well. Cover and
marinate in refrigerator for 2 hours.

Preheat a grill to medium-hot. Place chicken, skin side down, on grill and cook
for 25 minutes, basting occasionally with marinade. Turn chicken over and
continue cooking until chicken is tender and juices run clear, about 20 minutes
longer. Discontinue basting during last 10 minutes of cooking and discard
marinade.
Buffalo Wings
Yield: 6 servings
Ingredients:

12 whole chicken wings (about 3 pounds)

3 ounces (6 tablespoons) unsalted butter

1 small clove garlic, minced

1/4-cup hot sauce

Kosher salt
Directions:

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the
bottom, over high heat, cover, and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen
shears or a knife to separate the wings at the joint.

Place the wings in the steamer basket, cover, reduce the heat to medium and
steam 10 minutes. Remove the wings from the basket and carefully pat dry.

Lay out the wings on a cooling rack set in a half sheet pan lined with paper
towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and
replace with parchment paper. Roast on the middle rack of the oven, about 20
minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat
is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic.
Pour this along with the hot sauce and 1/2-teaspoon salt into a bowl large enough
to hold all of the chicken and stir to combine. Remove the wings from the oven,
transfer to the bowl and toss with the sauce. Serve warm.
Black Bean Soup
This is an awesome soup that is light and it doesn't contain meat. You could add
lean beef or chicken for a variation of this soup.”
Yield: 8 servings

Ingredients:

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped

1 large onion, chopped

1 medium sweet red pepper, chopped

1 jalapeno pepper, seeded and chopped

2 tablespoons olive oil

4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon Louisiana-style hot sauce
1/4-teaspoon pepper
1 bay leaf

1-teaspoon lime juice

1/2-cup reduced-fat sour cream

1/4 cup chopped green onions

Directions:

In a small bowl, mash one can black beans; set aside.

In a large saucepan, sauté the celery, onion, red pepper and jalapeno in oil until
tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf,
remaining beans and reserved mashed beans. Bring to a boil. Reduce heat; cover
and simmer for 15 minutes.

Discard bay leaf. Stir in lime juice. Garnish each serving with 1-tablespoon sour
cream and 1-1/2 teaspoons green onion.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.
Scrambled Egg Enfrijoladas
Makes 6 servings
Ingredients:

1-tablespoon vegetable oil

1/2 cup chopped white onion

2 cloves garlic, minced

3 cups beans (cooked or canned, pinto or black)

2 teaspoons Red Hot Sauce

2 1/4 cups chicken stock, preferably homemade or reduced-sodium canned or
boxed

Salt to taste
10 eggs
1/2-cup vegetable oil

12 corn tortillas
Garnish

1/2 cup Ranchero cheese, crumbled

1/2 cup Mexican crema
1/4 white onion, thinly sliced
1 or 2 avocados, sliced

Optional
1 (6-ounce) piece chorizo, crumbled into small pieces and well cooked

Directions:
Heat oil in large frying pan. Add onion and garlic, and sauté for 5 minutes. Add
beans, Sauce, stock and salt.

Cook another 5 minutes. Transfer to a blender jar and puree until smooth. Cook
scrambled eggs. Set aside.
Pour oil into a medium frying pan over medium-high heat. When hot, using
tongs, quickly pass the tortillas through the hot oil to coat them. Drain on a paper
towel.
Fill each tortilla with approximately 2 tablespoons of scrambled egg and tightly
roll up. Place tortillas in a shallow baking dish and cover with bean sauce.
Garnish with cheese, crema, onion, avocado and optional chorizo.
Crab Cakes
Makes 20 to 25 small crab cakes
Ingredients:

1 pound fresh crabmeat, picked over

1/4 cup minced onion

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

2 eggs, beaten
1 teaspoon dry mustard

1/2 teaspoon Red Hot Sauce

1-cup fine dry breadcrumbs, divided

Salt to taste

Vegetable oil
Directions:

