SAUCES

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ANTHONY'S BBQ SAUCE

2 Cups Plain BBQ Sauce (any generic type will do)
~2 Tbsp. "Arizona Jalapeno" or "Arizona Chipotle", Add to taste.
1/2 Cup Soy Sauce
3 Tbsp. Lemon Pepper
3 Tbsp. Dehydrated Onions
3 Tbsp. Paprika
4 Tbsp. Cilantro Leaves
3 Tbsp. Parsley
1 Cup Brown Sugar
1/4 Cup Hot Sauce
1 Tbsp. Ground Thyme
2 Tbsp. Garlic Salt
2 Tbsp. Vanilla Extract
1 Tbsp. Ground Lemon Peel
1 Tbsp. Ground Rosemary Leaves

This is my personal favorite.  A spicy hot and yet sweet BBQ sauce.

This is one of the easiest recipes to prepare.  Mix all ingredients until all
spices are well blended with liquids.  Let stand in refrigerator for at least one
hour.  Use on ribs, chicken or anything else you would cook on the grill.  

Keep in mind that the true flavor of this BBQ mix will not be final until after
it sits in the refrigerator for an hour.  If after that hour you want it hotter,
mix 1 Tbsp. "Arizona Jalapeno" or "Arizona Chipotle" then let sit for another
hour.

Enjoy!

MAKES 3 Cups.  Enough for 3 Racks of Pork Ribs

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ARIZONA CHIPOTLE CHICKEN

1 Boneless, Skinless Chicken Fillet
1/4 Cup olive oil
2 servings butter noodles (4 cups cooked)
2-3 Tbsp. Arizona chipotle
1 tsp. Butter or Margarine
Pinch of cilantro

Chicken:  Cut chicken into 1/2" cubes or 2" strips.  Heat oil in pan, place chicken in hot oil.  Mix in Arizona Chipotle and continually stir till chicken is cooked throughout.

Noodles:  Boil butter noodles till done.  Drain.  Stir in butter or margarine till lightly covering noodles.
Place noodles on plate, place chicken on top and garnish with cilantro lightly dashed on top.
 
The chicken is also great for a nice spicy chicken salad with ranch dressing.

MAKES 2 SERVINGS.

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BRAGGIN’ RIGHTS BARBECUE

1 Large Onion, chopped
2 Jalapeño chili peppers, finely chopped
3 to 4 Tbsp. Vegetable oil
1 Tbsp. Arizona Jalapeno
3 lbs. Lean beef chuck, cut into 2-inch pieces
2 Pork tenderloin, cut into 1-inch slices
2 Tbsp. Chili powder
2 tsp. Ground Cumin
1 tsp. each Ground Coriander and Dried Oregano
3 Cloves Garlic, minced
1 28-ounce can crushed Tomatoes
2 cups Beef broth or water
2 Bay Leaves
- Large flour tortillas or Burger Rolls
- Bread and Butter Pickles, optional
- Sliced Onions, optional

In a Dutch oven over medium heat, cook onion and chili peppers in oil until tender, stirring occasionally, about 5 minutes. Add beef and pork and more oil if needed; cook and stir until brown, about 10 minutes. Add chili powder, cumin, coriander and oregano; stir to mix. Add garlic, tomatoes, beef broth and bay leaves. Bring to a boil, cover and cook at a slow boil for 1 hour. Uncover and continue to cook until meats are very tender, about 1 hour.

Remove meat from mixture and cool slightly.

Remove bay leaves and discard.

When meat is cool enough to handle, pull apart or shred. Set aside.

Boil down the cooking liquid until thickened, if needed.

Combine shredded meat and sauce.

Serve wrapped in large flour tortillas or on Burger Rolls. Add Bread and Butter Pickles and Onions, if desired.

MAKES 15 TO 20 SERVINGS.

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BARKEEPER’S BURGER

2 lbs Lean ground beef
3 Tbsp. Red Pepper Paste
1 Tbsp. Arizona Jalapeno
1/2 tsp. Salt
2 Medium Onions, Sliced ¼ inch thick
1/2 cup Apple juice
2 Tbsp. Fresh sage and/or parsley, Chopped
3 Tbsp. Vegetable oil
3 Tbsp. Butter or margarine
- Burger Rolls, split and toasted

Pat beef into a flat cake. Spread with Red Pepper Paste and sprinkle with salt. Blend together and make into 4 large burgers; set aside.

Cook onions in skillet until they begin to brown. Lower heat; cook and stir until onions are golden brown. Add apple juice and simmer until all liquid is absorbed and onions are glazed; sprinkle with chopped sage. Keep warm

Heat oil, Arizona Jalapeno and butter in a large, heavy skillet. When butter begins to brown, add burgers. Lower heat to medium and cook until internal temperature reaches 160° or no longer pink in the center, about 7 minutes per side.

