Recipe Talk

Pickled Jalapenos and Carrots

10 jalapenos sliced into 1/8-inch or slightly smaller rings
2 cups peeled and sliced (1/4-inch thick) carrots
1 1/2 cups white vinegar
1/4 cup sugar
1/2 red onion, sliced 1/4-inch thick

Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
Remove from heat, let cool and store in airtight container.

Sweet Onion and Grilled Pepper Relish:

1 yellow pepper, grilled, peeled and julienned

1 red pepper, grilled, peeled and julienned

1 Vidalia onion, grilled and thinly sliced

2 tablespoons sherry vinegar

2 tablespoons olive oil

Salt and pepper

Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Chili Verde Pork

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat

4 yellow onions, chopped

4 Anaheim chiles

2 jalapeno, minced

4 tablespoons garlic, chopped

1 pound tomatillos, husk removed

1/2 cup white wine

1/4 cup white vinegar

1 cup chicken stock

2 tablespoons ground oregano

2 tablespoons ground cumin

1 tablespoon salt

1 tablespoon ground black pepper

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.

Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

Add pork butt to Dutch oven and cook over high heat until browned on all sides

Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.

Let simmer for 1 hour.

Hot Dog Onion Sauce

Recipe By : Record Oct. 1995

Serving Size : 6 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
2 Medium Onions -- cut 1/4 inch thick
1/4 Cup Ketchup
Pinch Ground Cinnamon
1/8 Teaspoon Chili Powder
Dash Hot Pepper Sauce
Dash Salt
1/2 Cup Water

In a medium sized skillet, heat the vegetable oil over medium heat; add
onion slices and saute for about 7 minutes, until golden and limp. Mix
in the ketchup. Then add the cinnamon, chili powder, hot pepper sauce
and salt. Pour in the water; stir. Bring to a boil, reduce heat and
simmer, uncovered for about 10 minutes..

- - - - - - - - - - - - - - - - - -

Title: Xxxx-hot Carribbean Habanero Hot Sauce
Categories: Sauces, Sauces
Yield: 8 Servings

12 Habanero peppers; hand 2 tb Lime juice
-picked 1 tb Salt
4 -(up to) 1 tb Sugar
5 Dried; smoked Jalapenos (can 1 pn Cinnamon (can omit; if
-use fresh; if desired) -desired)
2 Papayas 1 pn Garlic
3 tb Chopped onion 1/4 c Mustard; or less
1/4 c Vinegar; or more

~Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

~Chop all solids. Throw into blender with liquid ingredients.
?Liquify? for a good, long time ... goal here is to do away with all
chunks of anything. Note: I left seeds & ?flesh? of peppers intact.
For a more mild sauce, you may want to extract these

~Once mixture is very smooth, cook over very low heat for 30-60
minutes. Stir often. During this time, taste (as much as you are
able to), and add add'l amounts of desired ingredients until you
acheive the taste you desire. Goal is to come up with a sauce that is
sweet at first taste, then leaves a healthy amount of pain as the
taste fades away.

~Remove from heat, cool 30-60 minutes.

~Strain mixture to extract liquid, leave behind seeds, pulp, etc.
This will take a while - be patient.

~Store extracted liquid in an air-tight container, or in a sealed
bottle. Time will increase heat & taste.

Note: Like many cooks, I created this with no precise measurements
... it was a total experiment & actually turned out very well (though
very painful). Please feel free to alter/experiment.

JEM869@aol.com

CHILE-HEADS ARCHIVES

From Glen Hosey's Recipe Collection Program, hosey@erols.com

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