Hot Habanero Salsa

1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt

Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.

Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe. Taste as you go along and adjust accordingly

Hot Cottage Cheese Dip

1 large container cottage cheese
1 package cream cheese
3 green onions (sliced)
2 cups grated cheese
1 can jalepenos or fresh habaneros (chopped)

Add chilies to softened cream cheese, then add the rest of the ingredients. Can be eaten with chips, vegetables on toast.
The longer it sits, the hotter it gets.

Trinidad Congo Pepper Salsa

Ingredients:
15 Habanero or scotch bonnet
Peppers, stemmed, seeded,
And minced
2 lg White onions, minced
1 Papaya, peeled and diced
1 Mango, peeled, pitted, and
Diced
2 tb Dijon mustard
1/2 ts Turmeric
1/2 ts Curry powder
3 c Vinegar
Instructions:
Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. Remove from heat, cool, and store in a jar in refrigerator.

Tooth Rattling Salsa

Ingredients:
3 md Tomatoes
3 To 4 habanero peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
Instructions:
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Rodd's Salsa

Ingredients:
7 Roma Tomatos
1/4 c Chopped Green Onions (all
The white part and some of
The green)
1/4 c Chopped Red Onion
3 Garlic Cloves (or more for
Garlic lovers )
1/2 c Chopped Cilantro
1/4 c Chopped Celery
4 Jalapeno Peppers, roasted,
Peeled, seeded, and chopped
2 Habaneros, seeded an chopped
(for those that like *zing*)
1/4 c Balsamic Vinegar
1/4 c Olive oil
Salt and Pepper to taste
Instructions:
Seed the tomatos and chop (I like to chop my tomatos with a knife rather than use a food processor. Makes for more uniform tomato pieces.) Add all the remaining ingredients. Allow to sit overnight (or, if your like me and get impatient, go ahead and eat right away. It's better if it sits, though.)

Roasted Habanero Salsa From Hell

Ingredients:
1 tb Virgin olive oil
1/3 c Virgin olive oil
6 Ripe plum tomatoes, halved
Freshly ground black pepper
10 Habanero chile peppers
1/4 c Lime juice (about 2 limes)
1/4 c Chopped cilantro
Instructions:
Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice.

Pebre (Chilean Hot Salsa)

Ingredients:
2 tb Olive oil
1 tb Red wine vinegar
1/3 c Water
4 Fresh Aji chiles; seeds and
-stems removed, minced
OR
1 Habanero; as above
2 cl Garlic; minced
1/2 c Onion; minced
1/2 c Cilantro; minced
1 ts Fresh oregano; minced
Salt to taste
Instructions:
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.

Peach & Plum Habanero Salsa

Ingredients:
2 c Fresh peaches, diced with
Skin on (bruised ones are
Okay) plus 1 cup
Ripe peeled peaches cut in
1/4 -inch dice
1/4 c Minced onion
1 Fresh or dried habanero
(with skin and seeds
Removed)
1 c Chicken stock or water
1 tb Minced cilantro leaves
1 tb Fresh lime juice
2 tb Sugar
1 c Ripe black plums cut in
1/4 -inch dice
1/2 c Green bell pepper cut in
1/4 -inch dice
Instructions:
Place the 2 c of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.

Papaya Habanero Salsa

Ingredients:
3/4 lb Ripe papaya pulp,
Skin & seeds removed
1-1/2 lb Fresh habaneros,
Seeds & stems removed
1 lg Garlic clove
1-1/2 tb Seedless raisins
1/2 md Yellow onion, quartered
1/8 ts Vanilla,
Preferably mexican
1/8 ts Fresh ground Jamaican
Allspice, coarsely ground
2 tb White wine vinegar
1 tb White sugar
1/2 ts Salt
Pinch cinnamon
1 tb Cornstarch
2 c Water
3/4 tb Brown sugar
Instructions:
Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

Jicama Vidalia Salsa

Ingredients:
1 Jicama (approx. 1 lb)
1 lg Vidalia onion
2 sm Carrots (optional)
3 Cloves garlic [we like a lot
Garlic]
1/4 c White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
ds Salt
Instructions:
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!