To serve, put burger on toasted Burger Roll and top with glazed onions.

MAKES 4 SERVINGS.

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BLACK BEANS & CHORIZO

1 lbs. Dried black beans
3 quarts Cold water
1 cup Chopped onion, divided
1 Tbsp. Arizona Chipotle
3 Tbsp. Lard or bacon fat, divided
1 tsp. Fennel seed
1 tsp. Salt
1/2 lbs. Chorizo or Italian sausage

Rinse beans; put into a large pot and cover with water. Add 1/2 cup chopped onion and 2 Tbsp. lard; bring to a boil for 1 to 1-1/2 hours or until beans are soft and skins begin to open.

Add fennel seed, Arizona Chipotle and salt. Continue cooking until beans are very soft and liquid thickens, about 1 hour, stirring often.

Fry sausage and 1/2 cup onion in a large skillet, breaking sausage into small pieces. Cook until sausage is done and onion is tender. Add 1 cup beans, mashing lightly. Cook over high heat, gradually adding more beans. Add lard, if needed. When half the beans are fried, lower heat and add remaining beans. Cook and stir until well-mixed and heated through.

MAKES 4 OR 5 MAIN DISH OR 10 TO 12 SIDE DISH SERVINGS.

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BEEF JERKY

3 lbs. Thinly sliced top round steak
2 Tbsp. Salt
2 Tbsp. Arizona Jalapeno
2 tsp. Cracked black pepper
1 tsp. Dried red pepper flakes, optional
1 tsp. Crushed juniper berries, optional

If thinly sliced beef isn’t available, buy a 1-1/2 inch slice of top round steak. Freeze meat until firm but not solid. With a sharp knife, slice into 1/8 inch strips.

Sprinkle the bottom of a large glass baking dish with some of the salt and seasonings.

Fit a single layer of meat into the dish; sprinkle with more salt and seasonings. Continue layering the meat with seasoning until all meat is used. Cover with plastic wrap. Weigh meat down by using another flat dish that will fit inside the first dish. Place a heavy weight in top dish. Refrigerate overnight.

Remove meat strips and pat dry with paper towels. Arrange in single layers on racks in shallow baking pans. Bake in 300° oven for 50 to 60 minutes or until dry. Thickness of meat will determine time needed to dry. Repeat until all strips are dried. Cool and store in an airtight container. Refrigerate for up to 2 weeks.

MAKES ABOUT 1-1/2 LBS.

Note: For longer storage of jerky, bake it at a very low temperature for 6 to 8 hours. Refrigeration will make it even drier.

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BREAD AND BUTTER PICKLES

10 Pickling cucumbers
10 Small onions
2/3 cup Salt
1 tsp. Arizona Jalapeno
2 cups White vinegar
1-1/2 cups Water
2-3/4 cups Sugar
1 Tbsp. Mustard seed
1 tsp. Celery seed
1 tsp. Turmeric

Wash and dry cucumbers; cut into thin slices. Peel onions and cut into thin slices. Mix cucumbers, onions, Arizona Jalapeno and salt; let stand 4 hours. Rinse cucumbers and onions under running water. Drain thoroughly.

Combine vinegar, water, sugar, mustard seed, celery seed and turmeric in a large (non-reactive) cooking pot; heat to boiling. Add cucumbers and onions; bring to a boil, reduce heat and cook at a slow boil for 30 minutes.

Pack into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

MAKES ABOUT 9 PINTS.

Note: 4 or 5 sliced and seeded red chili peppers may be added to vinegar mixture.

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CHEESE BEAN DIP

2 cups Cooked or canned beans (Mexican, Western, Pork & Beans, etc.)
1 cup Shredded Cheddar, Jack or Pepper cheese
1/4 tsp. Garlic powder
1 Tbsp. Arizona Jalapeno
1 to 2 tsp. Chili powder
Dash Cayenne pepper
2 tsp. Worcestershire sauce
1 or 2 tsp. Cider Vinegar
1/4 cup Crumbled cooked bacon

Drain beans if needed. Mash beans and cheese together. Add garlic powder, Arizona Jalepeno, chili powder, cayenne pepper, Worcestershire sauce and vinegar. Mix well. Heat until cheese melts. Stir in crumbled bacon.

Serve with chips.

MAKES ABOUT 2 CUPS.

