Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.

: NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the “little rattles” pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove […]

Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, […]

-MARINADE – 1/3 c Chili sauce 1/4 c Orange marmalade 1 tb Red wine vinegar 1 1/2 ts Worcestershire sauce 1/4 ts Garlic powder 1/4 ts Prepared mustard Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up […]

Mash the garlic and salt together in a small bowl, with the back of a spoon. Stir in the mustard and lemon juice. Whisk in the olive oil, vinegar, and pepper. Makes about 1/3 cup.

Sprinkle the food to be marinated with lemon and lime juice. Combine the remaining ingredients in the container of a food processor. Process until smooth. Makes about 3/4 cup

Combine all ingredients in a bowl. Makes about 3/4 cup

Combine all ingredients in a bowl. Makes about 1 cup

Mix all the ingredients together and leave to marinade for at least one hour. Cook over a barbecue, under a grill, or in the oven. VARIATIONS. Experiment with other spices.

PINEAPPLE SALSA 1 cn Pineapple, DOLE -crushed and drained 1/4 c Red bell pepper, chopped 1 Green onion, sliced 1 tb Lime juice, fresh 1 tb Soy Sauce, Chun King Lite 1/4 ts Hot Shot Black & Red Pepper -McCormick/Schilling blend – up to 1/2 ts, as desired Prepare 1 pkg (1.37 oz) Chicken Mesquite […]