Combine crabmeat, onion, bell peppers, eggs, mustard, Red Hot Sauce, 1/2 cup
of the bread crumbs and salt in a large bowl and mix well.
Cover and refrigerate 1 to 2 hours until mixture firms up. Shape into small cakes
about 1x1 1/2 inch; coat cakes with remaining 1/2-cup breadcrumbs.
Pour oil into a large heavy skillet to a depth of 1/3 inch and place over medium
heat. When oil is hot, add crab cakes and brown on both sides, about 3 to 5
minutes per side.
Drain on paper towels. Serve warm.
Grillades
Makes 6 to 8 servings
Ingredients:

4 pounds baby veal, cut 1/2-inch thick

1/2 cup bacon drippings, divided

1/2-cup all-purpose flour

1 cup chopped onions

1 1/2 cups chopped green pepper

3 cloves garlic, minced

2 cups chopped tomatoes

3/4 teaspoon dried thyme

1 1/2 cups beef broth

1 cup red wine

3 teaspoons salt

1/2-teaspoon black pepper

2 bay leaves
1 tablespoon Red Sauce
2 tablespoons Worcestershire sauce
3 tablespoons chopped parsley
Directions:

Trim fat from veal and cut meat into serving-size pieces. Pound to 1/4-inch
thick.
Heat 1/4 cup of the bacon drippings in a Dutch oven over medium heat. Add
veal and brown well; remove meat to a warm plate.

Add remaining 1/4 cup bacon drippings and flour to Dutch oven. Cook and stir
until mixture forms a dark brown roux. Add onion, green pepper, and garlic and
sauté until limp. Add tomatoes and thyme and cook 3 minutes.
Stir in beef broth and wine and cook several minutes. Add salt, pepper, bay
leaves,
Red Sauce, and Worcestershire and mix well; return meat to pan. Reduce heat to
low, cover, and simmer 1 hour or until meat is very tender.

Remove bay leaves and stir in parsley. Serve.

Pickapeppa Crock Pot Roast
Servings: 6-8
Ingredients:

5 lbs. marbled rump roast

5 ounces Pickapeppa Sauce

1 large red onion (cut into 1/8ths, then sliced)

1 bunch carrot (6, opt'l (bag baby carrots) (optional)

8 garlic cloves (crushed or pressed)

1 bunch celery (6)

1 bunch fresh cilantro

2 tablespoons sage

6 skinned and sliced potatoes (optional)

1/4-cup water
Salt & pepper

Directions:

Heat crock-pot to Warm (10-12 hrs.) Low (7-8 hrs.).

Cut up red onion, carrots, celery and potatoes and put all of it EXCEPT 1/2 THE
ONION in bottom of crock pot with 1/4-cup water.
Place roast on top of veggies.

Crush and press garlic over roast.

Put other 1/2 of onion atop the roast.

Chop cilantro and surround atop/around roast.

Sprinkle sage atop roast. Gently disperse entire 5oz Pickapeppa sauce all over
roast and around edge of veggies.

Cook according to time allotted above.

Salt and pepper to taste.
Mexican Micheladas
Ingredients:
Mexican lager beer (Modelo is typical)

Clamato (or tomato juice, if you really can’t stomach the idea of clam juice in
your beer)

3-4 splashes hot sauce, more or less to taste

2 splashes of Worcestershire sauce

2 splashes of Maggi sauce (or soy sauce)

Juice of one lime

Tajín seasoning (or salt) for the rim

Directions:
Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate. Rub a
slice of lime around the rim of the glass and then press the rim in the Tajín to salt
the rim.
Fill the glass about 1/4 to 1/3 with the Clamato juice.

Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If
you used Tajín to salt the rim, pour any excess from the plate into the glass.
Fill the rest with cold beer.

Garnish with a slice of lime and enjoy!

Slow Burn Martini
Ingredients:
2 ounces premium vodka

1/2-ounce vermouth

5 drops Red Sauce

4 to 5 ice cubes

1 slice jalapeno pepper

Directions:
Combine vodka, vermouth, Sauce, and ice in a cocktail shaker; cover and shake
vigorously. Strain into a chilled, stemmed martini glass. Add jalapeno slice and
serve.
Types Of Chiles and Their Heat Levels

There are many, many varieties of chili peppers, and they often have different
names depending on region.