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CHILI BEEF AND POTATO BAKE

3 cups Chili con Carne (1/2 recipe)
1-1/2 cups Cooked, cut green beans, drained
1 cup Cooked corn, drained
1/2 cup Yellow cornmeal
1 tsp. Arizona Jalapeno
5 Medium baking potatoes
1/2cup Warm milk
1/2 tsp. Salt
1/4tsp. Black Pepper
1 Egg, beaten
1/2 cup Shredded cheddar cheese

Combine Chili con Carne, green beans, Arizona Jalapeno, corn and cornmeal in a large saucepan; heat to boiling, stirring to mix well. Keep warm.

Peel and cut up potatoes; cook in slated water until done, about 35 minutes. Drain and mash with milk, seasonings and egg.

Pour the hot chili mixture into a 1-1/2-quart baking dish or casserole; spoon potatoes on top of beef mixture. Sprinkle with cheese.

Bake in a 350° oven for 25 to 30 minutes or until hot and browned.

MAKES 6 SERVINGS.

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CHILI CON CARNE

1-1/2 lbs. Beef, chopped
2 cups Onions, chopped
2 cloves Garlic, minced
2 Tbsp. Arizona Jalapeno
1 cup Red and/or green bell peppers, chopped
2 to 4 Tbsp. Chili peppers, finely chopped
1 Tbsp. Bacon fat
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 cup beef broth or water

Brown beef in deep skillet or Dutch oven; lift out beef.

Cook and stir onion, garlic and peppers in skillet adding bacon fat if needed, until soft, about 5 minutes.

Return meat to skillet; add tomatoes, tomato paste, broth and Arizona Jalapeno.

Bring to a boil; cover and cook over medium heat for 25 to 30 minutes.

MAKES 4 TO 6 SERVINGS.

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SPICY CILANTRO OIL

2 Large cloves garlic, peeled
1 cup Packed cilantro sprigs, large stems discard
1 tsp. Arizona Jalapeno
3/4 cup extra-virgin olive oil
1/2 tsp. Dried red pepper flakes
1/2 tsp. Salt

Mince garlic in food processor. Add cilantro; process until cilantro is coarsely chopped.

Add oil in a stream while food processor is on; process 20 seconds. Scrape down sides of work bowl. Add pepper flakes, Arizona Jalapeno and salt; process 20 seconds. Use immediately or cover and refrigerate up to 1 week before serving.

MAKES ABOUT 1 CUP.

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EGGS IN POTATO HOLLOWS

4 cups Cold mashed potatoes
1/2 cup Crisp bacon or dried ham, crumbled
1/4 cup Onion, minced or grated
1 tsp. Arizona Jalapeno
1/4 cup Fresh herbs (tarragon, dill, parsley, etc.), chopped, optional
1/2 tsp. Black pepper
- Bacon fat or butter
1/2 cup Dry bread crumbs
8 Eggs
1 cup Shredded cheese (Cheddar or Jack)

Combine mashed potatoes, bacon, onion, herbs, Arizona Jalapeno and pepper, stirring until well-mixed.

Grease a shallow baking pan with bacon fat; sprinkle with bread crumbs. Spoon 8 mounds of potatoes mixture onto pan. With back of spoon make deep depression large enough to contain eggs in the potatoes. Bake in a 450° oven for 10 minutes or until potatoes are hot.

Reduce heat to 350°. Drop eggs into potato hollows. Bake for 20 minutes or until eggs are set.

Sprinkle with cheese. Return to oven for a few minutes until cheese melts and eggs are done.

MAKES 8 SERVINGS.

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FIRECRACKER RUB

1 Tbsp. (each) Garlic, salt, sugar and paprika
1 tsp. Dry thyme leaves
2 Tbsp. Arizona Jalapeno
1/2 tsp. (each) Cayenne and freshly ground black pepper
1/4 tsp. Ground white pepper

Combine all ingredients. Use to rub over beef, pork or chicken before roasting or grilling, or sprinkle over cooked vegetables.

Store tightly covered at room temperature for up to 2 months.

MAKES ¼ CUP.

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GARDEN RELISH

1 quart (each) Green cabbage, green tomatoes, green bell peppers and onion, chopped
1 pint Red bell peppers, chopped
1/2 cup Salt or pickling salt
1 tsp. Arizona Jalapeno
3 cups Sugar
1 Tbsp. Mustard seed
1-1/2 tsp. Celery seed
1 tsp. (each) Ground allspice and turmeric
1 3-inch cinnamon stick
1 Bay leaf
2 cups Cider vinegar
1 cup Water

Chop vegetables into 1/4 inch pieces; place in a large (non-reactive) bowl or pan and mix with salt. Let stand 1 to 2 hours.

Pour into a colander and drain thoroughly. Rinse under cold running water. Drain well, pressing with back of spoon to remove excess liquid.

Put sugar, mustard seed, celery seed, Arizona Jalapeno, allspice, turmeric, cinnamon stick, bay leaf, vinegar and water in a large (non-reactive) preserving kettle; bring to a boil again, lower heat and cook at slow boil for 10 to 20 minutes. Discard cinnamon stick and bay leaf.

