Taco Sauce with Green Chile

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In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.

Ingredients

  • 3 cups chopped green New Mexican chile, roasted, peeled, seeds and stems removed

  • 3 cups peeled, chopped tomatoes

  • 3/4 cup chopped onion

  • 1½ teaspoons salt

  • 3 cloves garlic, minced

  • 1½ cups vinegar

Instructions

Combine all the ingredients in a pan, bring to a boil, cover, and simmer for 20 minutes.

Pack in hot, clean, sterilized jars, being sure to use all the liquid. Process according to the instructions above.

The Salsa with Six Names

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This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.

Ingredients

  • 6 serrano or jalapeño chiles, stems and seeds removed, chopped very fine

  • 1 large onion, chopped very fine

  • 3 medium tomatoes, chopped very fine

  • 2 cloves garlic, minced

  • 1/4 cup finely chopped fresh cilantro

  • 2 tablespoons vegetable oil

  • 1/2 cup red wine vinegar or lime juice

Instructions

Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath as described above.

Essential Habanero Hot Sauce

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This is the latest recipe in Nancy’s never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

Ingredients

  • 1½ cups chopped carrots

  • 1 onion, chopped

  • 1½ cups white vinegar

  • 1/4 cup lime juice

  • 3 cloves garlic, minced

  • 2 teaspoons salt

  • 10 to 12 habanero chiles, seeds and stems removed, chopped

Instructions

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

Pour in sterilized jars and process in a water bath as described above.

New Mexico-Style Black Bean Venison Chili

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If venison is not available, substitute beef. It’s a lot easier to use canned black beans.

Ingredients

For the Chili:

  • 4 tablespoons olive oil

  • 1 pound coarsely ground venison or stew meat

  • 6 cloves fresh garlic, minced

  • 1 white or yellow onion, chopped

  • 1 jalapeño, seeded and chopped

  • 4 tablespoons ancho chile powder

  • 2 chipotles in adobo, chopped

  • 1/8 cup Asian hot sauce, Sriracha recommended

  • 6 Roma tomatoes, blanched, peeled, seeded and diced

  • 2 teaspoons ground cumin

  • 1 quart chicken stock, a little more on hand might help

  • 2 12-ounce bottles of dark beer

  • 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

  • ½ teaspoon epazote

  • 2 tablespoons masa harina

  • 1 tablespoon fresh cilantro, chopped

  • Salt and freshly ground pepper to taste

For the Goat Cheese Crema:

  • 1 1/4 cups heavy whipping cream

  • 2 tablespoons garlic puree

  • 8 ounces goat cheese

  • 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

Instructions

For the Chili:

Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

For the Goat Cheese Crema:

Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

To serve:

Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.

Southwest Salsa Soup

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Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.

Ingredients

  • 1 cup chopped onion

  • 2 teaspoons chopped garlic

  • 2 to 3 teaspoons vegetable oil

  • 1½ cups tomato-based commercial salsa

  • 3 cups chicken broth

  • 2 corn tortillas, torn into pieces

  • 1/4 teaspoon ground cumin

  • 1/4 cup chopped, fresh cilantro

  • Salt and freshly ground black pepper to taste

  • Garnish: Sour cream

  • Chopped fresh cilantro

    • Instructions

    Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.

    Stir in the salsa, broth, tortillas, cumin, and salt and pepper. Bring to a boil, reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.

    Put the mixture into a blender or food processor and puree until smooth. Adjust the seasonings and stir in the cilantro.

    To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.