These hot little buggers are great for spicing up dishes that could use a little kick. The are also nice in salads. Be sure to use in moderation if you are not accustom to hot foods. There are many varieties of hot peppers but they all have the same affect. HOT!
- 6 tomatillo, peeled, chopped
- 1 tomatoe, chopped
- 1/2 red onion, diced
- 3 garlic cloves, peeled
- 1 jalapeno pepper, sliced
- 1 tbsp cilantro, chopped
- 1 tsp oregano, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 lime
1. Combine the tomatillos, tomatoes, red onion, garlic, jalapeño, cilantro, oregano, cumin,and salt in the bowl of a food processor. Juice the lime into the mixture. Pulse until themixture is well-blended and all of the ingredients are roughly chopped.
2. Use, or properly cool and store.
Braised Collards with Ginger and Chili Pepper
- 1 lb. Collards, cut into thin strips
- 2 cups Chicken or Vegetable broth
- 3 Tbsp. Butter
- 3/4 cup Onion, chopped
- 1 tsp. garlic, minced
- 1 Tbsp. Ginger, grated
- 1 Jalapeno pepper (prefer fresh), seeded and minced
- Black pepper to taste
Combine collards with broth in non-aluminum pot. Simmer, covered, until tender but not mushy. Timing will vary, but 35 minutes is average.
Heat 2 tablespoons butter in large skillet; stir in onion and garlic. Soften slightly over moderate heat. Add ginger and jalapeno and stir for a moment. Add collards and stir over moderate heat until liquid has almost evaporated. Remove from heat, stir in the remaining tablespoon butter and black pepper. Serves 3 – 4.
Source: Schneider, Uncommon Fruits and Vegetables.