Thursday, July 21, 2011

A Couple of Recipes

I use a lot of chimmichurri and a lot of hot sauce here, so here's my personal recipes for both!

For those that like a little spice in their homemade hot sauce:
2 small Habenero peppers--seeds and all
4 medium jalapeno peppers, seeded
4 tablespoons red pepper powder (I use Haitai brand, you can find it in most Korean or Asian grocers, it is usually used to make kim-chi)
1 tablespoon paprika
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
1 cup vinegar (Again, I use rice wine vinegar, but I have made this with red and white wine vinegar and it was equally good)
Whirl it on liquify mode in blender until, well, liquified! I can it in 1/2 pint jars. If you want it hotter, increase habenero peppers to 4 and jalapenos to 6.
I use this on tacos and other Mexican foods, also as a dip for tortilla chips.
For a real treat, use it to make salsa...
finely dice a tomato, add 3 teaspoons of fresh cilantro---minced, 1/2 cup black beans and a half cup cooked corn. Mix together and add 1/2 to 2/3 cup hot sauce and marinate overnight in fridge.
1/2 cup pineapple diced small (or use canned pineapple tidbits or crushed pineapple)
1/4 cup green bell pepper diced
1/4 cup red bell pepper diced
2 teaspoon diced cilantro
1/4 cup green onion, diced small
Mix together and add 1/2 to 2/3 cup hot sauce and let marinate overnight or for 4 hours before using.
This is something that we ALWAYS have on hand!
Chimmichurri (Argentine Style)
2 bunches parsley (I use the curly kind)
3 to 5 cloves garlic (depends on spiciness of your garlic)
1/2 green bell pepper
1 teaspoon paprika
2/3 cup olive oil
1/4 cup lemon or lime juice
1/2 cup vinegar (I tend to use rice wine vinegar as that is what I usually have, but red wine vinegar or apple cider vinegar works, too)
1/2 teaspoon of red pepper flakes (optional, or you can add more if you like)
2 basil leaves

Destem the parsley to a reasonable standard (no big meaty stems), peel the garlic and cut into chunks, cut the green pepper into chunks and rip up the basil leaves.
Toss everything into a blender or food processor, then hit liquify or your highest setting and whirl the whole shebang together until the parsley, garlic, bell pepper and basil are finely shredded and blended with the rest of the mix.
Pour the whole green mess into a jar or bowl and cover and let set at room temp for several hours to let flavors *bloom*.
Drizzle on steak, baked potatoes, scrambled eggs, burgers...use like some folks use ketchup! You can store it in the fridge, but always take out an hour or so before using. I also brush meats on the grill with it towards the end of cooking.

No comments:

Post a Comment

Because of a couple of rude people that left comments that included links to porn pages and such, I have been forced to start moderating comments again.