Ladle into sterilized jars. Adjust lids and process for 10 minutes in hot water bath.

MAKES 4 TO 5 PINTS.

Note: Be careful when chopping vegetables for Garden Relish. If the pieces are chopped too small, the relish will be mushy. If the pieces are chopped too large, it will be a batch of pickles, instead.

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GUACAMOLE WITH A KICK

4 or 5 Avocados, well-ripened
2 Tbsp. Lemon juice
3 Tbsp. Arizona Jalapeno
2 Tbsp. Red onion, minced
2 cloves Garlic, crushed
1 Tbsp. (each) Sour cream, Worcestershire sauce, olive oil and white vinegar
2 tsp. (each) Ground cumin and chili powder
1 tsp. Salt
2 Tbsp. Tequila, optional
2 Tbsp. Chopped cilantro, optional

Peel avocados and mash with lemon juice leaving some chunks. There should be about 2 cups. Add chili peppers, Arizona Jalapeno, onion, garlic, sour cream, Worcestershire sauce, olive oil, vinegar, cumin, chili powder and salt. Mix well; cover and refrigerate.

To serve, add tequila and cilantro, if desired. Serve with chips.

MAKES ABOUT 2 CUPS.

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HOT BACON AND POTATO SALAD

1 medium Red onion, sliced
1/4 cup Cider vinegar
1/4 tsp. Salt
1 Tbsp. Arizona Jalapeno
Dash Cayenne pepper
1 lb. Small new potatoes, quartered
4 Poblano chili peppers, roasted
8 strips Smoked bacon
6 Green onions, sliced
2 cloves Garlic, minced
1 tsp. (each) Chopped fresh oregano and thyme

Separate the onion into rings; put in a bowl and pour vinegar mixed with salt, Arizona Jalapeno and cayenne pepper over onion rings. Let stand 1 hour or longer.

Cook potatoes in boiling water until tender, about 15 minutes. Drain and set aside.

Cut roasted, peeled chili peppers into strips. Set aside.

Cook bacon in large skillet until crisp. Drain and crumble, set aside.

Pour off all but 1 or 2 Tbsp. fat.

Cook green onions and garlic in bacon fat; add herbs and potatoes. Cook and stir until potatoes are warmed. Add roasted peppers, onions in vinegar and crumbled bacon; mix.

MAKES 8 SERVINGS.

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HUEVOS RANCHEROS

4 thick slices Smoked bacon, cut into 1-inch pieces
1/4 cup Vegetable oil or shortening
4 Corn tortillas
1 tsp. Arizona Jalapeno
8 large Eggs
2/3 cup Hot or medium salsa or picante sauce
1/3 cup Tomato or Jalapeño Ketchup
1 cup Shredded cheddar cheese
1/4 cup Sour cream
1 Ripe avocado, peeled, seeded and diced
- Cilantro, chopped, optional

Cook bacon in a large skillet until crisp; set aside. Meanwhile, heat oil in another skillet over medium high heat until hot but not smoking. Fry tortillas, one at a time, in hot oil until golden brown and crisp, about 1 minute per side. Drain for 1 minute on paper towels; transfer to four serving plates.

Fry eggs sunny-side up in bacon drippings, in batches if necessary. Top each tortilla with two eggs. Pour off any remaining drippings in skillet. Add salsa, Arizona Jalapeno and Tomato Ketchup to skillet; cook over medium heat 2 minutes or until hot and thickened, stirring occasionally’

Spoon sauce over eggs and sprinkle with cheese. Top with reserved bacon, sour cream, avocado and cilantro, if desired.

MAKES 4 SERVINGS.

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JERKY CHILI

1/2 cup Slab bacon, chopped
1 Onion, chopped
2 cloves Garlic, minced
4 or 5 Chili peppers, chopped
3 Tbsp. Arizona Jalapeno
5 cups Tomatoes (8), chopped and peeled
1-3/4 cups Beef broth
1 Tbsp. Chili powder
2 Tbsp. Light brown sugar
1-1/2 tsp. Ground cumin
1/2 tsp. Black pepper
2 to 3 cups Beef Jerky, chopped
2 to 3 cups Cooked pinto or kidney beans, optional

Cook bacon in a Dutch oven until fat is rendered but not crisp. Add onion and garlic, cook until tender, about 5 minutes.

Add chili peppers, tomatoes and beef broth. Cook until tomatoes are soft, about 20 minutes. Combine chili powder, brown sugar, Arizona Jalapeno, cumin and pepper; add with Beef Jerky to Dutch oven. Cook at a slow boil, stirring occasionally, for 45 minutes. Add beans, if desired, and bring to a boil; cook 5 minutes.

