Try Something Different

Here are a couple of different "hot" recipes I thought some of you may enjoy.
Gary/Louisville

HOT Tepín PEANUTS

2-3 Tablespoons corn oil or peanut oil
1 cup raw peanuts
1-2 Tablespoons finely chopped garlic
1 Tablespoon sugar
1/4 teaspoon Tepín flakes (to taste)
salt, to taste

Combine 1/4 teaspoon Tepín powder with one Tablespoon sugar. In a cast-iron or non stick skillet, heat the oil over medium heat, but do not let it smoke or burn. Add peanuts and stir in oil till lightly toasted. Remove and drain on paper towels.

Add garlic to pan with only a little oil, just enough to keep from sticking. Stir one minute till lightly golden, then add Tepín/sugar mix. Stir 30 seconds, then add peanuts and salt. Stir again for 30 seconds or so...do not burn peanuts. Spread on a plate until cool. Serve in a bowl with your favorite beverage.

Caution: Cook in a well-ventilated room, as the vaporizing Tepín oil can severely irritate your nose and throat!



HOT Tepín PICKLE DIP

1/2 cup lime juice
1/4 teaspoon Tepín flakes, or to taste
1 teaspoon sugar
1-1/2 cups shallots, chopped
2 green onions, chopped
1 Tablespoon cilantro
1/4 teaspoon salt, or enough to round out the taste.

Blend all ingredients well in a blender. Serve in a bowl chilled, with crunchy dill pickle spears. The cool, sour/salty taste of the pickles contrasts nicely with the fiery sweet/sour tones of the dip, creating a complex burst of flavors.



This message was edited Feb 23, 2005 11:40 AM