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

Tuna Creole

I love this stuff. Tuna Creole is a good simple meal that is equally easy on your pocketbook.
In the time it takes to cook the rice, you can have the creole done. Super quick!

Ingredients:

1/4 cup chopped mild green chili pepper
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1-3/4 to 2 cups chopped tomatoes, canned(15oz can) or fresh
1(6 oz) can tuna, drained
1 teaspoon creole seasoning

3 cups hot cooked rice, for serving

Melt the butter in a large saucepan.
Add the chopped pepper and cook until tender.
Stir in the flour, sugar, salt, and pepper.
Gradually add the milk, stirring constantly. Add the tomatoes and bring to a boil.
Continue to stir and cook for 2 minutes.
It will thicken up slightly.
Add the tuna and the creole seasoning.
Stir in and heat through.
Serve over the rice.

Serves 4

Chunky Salsa

This is my recipe for canned salsa. I make fresh salsa as along as I have tomatoes and peppers growing in the garden. But, when winter comes I need salsa in my pantry.
Ready 6 pint jars for canning. You can also get pint size freezer containers instead.
You will also need a water bath canner for canning.

Ingredients:
20 medium size tomatoes- or enough to get 14 cups, chopped
3-1/3 cups seeded and chopped peppers - a mix of jalapeno and bell or Anaheim
2 cups coarsely chopped onions
1/2 cup chopped fresh cilantro or parsley- you can also use 1/4 cup dried
1/2 cup vinegar
5 cloves garlic, chopped finely
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper


Peel and seed the tomatoes. Chop and place in a colander to drain for 30 minutes to an hour.
Place the tomatoes in a dutch oven, probably about 5 quart size.
Bring to a boil and reduce heat.
Simmer, uncovered about an hour til thick and chunky. Stir frequently.
The juicier the tomatoes, the longer it will take to thicken up.
While, the tomatoes are cooking down, chop the onions, peppers, cilantro, and garlic.
Put that into a large bowl and add the vinegar, sugar, salt, and pepper.
When the tomatoes are ready add the pepper mixture.
Return mixture to boiling.
Remove from heat and ladle into the prepared jars.
Seal.
Process in the water bath canner for 35 minutes.
If you prefer, ladle the salsa into freezer containers and freeze for up to a year.

You will get 5 or 6 pints.

If you want mild, use 3 cups bell or Anaheim and 1/3 cup jalapeno.
If you want medium, use half one kind and half the other.
If you want hot, use 3 cups jalapeno and 1/3 cup Anaheim.
Serranos are also good in this salsa.
 

Handling Hot Peppers

Working with hot peppers can be hard on your hands.

Even if the pepper doesn't seem to be that hot, the oils in the peppers can make your hands burn.
Especially if you will be seeding and/or chopping several of them.

The best way to handle a hot pepper is to cut them in half and use a sharp knife to scrape out the membrane and seeds.
The membrane and seeds have a lot of the hot oil and touching them will make your hands burn more than touching any other part of the pepper.

Once you have got the seeds out, lay the pepper cut side down to avoid touching the oils in it.

If you have disposable kitchen gloves now is the time to wear them.

That way you can scrape out seeds with your gloved hands if you have trouble scraping them out with your knife.

When you remove them, do so that you are turning them inside out as you peel them off.

If you don't wear gloves, washing your hands will not always take all the oils away.
Some times they linger and when/if you touch your face, your face may burn.