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..
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*
