Amazing that one can use SO many Scotch bonnet peppers (Habanero) and jalapenos and it comes out sweet, mildly spicy and so tasty … a small bite on the end of the taste but it works. I made 12 pints from this recipe and went through 1 1/2 jars the very next two meals.
28 Habanero -seeded and chopped – Use Gloves!!
30 Jalapenos – seeded and chopped
1 large bunch Spring Onions – large chopped (Not Scallions) If unavailable substitute one small White Onion
1 small Yellow Onion – large chopped
6 Cloves Garlic
3 lrg Carrots – chopped
Put all chopped veggies into large stock pot cover with water, heat to a soft boil, reduce heat and simmer for 10 minutes. Using a large strainer strain water off cooked veggies/peppers (peppermash). Really – I think this is where the heat reduction happens and the flavor takes over. Return peppermash to stock pot and add the following:
1/2 C Key Lime Juice
1/2 T Canning Salt
2 C Sugar
3 C Cider Vinegar
Bring to soft boil, reduce heat and simmer for 15 minutes.
You can now make a sauce by using your blender and puree (Cream) mixture until smooth (Be careful when using a blender with hot stuff – vent well.)
or you can keep mixture in the relish form.
I use 1/2 pint jars. Fill jars, clean rims, seal and hot bath process for 20 minutes. Enjoy.
**** By the way … I tried some of this sauce with my teriyaki and it was awesome on a steak or a hamburger.
This is one of the easiest frosting ever and especially made for my angel food cake.
1 pint Heavy Whipping Cream
1 Box Jiffy Fudge Frosting – If you can find the “Jiffy” brand of fudge frosting it’s the bomb for this recipe (stock up on them when you find them). However you can also use any dry frosting mix available.
1/2 tsp vanilla
Chill large mixing bowl and beaters.
Whip cream and vanilla, slowly add dry frosting mix and mix until it is Whipped Creamy and light.
Frost cake and keep cool (refrigerate) until serving.
Fun way to change up the traditional chips and dip, use duros (also known as pasta para duros, duritos, durros, pasta para durito, chicharrines, churritos, Mexican wagon wheels or pin wheels). Of course you can always use traditional chips.
1 pkg (4oz) Duritos (Wheels or Squares)
2 cups of Olive Oil
In a medium-size stock pot, pour olive oil and set stove top to Med-High. Until oil starts to bubble (boil), slowly pour in a small amount of Duritos in. Remove with tongs/slotted spoon once duritos are golden brown, do not burn. It only takes about 15-20 seconds. Set aside cooked duritos and allow to cool. Season with chile, lemon or lime and salt. Serve with the guacamole.
1 ripe Avocado – chopped and smashed smooth or chunky
1/4 C Onions Chopped
1 small – medium jalapeno seeded and diced
2 cloves garlic – pressed or shredded
1 ripe Roma tomato – seeded and diced
1 tsp sugar
1/2 Lime – fresh squeezed – to taste
Salt, pepper and hot spice to your taste.
Mix all ingredients together, tasting spices, sugar and lime as you go. Remember you can always add more but it pretty had to take out.
One of my favorite of all chocolate creations. I have such great memories of my Mom and Aunt Hansel making this fudge and letting me lick the spoon. This certainly is easy and an all time treat. My Aunt’s original handwritten recipe
12 oz Milk Chocolate Chip
6 oz Semi Sweet Chocolate Chips
4 1/2 C Sugar
1/2 C Butter (1 stick)
1 can evaporated milk (14 0z)
7 oz Marshmellow Cream
1 tsp vanilla
Butter a 9 x 13 cake pan.
Measure chips, marshmellow cream and vanilla and set aside.
In a large pot slowly melt butter, add sugar and evaporated milk. Stir constantly bring to a soft boil continue to stir for 14 minutes.
Remove from heat, while hot – add Chocolate chips, vanilla and marshmellow cream. Beat until all chips are melted and everything is incorporated. Pour into the buttered 9 x 13 pan and let set-up for 2 hours. Cut into 4 x 4 squares, foil wrap and store in cool dry place. I love this stuff…..Enjoy.