Blackeye pea salsa
Chipotle Chile Salsa
Corn and Tomato Salsa
Habanero Sauce    Carribean
Fresh Hab Salsa    U.S
Mexican Smoked Chili Marinade  U.S. Southern
Roasted Habanero Sauce   Fresh Salsa
Diablo-Habanero Sauce
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Blackeye pea salsa
 1   can diced tomatoes, well drained,
15-16 oz. 1 can blackeye peas (or black          beans), drained
15-16 oz. 1/2 small onion, chopped;
       juice and pulp of 1 lime;
     cilantro, coarsely chopped,3-4 tbles;
1-2 cloves garlic, minced;
1-2 habaneros, very finly chopped(can use        pickled or fresh).
Mix everything together and chill 2-4 hours. Overnight is even better. Sometimes I don't use all of the peas or will add more tomatoes as 1 full can is a bit too much.
And please!!!!! handle the peppers very carefully as it can be very painful if introduced to sensitive areas.. You can also use Jalapenos, especially the red ones; but habaneros give the better flavor.
Vary everything as you wish---have fun and keep the burn going.


Chipotle Chile Salsa
1 tble. veg. oil
1 medium onion, minced
1 1/2 teas. dried mexican oregano
1/2 teas. ground cumin
1/2 teas. dried marjoram
3/4 cup ketchup
 1 tble. unseasoned rice vinegar
 1 1/2 tble. brown sugar
1/2 (7oz. can chipotle chiles in adobo                sauce)       
  The canned chipotle in adobo sauce can be found in most larger stores or in a mexican store.
In a nonreactive medium saucepan, heat oil over medium heat. Add onion and cook, stirring, until onion is softened, 3-5 mins. Stir in oregano, cumin and marjoram and cook 1 min. Add ketsup, vinegar, brown sugar, chiles in sauce, and 1 tble spoon water. Reduce heat to low, cover, and cook, stirring occasionally, until thick and
fragrant, 8-10 mins.
 Transfer to a blender or food processor and puree until smooth. Transfer to a jar, cover, and refrigerate.
  This salsa is both easy to make and will keep just fine in the fridge for up to 6 months. Actually I don't know if it will or not as it never lasts that long.But its unique hot and smokey flavor adds something special to many dishes. I even use it in place of mustards on my sandwiches. After you try this you will find yourself adding to many different
dishes, especially if you like spicy foods.
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Corn and Tomato Salsa
2 cups corn kernels, fresh or  frozen
1 (4 oz.) can diced green chilies
1 tble. chopped fresh cilantro
2 tbles. finely chopped white onion  
Juice of 1 lime
1 medium tomato, chopped
1/4 teas. salt or to taste
optional-1 finely chopped  Jalapenos
  In a medium saucepan of boiling water, cook corn 1 min. Drain in a sieve and rinse under cold water to cool. Shake to remove excess water. Put corn in a medium bowl.
Add diced green chiles, onion, tomato, lime juice, salt, and cilantro.  Stir to combine. Let sit 45-60 mins to allow flavors to meld. Serve at room temp or slightly chilled. For best flavor and texture, use within 4 hours.
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Habanero Sauce    Carribean*
1/4 cup chopped onion
1/4 cup chopped tomato
1/4 cup chopped habanero peppers
1/4 cup orange juice, or substitute a
    mix of 2/3 orange juice to 1/3 lime juice.
Mix in bowl. Add enough juice to make it soupy. Salt to taste. (Note: use equal measurements of the above; ie, 1/4 cup of each to make 1 cup.     Mike Bowers
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Fresh Hab Salsa    U.S*
tomatoes - enough quarters to fill a blender
                (preferably homegrown)
garlic - 2 whole cloves (plus/minus to taste)
yellow onion - 1/4 of a medium sized one  
lime juice - 3 tablespoons
cumin - 1 teaspoon
ground seasoned salt - 1 or 2 teaspoons (to taste)
cilantro - 1 cup coarsely chopped
chopped jalapenos - 4 to 6 whole fresh                    (vary number to taste)
habaneros - 4 whole fresh
  Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left.
Sample and add items to taste as necessary. If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied.  This is really important with the habaneros...
*** NOTE: The salsa will be at its hottest right after you make it, but will cool down the longer it sets. Since it's fresh, keep it refrigerated if you somehow have any leftovers.                                                                         Mark A. Breland
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Mexican Smoked Chili Marinade  U.S. Southern*
(from High Flavor, Low Fat Cooking by Steven Raichlen) He recommends using canned chipotle chilies which usually come canned with tomato paste. [Actually, it's adobo sauce, which is more of a vinegar and tomato based pickling treatment - mb]. You can use dried chilies but you'll have to soften them in hot water and use 2 Tbl of tomato paste.
 1 cup fresh orange juice
1/4 cup fresh lime juice
 5 canned chipotle chilies, minced plus 1         Tbl sauce
 4 cloves of garlic, minced
 1 tsp freshly grated orange rind
 2 tsp dried oregano
 1 tsp cumin seeds
 2 Tbl wine vinegar (may need more if too        thick)
1/2 tsp each salt and freshly ground                 pepper  (or to taste)
  Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup. Place reduced juice and remaining ingredients in a blender and puree to a smooth paste. I strongly recommend that you DO NOT take a whiff of this stuff. It is POWERFUL! Spread paste on the meat to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice. Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat. I used turkey legs (very Mexican) and it was great.                              Sharon Badian
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Roasted Habanero Sauce*
  Roast 10 to 15 red habaneros on an outdoor grill until skin turns black in spots and blisters/wrinkles. Wood chips of your choice on grill fire optional. Put on gloves, peel and discard skins. In blender or processor, mix peppers (including seeds) with
 2 TBLS lime juice
 2 oz. tomato paste
 1 to 3 cloves garlic
 2 medium carrots
1/3 cup balsamic vinegar
1/4 cup white vinegar
 and 2 tsp salt
If it's too thick for your needs, add water or more vinegar. Funnel into bottle(s), let age for 1 to 2 weeks, then hold on to your hat.                             Mike Adams
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 Diablo  Habanero Sauce
3 Plum tomatoes
1 fresh Habanero chilies -- (1 to 3)
2 Garlic cloves, unpeeled
1/4 c Water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste
Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper.
Great for adding extreme heat to any entree, sauce, marinade, salsa, chili, dip, or any recipe needing that extra zip.
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Fresh Salsa*
 5 Medium Tomatoes
 5 Tomatillos
 1 Medium Onion
1/2 Cucumber
1/2 cup chopped fresh cilantro
  Juice of 1 lime
  Peppers (type and quanity to taste)
  salt
  garlic
   Peel and chop tomatoes, tomatillos, onion, cucumber, and peppers, Combine with lime juice and cilantro. Add salt and garlic to taste. Refrigerate for a few hours to reach full flavor. For a thicker salsa, blend a portion of the salsa with the liquid from the salsa and recombine with the  unblended salsa.               D.Morris
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* Starred recipes were found at recipe sharing sites online.
 

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