[B]Pineapple Chile Salsa[/B]

1/2 ripe pineapple
1/2 cup chopped red bell pepper
1/3 cu coarsely chopped cilantro
1/4 cup thinly sliced scallions
3 Tbsp. fresh lime juice
1 1/2 tsp. finely chopped fresh jalapeno pepper
1/8 tsp. salt

• Trim top and bottom from pineapple half.
• Split in half lengthwise and remove tough center core.
• Slice off the skin and remove the eyes.
• Cut the pineapple into 1/2 inch dice and put in a medium bowl.
• There will be about 2 1/2 cups.
• Add bell pepper, cilantro, scallions, lime juice jalapeno and salt to the pineapple. Toss gently to mix.
• Transfer to a small bowl and serve at once or cover with plastic wrap and refrigerate for up to 4 hours.

Serves 10 to 12


Great Party Dips

[QUOTE=Zana;275696][B]Hot Pepper-Apple Preserves [/B]

This is the pepper jam I am going to try when I get my apples this year. Sounds delicious. We like hot pepper jam on a grilled ham and cheese sandwich. It's delish. Sue

5 cups sugar
2 cups water
8 large tart apples -- chopped
15 each jalapeno -- chopped

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.
Makes 6 half pints.
This is especially good with cream cheese on crackers.

NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

[B]Zana's Note:[/B] Ok, since by now you probably guessed that I don't consider jalapenos as very hot...so I have been known to kick this up a notch or twenty with scotch bonnets or something in between. LOL ;)[/QUOTE]


Ooh, I have a bunch of jalapeños right now. I hope I can find the apples to make this with!
The corn chipolte salsa sounds really good, too.
Thanks, Zana!

[B]Xnipec (Dog's Nose Salsa)[/B]

This classic Yucatecan salsa is definitely wild. Xnipec, pronounced 'SCHNEE-peck', is Mayan for 'dog's nose'. Serve it -- carefully

Makes about 1 1/2 cups

[B][I]Ingredients:[/I][/B]
4 habanero chilies, seeds and stems removed, diced
juice of 4 limes
1 onion, red or purple preferred, diced
1 tomato, diced
2 Tbsp minced cilantro

[B][I]Method:[/I][/B]
Soak the diced onion peppers in the lime juice for at least 30 minutes. Add all the other ingredients and mix, salt to taste, and add a little water if desired.

[B][I]Author's Note:[/I][/B]
I made this with fresh habaneros, a couple of Roma tomatoes, 1/4 tsp salt and 2 tsp dried cilantro. After sitting for an hour to blend flavors I used some and it was great.

[B][I]Zana’s Note:[/I][/B]
You can adjust the heat (type of peppers/chilies) depending upon the level of heat you can handle. I’m going to try this with some ghost peppers this summer – but only a dash of them with the habs. I’m thinking that I can mix in quite a few different sweet as well as lesser hot peppers with the ghost peppers to add the heat. That way there will be some flavour along with the heat. ;) I’ll let you know how it turns out.

[B]Chipotle Salsa[/B]

Makes 5 cups

1 medium onion, roughly chopped
7 to 10 dried chipotle chiles, stemmed, or 3 to 6 canned chipotle chiles,
stemmed
8 Roma tomatoes, cored
10 cloves garlic
3 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar

Combine all the ingredients in a medium saucepan.
Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.
The liquid should be reduced by 1/3, and the tomato skins should be falling off.
Set aside to cool.

Pour the mixture into a blender or a food processor.
Puree until smooth. Chill until serving time.
This salsa can be stored in the refrigerator up to 5 days or frozen for several months.

Curry Anyone
 

Hi Folks

You got to try this one, really nice flavour, but careful on the chillies, use milder ones, and not the quantities suggested in this one, if you are not chillie orientated, yet, he he!

