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Hot Sauces Galore! - Page 3

© Judy Howle

begin to take on some serious color, about 15 to 20 minutes. Remove them from the oven, allow to cool to room temperature, and dice.

Meanwhile, grill the habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Remove the peppers from the fire and mince. (Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralized the capsaicin. Also, be sure you don't rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary.)

In a medium-sized bowl, combine the tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro, mix well, and prepare for take off. Makes about 2 cups.

This salsa will keep, covered and refrigerated about 5 to 6 days, mainly because no mold or bacteria would dare to come near the stuff.

L'Exotic Sauce Dynamite
Hot & Spicy & Meatless by Dave Dewitt

• 12 bird chiles (chiltepin or pequin) crushed
• 3 tbsp ginger root freshly grated
• 3 tbsp garlic freshly ground
• 1 med onion diced
• 1/4 cup tomato paste
• 1 cup distilled white vinegar
• 2 tsp salt
• 1 cup water
• 1 tbsp thyme freshly chopped

Mix all the ingredients together in a pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat. Cool, puree in a blender, and place in a small jar. It keeps for up to a year in the refrigerator. Yield: 2 cups

"My Evil Twin" Habanero Salsa
Diana Rattray

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 or 2 anaheim chili pepper chopped
• 1/2 cup chicken broth
• 4 chiles habanero minced
• 6 medium tomatoes skinned & diced
• 2 cans tomatoes diced
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 1 teaspoon dried coriander leaf
• 1 teaspoon oregano
• 1 tablespoon sugar or honey optional
• salt and pepper to taste
• 1/4 cup fresh parsley chopped

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices,

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