Today's recipes use chiles, horseradish and mustard to get their heat. I've included two salsas, one for anything and one for grilled fish. Then you'll find a Fajita marinade that is very versatile, I love it with flank steak or chicken.
A little farther down look for a great salad dressing and a spicy party dip. I like to dip avocados in the party dip, MMM! My wife grew an avocado tree from a pit! It stands about 11 feet tall in a corner of our guest room. For all the information you could ever want about avocados visit http://www.avocado.org It's a great site with information and recipes.
--------------------------------------------------
Here is a recipe for Salsa Rojo. It makes quite a good size batch so invite some of your friends over and go at it.
SALSA ROJO
Ingredients:
6 medium tomatoes, peeled, seeded and diced
3 bunches of scallions, sliced
2 cloves, fresh garlic, minced
10 jalapenos, seeds and veins removed, diced
1/4 cup red wine vinegar
3 tbsp. lime juice
3 tbsp. Olive Oil
1 tbsp. paprika
1 tsp. oregano
1 tsp. cumin
1/4 cup fresh cilantro, chopped
Salt and Pepper to taste
Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita.
--------------------------------------------------
SALSA FOR FISH
1/2 cup fresh pineapple, diced small
2 cucumbers, peeled and seeded, diced small
1 red onion, diced small
1 tsp. fresh garlic, minced
1 red bell pepper, diced small
1 tbsp. red wine vinegar
3 tbsp. Olive Oil
1/4 cup fresh cilantro, chopped
1 tsp. red pepper flakes
Salt and Pepper, to taste
Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon or Swordfish.
--------------------------------------------------
ADOLFO'S FAJITA MARINADE
Ingredients:
1/4 cup lime juice
1 cup red wine vinegar
1 tbsp. dry mustard
1tbsp. fresh garlic, chopped
1 tsp. oregano
1 tsp. cumin
1tsp. cilantro
1 tsp. paprika
2 cups Olive Oil
Salt and Pepper to taste
Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use the Salsa Rojo recipe above or your favorite store bought kind.
--------------------------------------------------
Here's a fun dressing I found on the Internet years ago. It gets it's heat from peppers and mustard.
ROSA'S ZESTY BUTTERMILK DRESSING
Ingredients:
1 cup buttermilk
2 red jalapenos, veins and seeds removed, minced
1/4 cup grated cucumber
3 scallions sliced
1 tbsp. Dijon mustard
3 tbsp. fresh cilantro, chopped
3 tsp. lime juice
1/2 tsp. dill weed
Salt and Pepper to taste
Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving
--------------------------------------------------
Here is a fun dip for your next party. It gets it heat from horseradish, jalapenos and mustard!
LUPITA'S PARTY DIP
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tbsp. prepared horseradish
2 jalapenos, veins and seeds removed, minced
1 tbsp. Dijon Mustard
1 tbsp. fresh parsley, chopped
1 tbsp. fresh tarragon, chopped
1/4 cup buttermilk
Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service.
