Rockin Robin's Mexican Recipes Blog

Here is a hot sauce recipe sent in by Ron. He calls it Ron's Afterburner Mexican Hot Sauce. This is our first hot sauce recipe so if you are looking for some "hot sauce" you might want to try this out.

Ron says this hot sauce will light up your life with the best hot sauce you'll ever taste. Try it out and post your response here and let us know what you think.

Ron explains that this hot sauce is simimlar to Pico Pica. "I like it because it can be used on any food requiring a little nip to the tongue. I like Pico Pica but it's hard to find in the Midwest. Sooooo, after a lot of research, I decided to make my own tasty hot sauce."

Try it. If you are a hot sauce fan, you'll love this one.

Ron's Afterburner Mexican Hot Sauce:

Ingredients:

• 2 cups dried hot red chili peppers


• 1/4 cup dried onion flakes


• 1 tsp. salt


• 1 tsp. cumin powder


• 1 tsp. oregano leaves


• 1 tbsp. chili powder


• 1 tsp. paprika


• 4 tbsp. white vinegar


• 2 cups water


• 2 eight ounce cans of tomato sauce

Directions:

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil. Turn down heat and simmer about 20 minutes.

Remove from heat and let cool. Place in blender and add tomato sauce. Blend until smooth. Add a little more water if too thick.

Makes 3 eight ounce bottles.

If you have a great hot sauce recipe you would like to share, please send it in
here.

Regards,
Robin

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June 4, 2008 20:01 - Sweet Salsa Nachos

Sweet Salsa Nachos (created by Michele Anderson and Kari Schoenfish)

I have a niece, Michele, who is attending Wayne State in Nebraska who likes to cook. So when she was here visiting recently she said "Auntie Robin, I have a good recipe for nachos that my friend and I make at school".

So I bite. "Okay Michele, what's in it?" Michele answers "It's made with corn chips, cheese sauce, and fruit salsa and it's real yummy."

"Okay" I respond. "Write down the recipe and I will give it a try".

Since this is such a simple recipe that only takes a minute to put together, I decide to whip it up and see what these college kids came up with.

Is it healthy? Not on your life. Delicious? You bet. Keep these three ingredients on hand and you can satisfy your munchies on a moments notice.

Here's the recipe for Sweet Salsa Nachos:

• 1 bag of Frito-Lay corn chips


• 1 jar of Tostitos Salsa Con Queso Medium Cheese sauce


• 1 jar of Trader Joe's Spicy, Smokey Peach Salsa or your favorite brand

Directions:
Start with a microwavable dish. Spread corn chips all over so they over-lap some. Take a spoon and drizzle the cheese sauce as evenly as you can all over the corn chips.

Now do the same thing with the peach salsa. Try and get that sweet smokey salsa all over those chips. Place the dish in the microwave on medium for about 30 seconds, just to heat things up a bit.

Take it out and enjoy. Be careful as these nachos can get quite hot. I found it easier, believe it or not, to use a spoon to eat it.

This is one of those dishes where it's hard to stop eating it, it's so good. Michele was right.

It is yummy.

Regards,
Robin

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March 22, 2008 15:18 - A Basic Recipe for Mexican Salsa - Sent in by a reader

Richard Imboden, a reader of mine was kind enough to send in this recipe for Mexican Salsa. This recipe is made with canned tomatoes which is great anytime. Heck you can even take it camping and not worry about bruising the tomatoes.

Here are the ingredients:

• 1 can 4oz. diced green chiles


• 2 cans (12oz. each) of whole, peeled tomatoes


• 3 stalks cilantro, well chopped


• 2 - 3 green onions "pretty well chopped"


• 1 - 2 tsp. garlic salt

Directions:

Place the tomatoes, and some of the liquid they came in -- in a food processor and "Chop" for 2 or 3 seconds.

You want them between "chunky and soupy". Pour the tomatoes into a bowl and mix in the diced green chiles,
cilantro and the green onions.

Sprinkle the garlic salt evenly over the top of the mix, leaving it on top of the mix. Cover the bowl with plastic wrap and put it into the refrigerator for one hour.

Then uncover and gently mix in the garlic salt, re-cover and let the ingredients "cook" for another hour. You can vary the cilantro, green onions and garlic salt to your own taste.

Add jalapeno or habanero chiles (be careful with those) for added "fire!" This salsa recipe, with some of the liquid removed (using a colander) and then mixed with well-shredded roast beef, is a great ingredient for making deep-fried chimichangas.

It might be great for preparing oven-baked chimis, but I have never tried that. This recipe is a favorite at some of the Phoenix Fire stations, and is similar to the salsa that is served at Vally Luna Restaurants in the Phoenix area.

Thanks Richard for sharing this tomatoe salsa recipe.

Regards,
Rockin Robin

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