Chiltepin Chorizo

Dave DeWitt Recipes Leave a Comment

There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.

Ingredients

  • 15 to 20 Chiltepins, crushed

  • 1 cup red New Mexican chile powder

  • 1 tablespoon chile seeds (from Chiltepins or other chiles)

  • 1 pound ground lean pork

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon Mexican oregano

  • 3 Tablespoons white vinegar

  • 4 cloves garlic, minced

  • 1 teaspoon ground cloves

Instructions

Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.

 

Peppered Shrimp Jamaican-Style

Dave DeWitt Leave a Comment

The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.

Ingredients

  • 2 pounds shell-on shrimp
  • 2 tablespoons vinegar
  • 3 Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
  • 1/4 cup vegetable oil
  • 1 clove garlic, crushed

Instructions

Add the oil to a large skillet over medium heat. When the oil is hot add the garlic, peppers and salt and stir for a few seconds. Add the shrimp and cook, stirring occasionally, until they’re almost cooked through.

Pour in the vinegar continue cooking until the shrimp are opaque.

The Last Pepper in the Patch

Neil Travis Honaker MyBlog Leave a Comment

Some time this week I’ll have to spend an afternoon cleaning up the garden. Or what’s left of it. Growing chile peppers in Kentucky is always a battle against time. It seems like I’m either waiting impatiently for the spring threat of frost to pass (normally not until the week after the Kentucky Derby) or hoping desperately for a last …

Pico de Gallo

Dave DeWitt Leave a Comment

This salsa is so simple it really doesn’t need a recipe at all. It is also good made with serranos, in place of the jalapenos.

Ingredients

  • 1 tomato, finely chopped

  • 1/4 cup finely chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons finely chopped cilantro

  • 2 tablespoons jalapeño pulp

  • Lime juice to taste

  • Salt to taste

Instructions

Combine all the ingredients together in a non-reactive bowl. Allow the salsa to sit at room temperature for at least an hour before serving to combine the flavors.

Serve with chips as a dip, or as a topping for such items as tacos, burritos, and fajitas.