When I was a little girl I always dreamed of seeing the world. One of my favorite books was Out Of Africa by Isak Dinesen and I loved the epic tale of one woman’s life story in Africa. The magical animals and the primitive force of nature that exuded off the pages shot Africa to the top of my bucket list along with India, Antartica, Europe, Alaska, and Russia. Whether the mysterious forts of India or standing in Red Square in Moscow I could not wait to experience so many different sights, tastes, and adventures.
Although I have yet to chase lions through the savannah with my camera in tow I have managed to have other adventures. When my husband and I got married we had a wedding in Virginia and India. On the trip I got to cross the Taj Mahal off my list. India has an amazingly diversity unlike anything else I have seen or experienced. India has also influenced my abilities as a cook in ways I never expected.
As of last year I started planting chilis in my garden. My husband’s cousin’s wife once made me a macaroni and cheese with green chilis that totally rocked my world. Spicy green chilis mixed with fontina and swiss cheese equaled foodie bliss. Ever since I always add chilis to my homemade mac and cheese. The rest of the family is now hooked on “Indian Mac And Cheese” as well. I knew then that if I could keep traveling I might have the chance to be inspired in other ways as well.
This summer our garden produced a crop of chilis like I could never have imagined. How to use them has been quite the spicy challenge. We have frozen, fried, boiled, and more with this mini infernos. To put it mildly there is nothing mild about the ghost pepper…nothing. But if you are looking to bring the heat so to speak than look no further than the ghost pepper. This hot salsa is a little sweet and a lot of spicy. This recipe is not for the faint of heart..and fit for a Norse King.
This hot salsa is the best of both worlds..sweet and spicy. But because sauces are much like a jam leaving one to ponder “What else can I do with this?” we have you covered! A taco recipe just to get you started. Enjoy! But a word of very sound and free
advice…keep a fire extinguisher handy.
Hot Tropical Salsa
2 cups fresh pineapple, cut in chunks
1 ripe mango, coarse chopped
1 red bell pepper, cut in chunks
3 green onions, coarse chopped
1/2 cup cilantro
2-6 hot peppers, rough chop
1/2 cup apple cider vinegar
1/4 cup water
Juice of 1 lime
1 Tbsp. brown sugar
1/2 tsp. grated fresh ginger
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. cloves
Place pineapple, mango, pepper, onions, cilantro and hot peppers in food processor and pulse until desired consistency. Put in saucepan and add remaining ingredients. Bring to boil, then simmer for 5 minutes. Cool, then place in jars and either store in refrigerator (keeps a couple weeks), or for longer storage, place in sterilized jars and process in water bath for 15 minutes to seal jars.
Makes about 3 cups of salsa.
1 package Tempeh, thinly sliced
1/4 cup soy sauce
1 Tbsp. maple syrup
1/2 tsp. grated ginger
1/2 tsp. salt
1/4 tsp. pepper
1 fresh tomato, chopped
1/4 cup chopped cilantro
Fresh corn tortillas
Whisk together soy sauce, syrup, ginger, salt and pepper. Pour over sliced tempeh and marinate an hour or more.
Fry tempeh slices in a small amount of vegetable oil in medium skillet. Meanwhile, soften tortillas in skillet with a small amount of oil until they are soft and pliable. Place tempeh in tortillas and top with tomato, cilantro and salsa.