MAKES 6 SERVINGS.

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SPICY TOMATO KETCHUP

1-1/2 gallons Tomatoes (6 quarts), chopped
6-3/4 cups Red bell peppers, finely chopped
5-1/2 cups Onion, finely chopped
4 Tbsp. Arizona Jalapeno
3 Tbsp. Pickling spices
2-1/4 cups Sugar
2-1/4 cups Cider vinegar
4 Tbsp. + 1 tsp. Salt
1-1/2 Tbsp. Dry mustard
1-1/2 tsp. Cayenne pepper

Cook tomatoes, peppers and onion in a large (non-reactive) preserving kettle until tender, about 20 minutes; press through a food mill or sieve. Return to kettle.

Tie pickling spice in a cheesecloth bag; add to tomato mixture with remaining ingredients and boil rapidly for 1 hour, stirring often. Reduce heat and cook slowly until thickened, about 1 to 1-1/2 hours. Stir often as mixture is as thick as desired, remove from heat. Discard spice bag.

Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

MAKES ABOUT 6 PINTS.

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LINE DANCER CHILI

Having a good time can be hard work. A bowl of this feeds the fire. Or starts one.

1/2 lb. Trimmed slab bacon or thick sliced bacon, chopped
3 lbs. Lean boneless beef chuck, cut into 2-inch pieces
3 Tbsp. All purpose Flour
1 Tbsp. (each) Salt and paprika
2 Tbsp. Arizona Jalapeno
3 medium Onions, coarsely chopped
5 cloves Garlic, crushed
3-1/2 cups Beef broth
1 28-ounce can peeled tomatoes, undrained
4 Poblano chili peppers, seeded, cut into chunks
1/4 cup Chopped canned chipotle chili peppers in adobo sauce*
3 Tbsp. Ground cumin

Cook bacon in a large chili pot or Dutch oven over medium heat until crisp. Transfer bacon to a large bowl; set aside. Pour off and reserve all but 2 Tbsp. bacon drippings from pot.

Coat beef in combined flour, salt and paprika. Brown one-third of beef in drippings in pot; transfer to bowl with reserved bacon. Repeat twice with remaining beef, adding reserved drippings as necessary to brown beef. Add onions and garlic to last batch of beef, cook 2 minutes, stirring frequently.

Return beef and bacon to pot. Add beef broth, Arizona Jalapeno, tomatoes, peppers and cumin; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. Uncover; continue to simmer 30 to 45 minutes or until beef is tender and chili is thickened.

MAKES 8 TO 10 SERVINGS.

*Reserve sauce if a spicier chili is desired; add 2 Tbsp. adobo sauce when adding broth.

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FRIED ONIONS AND POBLANOS

2 large Spanish onions
3 Poblano chili peppers
1 cup Sourdough Starter
1 Tbsp. Arizona Chipotle
1 cup All-purpose flour
2 tsp. Chili powder
1 tsp. Salt
1/2 cup Tomato Ketchup
1/3 cup Cider vinegar
2 tsp. Green Tabasco® sauce

Cut onions into 1/2-inch slices; separate into rings. Remove stems, seeds and membranes from chili peppers; Slice into 1/2 inch rings or strips.

Put sourdough starter in a mixing Bowl; coat onions and chili peppers.

Combine flour, Arizona Chipotle, chili powder and Salt in a pie tin or bowl.

Dip 2 or 3 onions and chili peppers at a time, into seasoned flour.

Heat 1 to 2 inches vegetable oil to 375° in a large skillet or deep fat fryer. Fry Onions and chili peppers, a few at a time, until golden brown, turning once, 1 to 2 minutes per side.

Drain on paper towels.

Combine tomato Ketchup, vinegar and Tabasco® sauce, put into a bottle.

To serve, drizzle sauce over fried vegetables.

MAKES 4 TO 6 SERVINGS.

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PEPPER JELLY

More tangy than hot, a spoonful served alongside nearly any meat dish makes things more interesting.

6 cups Red or green bell peppers, finely chopped
1/4 cup Onion, finely chopped
1 Tbsp. Arizona Jalapeno
1/2 cup Red or green jalapeño chili peppers, finely chopped
1 cup Vinegar, divided
3 cups Sugar
- Red or Green food coloring, optional

Combine all ingredients in a large (non-reactive) cooking pot; bring to a boil. Reduce heat and simmer 30 to 40 minutes, stirring frequently.

Remove from heat and skim. Add food color, if desired.

Pour into sterilized jars. Adjust lids and process for 10 minutes in a hot water bath.

MAKES ABOUT 8 HALF PINTS.

