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Updated version of my habanero salsa using tips from Donna – Turned out better than Mrs. Renfro’s Habanero Salsa which used to be my favorite salsa before heart surgery.
Leave out jalapeno and habanero for less heat but c’mon…

Ingredients

1.5 lb roma or plum tomatoes
1 poblano (.5 lb)
1 good sized jalapeno
1 habanero
2 cloves garlic
3 Tbsp lime
1/2 sweet onion
Salt to taste ( I decline )

Method

Grilling is best! But…
Preheat oven 425 degrees.
Slice tomatoes in half and arrange cut side up on a baking sheet lined with foil and brushed olive oil. Place whole poblano and onion slices on there as well. Brush onion as well.
Roast 30-40 minutes until tomatoes are charred but the poblano will take less time so check about every 10 minutes. When poblano is charred on all sides remove and place in a bowl and cover with plastic wrap. Add unpeeled garlic to the oven.
Remove toms and onion when done.
Turn on your processor and drop the peppers and garlic in, yes while running, bounces them around and slices better.
Peel poblano and remove seed core, rough chop and place in processor (not running now) and add tomatoes, onions and lime juice. Pulse until you get a nice salsa.
Pour into a bowl. Done.
Add salt if you need but not needed.

Chips

I use a Fry Daddy and sliced corn tortillas. Sprinkle tortillas with cayenne before you fry for 1 minute 45 seconds.

Serve warm.

Thanks Donna! I had not used roasted tomatoes or a poblano and that was what was missing from recreating Mrs Renfro’s.

Ingredients

1/2 c Habanero Salsa
2 chicken breast
2 tbps White wine vinegar
corn torts
goat cheese
sour cream
lettuce (optional)

Method

Pretty self explanatory.
Salt/Pepper chicken breasts.
Cook chicken in a med heat skillet, 3-4 minutes per side depending on size. Remove.
Drop salsa in pan and add vinegar deglazing the pan.
Return chicken. Done.

Heat tortillas in dry skillet over med high heat, 1-2 minutes per side.
Layer goat cheese, chicken, sour cream and top with lettuce.

Ingredients

Olive Oil
1-2 Chicken Breast
16-20 Shrimp, peeled
6 oz Angel Hair Pasta
2 cloves garlic
Spices
Basil
Oregano
Thyme
Rosemary
Marjoram
Sage
Onion Powder
Garlic Powder

Method

Season chicken with spices plus cayenne, cover and refrigerate.
Repeat with shrimp omitting cayenne.
Couple of hours later remove chicken and let rest until room temp.
Boil pasta via directions, about 2 minutes before done, reserve 1 cup water and drain.
1 tbsp each oil/butter in med heat skillet and saute chicken 3.5 minutes per side, remove.
1 tbsp each oil/butter saute garlic and red pepper flakes for about a minute over med heat. Not allowing garlic to burn.
Add shrimp. Saute until pinkish, remove and cover with chicken.
Pour a little pasta water in pan to deglaze and add pasta. Increase heat to med high and mix well adding 1 tbsp butter and more water as needed to create a sauce.
Return shrimp to pasta and stir.
Serve all with salad.