Thursday, August 30, 2012

Corn Bread with a Kick

1 cup yellow cornmeal
1 cup flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
4-5 Thai peppers, chopped (more or less depending on how hot you want it)

Mix all ingredients until well blended and pour into a greased 8 x8 square pan. Bake at 425°F for 20 to 30 minutes (depending on your oven) or until it turns a light golden color and a tester (toothpick, knife, etc.) inserted in the center comes out clean.

*This recipe works well for small loaves and muffins as well. Reduce baking time as needed. :)

Sunday, August 12, 2012

Mango Garden Salsa

2 fresh mangoes, diced
1 medium onion, diced
1 small cucumber, peeled, deseeded, and diced
3 medium tomatoes, diced
2 Sugar chilies, diced or minced*
3 Thai peppers, diced or minced*
1 large clove garlic, minced
1 Tbs fresh oregano, minced

Mix all ingredients together and chill for at least an hour before serving (if not overnight). The longer the salsa chills, the more the flavors meld together. Simply serve with tortilla chips or add as a side or garnish to chicken or fish. We think it works especially well with salmon and rice. Enjoy!

*Any type of hot pepper will work, I just happened to have an overabundance of Sugar chilies and Thai peppers at the time I created this recipe. I deseed and sometimes devein the peppers to cut back on the heat and also recommend wearing gloves if preparing large quantities.