Hot Naga Chicken Curry

2 tsp cumin seeds
# 1 tbs corriander seeds
# 1 tsp black peppercorns
# 1 2/3 tsp black mustard seeds
# 3 tsp fenugreek seeds
# 1 tsp ground cardamon
# 1 (4 inch) cinnamon stick
# 6 tablespoons white wine vinegar
# 1 tsp salt
# 1 tsp brown sugar
# 1 1/2 tsp cayenne
# 16-20 Dorset Naga Chillies or any variety on hand and to your liking
# 2 large onions
# 3-5 tablespoons olive oil (or ghee)
# 5 tablespoons water
# 8 garlic cloves, peeled
# large piece of root ginger, roughly chopped
# 3 tsp ground coriander seeds
# 1/2 tsp ground turmeric
# 1 tim chopped tomatoes
# 675g (1.5 lb) chicken breast fillets, cubed
# 2 medium potatoes (optional)
# 1 hand full of coriander, chopped
# 1 tsp garam masalla
Methods/steps
[FONT=&quot]1. [/FONT]To make the curry paste, first grind the cumin, peppercorns, mustard seeds, fenugreek seeds, coriander seeds, cardamon and cinnamon together until they are a fine powder.
[FONT=&quot]2. [/FONT]Mix in the vinegar, salt, cayenne and brown sugar; set aside.
[FONT=&quot]3. [/FONT]Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
[FONT=&quot]4. [/FONT]Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
[FONT=&quot]5. [/FONT]Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
[FONT=&quot]6. [/FONT]Cook the ginger paste in the reserved oil, stir until the paste browns.
[FONT=&quot]7. [/FONT]Add the coriander and turmeric and cook for a few minutes, stirring.
[FONT=&quot]8. [/FONT]Add the curry paste and tomato sauce. Cover and simmer on low heat for 1 hour.
[FONT=&quot]9. [/FONT]Add the Dorset Naga chillies (finely chopped).Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes. Cube the chicken and fry in a little olive oil until white. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked. Add the garam masalla about 2 minutes before serving, Serve with fresh coriander, basmati rice and naan bread.

Additional Tips
For maximum flavour simmer the curry for at least 2 hours or untill the oil turns dark and rises to the surface before adding the chicken. Hope you like it.

ISO Stuffed Chiles Recipe
 

I have a lot of fresh chiles, mostly chimayo and numex sunset chiles that I want to prepare stuffed in some way. I can't find what I want online, does anyone here have a good way to prepare them? I can envision something with cheese and cilantro, but that's where the vision ends :).

[QUOTE=lakelady;295113]I have a lot of fresh chiles, mostly chimayo and numex sunset chiles that I want to prepare stuffed in some way. I can't find what I want online, does anyone here have a good way to prepare them? I can envision something with cheese and cilantro, but that's where the vision ends :).[/QUOTE]

I Like this cooks.com receipe for the cheese mixture. I am always stuck using store bought poblanos though. Usually end up grilling or baking them.
[url]http://www.cooks.com/rec/view/0,1657,141179-253192,00.html[/url]

looks good James! So, do you skip roll in cornmeal and fry portion of the recipe? I tried to make them once before but it was batter fried and way too greasy for me. My boys wouldn't touch them.

[url]http://www.biadchili.com/index.php?main_page=chile_recipes[/url]

Biad is right down the road from where we live, and Hatch is about 90 minutes from us. Take a look at Biad's recipes and see if that helps. Biad is also on facebook, and there may be some recipes there.

[QUOTE=lakelady;295209]looks good James! So, do you skip roll in cornmeal and fry portion of the recipe? I tried to make them once before but it was batter fried and way too greasy for me. My boys wouldn't touch them.[/QUOTE]

Antoinette,
Yep. I skip the cornmeal and fried. I thought the cornmeal was a distraction and didn't add any value.

Great link Michael, thanks!

Damon

Glad you enjoyed it Damon.

Thanks Michael! I think I may make the chile dip too, that sounds really good!

Happy to help.

I just made Atomic Buffalo Turds for the first time - HUGE FAN!

We are no longer eating pork, so I had to adjust the recipe

Atomic Buffalo Turds:
12 fresh hot peppers - I used jalapeno

12 slices of bacon - I used turkey bacon - sliced lengthwise

24 little smokies or large shrimp – could not find turkey lil smokies so I used turkey sausage links, cut in half

[B]8oz package cream cheese[/B]
[B]1c Monterey jack – grated[/B]
[B]1 shallot, minced[/B]
[B]1 clove garlic, minced[/B]
[B]2t paprika[/B]
[B]1t cayenne[/B]
Sweet BBQ Rub
Sharp Cheddar Cheese - shredded
BBQ Sauce

Wash and trim the peppers - halve and scoop out seeds.

[B]Combine[/B] in a bowl. Fill each half with the [B]mix[/B].

Top each boat half with a little smokey.

Wrap each boat with ½ slice of bacon and hold together with a tooth pick.
Sprinkle with sweet rub.
Smoke for an hour at 300 degrees. Bacon will crisp.
Top with cheddar and your favorite BBQ sauce.


Next time, I will cook at a lower temp - maybe 250 because the bacon was crisp and the cheese was oozing out after 30 minutes.


I also will skip the cheddar topping part and maybe add it to the cream cheese.



I tried these without BBQ sauce and preferred them with.