Hot & Sweet Salsa

Ingredients:
1 28 oz can crushed tomatoes
1 4 1/2 oz can tomato sauce
1 lg Red onion
3 Cloves garlic
5 Jalapeno Peppers, seeded,
Roasted and chopped fine
3 Serrano Peppers, seeded,
Roasted and chopped fine
4 Habanero peppers, seeded and
Chopped fine
1/4 c Marukan Gourmet Seasoned
Rice vinegar
2 ts Mexican oregano, crushed
Juice 1/2 small lime
1 tb Ancho chile powder (plain)
Not hot
1 tb New mexican chile powder
(plain) not hot
Olive oil
Instructions:
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using.

Habanero Tomatillo & Orange Salsa

Ingredients:
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice
Instructions:
In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, 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.

Habanero Mango Salsa

Ingredients:
5 Dried Habanero Chiles, Stems
-Removed
2 tb Chopped White Onion
1 lb Fresh Mango, Chopped
3 tb Golden Raisins
1/8 ts Tumeric
1 Fresh Lime Quartered
Instructions:
Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat.

Gingered Mango Salsa

Ingredients:
1/4 Habanero chile
-or-
1 Whole jalapeno
;seeded and finely chopped
3/4 ts Soy sauce
1 c Mango, peeled and diced
1/4 c Brown sugar
1/4 ts Ground cloves
1 sm Garlic clove, finely chopped
1 tb Fresh ginger, finely chopped
1 pn Salt
Instructions:
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse.

Coyote Summer Salsa

Ingredients:
2 Oranges peeled & cut into
Pieces
1 sm Onion chopped fine
2 + (to your heat level
Liking) minced Habaneros
1/4 + cup chopped cilantro
Leaves *no stems*
3 tb Fresh lime juice
2 ts Extra virgin olive oil
1/2 ts Dried Mexican oregano
1/4 ts Salt
Instructions:
Mix it all together - let it sit for a 1/2 hour- then open a bag of your favorite tortilla chips & a bottle of good ale - enjoy :-)

Cilantro Salsa

Ingredients:
2 tb Green chiles, diced
1 Garlic clove(s), minced
3/4 c White onion(s), minced
1 ds Salsa habanero
1/2 c Cilantro, chopped
Lightly packed
3 tb Canola oil
1 tb Lime juice
1 tb Mock Sour Cream
(see pg 53)
Instructions:
Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.

"My Evil Twin" Habanero Salsa

Ingredients:
2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
Chopped
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
Diced
2 cn Tomatoes -- diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey -- optional
Salt and pepper -- to taste
1/4 c Fresh parsley -- chopped
2 Anaheim chili pepper --
Chopped
Instructions:
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

Hot Chicken Seasoning

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Spicy Meatballs

1 lb. ground sirloin
1/4 lb. ground lamb
1 cup bread crumbs
1/2 cup water
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmigiano Reggiano cheese
2 eggs
1 tablespoon habanero powder
1 teaspoon cayenne pepper
1 teaspoon salt

Mix together and shape into meatballs.

In a cast iron skillet, brown the meat balls in olive oil. When browned, simmer in your pasta sauce for 20 minutes.

Now, serve the spicy meatballs over linguini or your favorite pasta.

Habanero Tuna

2 tuna fillets, sushi quality. Rub a little salt on them.

In a mortis and pestle, put 1/2 cup raw almonds, 1/4 cup black peppercorns. Grind well, but not quite to a powder. Add 2 teaspoons habanero powder. Mix. This is the crust for your tuna.

On a plate, take your tuna fillets and roll them in the crust.

In a hot saute pan, heat some sesame oil. Sear the tuna on both sides, keeping it medium rare in the middle.

Serve with roasted potatoes and a lemon cut in half for squeezing.