Mike’s Hot Spicy Food Recipes

Chop the tomato and onion.

Mince the peppers and garlic.

Combine all ingredients and let stand for at least 1 hour.

Yield: 6 servings.

• 1/2 c. chopped green onion
• 2 serrano peppers, chopped
• 1 1/2 fresh tomatoes, chopped
• 6 sprigs cilantro, minced
• Juice from 1 lemon
• Salt and pepper to taste

Combine all ingredients and chill 1 hour before serving.

• 2 c. peeled and diced raw jicama
• 1 green bell pepper, seeded and slivered
• 1/2 med.-sized mild onion, thinly sliced
• 1 c. sliced or diced cucumber
• 1/4 c. olive oil
• 2 tbsp. white or red wine vinegar
• 1/2 tsp. crumbled oregano
• Salt
• Pepper

Combine jicama, green pepper, onion and cucumber.

Pour olive oil and vinegar over vegetables and mix lightly with oregano.

Add salt and pepper to taste.

Makes 4-6 servings.

• 2 med. onions
• 4 to 5 lg. firm tomatoes
• 1/8 to 1/4 part of cilantro bunch (coriander), depending on taste
• 1 tbsp. olive or salad oil
• 1 tbsp. or more lime juice
• Salt & pepper to taste
• 2 to 3 avocados, chopped (optional)

Chop onions and tomatoes; combine minced cilantro and add to mixture.

Also add oil and lime juice.

Salt and pepper to taste.

Optional: Add avocado (chopped) right before serving (leave avocado seeds to prevent mixture from darkening).

• 1 c. tomatoes, fresh and diced
• 1/2 c. tomato juice
• 1/2 c. green onions, chopped
• 1/2 c. cucumber, diced
• 1/4 c. fresh cilantro, chopped
• 1 sm. fresh jalapeno pepper, diced
• 2 tbsp. lemon juice
• Dash of garlic salt
• Salt and pepper to taste

In a bowl, combine all of the ingredients; chill.

Can be refrigerated up to five days. Serve with tortilla chips.

• 2 sm. cans or 1 lg. can tomatoes
• 1/2 c. onion
• 1/4 c. cilantro leaves
• 3 tbsp. lemon juice or to taste
• 2 jalapenos, or to taste
• 1 tsp. salt

Put all ingredients in the blender.

Process using an on/off motion until vegetables are finely chopped (do not puree).

Makes 8 servings, about 1/4 cup each.

• 1 onion, chopped
• 1 to 2 cloves garlic, minced
• 2 to 3 fresh green chiles chopped
• 1 tbsp. or more lime juice
• 1 tbsp. olive or salad oil
• Salt to taste

Coarsley chop. Mix well.

• 2 tomatoes
• 1/4 lb. onion
• 8 serrano peppers
• Cilantro
• 2 tsp. lime juice

Finely chop tomatoes, onion, peppers and cilantro.

Mix and add lime juice.

Serve with tortilla chips, barbeque fajitas or whatever.

• 3 lg. ripe tomatoes
• 1 sm. onion
• 4 Jalapeno chilies
• 1 bunch of cilantro
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar or lemon juice
• Salt

Chop the tomatoes coarsely; dice the onion finely.

Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa very hot, handle them carefully because the oil can stay on your fingers and burn your eyes, etc.)

Chop up the cilantro leaves, avoiding stems.

Mix together all the vegetables; add oil and vinegar, salt lightly.

Marinate for at least 1/2 hour before serving.

• 3 fresh tomatoes, diced
• 6 serrano peppers, diced
• 1/2 med. onion, diced
• 1/2 c. cilantro (coriander), diced
• 1/2 lemon (juice only)
• 1/4 tsp. salt
• 1/4 tsp. garlic salt

Mix all of the above; store in a covered dish in refrigerator until ready to use.

Makes about 2 cups.

• 2 tbsp. diced onion
• 2 c. tomatoes chopped into 1/4 inch cubes
• 2 serrano chiles, finely chopped
• 2 tbsp. finely chopped cilantro
• 2 tsp. sugar
• 1/4 c. Mexican beer
• 2 tsp. salt
• Juice of 1 lime

Put onion in a strainer, rinse with hot water and drain.

Combine all ingredients and mix well.

Let set in the refrigerator for at least 30 minutes before serving.

• 3 lg. grapefruits
• 1 sm. sweet red pepper, cored, seeded, and cut into 1/4 inch dice
• 2 tbsp. minced parsley
• 2 tsp. minced onion
• 1/2 tsp. crushed red pepper
• 1/2 tsp. salt

With a serrated knife, peel the grapefruits, taking care to remove all of the white pith.

