Smoky Mulato Chili Salsa

I love salsa and it doesn’t always have to be hot and spicy.  This one is great as it has a nice smoky flavor and not all of the heat of many salsa recipes.  This salsa is good on anything, especially eggs. This is especially perfect for those who do not care for spicy foods…it ROCKS!

• 3 or 4 Dried Mulato Chilies
• Juice of 1 Lime
• ½ Onion, roughly chopped
• 2 Garlic Cloves
• 1 teaspoon salt
• ½ Cup Tomato Puree

First: put the chilies in a small pan and add water to just cover; bring to a boil, turn heat off and let sit for about 10 minutes or so, to soften.

Second: put softened chilies in blender with lime juice, onion, garlic, salt, and tomato puree; blend until thoroughly mixed; add enough of the chili water to achieve desired consistency.  (make it a little on the watery side as you will be cooking this salsa)

Finally:  pour the salsa into a saucepan and cook until thickened a bit, about 5 minutes.  (the idea is to cook out the rawness out of the salsa and thicken) 

This is a great go-to salsa recipe that can be easily changed using any similar sized dried chili.  I love to experiment with different chilies as they all have different flavors and notes.  Keep in mind that different chilies have different heat levels but that is usually noted on the package.  

Baked Pita Chips

Nothing irritates me more than seeing a $3 bag of pita chips in the store.  You can get a package of pita bread usually for $1 or LESS!  I find that unless you have a store in your area that makes it or gets it fresh you will usually find pita bread a little on the dry side.  That is actually perfect because pita bread that is a day or so old is the BEST for making your own pita chips!  What is the benefit of doing it yourself?  You save money, you control what is in/on them, you save some calories from using less fat.  They are super easy and fast to make and great to have on hand…used whole wheat pita for added nutritional benefit!  I like them nice and simple like this but you can also flavor them with dried herbs, garlic powder, flavored oils, or whatever you like.

• 1 package (about 6) Pita Bread
• 2 Tablespoons Extra Virgin Olive Oil
• ½ teaspoon Sea Salt

Heat oven to 375 degrees.

First, slice the pita bread into quarters.  I like to separate the pieces so they are a little bit thinner.  Lay them out on a sheet pan in close to a single layer (you can overlap slightly).

Second, drizzle sparingly with the oil and sprinkle with salt.  I use a decent Extra Virgin Olive Oil because you want something that tastes good since there is so little going on to compete with the flavor. 

Finally, bake for about 15 – 20 minutes until JUST golden brown.  If you don’t separate the layers then you may want to cook a bit longer and they will be super crunchy.

How easy is this?!  One package of pita bread will make a big bowl of chips.  You will probably have to do this in 2 batches.  I like these with any dip really, but especially hummus.  These are a great accompaniment for soups as well!  Enjoy!

Hummus Recipes

Okay…so here is another TWO-FOR-ONE recipe that is all about hummus!  I love hummus and make it in many different varieties.  You can use hummus as a dip, filling, or even sandwich spread.  One favorite preparation is for my Cumin Scented Hummus Soup.  When I thought about it at first I didn't think it would taste too appealing but then I tried it and it was absolutely amazing!  Check it out:

• 2 Garlic Cloves
• 1 teaspoon Sea Salt
• ¼ teaspoon Pepper
• 1 Tablespoon Lemon or Lime juice
• 2 Cans Garbanzo Beans (Chick Peas), rinsed
• 2 Tablespoons Tahini (Sesame Paste)
• ¼ - ½ Cup Extra Virgin Olive Oil

For the Soup:

• 1 Cup Hummus
• 1 ½ - 2 Cups Chicken Stock
• 1 teaspoon Ground Cumin
• 1 Tablespoon Lemon or Lime juice
• Sea Salt and Pepper, to taste
• 1 Scallion, chopped
• 1 Jalapeño, minced (remove seeds for minimal heat)
• 1 Tablespoon Sesame Seeds

First, combine garlic, salt, pepper, juice, garbanzo beans and tahini in a food processor and process until pasty.  Stream in Olive oil until hummus reaches desired consistency.  I like it thick, but not too thick…plus I let it process for a minute to get it nice and smooth.  THAT’S HUMMUS!

Second, put hummus, chicken stock, cumin, and juice in a pot and heat to a bubble over medium-high heat.  Season the soup with salt and pepper to your liking.  I suggest starting with a cup of stock and add until it is the thickness you like.

Finally, season the soup with salt and pepper, ladle into bowls, and garnish with scallion, jalapeño, and sesame seeds.  Serve with some pita chips, bread, or whatever you like.

This is an invaluable two-for because you can do so many things with it.  Try putting sun-dried tomatoes or roasted red peppers in your hummus!  The sky is the limit so go crazy.  Just make sure you try this because you will be HOOKED!  

Pepperoni Chips

Okay...pepperoni chips?  I love pepperoni a lot…what I don’t love about it is all of the fat that goes along with it…plus it tends to come on a cheesy fatty pizza…lol.  I’m certainly not a health food nut by any means but I will take the help where I can get it.  This recipe is not a genius revelation by any means but it is certainly handy to have.  You can eat these as part of a cheese platter with some wine (as I did this time), crumble on a salad, crumble on some pasta dish you want to give a different twist to, or even put it into a grilled cheese sandwich.  The possibilities are endless…and when you see how easy it is you will do it OFTEN.

• Thinly sliced Pepperoni
• Waxed Paper
• Sheet Pan (cookie sheet)

Heat oven to 350 degrees.

All you have to do is lay the wax paper down on the pan to prevent a tragic sticking incident, lay the pepperoni down on a single layer, and pop it in the oven!

Bake for about 15 minutes, remove from oven and immediately put on some paper towels.  You will see a lot of fat in the pan and then some in the paper towels when all is said and done…better there than in you!

After they are cooled they will be crispy and full of pepperoni flavor!

I think of this as really more of a method than a “recipe”.  I have seen it used for salami, sliced prosciutto, and even pancetta.  You can do whatever you want with it.  I have used it as I stated above, in mac n’ cheese, sandwiches, etc.  Give it a shot next time you have the oven on…it is well worth it!