RIO GRANDE VALLEY PEPPER VINEGAR
As I said in an earlier post, in South Texas we have an abundance of Chile Pequin bushes. I let mine grow and harvest them as needed. This is a great sauce for you HOT lovers. We put this on our beans, greens, chili, soups etc. Straight from your own backyard!
Provided by Teena Mathis @RIOGRANDECOOK
Categories Salsas
Number Of Ingredients 3
Steps:
- Clean your used pepper sauce bottle with boiling water. Pack the rinsed chiles tightly in the bottle. Make sure your small chiles will fit in the opening. Note: Used Pepper sauce bottle from the store, cruet, or bottle with tall neck will do.
- Heat your vinegar in pot on low heat until it begins to steam. Pour hot vinegar carefully over the chiles to the top of bottle. I put the top on when cool.
- Allow the mixture to sit for a day before using. You can refill vinegar as needed. We only use the flavored vinegar. I usually refill a couple times and then start over. I leave out, but for safety you can refrigerate.
TEX-MEX RICE FROM THE RIO GRANDE VALLEY
This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.
Provided by rockytuesday
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
- While the rice is soaking, cut up the vegetables, and grind the cumin.
- Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
- While the rice is draining, heat oil in a skillet on medium heat.
- Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
- Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
- Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
- Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.
Nutrition Facts : Calories 220.3, Fat 3.5, SaturatedFat 0.6, Sodium 520.4, Carbohydrate 39.8, Fiber 1.2, Sugar 1.8, Protein 6.4
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