With a small sharp knife, cut out the grapefruit segments, discarding the membranes.

Cut the segments into 1/2 inch pieces and put them into a 2 quart bowl.

Add the remaining ingredients. Stir gently to mix.

Refrigerate for at least 1 hour before serving.

Makes 6 to 8 servings.

• 1 c. white or red onion chopped fine
• 4 seeded jalapenos
• 3 lg. tomatoes
• 1 lg. bell pepper
• 1 c. coarsely chopped cilantros
• 1 lime, squeezed

Chop and combine onion, peppers, tomatoes, cilantros and juice of lime.

Chill.

Keeps well in sealed container or Ziploc baggie.

• 4 chilis serranos, finely chopped
• 2 tomatoes, chopped
• 1 tbsp. cilantro, chopped
• 1 med. onion, chopped
• Juice of 1 lime
• 1/2 tsp. celery salt
• Dash of salt and pepper
• 1/4 c. water
• 1 tbsp. oregano
• 1/2 tsp. sugar
• 1 tbsp. minced garlic
• 1 tsp. olive oil
• 1 tsp. white vinegar

Combine ingredients, stirring them well.

Allow the sauce to stand at least 1 hour to blend the flavors, then taste for seasoning.

• 1 lg. or 2 sm. onions
• 3 to 4 cloves garlic, chopped
• 3 med. tomatoes, chopped
• 4 jalapenos, chopped
• 2 tbsp. fresh cilantro
• 1 tsp. sugar
• Salt to taste

Mix all ingredients together and refrigerate. Keeps for several days.

• 4 lg. ripe tomatoes, chopped
• 1/2 c. finely chopped scallions
• 3 jalapeno peppers, seeded and chopped
• 2 garlic cloves, minced
• 1/4 c. lime juice
• 1/2 c. finely chopped cilantro
• 1/2 tsp. oregano
• Salt and pepper

Combine all ingredients in bowl.

Cover and refrigerate for 2 to 3 hours before serving.

Serve with tortilla chips or use sauce with fajiatas.

• 1 lg. tomato (chopped)
• 1 med. onion (chopped fine)
• 1/2 c. cilantro (chopped)
• 1 or 2 serrano peppers
• Juice of (1/2) lime
• Garlic salt to taste

Combine tomatoes, onion and cilantro.

Add pepper according to degree of spiciness.

Add juice of 1/2 lime and garlic salt to taste.

May be served with chips or Mexican food.

• 4 lg. tomatoes, seeded and chopped
• 1 c. chopped green onions
• 2 or 3 jalapeno peppers, seeded and minced
• 1/4 c. lime juice
• 3 tbsp. fresh chopped cilantro (optional)
• Salt to taste
• 1 tsp. freshly ground pepper
• 2 avocados

Combine tomatoes, green onions, jalapenos, lime juice, cilantro if desired, salt and pepper in medium bowl, stirring gently.

Cover and chill at least 6 hours.

Just before serving, peel and chop avocados, and add to tomato mixture.

• 1 1/2 cups seeded, diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon diced jalapenos
• 1 tablespoon minced garlic
• Juice of 2 limes
• 2 tablespoons cilantro, plus extra for garnish
• Salt and pepper

In a bowl combine all ingredients.

• 4 plum tomatoes, seeded and chopped
• 1/2 cup finely chopped onion
• 2 fresh chile peppers, mild or hot, seeded and finely chopped
• 2 tablespoons chopped red or yellow bell pepper
• 1 1/2 teaspoons finely chopped fresh cilantro
• 1 teaspoon lime juice
• salt and pepper, to taste

Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.

Makes about 2 cups.

• 4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
• 1 small white onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 4 fresh jalapeños, seeded, finely chopped
• 1 tablespoon fresh lime juice
• salt to taste

Mix tomatoes, onion, cilantro, jalapeños and lime juice.

Add salt to taste.

Cover and refrigerate for at least 1 hour, and serve the same day made.

Makes 2 to 2-1/2 cups.

• 1/4 cup fresh lime juice
• 2 teaspoons minced canned chipotle chilies in adobo sauce
• 4 garlic cloves, minced
• 2 cups chopped seed tomatoes
• 1 cup chopped onion
• 1/2 cup chopped fresh cilantro

Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.

Add chopped tomatoes, onion and fresh cilantro.

Season to taste with salt.

Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.