1 1\2-2 lbs of nearly any cut of beef, I prefer chuck steak . Cubed in 1" pieces
2 med-large onions quartered and sliced into fairly large pieces.
2 cans whole peeled tomatoes, drained (save juice in separate bowl)
2-3 Serrano peppers to taste (jalapenos can be used as well). Chopped to suit.
Start by browning your meat (salt and pepper to taste) in a large skillet over med-high heat, when fairly brown, add the onion, and then squish the tomatoes into the mix by hand. (it helps if you poke a hole in them first or they'll squirt juice everywhere). Let it simmer until meat is tender, add tomato juice as needed to keep the liquid level where you want it. When the meat is tender add the peppers and cook for another 5 min. or so.
You might have to play with the ingredients a bit to suit your personal taste.
This is really simple to make and is great with Borracho beans, tortillas, and ice-cold Dos XX or Tecate. I fill the tortillas, add a little shredded cheese, and eat them like a burrito.
Toolman, that sounds awesome. I think I'm going to have to try that.
We also have a jalapeno plant growing that looks like it will produce about 8-10 peppers, and we have a habanero plant that is trying to grow...it's the smallest, but has quite a few flowers. I'm not sure how long these normally take to grow, but we'll probably have to bring it inside later on because our growing season is so much shorter than the south.
I've never had a habanero, but I'm looking forward to tasting the pain
Make your own hot sauce, my dad had a plant that looked just like that and made his own hot sauce. I don't remember the recipe but boy was that stuff hot!!!!
Habaneros are pure evil! The only thing I've found that helps is drinking mass quantities of milk. BTW, if you're making stuffed jalapenos or some other pepper dish and want the flavor without excessive heat, remove the seeds and soak the peppers in milk for 1\2 hr or so.
Ornamental peppers or bird's eye pepper--same variety. A little bigger than a pea. They are round and usually speckled. They will put habanero to shame. My grandad use to make a pepper sauce out of these.
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From Tejas -- formerly known as Texas.
Location: a secret lab on the shores of lake titicaca
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heck yes you can dry serranos! i do it all the time .
i just leave em on top of the fridge they turn red and dry out.
i use scissors to cut em afterward.
as an afterthought ,i also live in the high desert.
we have no humidity.
__________________ "I don't practice what I preach because I'm not the kind of person I'm preaching to."
Last edited by billy; 08-23-2007 at 02:33 PM.
Reason: Automerged Doublepost
I grew those little peppers once. They were pretty little bushes with cute little peppers on them that turned red as the summer changed to fall. They were hot, real hot. I'd take them to the corner bar and watch the tough guys try to eat them.
