Cyndy's Salsa

I live in the southwest and we love our Salsa's (and taco's!). My
contribution is a fast and easy salsa recipe. Make it to your own spec's if
you like it more/less spicy.

Step One: in a small pot boil 8 green serrano chili's in just enough water
to cover them until they take on a white-ish tinge. While boiling:

In a blender combine:

3 cans tomato sauce
Tablespoon (or more) garlic salt
4 or 5 cloves of garlic
1 or 2 fresh jalapeño's (to taste, but remember that it gets hotter the
longer it sits)
4 serrano's (to taste, 4 will be pretty hot)

Blend all together, taste. Add more of the above until you get it the way
you like it. Freeze the 4 extra serrano's for next time.

After you complete blending add two large fists full of chopped cilantro,
stems and all. (chopping it prior will reduce the time you need to pulse.)
PULSE the cilantro into the salsa. Blending will cause your salsa to turn
green and look yucky so PULSE only.

I have another salsa recipe that involves green tomato's and avocado's if
anyone is interested!

Ole! Cyndy McGuire, Tucson Arizona
*I have to give credit to my wonderful sister in law, Karen Henry for this
great fast recipe!

spicy korean chile chicken

Spicy Chile Chicken
from Quick & Easy Korean Cooking by Cecilia Hia-Jin Lee
Spicy Chile Chicken

Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
, cut into about 2-inch pieces
1 yam, peeled and cut into thin strips about 2 inches long
1 small onion, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1/2 head cabbage, cut into 1-inch cubes (about 2 cups)
2 cloves garlic, sliced 1 green onion, cut into 2-inch lengths
3 tablespoons Korean chile paste
1 teaspoon soy sauce
1 teaspoon sugar

Makes about 4 servings
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking




There is a town in the Gyeonggi province of Korea that specializes in this dish. You can drive down the streets and see a chicken restaurant on practically every corner. All the joints are pretty much the same with huge, flat griddles on the table. Once you sit down, the waitresses will pile on all the ingredients, pour on the chile paste seasoning, and cook the dish right in front of you as you salivate in anticipation. You can re-create the fun at home with an electric frying pan or make it in a large skillet or wok.

Heat the oil in a large skillet or wok over high heat. Add the chicken, yam, onion, zucchini, cabbage, and garlic and stir-fry until the chicken is cooked through and the vegetables
begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce, and sugar
and cook for a couple of minutes or so.

Serve immediately with hot rice.

Variation:
If you're using an electric frying pan on the table, you can keep the chicken hot as you eat from the frying pan. As you near the bottom of the dish, add leftover white rice to the pan with a bit of sesame oil and make fried rice to finish off the meal.