Chile Recipes

Favorite HOT Recipes

Before...

"Salsa Fresca"

Ingredients

Fresh chili peppers; 8 jalapenos/serranos combo, or 7 habaneros or whatever you can get.

one bunch cilantro (coriander), 4 Brown or Spanish Onions, 8 ripe tomatoes

1 1/2 tablespoons minced or mashed garlic, 1 teaspoon dry oregano

A food processor works the best: chop up separately, combining ingredients

in a large bowl, stir, adding garlic and oregano.

This is a basic guideline, all steps and ingredient types subject to taste and

availability.

Hints;

a crushed New Mexico Chile pod or two adds flavor.

If you're using fresh garlic cloves, slightly brown them in a tiny bit of

olive oil in a small pan. Live oregano is good. Remove chili seeds and pulp to cut down

flames, add peppers gradually to avoid flame-out. Taste-test often, play "doctor ".

This fresh salsa is great any time. Try on omelettes, or in fresh pinto beans. (kettle beans) etc.

After...

CAUTION

in case of "reburn" try "Mexican Whitewater Rafting" i.e. lifting toilet seat up

and sitting in the bowl. Note; Two flushes is the Sacramento River.

You can also go around asking if anybody "needs any welding done."

Ingredients

1 1/4 lb. ground sirloin or other extra-lean beef, 1 cup water,

2 cups large pasta shells, 1 heaping tbs. mashed or minced garlic,

1 tsp. dried oregano, level tsp. lemon pepper, garlic salt (to taste)

1 cup chopped or sliced Brown or Spanish Onions, 1 tbs. (or to taste) crushed Red Chili pods,

5 tbs. grated Romano or Parmesan Cheese, 1 tbs California or New Mexico Chili powder,

1 medium-sized tomato, 1 dash exta-virgin Olive Oil, and 1 pinch of salt.

Brown the beef in a large frying pan; drain off oil. add and stir in...

crushed garlic, onions, oregano, lemon pepper, and garlic salt.

simmer 5 minutes, then add water and crushed Red Chili and chili powder.

Simmer on low heat , for about 15-20 minutes, stirring often. While all this is going on, boil

water in a medium saucepan, add olive oil and salt, dump in pasta shells

and cook for 10-15 minutes or until the texture is "just-right"...

drain and dump pasta into meat mixture and stir in until the shells start to fill.

Just before serving, stir in Romano or Parmesan Cheese.

You can garnish with a little grated Jack or Cheddar Cheese melted on top.

A little sprinkle of crushed Red Chile looks good too,