Afterburner3 Recipes

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed.
• Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool.
• Place in blender and add tomato sauce. Blend until smooth.

AFTERBURNER #3

Steps:

• Pour over ice in a cocktail glass. Stir.
• Fill with cranberry juice.

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
• If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

AFTERBURNERS WITH SPICY QUESCO DIP

Steps:

• For Appetizers: Peel shrimp, and devein. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
• For Queso Dip: Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
• Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro.
• Serve with the Shrmp appetizers and tortilla chips (if desired).