Sweet and Sassy Salsa

Sweet and Sassy Salsa: A different sweet salsa picante

Sweet and Sassy Salsa - Vidalia Onions, Habanero Peppers & more than a little garlic. The rest is magic!

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May Recipe:

4 pork chops, 1 1/2-inch thick

1 jar Sweet and Sassy Salsa (heat of your choice)

1 tablespoon garlic salt

1/2 teaspoon ground allspice

2 tablespoons lime juice

1 15-ounce can black beans, rinsed and drained

2 tablespoons cider vinegar

1/2 teaspoon salt

1/2 teaspoon SASS Habanero garlic pepper sauce

Cooking Directions

In large self-sealing bag place one half jar Sweet and Sassy

Salsa, garlic salt, allspice and lime juice; mix thoroughly and add pork chops.

Seal bag and refrigerate 4-24 hours.  I like overnight, just simpler.

For Relish: Heat olive oil in small sauté pan; sauté remaining half jar

salsa just until warm, about 1 minute. In medium bowl stir together

salsa with black beans and remaining ingredients. Cover and let rest at

room temperature for one hour to let flavors blend. Refrigerate for

longer storage.  I suggest you do both steps in the morning, place in the

fridge until dinner time.

Prepare medium-hot fire in kettle-style grill. Or use a deep, non-stick

fry pan. Remove chops from marinade, discarding marinade. Grill chops

covered for 7 minutes, then uncover, turn and finish browning, about 6-7

minutes more. Serve with that Black Bean Relish.

Serves 4.

Serving Suggestions:

These island-inspired chops are seasoned with tropical flavors, grilled

and served with a generous spoonful of chunky salsa relish.

Serve some hot rice pilaf for a suitable accompaniment.

Oh one more thing; our Habanero-Garlic Hot Sauce will kick up any style of New Spring dish!

If you have a different combo you like, SHARE! We'll give you a sampler and post your name if your entry is chosen. Keep 'em coming. Wow me! I dare ya. (grin)

Email me at bigjeff@sweetandsassysalsa.com

The Goods, man!

Salsa picante $8.00

Mild : For children and beginners. Sweet and tangy, makes a good hot dog or burger relish, a civilized dip for chips, veggies or your fried fish.

Medium : For lovers and connoisseurs. Good sinus and arthritis medicine. Great dip as above but as powerful as any store bought hot! This stuff will tame tuna, salmon, wild hog or venison. Marinade or cook with this. Stir fry or BBQ!

HOTT! : Tough guy, eh? This stuff don't play! Cook with this and turn up the AC. Eat it straight and benefit from the endorphin blast.

Gourmet BBQ Sauce $6.00

A tropical blend of peppers, citrus and spices & an old applejack recipe, more tang than heat, tasty on pork & chicken, awesome on steaks. This Gourmet BBQ Sauce makes a turkey sandwich extra special. Sweet, no heat.

Hot Sauce $3.00

A delicious medium hot sauce with a well rounded flavor. Great for soups and stews. Billy Bob puts this on his pizza and his pot pies. Heat, no sweet.

Why eat 'em?

Besides being the hottest pepper in the world, THEY TASTE GOOD! The Red Savena Habanero pepper has a smoky, fruity flavor that is distinctive. It brings to mind citrus and tropical fruits. The Vidalia Onion is so sweet it's like a fruit, too. Some people eat them like apples after they're peeled.

Well, what else?

The burning sensation that makes Chiles so appealing to thrill seekers comes from Capsaicin, a superior pain-blocking ingredient found in some arthritis ointments and sports rubs. The compounds, Capsaicinoids develop in the membranes of the fruit, which is why the meat of the pepper is the hottest.

Bell peppers are just like Savenas but lack the heat, because they lack the gene that pushes production of this compound.

In 1912 a pharmacist named Scoville came up with a heat index for measuring the "heat" or scoring the amount of Capsaicin contained therein. This index is called the Scoville Units Scale and even though it is somewhat subjective it is still widely used today.

A more modern version "The Official Pepper Heat Scale" is used by some today, but is not truly representative of the firepower of some peppers. It only goes 1 to 10. This modern scale puts Jalapenos at 5 and Habaneros at 10.

The Scoville scale rates the hotter Jalapenos at 5,000 and the Habaneros at 300,000. Now that's interesting, huh?

One must exercise extreme caution when handling Habaneros. One misplaced or careless finger in the eye can easily ulcerate the cornea.