My Hot Sauce

My roommates and I started making this in college and I haven't made it in years. We would make it often, leave it in the fridge, and keep eating it even when it was so hot your eyes would water...and if you stopped, the burn was worse, so you kept eating. You know that hot?

Well, I had a flashback of it and we were making fajitas for dinner, so I wanted to make some homemade salsa to spicen it up. We grilled the veggies this time and that wasn't the ZING I expected. The next day, I added something. THAT was the zing! Here is the recipe!!

Missy's Hot Sauce

5 roma tomatoes (rubbed with olive oil and grilled until it had a char)
Juice of 1 1/2 limes
1/2 head garlic (rubbed with olive oil and grilled until it had a char)
2 serrano peppers (also rubbed and grilled)
3 chipotle peppers in adobo (I'd start with one if I were you, this got hotter by the day!)

Combine all ingredients in a blender and serve with Julio's tortilla chips!! Yummy I tell ya!

Spicy Black Bean Hummus

I don't LOVE Hummus. I like it. But when I saw this recipe, I thought I maybe, just maybe could LOVE Hummus! We eat black beans like they were going out of style around here and Riley didn't even know that beans of other colors existed! Poor little fella...

Spicy Black Bean Hummus

1 garlic clove, peeled
2 T fresh lemon juice
1 T tahini (roasted sesame seed paste)
1 tsp. ground cumin (I used more, maybe 1 T)
1/4 tsp. salt
1 can black beans, drained and rinsed
1 small jalapeno pepper, chopped (about 2 T)
dash of crushed red pepper
pita chips

Place garlic in food processor; process until finely chopped. Add lemonn juice, tahini, cumin, salt, beans, jalapeno, pepper, red pepper; and process until smooth. Soon bean mixture into medium bowl and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

(8 servings)
(Cooking Light, January/February 2009)

White Wine and Peach Sangria

We spent the evening with some great friends...who happen to be our neigbors--and met some new friends too! We were invited over for dinner, brought the kids and everything! I was told not to bring anything, but instead I took White Wine and Peach Sangria...a yummy recipe from my sweet friend Christine. She shared a glass and the recipe with me and I loved it! I doubled this and took it over last night--there were 5 ladies and we each enjoyed a glass...or two! I'd never had white wine sangria before...and I'm all about something different. It was a perfect drink for this Hot Texas Summer!

White Wine and Peach Sangria

1 (750 ml) bottle white wine (I used Pinot Grigio)
3/4 cup peach brandy (I used 3/4 cup of peach schnapps instead of the brandy and sugar)
6T frozen lemonade concentrate
1/4 cup sugar
1/2 bag frozen peaches (I used this and sliced up a large fresh peach)
red and green grapes, sliced (I used red grapes and sliced a Granny Smith apple to throw in)

Mix liquids first, then add fruit. Ideally, let it sit 2 hours. We couldn't wait that long!! (If you use the brandy and sugar, make sure sugar is dissolved in liquid completely before adding fruit.) I packed the fruit in there, add what you like, depending on your taste. You could throw anything in there--we discussed adding cherries and raspberries last night! I don't really think you can go wrong.