As the marriage counselor pointed out, several times in fact, I’m an avoider. When I don’t like something or if it upsets me, I avoid it. I treat my food no differently. Spicy foods? Love the taste! My body hates it. I usually don’t even get to the next day before I’m dropping f-bombs at my stomach and all parts south of that.
The ol’ man and the kids like it. But since I’m the cook, and of course, the meanest mom ever, I don’t make it. I like to eat to dammit, and I’m not cooking what I can’t eat! The good thing about spicy foods, is that you can usually make a “not hot” version. Seriously, I can get my “not hot” Sesame Chicken in the same 10 minutes as the spicy C27! It’s not like cookies where you can make a non-sweet version..and why would you honestly? Apples and oranges, really. Nevermind…
I have no spicy recipes in my arsenal of recipes. My sister on the other hand, makes a killer spicy salsa! Against my screaming tummy protests, I eat it. It will set your ass on fire and clear out the sinuses. But it’s that delicious it’s worth it!
Karen’s “set your ass on fire” Salsa (A canning recipe)
- 3C Chopped, seeded, peeled and cored tomatoes
- 3C Jalapeno peppers, chopped
- 1C Chopped onion
- 6 Cloves Garlic, minced
- 2Tbsp Cilantro, minced
- 2tsp Oregano
- 1.5 tsp Salt
- 1/2 tsp Cumin
- 1C Cider vinegar
- Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer for 10 minutes. Ladle salsa into hot jars, leaving 1/2″ headspace. Adjust 2-piece caps. Process for 15 minutes in a boiling water canner.
- For a “less” spicy version, leave out the jalapeno seeds. And always wear rubber gloves when seeding or chopping jalapeno peppers. It will save you a trip to Urgent care.
- Serve with homemade tortilla chips. You don’t have that recipe you say? I do…will post that later!