Harvest time around here means that it’s the perfect time to make up some Wildpepper salsa. We use it in a bunch of different ways – and since it is so perfect for harvest time I figure I may as well share with you. (Aren’t you glad you’re you? If you were anyone else, I totally wouldn’t do it!)
I’ll warn you straight off, I don’t really remember what was in the original recipe. Which is to say – that this salsa has become such a staple in our house that I can’t be sure where it started (nor can I seem to find it on my computer – but I’m sure you could find it online.) I do know it was a recipe posted by Jim Campbell of Mild to Wild Pepper and Herb company. If you’ve never tried his bbq or hot sauces I highly recommend them. They’re really good and he seems like a really good guy.
4 roma tomatoes
4 jalepeno peppers
3 aniheim peppers
2 yellow onions, quartered
2 ears corn
juice from 1 lime
1 bunch cilantro, coarsely chopped
salt to taste
Put all ingredients except lime, cilantro and salt on the smoker or grill. Grill over medium heat until veggies are tender, pulling them off the heat as they’re done. Deseeded remove stems and outer skins of all veggies. Put all veggies except corn in the blender. Blend until they’re the consistency you want. Cut kernals off corn. Put in a large container. Add in the blended veggies. Add in lime, cilantro and salt.
blue corn chips
sharp cheddar cheese
crumbled goat cheese
Preheat oven to 400°f. Cover the bottom of a heat-proof pan with tortilla chips. Shred the cheddar cheese and sprinkle it over the chips. Dot with goat cheese. Bake until cheese is browned and serve with Wildpepper Salsa.
onion, coarsely chopped (reserve some for garnish)
1 part or whole roasted chicken
3 to 4 c chicken broth
1 – 2 c white beans, cooked
3 or more cups of Wildpepper Salsa
1 T cumin
salt to taste
chili fixins – cheese, chopped onion, sour cream, cilantro, tortilla chips, lime wedges
Heat olive oil over medium high heat, cook onion until tender. Add in broth, salsa, chicken and beans. If it is too thick add in more broth. Bring to a boil then reduce and simmer for 10 – 20 minutes. Add in cumin and salt. Add in some chopped fresh cilantro if you like.
Serve with fixins and enjoy!
Mushroom & Potato Hash
1 – 2 T butter or olive oil
6 yukon gold potatoes
6 oz assorted wild & brown mushrooms, quartered
1 c Wildpepper salsa, room temperature
Boil potatoes until tender but not soft. Let cool then cut into small chunks.
Heat butter over medium-high heat until very hot. Add in potatoes and cook until brown on all sides. In the meantime, heat olive oil in another pan and add in mushrooms. Cook until tender. Add in salsa to coat.
Place potatoes in bowl, top with mushrooms and then spoon on another scoop of salsa. Serve and slide in to toasty salsa bliss.
Chicken Green Chili
1 recipe of wildpepper salsa
1 chicken, smoked and pulled
3 green bell peppers, broiled
1 c beans, cooked
4 – 5 c chicken broth
1/2 c beer
1 T cumin
1 T garlic powder
2 t oregano
1 t jalepeno powder
2 dashes fish sauce (if you have it)
Basically, I make twice as much salsa as I need, freeze or can off a bunch and make chili out of the rest. While smoking the ingredients I also butterfly and smoke a couple of chickens, one to eat and one for the chili. On the day that I make chili I put 3 bell peppers under the broiler until their skins on all sides have blackened and then I pull them out and put them in a mixing bowl covered by a plate. I let them steam for a bit (20 mins or so) and then pull off their skins and pull out their seeds. Toss them into a food processor and process until coarsely ground.
To butterfly a chicken just cut out it’s spine and fold it open breaking it’s breastbone. Nothing to it and it’s easier to control cooking time.
I then take half of the salsa and stick it in a stock pot, with the chicken broth, chicken and beans. Add in spices and simmer for 10 – 20 minutes. You’re done. Serve with accouterment.