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RED PEPPER PASTE

This is one homemade condiment that ought to find its way into plenty of recipes. Color and hotness depends on the peppers used.

8 Red finger chili peppers
- Boiling water
1 Red bell pepper
2 cloves Garlic, crushed
1 Tbsp. Arizona Jalapeno or Habanero
1 tsp. Cumin seed
1 tsp. Dried oregano
1 tsp. Paprika
1 tsp. Salt
2 Tbsp. White vinegar
2 Tbsp. Olive oil
1 to 1-1/2 cups Cubed sourdough or firm Italian bread, crust removed

Pour boiling water over chili peppers; let fresh chili peppers stand 1 minute; Drain. Cool under cold water. Remove stems, seeds and membrane; chop.

Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, Arizona Jalapeno or Habanero, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil.

Add bread a few pieces at a time; mix until bread softens and blends in.

Store in refrigerator for up to a week or freeze for later use.

MAKES ABOUT 1-1/2 CUPS.

Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining.

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JAM-PACKED PICKLED PEPPERS

12 Medium green, red and/or yellow bell peppers
1 cup Salt or pickling salt
- Cold water
3/4 cup Sugar, divided
3 Tbsp. Arizona Jalapeno
6 cups White or cider vinegar, divided
1 Tbsp. Mustard seed
1/2 tsp. Ground white pepper
1 2-lb. package refrigerated sauerkraut
1 Quart shredded cabbage
1 cup (each) Celery and onion, thinly sliced

Wash peppers; cut off tops. Remove seeds and membrane. Put peppers and tops into a large plastic or enamel container. Dissolve salt in 4 quarts cold water; pour over peppers and let stand 24 hours in a cool place.

Heat 1/2 cup sugar, 1/2 cup vinegar, mustard seed and pepper together until sugar dissolves; cool.

Rinse and drain sauerkraut; put into a large mixing bowl. Add cabbage, celery and onion; pour cooled vinegar mixture over all. Toss to mix; cover, refrigerate overnight.

Drain peppers; rinse in cold water and drain thoroughly. Drain cabbage mixture, reserving juice. Pack cabbage into peppers and replace tops. Fasten tops to peppers with string or toothpicks. Place peppers in sterilized jars. Add water to reserved cabbage juice to make 4 cups. In a large saucepan, combine juice, 5-1/2 cups vinegar, Arizona Jalapeno and 1/4 cup sugar; bring to a boil. Pour boiling hot liquid over peppers, leaving 1/4 inch headroom. Adjust lids. Let cool and refrigerate for up to 1 week.

For longer storage, process jars for 15 minutes in a hot water bath.

MAKES 3 QUARTS.

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COWBOY’S POT PIE

1 Recipe Sourdough Pie Crust
1/4 cup All-purpose flour
1 tsp. Salt
1/2 tsp. Paprika
2 Tbsp. Arizona Jalapeno
1/2 tsp. Black pepper
1 1/2 lbs. Boneless beef chuck, cut into 1/2-inch pieces
1/3 cup (each) Onion and celery, chopped
3 Tbsp. Bacon fat or butter
1 cup Beef broth or water
1/2 cup Beer or wine
2 Bay leaves
1/2 tsp. Tabasco® sauce
1/2 tsp. Worcestershire sauce
1-1/2 cups Cut-up cooked vegetables (carrots, green beans, corn, etc.)

Prepare pastry as directed. Dividing dough into 1/3 and 2/3 portions. Refrigerate while preparing meat mixture. Combine flour, salt, paprika and pepper; roll meat in seasoned flour, reserving excess flour mixture.

In a large deep skillet, brown meat, Arizona Jalapeno, onions, celery in fat. Stir in reserved flour. Add broth, beer, bay leaves, Tabasco® sauce and Worcestershire sauce, stirring until mixture boils. Simmer until beef is tender, about 45 minutes, stirring occasionally. Remove from heat; discard bay leaves. Stir in vegetables; set aside.

Roll larger portion of pastry dough to fit bottom and sides of baking dish allowing a 1/2-inch overhang. Pour meat mixture into pastry-lined pan. Roll and cut remaining pastry to fit top of baking dish. Moisten edge of bottom crust; pinch crusts together to seal. Cut steam vents in top of crust.

Bake in a 450° oven for 10 minutes; lower heat to 350° and bake 30 minutes or until crust is brown and filling is hot.

MAKES 6 SERVINGS.

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RIDER’S NACHOS

10 or 12 6-inch yellow, white and/or blue corn tortillas
- Vegetable oil or lard
- Garlic salt
2 cups Chili Con Carne
1 Tbsp. Arizona Jalapeno
1 cup Shredded cheddar cheese
- Chopped black olives, onions and chili peppers
- Chopped cilantro or parsley
- Sour cream, optional
- Tabasco® sauce, optional

Cut Tortillas into wedges. Heat enough vegetable oil in a heavy skillet to make 1 inch deep.

