“My Evil Twin” Habanero Salsa”
2 T olive oil
1 md onion –,Chopped
1 green bell pepper –
1 chopped
1 red bell pepper –,Chopped
1 anaheim chili pepper –
1 chopped
1/2 c chicken broth
4 chiles habanero –,Minced
6 md tomatoes — skinned &
1 diced
2 cn tomatoes –,Diced
2 T lime juice
2 T lemon juice
1 t coriander leaf,Dried
1 t oregano
1 T sugar (or honey — optional)
1 salt and pepper –,To Taste
1/4 c fresh parsley –,Chopped
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.
“Los Venganza Del Almo” Chili
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt’s chili powder
4 T cumin
4 T beef bouillon
1 (instant,crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick
1 butterfly pork chops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 large onions
1 finely,Chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
2 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee’s)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.
