SALSA TO BURN

The Serrano's are screaming to be transformed to 'Salsa to Burn'. This is a 'Mad Meat Genius' concoction that will rival any commercial sauce. In fact, someday it may be on your local grocers shelf. This puree of home grown peppers, onions, and tomatillas will be spanked by a mesquite charcoal fire. Some honey,salt and cider vinegar will blend this arrangement to a burning ring of fire.

Salsa to Burn

1. 1 pound Serrano pepper
2. 1 vidalia sweet onion
3. 1 bunch of green onion
4. apple cider vinegar
5. honey
6. salt
7. 1/2 pound tomatilla
8. water

Set up a medium hot fire in your barbeque. Grill all the vegetables till charred and heated through. Transfer to mixer and add water, salt and honey. Blend to desired consistency. Now this list of ingredients is just a guideline. You can add, or subtract to your liking. I cannot give away all my secrets because of future trademark agreements. No, I will not have to kill you.

This sauce was on the mild to medium side. It has a sweet/tart Serrano taste. It tasted great on a chip. It was thick with pepper love. This would be a great accompaniment to any grilled meat or fish. Hot Sauce manufactures, Look Out!

* If you go back to the original picture, you will see a Bhut Joklia pepper plant in the background. In a couple of months : "Houston, we have liftoff!"

CHILEBROWN'S CHILE PEPPERS

What puts the Chile in Chilebrown? Well today it is the shipment of Chile Peppers I just received. The 'UPS' man left me with a package of Chile Pepper Plants on my front porch. These peppers were hatched by the 'Cross Country Nurseries'. They have a mind boggling selection of different and unusual plants. I wanted to grow a couple of Bhut Joklia peppers. They are the 5 times hotter than the Habanero pepper. I am burning with a capsicum rush already. I also procured these plants; Trinidad Perfume, Czechoslovakian Black, Devils Tongue, Black Prince, Beni Highlands , Aji Rojo and the Peter Pepper.(I will leave the last one to your imagination) This is a line up of heavy hitters. There will be Hot Time in the Old Town Tonight. What will I do with all these exotic peppers? They are beautiful plants. It will be a cornucopia of color in the pepper patch. I will make marinades and salsas. The salsa will be only for the brave. I am trying to perfect my 'Elephant Repellent'. I have had great success. There have been no Elephant raids in the garden.

Let's step back in time and reflect how I became a pepper 'FREAK'. It was in the late 70's, Rex and I went out to dinner before hitting the clubs. We went to the 'Sante Fe Bar & Grill' in Berkeley California. Mark Miller was the chef at the time. We ordered an appetizer of some barbeque skewered beef. The accompaniment was a tiny bit of 'El Yucateco' hot sauce. This sauce was bright green. It had a kick that knocked my socks off. After the burn had subsided, there actually was a great flavor. I was hooked.

This was a gateway sauce, to my burning path, for a Pepper Quest. I am searching for new chile flavors. We have attended Hot Sauce Conventions. There is a pilgrimage to Stockton California every year, to buy a 50 pound sack of roasted "New Hatch Type" peppers. Chili contests have been entered and won. Chile usually makes an appearance in all my dishes. Home made Chipotle is a week long 'Smoking Adventure'. I no longer go for the big burn but will not shy away. Chile Peppers puts the Chile in Chilebrown!!!!!

Thinks he is one Hot Pepper!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!