Hot Stuff!

Hot Stuff Spread

1 cup

Ingredients

• 2 jalapenos
• 3 habaneros
• 1 small onion
• 2 garlic cloves
• 2 tablespoons cilantro chopped
• 1 teaspoon cumin seed
• ¹⁄₄ teaspoon oregano to taste
• 1 pinch thyme to taste
• salt and pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• ¹⁄₄ cup water

Directions

Mince process peppers, onion, garlic, cilantro and cumin. Fine texture but not mushy. Add seasonings, vinegar, olive oil and water and mix well. Store in glass jar with a tight lid in refrigerator.

Killer Hot Sauce

Wear goggles while preparing

• 1 pound superhot chili peppers, stems removed (personal choice as hot as you can stand)
• 4 cloves garlic
• 12 large basil leaves
• 1 cup vinegar
• 1 teaspoon salt

Directions

1. Heat an oven to 400 degrees. Set the superhot chili peppers and garlic on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Watch these to prevent burning and fumes. Add peppers to a food processor. Squeeze garlic out of their skins and into the food processor they go.
2. Add basil leaves and process.
3. While processing, add in vinegar until pureed.
4. Add salt and stir. Push the sauce through a strainer or use a food mill to really strain it.
5. Pour into sterilized bottles.

Five Roast Super Salsa

Ingredients

• 5-10 SUPER HOT PEPPERS (such as ghost peppers, Trinidad scorpion peppers, habanero peppers, fatalii peppers)
• 1 Large beef steak Tomato
• 1 Small Red Onion
• Small Bunch of Chopped Cilantro (2 tablespoons)
• Juice of 1 Lime
• 1 tsp sugar to cut acidity
• 1 tsp salt
• 1/2 tsp cumin

Directions:

Cut up super hot peppers, tomatoes, and red onions. Dice in processor or if doing by hand, wear protective gloves (disposable work well). After dicing, coat well in olive oil. Get a hot flame going and flip fry the mix. Remove from flame after 3-5 minutes.

Add Lime Juice, Cumin, Salt, Cilantro, and Sugar and stir.

Cool off and serve up.