Fresh Tomato Salsa

• 4 Jalapeños seeded and chopped
  
• 2 cups finely chopped tomatoes
• 2 fresh Anaheim peppers diced or 1 - 4 ounce can of dices green chiles drained
  
• 1/4 cup chopped sweet peppers
• 1/4 cup sliced green onions
• 4 Tablespoons chopped cilantro
• 2 Tablespoons lemon juice
• 4 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Combine and mix all ingredients. Chill 1 hour before serving. Garnish with cilantro leaves.

Ed's 10-minute Salsa

• 4 - 14.5 oz Hunt's Diced Tomatoes with Garlic and Oregano
• 1 - 7 oz can Diced Green Chiles
• 2 - 4 oz cans Diced Jalapeños
  
• 2 cap fulls Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons Chile Powder (New Mexican Hot or for extra kick Chipotle Powder)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Jalapeño powder (optional)
• Fresh chopped cilantro to taste (optional)
  

Drain all canned ingredients in a strainer for 5 minutes. Mix all ingredients in a bowl or place all ingredients in food processor and chunky puree (about 5-6 short pulses).

Adjust seasoning. It takes about 1 hour for all of the spices to combine. Stir occasionally to mix.

Garnished with sliced jalapeños, cilantro sprigs or whole peppers. Serve with tortilla chips and cold beer.

Mulled Wine

• 1.5 liter Burgundy wine
• 2 cups filtered water
• 4 cinnamon sticks
• 4 slices lemon
• 2 pints Cranberry Cocktail Juice
• 1 cup sugar
• 12 cloves
• 1/2 cup slivered almonds
  

Place all ingredient in a crock pot and slow cook on low. After 1 hour, begin tasting it every once in a while until it is all gone or you pass out, which ever comes first. Remember! Do not drive while cooking!

Dill Pork Roast

• 4-5 pound Boneless Pork Loin or Tenderloin
• 16 oz Sour Cream
• 1-1/2 Tablespoon dried dill
• 1/4 teaspoon Chipotle Powder (or Red Chile Powder)
• flour
• 1 cap full Mrs Dash Extra Spicy seasoning
• 1/4 teaspoon salt
• 1/2 cup soy sauce
• 1 stick butter

• Trim Pork Roast of ALL fat. Slice into 1 inch think slices and place them into a 12x9 oven pan. Put a pat of butter on top of each slice and pour in soy sauce. Sprinkle salt and Mrs Dash seasoning over top. The technique to this recipe is slow cooking. Cover with foil and place in oven at 250 degrees. Cook 20 minutes and spoon soy sauce over the top of the pork slices at the 5-10 minutes. Turn the pork over and spoon soy sauce over top, replace foil and cook another 20 minutes, again spooning soy sauce over top every 5-10 minutes. Repeat this process 2 more times.
• Prepare the Sour Cream by mixing in the dill weed and chapotle powder. Stir until mixed well.
• After the last 20 minute cooking, remove the pan from the oven. Increase the oven temperature to 320 degrees.
• Put enough flour into a plastic bag so that a few pork slices can be placed inside and covered with flour. Shake the bag and coat each pork slice and return to the oven pan. Place a tablespoon of the sour cream mixture on top of each pork slice. Cover again with foil and return to the oven cook at 320 degrees for 20 minutes. Remove pan from oven and turn pork over, coating each slice with the sour cream mixture. Cover and cook another 20 minutes. Spoon soy sauce mixture over the top of the pork slices every 5-10 minutes. Turn pork slices over one more time and cook until they are done. The dill mixture will mix with the soy sauce and create a thick gravy.
• Serve with mash potatoes and green beans.
• This recipe requires constant attention, but cooking the pork slow for the first hour in the soy sauce will tenderize them.

Jalapeño Shrimp

This is one of my favorite recipes! Its a great meal to make on a Friday night that is quick and easy. It takes longer to cook the rice than to make the shrimp, so start cooking the rice about 10 minutes before hand. You can peel the shrimp once you start the rice to take up the time.

1 pound peeled and deveined shrimp
4 seeded and deveined sliced fresh jalapeños
6 cloves diced garlic
1/4 cup lite soy sauce
Olive oil
1 tablespoon butter
4 green onions - separate sliced bottom white parts from the green sliced tops

Melt butter with olive oil in a saute pan. Add garlic and white portions of green onions and cook over medium heat for 1 minute. Add jalapeños and cook for approximately 2 minutes stirring constantly so that the garlic doesn't burn. Add shrimp and soy sauce and cook until shrimp is pink and done. Remove from heat and top with green onions.

Server with brown rice (preferred) or white rice.

Diablo Shrimp

1 pound peeled and deveined shrimp
2 diced jalapeños
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves crushed garlic
2 ounces of white wine
Juice from one lemon
4 oz. of New Mexico Red Chile Sauce
1 Tablespoon Olive oil
1 Tablespoon butter

In a large Saute Pan heat 1 ounce of olive oil and 1 ounce of butter until melted. Add jalapeño, salt, pepper, garlic, wine, squeeze from fresh lemon. Saute over medium heat for approximately 1 minute, then add the shrimp. Saute shrimp, stirring constantly so garlic doesn't burn until shrimp is cooked and pink. Remove from heat and add Chile Sauce. Garnish with green onions.

Serve with white rice or heated french bread.