One of the good things about my dad’s funeral gathering was getting to spend some time with my in-laws. Yeh, mostly the brother-in-laws (my one sister-in-law is a sweet gal, but she’s BIGTIME “Holly Homemaker” and I primarily see her bustling around playing “Martha” a la Luke 10:38-42). The guy who’s married to my middle sister is simply THE best cook of “Southwestern” (A/K/A “Mexican” though I try to avoid the term what with the Mesican gummint encouraging alien invaders of the US) food. Below is a simplification of one of the tasty chip-dippin’ sauces he makes, as approximately near to his as I can recall from acting as sou chef for him Monday evening, chopping, mincing, etc..
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One medium white onion, minced
Six jalapeno peppers, minced
Six serano peppers, minced
salt (couple of pinches)
A small “hand” of cilantro, coarsely chopped
Place in a sauce pan and almost cover with water. Bring to boil, then back it off to a simmer for 15-20 minutes, maybe a bit more.
Let it cool or eat it hot.
I don’t use cilantro in the version I make. I don’t care for the soapy taste. *shrugs* YMMV, of course.
Do wash your hands after handling the minced peppers and before touching any *cough* sensitive areas. Don’t say I didn’t warn you. 🙂
BTW, if the above is a wee tad too spicy for you, you can ease that a bit by adding some tomatoes. Either chop some fresh tomatoes and add that (or simmer ’em a bit and add ’em if you prefer) or add some chopped, canned tomatoes. The natural sugars in the tomatoes will slightly ameliorate the spiciness. *shrugs* I’d have to add more peppers for mine. *heh*