Blend ingredients, let sit for 30-60 minutes for flavors to blend.
1 habanero pepper, whole, stem removed
2 serrano peppers, whole, stem removed
2 jalapeno peppers, whole, stem removed
3 Oz yellow mustard, your favorite brand
Difficulty: Trivial
This is a terribly easy and really tasty way to spice up mustard. If you like hot food.
Put destemed peppers in a blender/food processor. Mix chopped peppers with yellow mustard to taste.
Absolutely amazing on hamburgers and hotdogs.
Adjust number/type of peppers to taste, and remove the seeds/membranes to cool the peppers off a little if desired.
A work-in-progress. At this point, just keeping track of the evolving experiments.
Ingredients:
Chile Verde
Enchilada Verde Sauce
Tortillas
8 oz Jack Cheese, shredded
Optionally:
Avocado
Salsa
Sour Cream
Directions:
Pre-heat oven to 350
Create a little assembly line for building up the enchiladas like this:
Cover the bottom of a baking pan in enchilada sauce
Take a tortilla, put some enchilada sauce on the tortilla, then some chile verde, and a little cheese.
Roll the tortilla, put, seam-side down, on the baking pan.
Repeat until the pan is full
Cover enchiladas with remaining sauce and cheese
Bake at 350 for about 30 minutes, until top has gotten crispy.
Serve, optionally with avacado slices, salsa and sour cream.
Ingredients:
12 Tomatillos, outer skin peeled
4 Jalapeno peppers, deseeded and chopped
4 Serrano peppers, deseeded and chopped
1 Habanero pepper, deseeded and chopped
1 Medium yellow onion, chopped
1/2 bunch cilantro, chopped
2 medium limes
1/8 cup white wine vinegar
Directions:
Roast Tomatillos (see my Chile Verde recipe for pictures and instructions), put in a plastic wrap covered bowl, and set aside for 20 minutes.
Put peppers, onions and tomatillos in a large pan with the vinegar, just cover with water.
Bring to a boil, reduce to simmer for about 10 minutes. Drain, transfer vegetables to a blender. Puree until well mixed, add spices, cilantro, and lemon juice blend well.
That’s it! Use Enchilada Verde Sauce on Chile Verde Enchiladas or any other chicken/pork combo that needs a verde sauce.
Ingredients:
2 lbs pork butt/loin, cut into 1 in cubes
12 Tomatillos, outer skin removed
4 Jalapeno peppers, seeded and chopped
4 Serrano peppers, seeded and chopped
2 Anaheim peppers, seeded and chopped
1 Habanero pepper, seeded and chopped
2 medium yellow onions, chopped
4-6 cloves of garlic, peeled and chopped
1Tbsp Ground Cumin
1Tbsp Mexican Oregano
1Tbsp salt
1Tbsp pepper
1/4 cup white wine vinegar
1/2 cup white wine
1 cup chicken stock
2 Tbsp Extra Virgin Olive Oil (EVOO)
Directions:
Peel papery skin from Tomatillos. Put tomatillos and Anaheim peppers over an open flame, get skins blackened. Be careful with the tomatillos, they’ll take less time than the Anaheim’s, and will burst and release their juices if they get too hot.
Take Tomatillos and Anaheim peppers. Put them in a container, and cover with plastic wrap, let sit for 20 minutes.
This would be a great time to de-seed and chop all the other peppers, and the pork! After the Anaheim peppers have sweated for 20 minutes, remove charred skins, deseed and chop.
Heat a large pot or dutch oven, put a couple turns of Extra Virgin Olive Oil (EVOO) in it, and add the pork. Add enough to cover the bottom, brown on both sides, remove and set aside. Repeat until all the pork has been browned.
Add a little more EVOO, and the onions and garlic to pot, cook until onions are just translucent, but don’t brown. Add white wine, and white wine vinegar, and deglaze pan.
Add peppers, tomatillos, and cook for 5-10 minutes on medium heat.
Add chicken broth and spices. Turn heat to low, cook for 1 hour covered, then 30 minutes to 2 hours uncovered, stirring occasionally until pork is easily broken apart with a fork.
Serving suggestions:
You can use Chile Verde in my Chile Verde Enchiladas, or serve in a tortilla with any/all of avocado, shredded jack cheese, salsa, and sour cream, serve along with rice and beans and tortillas on the side.
