Xenepek

This is some seriously hot stuff. Authentic xenepek is made with Habanero peppers, but if you have none, but have anything that qualifies as hot to you, use that.
Xenepek is like a salsa without the tomatoes and a lot more peppers.
Habaneros can be green, yellow, orange, or even red. The deeper the, color the hotter it will be. But, also the more complex the flavors.
You can use this as a condiment or just eat with chips.

You will need a knife and cutting board.
Gloves for chopping peppers is recommended. Or to chop, you could pulse in your food processor.

Ingredients:

2 Tablespoons lime juice(juice of 1 lime)
1/4 cup minced cilantro
3 green onions OR 3 to 4 Tablespoons onions, minced
1 minced garlic clove
6-8 Habanero chile peppers OR 8 hot peppers of your choice
salt to taste
pepper to taste

Chop and mince the garlic, peppers, onions, and cilantro.
Put into a bowl.
Add the lime juice.
Sprinkle with salt and pepper.
Stir well.
Taste and add more salt and pepper if needed.

Serve.

Enjoy!

Makes a little over a cup.

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Last year's X- Xavier Dumplings

Cilantro Sauce

This is a great sauce for meat or any kind of kebab. It has so much flavor. It is also sometimes referred to as coriander sauce, but coriander is the seed of the cilantro plant. This sauce is made with cilantro leaves so I call it cilantro sauce.
It tastes great room temperature or cold.

You will need a blender or food processor.

Ingredients:

1 cup of stemmed loosely packed cilantro leaves( If you buy it, 1 bunch should do)
3 cloves of peeled garlic( In a pinch, 3 teaspoons garlic powder will work)
1 hot pepper like jalapeno or serrano, seeded and chopped
1/2 cup walnut pieces
1/3 cup lemon juice OR white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
2 to 4 Tablespoons water

Stick the cilantro, garlic, pepper, walnuts, lemon juice, salt, pepper, and cumin into the bowl of blender or food processor.
Turn it on and get the mixture as much into a paste as you can.
You probably won't get it completely smooth and you may need to stop and scrape the sides a few times.
Take the mixture out and put into a jar and add a couple tablespoons water. Stir well. If it is the thickness you want, good. If you want it a bit more pourable, add another tablespoon or two.
Taste and season with more salt if needed.

This is very intensely flavored! So much that it may surprise you.
You might call it tart.

This makes about a cup.

Serve within 4 hours of making and refrigerate any leftovers.

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Last year's C- Chocolate Syrup

Making Your Own Honey Mustard

This recipe came about for a few reasons.

One, I had bought mustard in bulk and had a big container of honey.

Two, I realized we eat honey mustard way more often then plain mustard.

Three, I read the labels on the honey mustard at the store and was amazed many brands don't even have honey in them, but HCFS and also other kinds of sweeteners. I try to avoid high fructose corn syrup as much as possible.

Ingredients:

A very generous 1/3 cup honey

A very generous 2/3 cup yellow mustard

1-2 Tablespoons brown sugar- optional

Combine the mustard and honey in a saucepan. Add the brown sugar if you think you need the extra sweetness.

Bring to a sputtering simmer and stir occasionally for about 5 minutes.

Cool slightly and pour into a glass jar.

Since it thins out some as it cooks together, you will get 1-1/2 to 2 cups honey mustard.