Serrano Pepper Salsa Recipe

One of my first recipe posts back in 2006, was my award winning Jalapeno salsa. Over the years, the recipe has changed many times over, as well as our tolerance for heat-level spiciness. So, I decided to update to a new recipe. Note: The new recipe is very spicy!!!

• 2 - 8 oz cans of Hunt’s Diced Petite Tomatoes with Basil and Garlic completely drained
  
• 1 - 8 oz can Hunt's Petite Diced Tomatoes
• 1 small can Rotel Extra Spicy with Habaneros *optional
• 1 - 12 oz can La Costtena Pickled Serranos peppers, 1oz+ juice reserved.
  
• 1 - 4 oz can Ortega Diced Jalapenos *optional
• 1 teaspoon Mrs. Dash Garlic and Herb seasoning
• 1 teaspoon Mrs. Dash Extra Spicy seasoning
• 1/2 Tablespoons Garlic Powder
• 1 Tablespoon Chile Powder
• 1 Tablespoon red pepper flakes
  
• 1/4 teaspoon salt (one of the few recipes I add salt to).
• 1 whole bunch of Cilantro, stems removed.

1. Drain as much of the juice out of the cans of tomatoes tomatoes as possible. I dump it in a strainer and spoon it back and forth until all of the juice is removed. 
2. Cut the tops off of the serranos and cut them into half or thirds.  Save the Juice and the carrots and onions in the can. Caution: Serranos are spicy and it is highly recommended that you wear gloves while handling them.
3. Everything goes into a food processor.
4. optional - Add the whole can of the Herdez jalapeños with its juice.
5. Add all of the carrots and onions in the Serranos can, about 1+ oz of the juice from the Serranos can.
6. Add the tomatoes and cilantro in a food processor.
7. Add all seasonings to the Food Processor and Pulse puree.
8. Let sit at room temperature and stir every few minutes. Taste and adjust the spices and seasoning.
9. Add the salt, as necessary and stir/pulse.

The "+" on the ingredients is add more if you wish.

Vietnamese Caramelized Pork

Note: The original recipe called for 1 cup of white sugar(!!!) I reduced that down to 1/3 cup. There are other modifications as well from the original recipe.

Ingredients

• 1 Tablespoon Peanut or Vegetable oil.
• 1/3 cup white sugar.
• 1 lbs thin cut pork slices, or pork spareribs cut into 1" pieces.
• 4 green onions cut into 2" lengths, including the white parts.
• 1 jalapeno pepper diced.
• 1/4th yellow onion thinly cut and diced
• 4-6 cloves of garlic sliced.
• 1 teaspoon Kirin oil or Sesame oil.
• 1+ teaspoon Hoisin sauce (optional).
• Mrs Dash Extra spicy to taste.
• Mrs Dash Garlic and Herb to taste.
• Salt and pepper to taste.
• 1 green onion sliced into 1/4" pieces for garnish
• White rice for serving.

Directions

1. In a heavy skillet, wok, or large frying pan, heat the oil over high heat and pour the sugar in and stir immediately to coat all of the sugar with oil. Cook and stir constantly until the sugar dissolves and turns a light brown. Note: The melted sugar is VERY HOT! I have a blister to prove it.
2. Once the sugar turns a light brown, reduce the heat to medium high. Stir in the pork, onion, jalapeno, garlic and Mrs Dash spices.
3. Toss the ingredients in the caramelized sugar until well coated.
4. Continue to cook until the pork is cooked and brown.
5. Drizzle the Kirin and Hoisin sauce and reduce heat to low and simmer until the juices are reduced.
6. When the juices have been reduced, increase to high heat and stir until the sauce has thickened (Note: When I increased the temperature, the sauce just got thinner. Use your judgement.)
7. Reduce temperature back to low and add the sliced green onions and allow to cool so the sauce really thickens and coat all of the ingredients well, for about 5 minutes. Remove from the heat.
8. Sprinkle with green onion rings and serve over rice.

Note: Next time, I would pre-cook the pork in a separate frying pan initially over high heat to brown, then cover and simmer for at least 30 minutes to make it more tender.

Spicy Asian Chicken Wraps

Spicy Asian Chicken Wraps

The original recipe that this was adapted from said the Prep Time was 15 minutes. ROFL!!! Yeah if you have a full time sous chef mincing the vegetables and getting everything ready!!! It took me an hour to get all of the ingredients prepped and ready to start cooking.

Ingredients

The Filling:

• 1 lb ground chicken
• 1 Tablespoon peanut oil
• ½ onion minced
• 2 Tablespoon red pepper minced/diced
• 4-5 garlic cloves minced
• ½ large jalapeno minced
• 1 - 8 oz can water chestnuts drained and minced
• 1 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy

For the Sauce:

• 3 Tablespoon soy sauce
• 3 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoon finely crushed roasted, unsalted peanuts
• 2 Tablespoon sweet chili sauce
• ½ tsp garlic powder
• 1 tsp pickled ginger minced (get at sushi counter in grocery store or sushi restaurant)
• 1 healthy squirt Sriracha sauce, depending on spiciness you desire.

To Serve:

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Directions

1. Whisk all the ingredients for the Sauce in a small sauce pan until blended. Cook over low heat until adding to meat mixture. Stir occasionally. 
2. Heat 2 Tablespoon peanut oil in a frying pan and add the ground chicken.
3. Using a wooden spatula or edge of a cooking spoon, cut the sliced chicken across the slices to cut into smaller pieces. Continue to cut the pieces into smaller and smaller pieces while cooking until pieces are fine.
4. Cook until some of the chicken begins to brown.
5. Add the Mrs Dash spices, garlic powder and Sriracha sauce with the onions. and cook until the onions become translucent.
6. Add the garlic, peppers and water chestnuts and cook an additional 5 minutes or until peppers are soft and add the pickled ginger.
7. Add sauce to the mixture and mix well to coat all of the meat. 
8. Serve on lettuce leaves or over a salad, or over noodles or rice.