Stus Magic Salsa Recipes

GENIES' MAGIC SALSA

Steps:

• Remove husks from tomatillos and rinse well. Cut in half and broil, cut side down, close to elements, until about half of the skin of each is blackened.
• Remove as much of the skin as will peel off, paper-like, without taking the flesh with it. Some skin in the salsa is ok, but skin adds a bitter flavor.
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified. Pour into a small mixing bowl, leaving a little in the blender. Add brown sugar to taste, just enough to cut any residual bitterness in the tomatillo mixture.
• Dice the tomatoes and red onion. Peel the avocado, remove any dark spots, and dice -- do not squash, this isn't guacamole.
• Finely mince the garlic, and chop the celantro. Add the prepared ingredients, plus cumin, salt, and lime juice, to the tomatillo mixture and gently fold together.
• Chill this mixture while you make the dressing.
• Dressing: Slice the three peppers in half lengthwise, removing white core, seeds, and stem. Broil as you did the tomatillos but do not remove the skin. Place the roasted peppers in the blender with oil, vinegar, and any tomatillo left there. Pulse to break up the peppers, then run on medium speed until the mixture is almost smooth. This is the flavor kick of the salsa, to be added to your taste. Start with half, gently stir in, sample, and add more as you like. (It won't be extremely hot even with all of the dressing.).

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

STU'S MAGIC SALSA

Steps:

• Blend for a few, season to your taste with: - cumin - garlic powder - add some basil