Sweet bell pepper: 0 Scovilles. The typical green bell pepper, about the size of a
large fist. Very mild.

Cubanelle chili pepper: 0 - 1,000 Scovilles. Capsicum Annuum. The Cubanelle

is considered a sweet pepper, although its heat can range from mild to moderate.
Cubanelles are usually picked before they ripen, while they are a yellowish-
green color, but when ripe, they turn bright red.

Pimento (or Pimiento) chili pepper: 100 - 500 Scovilles. Not just for stuffing
olives. Pimiento is the Spanish word for "pepper".

Paprika chili pepper: 250 - 1000 Scovilles. A large, cone-shaped chili pepper. It
is dried and ground to make the more familiar powdered spice.

Poblano chili pepper: 1,000 - 2,000 Scovilles. The poblano is extremely popular
chili peppers. 4 inches long, very dark green in color, ripening to dark red or
brown.

Ancho chili pepper: 1,000 - 2,000 Scovilles. An Ancho pepper is dried form of
the poblano chili pepper.

Jalapeno chili pepper: 2,500 - 8,000 Scovilles. The world's most popular chili
pepper! Harvested when they are green or red if allowed to ripen, about 4-6
inches long. A chipotle is a smoked jalapeno chili pepper.

Chipotle chili pepper: 2,500 - 8,000 Scovilles. A chipotle is a smoked jalapeno
chili pepper. You'll notice the distinctive smoky flavor of certain foods like
salsas that have been prepared with chipotle peppers. Very delicious.

Serrano pepper: 5,000 - 23,000 Scovilles. A smaller version of the jalapeno,

similar in color, but smaller, about 1 to 2 inches long, 1/2 inch wide. Dark green
to reddish in color. Getting spicier!

Chile de Arbol chili pepper: Sources rate this Chile in 2 categories- 15,000-
30,000 and 50,000-65,000 Scovilles. Capsicum Annuum. Chiles de Arbol is
small and thin Mexican peppers, growing to 2-3 inches long and less than a ½
inch wide.

Tabasco pepper: 30,000 - 50,000 Scovilles. Yep, this is the chili pepper used in
Tabasco sauce. The fruit is tapered and less than 2 inches long. The color is
usually creamy yellow to red.

Cayenne pepper: 30,000 - 50,000 Scovilles. A thin Chile pepper, green to red in
color, about 2 to 3 inches long. The "cayenne pepper" spice you use is the dried,
ground version of this pepper.

Thai chili pepper: 50,000 - 100,000 Scovilles. Despite the common belief, there
is no single "Thai chili pepper" though most candidates for the title are small in
size and high in heat or pungency. There are at least 79 separate varieties of chili
that have appeared from three species in Thailand.


New Mex XX Hot chili pepper: 60,000-70,000 Scovilles. Another of the many
New Mexico varieties, the New Mex XX Hot is just that- very hot.

Diablo Grande chili pepper: 60,000-100,000 Scovilles. The Diablo Grande
comes from the same group that includes jalapenos, poblano, cayenne, and
Serrano peppers.

Red Amazon chili pepper: 75,000 Scovilles. The Red Amazon is actually dried
Tabasco Chile

Habanero chili pepper: 100,000 - 350,000 Scovilles. Related to the Scotch

Bonnet. This one is the granddaddy of all the hot peppers in terms of heat level.
Grown mainly on the Yucatan Peninsula in Mexico, its coloring is yellow-
orange, orange or bright red, depending upon when it's harvested. Average Size
1 to 2 1/2 inches long and 1 to 2 inches diameter and tam-shaped.

Chocolate Habanero chili pepper: 300,000-425,000 Scovilles. The Chocolate
Habanero, also known as "Congo Black" or "Black Habanero," is one of the
hottest peppers originating from the Caribbean.