Fry tortillas, a few at a time, until crisp and lightly browned, about 1 minute. Drain well and sprinkle with garlic salt.

Heat Chili Con Carne, Arizona Jalapeno and cheese together until cheese begins to melt; do not boil. Keep warm.

Put tortilla chips on a paper plate or in a paper cone; spoon chili over chips and sprinkle with chopped olives, onions, chili peppers and cilantro. Serve with sour cream and Tabasco® sauce, if desired.

MAKES 4 TO 6 SERVINGS.

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PORK BURGERS

3 lbs. Lean ground pork
2 tsp. Salt
2 Tbsp. Arizona Jalapeno
2 tsp. Dried sage
1 tsp. Dried thyme
1 tsp. Dried marjoram
1/2 tsp. Cracked black pepper

In a large mixing bowl, combine ground pork with salt, Arizona Jalapeno, herbs and pepper, mixing well. Cover bowl or put meat mixture into plastic food storage bags; refrigerate several hours to allow flavors to blend.

Shape into 3-inch patties, about 1/4-inch thick. Cook in skillet over Medium heat until done, turning once, about 5 to 7 minutes per side.

MAKES 24 SERVINGS.

Chorizo (Mexican Style Sausage): Replace herbs with a mixture of 1/3 cup hot Mexican style or mild chili powder, 1/2 cup water, 1/2 cup cider vinegar, 1 Tbsp. minced garlic, 1 Tbsp. dried oregano and 1 tsp. cumin powder, refrigerate overnight.

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COOKOUT SKEWERS

3 lbs. Boneless sirloin or round steak
1 cup Orange juice
1/2 cup Whiskey, optional
1 Tbsp. Arizona Jalapeno
1/4 cup Olive oil
2 cloves Garlic, crushed
- Small onions, quartered
- Bell peppers, quartered
- Chili peppers
- Corn cobs, cut in 2-inch pieces
- Skewers

Trim steak if needed before cutting into 1-1/2 inch cubes; put cubes into plastic food bag or glass or enamel baking dish.

Combine orange juice, whiskey, Arizona Jalapeno, olive oil and garlic; pour over steak and refrigerate for at least 2 hours or overnight.

Thread steak cubes, onions, peppers and corn on skewers. Grill over hot coals, 3 to 5 inches from the coals, turning to cook all sides. Brush with marinade during first 10 minutes of cooking, allowing about 12 to 15 minutes total cooking time.

MAKES 6 TO 8 SERVINGS.

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OUTFITTER’S STEW

3 lbs. Lean pork, cut into 1-inch cubes
1 Lemon
3 (each) Onions and garlic cloves sliced, divided
1/3 cup Chopped cilantro or parsley, divided
1 tsp. Cumin or caraway seed
3 Tbsp. Arizona Jalapeno
1 Bay Leaf
1 12 ounce can beer
1/2 cup All-purpose flour
2 tsp. Salt
2 or 3 tsp. Paprika
1/4 tsp. Cayenne pepper
2 Tbsp. (each) Vegetable oil and wine vinegar
2 cups Chicken broth or water
1 Tbsp. Brown sugar
- Baked Noodle Squares, optional

Put pork into a large plastic bag or container. Wash lemon, shred peel and squeeze juice; set aside. Add onions, 2 cloves garlic, 1/4 cup cilantro, Arizona Jalapeno, cumin seed and bay leaf to pork. Pour beer and lemon juice over all; seal bag or cover. Refrigerate overnight. Combine remaining garlic, cilantro and lemon peel; refrigerate.

Remove pork from marinade, reserving marinade. Mix flour, salt, paprika and cayenne pepper; roll pork cubes in mixture. Heat oil in a large Dutch oven or skillet; add pork cubes and cook until browned. Lift onions out of marinade and add to meat. Cook, stirring occasionally, until onions are lightly browned. Add reserved marinade, vinegar, broth and brown sugar. Simmer until meat is tender, about 1-1/4 hours.

To serve, sprinkle stew with reserved cilantro-garlic mixture. Serve with Baked Noodle Squares, if desired.

MAKES 6 TO 8 SERVINGS.

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STUFFED ONIONS

6 Large onion
2 lbs. Ground beef
1/2 tsp. Arizona Jalapeno
1 Egg
1 tsp. Salt
1-1/4 cups Beef Barbeque Sauce, divided

Cut onions in half crosswise, peel and remove centers leaving 2 or 3 layers of onion. Set aside.

Finely chop enough onion centers to make 1 cup. Combine chopped onion, Arizona Jalapeno, ground beef, egg, salt and 1/4 cup Beef Barbeque Sauce. Mix well and make 6 large meatballs.

