Wednesday, November 19, 2014
Wednesday, October 8, 2014
Friday, October 3, 2014
2 cups assorted fresh red chiles (jalapeño, cayenne, serrano, habanero, etc), stemmed and seeded
5–6 garlic cloves
4 tablespoons white wine vinegar
2 teaspoons sugar, plus more to taste
1–2 teaspoons salt, to taste
Combine all ingredients in a food processor and pulse until well blended. Taste for salt and pepper and adjust if desired.
Transfer mixture to a small nonreactive saucepan and simmer over medium heat for about 5 minutes, or until sauce loses its raw vegetable smell.
Let cool and pour into a bottle or jar.
Wednesday, October 1, 2014
Thursday, September 11, 2014
Tuesday, August 19, 2014
Thursday, August 7, 2014
Thursday, July 31, 2014
Last Nights Dinner with the Ghost Pepper—Spicy Turkey Pita Pockets! Seasoned with garlic, onion and ghost pepper and served with homemade cucumber-yogurt Taziki, feta crumbles, brown rice and while wheat pita bread. Healthy and yummy with a kick!
Ghost pepper tip: For 1.25 lbs of meat, I used 1 ghost pepper, diced very fine and seeds discarded and the heat was perfect!