Caribbean Red Habanero: 300,000 - 475,000 Scovilles. This extremely hot
pepper, originally from the Yucatan peninsula in Mexico, is now also cultivated
in the Caribbean and around North America.
Tip for Cooking with Chili Peppers

Chili peppers bring food dishes to a whole new level, sometimes transforming
normally boring meals into phenomenal dishes exploding with chili pepper
flavor. Here are a few cooking tips to spice up your favorite recipes, and to make
your next meal a phenomenal one.

Wear Gloves When Cutting Chili Peppers

The best way to avoid getting the chili pepper oils on your skin is to wear rubber
or latex gloves when handling the peppers.

Remove the Innards for Less Heat

If you love the flavor of chili peppers but not quite the heat, you can easily
remove the innards, or placenta, to reduce the heat. Most of the chili pepper heat
resides in the whitish interior. Removing them and only eating the fleshy part of
the pepper will still add a bit of kick, plenty of flavor, but will avoid that heat
that you can't handle.

Roast Your Peppers for a Different Flavor
Fresh chili peppers are wonderful, but roasted peppers are something entirely
different, and extremely delicious. Roasted peppers are a sweeter and not quite
as biting as the fresher versions. Give them a roast and see how they change your
dish.
Preserving Chili Peppers
You can preserve your Chile peppers for later use. There are several things you
can do to preserve them.

Drying Chili Peppers

Freezing Chili Peppers

Pickling Chili Peppers

Chili Peppers in Olive Oil

Roasting Chili Peppers

Canning Chili Peppers

DRYING CHILI PEPPERS

Drying chili peppers is a great way to store them for the long term. You don't
want to waste any of those chili peppers picked from that huge harvest this year.
Here are a few ways to dry them so they don't go to waste.

The Basic Method for Drying Chili Peppers

Wash your chili peppers thoroughly after picking to remove any dirt, and then
dry.

Place on a plate or a wire rack in a dry, well-ventilated room. You can also string
the chilies up on string or thread and hang to dry. Within several weeks, you will
have dried chili peppers and you can grind them up or use them as ornaments as
desired.

Oven Drying Instructions

Wash your chili peppers thoroughly after picking to remove any dirt.
Cut them in half, lengthwise to expose the pepper innards.

Arrange the chili peppers over a baking sheet.

Bake at low heat, about 100 to 135 degrees.

There is no set time to bake the chili peppers for drying. Keep an eye on them,
turning every few minutes or so. You can leave the oven door cracked for some
airflow. It will take several hours with this method. Keep in the oven until the
moisture has been baked out of them. Use as desired!

Drying Jalapenos Peppers Without an Oven - Air Drying

In this case, dry your chili peppers whole. Do not slice.

String them together on some strong thread with a few inches between each
jalapeno peppers.
Hang the chili peppers in direct sunlight. Be sure it is dry and warm.
It can take several weeks for the jalapenos to completely dry with this method,
but it'll be worth it!
Last but not least, you can also consider a food dehydrator, which is a more
foolproof method of drying chili peppers.

Drying Chili Peppers with a Dehydrator

A dehydrator is probably the easiest method for drying chili peppers. A
dehydrator encloses the chili peppers and dries them overnight in soft heat. Slice
them up before dehydrating for faster dehydration. You can find dehydrators in
stores or online.

What can you do with your dried chili peppers?

Grind them up to make your own chili powder, which is like cayenne powder, or
keep them whole and use them as you might use a sun dried tomato. They can be
rehydrated with hot water and go great with many recipes!

FREEZING CHILI PEPPERS

Freezing chili peppers is a good idea if you have a large crop and want to save
them for later use. You don't have to cook your chili peppers before freezing,
although you can skin/peel them if desired. Just keep in mind that after you thaw
them, the skins usually come right off easily. Simply wash the peppers, drop
them into a zip lock baggie, and set them in the freezer in 2 lb. bags.

You can also freeze roasted chili peppers and even chop them up before freezing.
When you thaw the peppers out for later use, they can become limp and rather
squishy (though not always), but they won't lose their flavor.

