This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
Popular with the Yemenite Jews in Israel and in the Middle East, this hot sauce starts with a paste of garlic and peppers plus whatever spices the individual cook chooses, along with cilantro and/or parsley. There are two versions, this green one and a red one that uses red sweet and hot peppers. Tomatoes are sometimes added to tone down the sauce, which can be quite spicy. This quick and easy sauce serves as a table condiment, as a sauce for grilled fish or meat or for eggs, or can be added to soups and stews just before serving. It goes especially well with lamb kabobs.
So named because it was served to visitors of chili con carne cookoffs by the Red Ass Chili Team. This mix will spice up your morning and possibly help with that hangover from the night before. Omit the habanero unless you like it extremely hot! I've heard that this mix is also good without alcohol, but I've never tried it that way.
Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.