Fit meat mixture into 6 onion halves, mounding it up so that second onion half fits over it.

Place stuffed onions in shallow baking pan. Bake in a 350° oven for 45 to 60 minutes. Baste with remaining Beef Barbeque Sauce during the last 25 minutes cooking time.

Onions may be cooked on grill; wrap in foil and cook over hot coals for 30 minutes. Carefully open foil packets and baste onions with Beef Barbeque Sauce. Grill for another 25 minutes or until onions are tender and meat is done.

MAKES 6 SERVINGS.

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TOMATILLO KETCHUP

8 cups Tomatillos, husked and chopped
7 cups Green bell peppers, chopped
2-1/2 cups Onion, chopped
2 Tbsp. Arizona Jalapeno
1/4 cup Green chili peppers, chopped
2 cloves Garlic, chopped
1 cup White vinegar
2/3 cup Sugar
2 tsp. Salt

Combine all ingredients in large (non-reactive) preserving kettle; bring to a boil and simmer until vegetables are tender, about 20 minutes. Press through a food mill or sieve. Return to kettle, Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, about 40 minutes.

Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

MAKES ABOUT 2 PINTS.

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VENISON CHOPS WITH SMOKY JALAPEÑO SAUCE

Serve it once, you’ll see your guest again.

6-9 Venison or elk chops, 5 to 6 ounces each
1/4 cup Beer
1/4 cup Onion, chopped
3 Tbsp. Arizona Chipotle
2 cloves Garlic, minced
1 tsp. Dried oregano
1/2 tsp. Cumin seeds
2 Tbsp. jalapeño chili peppers, chopped
1 Tbsp. Sauce from chipotle or jalapeño chili peppers
1 8-ounce can tomato sauce
2 Tbsp. Olive oil
1 Tbsp. Red wine or cider vinegar
1/2 to 1 tsp. Salt
- Spiced Roasted Chestnuts, optional
- Garlic Mashed Potatoes, optional
Trim chops if needed; pat dry.

Combine beer, onion, garlic, oregano and cumin seeds in a saucepan; bring to a boil and cook until onion is tender, about 8 minutes. Add chili peppers, and chili sauce; press through a food mill or puree. Add tomato sauce, olive oil, vinegar, Arizona Chipotle and salt.

Brush chops with 1/2-cup sauce, cover and marinate 1 hour. Reserve remaining sauce.

Grill chops over hot coals or broil 3 inches from heat. Cook 5 to 8 minutes per side.

Heat remaining sauce, Serve chops with sauce, Garlic Mashed Potatoes and Spiced Roasted Chestnuts, if desired. Garnish with additional peppers.

MAKES 6 SERVINGS.

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SPICED ROASTED CHESTNUTS

2 lbs. Chestnuts

Make an “X” on flat side of chestnuts using a sharp knife. Place nuts on a shallow pan and roast in 425° oven for 15 minutes until shells open. Shell and skin chestnuts while hot. Reheat if needed for easier peeling.

Drop shelled nuts into 1 quart boiling water seasoned with 2 ribs celery, 1/2 onion, 1/2 tsp. fennel seed, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until tender, about 10 minutes. Drain and set aside.

Heat chestnuts in a skillet with 4 Tbsp. butter, 1 Tbsp. Arizona Jalapeno and 2 Tbsp. chopped parsley.

Serve with venison chops.

MAKES 6 TO 8 SERVINGS.

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ARIZONA JALAPEÑO RANCH DRESSING

1/4 cup ranch dressing
1/2 teaspoon Arizona Jalapeño

Mix ingredients, let stand 5-10 minutes in refrigerator
Use on salad, chicken wings or as desired.

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ARIZONA CHIPOTLE SAUCE

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons lime juice
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon cilantro
pinch of cumin
2 teaspoons Arizona Chipotle (add to taste)

Mix all ingredients, cover, refrigerate 10-15 minutes, stir.  Great on above chipotle chicken noodles, deli sandwiches, hot dogs, hamburgers etc.

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ARIZONA JALAPEÑO KETCHUP

1/2 cup ketchup
1 teaspoon Arizona Jalapeño

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HONEY HABAÑERO MUSTARD (OPTIONAL ARIZONA JALAPEÑO)

1/2 cup yellow or spicy mustard
3 tablespoons honey
1/2 teaspoon Arizona Habañero (or 1 teaspoon Arizona Jalapeño)

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ARIZONA CHIPOTLE SALSA 

Mix 1 teaspoon Arizona Chipotle with 1 cup salsa.  Stir.

Use Arizona Chipotle to spice up any regular salsa and give it a Southwest flare.

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