PICKLING CHILI PEPPERS


Always be sure to wash and dry your chili peppers before pickling them. Also,
sterilize any jars and jar lids before using. Boil them on the stove for a half hour,
or throw them in the dishwasher for a cycle or two. Here are a couple of pickling
recipes to help get you started:
Simple Pepper Pickling
This is a bit like you'll find in Mexican restaurants. Great when you want to
serve the peppers as a side dish or at a picnic, especially if you like spicy carrots.
Ingredients:

1 pound chili peppers, quartered

1 pound sliced carrots

1 clove garlic, chopped

1/8-cup salt

1/8-cup pepper
1/8-cup white pepper (optional)

2 cups white vinegar

Dash of your favorite hot sauce
Directions:

Bring the white vinegar to a boil in a small pot.

Add the sliced carrots, boil 10 minutes.

Add remaining ingredients. Simmer 10 minutes.

Remove from heat. Pour Contents into a jar (or several jars), screw on jar lid,
and let cool. Refrigerate.
Pickled Chili Peppers
Ingredients:
1-pound chili peppers

3 one-pint jars with lid (sterilized)

1 small onion, chopped

1 tbsp extra virgin olive oil

1/2 tbsp fresh garlic, chopped

Dash of basil
Dash of oregano

Dash of thyme
Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)

Directions:

Poke a small hole in each jalapeno, and then blanch for 4 minutes in boiling
water. The holes will keep the peppers from collapsing. Add the peppers to the
jars.
Before the peppers cool, add onion, garlic, basil, oregano, thyme, and olive oil.

Pour in boiling brine solution. Ideally, you will have this mixture begin to boil as
you begin to blanch your peppers.

Cap the jar tight and boil in boiling water for 15 minutes.
Allow cooling, and refrigerating.

NOTE: The chili peppers have to be HOT when you add your brine.

PRESERVING CHILI PEPPERS IN OLIVE OIL
Clean your peppers thoroughly and dry. Roast the peppers in a broiler or on a
grill over medium heat until the skins are bubbly and blackened. Be sure not to
overcook. Skin the peppers and cut the flesh into thick strips.

Remove seeds if desired, but keeping the chili pepper innards will retain much of
the heat. Add the pepper strips to a cleaned jar. Pour in enough olive oil to cover,
and cover with a tightened lid. Be sure to make airtight. Refrigerate immediately.

This method of preservations should keep your chili peppers for a week or
longer.

ROASTING CHILI PEPPERS

Roasting chili peppers allows you to easily remove the outer chili pepper skin
and also alters the flavor of the pepper. Roasted chili peppers are delicious and
soft, and also perfect for making stuffed pepper recipes. Traditional ways to roast
peppers include roasting over an open fire, broiling, baking or grilling. Basically,
you apply a heat source, wait for the chili pepper skins to blacken, char, and
loosen, then peel. The hotter the heat source, the more you will affect the actual
meat of the pepper, so beware of applying too high of heat.

Roast Chili Peppers on a Gas Stove with Open Flame

Produce a HIGH FLAME.
Place the chili pepper directly over the flame. Allow skin to blacken and bubble
up. It will do so in about 2-3 minute.

Flip the chili pepper and blacken both sides. Do not allow catching fire.
Add chili pepper to a plastic baggie and seal. Allow steaming in the baggie about
5 minutes to loosen the skin.
Remove pepper from baggie and peel off the skin. A towel will help, or a fork.
Discard the skin.

Cook the roasted peppers into any recipe you wish!

NOTE: You can adapt this recipe to the grill by heating the grill to HIGH heat,
and roasting the peppers the same way over the heated grill. Again, the chili
pepper skin will blacken and blister. From there, move onto step #4 and continue
onward!

How to Roast Chili Peppers in the Oven

Set the oven to broil.

Place whole chili peppers on a lightly oiled baking sheet and broil about 10-15
minutes, or until skins are thoroughly blackened.

Flip the peppers to expose the other side and broil another 5-10 minutes, or until
skins are thoroughly charred.
Remove peppers from heat.

Add chili peppers to a plastic baggie and seal. Allow steaming in the baggie
about 5 minutes to loosen the skin.

Remove peppers from baggie and peel off the skins. A towel will help, or a fork.
Discard the skin.
Cook the roasted peppers into any recipe you wish!