Alton Brown Salsa
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, (pablano) seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 limes, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
• In a bowl, combine all ingredients.
• Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.
Mango Salsa
3 mango - peeled, seeded and chopped
2 finely chopped red bell pepper
3 green onion, chopped
6 tablespoons chopped cilantro
2 fresh jalapeno chile pepper, finely chopped (or Anaheim / some other mild type)
6 tablespoons lime juice
3 tablespoon lemon juice
• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice,
and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Alton Brown Guacamole Recipe
3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
• In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
• Drain, and reserve the lime juice, after all of the avocados have been coated.
• Using a potato masher add the salt, cumin, and cayenne and mash.
• Then, fold in the onions, tomatoes, cilantro, and garlic.
• Add 1 tablespoon of the reserved lime juice.
• Let sit at room temperature for 1 hour and then serve.
1 Louisiana-Style Hot Sauce
5 Red Cayenne or 8 Serrano peppers
4 Jalapeno peppers
1 cup distilled white wine vinegar
½ medium tomato (optional)
1 tsp salt
1 tsp sugar
• Blanch peppers (boil 1 cup distilled white vinegar and drop peppers for 2-3 min).
• Add peppers, salt and sugar with ½ cup of vinegar to blender. Blend until smooth.
• Add rest of vinegar and blend until smooth.
Dragon Achiote
4 Habernero peppers - blanched
4 Cayenne peppers - blanched
1 Red bell pepper
1 clove minced garlic
1 cup white wine vinegar
1 ½ tbsp crushed achiote
1 ½ tsp curry powder
1 tsp black cumin
½ tsp salt
• Add peppers, garlic, ¼ - ½ cup vinegar and spices to processor. Blend until smooth and pourable.
• Make sure the achiote is thoroughly blended
• Add more vinegar if too thick
Mango Pineapple Hot Sauce
1 cups peeled chopped Mangoes
1/1 cup pineapple crushed and drained
3 Habernero Peppers – Blanched in vinegar (remove seeds)
2 Jalapeno peppers – blanched and de-seeded.
1 Tsp Sugar
1 Tbsp Molasses
¼ cup lemon juice
½ tsp ginger or table spoon of fresh minced
½ tsp black cumin
1 tsp salt
• Strain peppers and discard seeds
• Blend all remaining ingredients until smooth. Adjust with lemon juice.