br>5. To make the Hot version of the Goulash just
Melt cheese in microwave on High for 2 minutes. Add hot chunky salsa.
Serve over or with tortilla chips.
Mix all ingerdients in salsa together, except mango.
Cover and chill overnight.
Grill Mahi Mahi on a hot grill, 5 min.
each side and season with salt and cracked pepper.
Add mango to salsa just before serving and mix well.
Place salsa on Mahi Mahi steaks and serve.
Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
ours.
If you want hot sauce too, put a lid
br>Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with
220 degrees C).
Place habanero pepper, mango, and onion on
ace while handling or cutting hot peppers. If you do not
remove the stems from the habanero peppers, and put on a
br>Meanwhile, grill habanero peppers over a medium-hot fire until slightly
Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish
For the Jalapeno Salsa: Place the onion
astry blender.
Add the salsa, beating 3 minutes with an
he blender along with the habanero, and puree well. Strain the
Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under
Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.
NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey.
Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.
Combine peaches, tomatillos and chile in mixing bowl and mix thoroughly.
Add all remaining ingredients.
Refrigerate salsa for at least 3 hours to allow the flavors to blend before serving.
Serve as an accompaniment to poultry, fish or pork.
Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.
aper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil