• Mix with Queso for a spicy cheese dip.
• Mix with beans or with rice for that extra spice.
• Add flavor to the top of a baked potato, grilled fish, and veggies.
• Use as a relish on a burger, a hot dog, sandwiches, etc...
• Flavor up scrambled eggs or your favorite omelet.
• Add to pizza for a zestier taste.
• An excellent addition to the stuffed green peppers.
• Spice up your meatloaf, improve your chili or spaghetti sauce.
• Add it to ground turkey or beef for a zesty burger.
• Mix with a low fat yogurt for a healthy tasty salad dressing, topping or dip.
• Use in place of dry "taco seasoning" mixes for more flavor.
• Spices up your BBQ dishes.
• Adds more flavor to tuna fish sandwiches.

Hot and Spicy Pineapple Fritters

These pineapple fritters are made spicy with chopped hot peppers.

Ingredients:

• 2 cups fresh pineapple, cut in chunks
• 1/2 habanero chile pepper or 1 jalapeno pepper, seeded and finely minced
• 5 chives, finely minced
• 1 onion, minced
• 2 cloves garlic, mashed and minced
• 8 green onions, minced
• 1/2 teaspoon turmeric
• 1 1/4 cups flour
• 1/2 cup milk, or more
• 1/2 cup vegetable oil, for frying
• 2 eggs, beaten
• salt and pepper to taste

Preparation:

Mix first seven ingredients; set aside. Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter.

Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple chunks or rings, if desired. Serves 6.

Patti's Spicy Stuffed Bell Pepper Recipe

Ingredients:

• 4 Bell Peppers
• 1 lb. ground beef (turkey if you prefer)
• 1 1/2 cup spanish rice (cooked)
• 6 oz. Ed & Patti's HOT Salsa(add more or less salsa to change the heat level)
• 1 can tomato sauce (8 oz.)
• salt and pepper to taste

Directions:

Begin by preparing the peppers. Simply cut off the tops and scoop out the seeds and veins with your hand, and wash thoroughly. Blanch the peppers in boiling water for 5 minutes, remove and allow to dry on a towel.

Brown meat in a pan, drain grease from meat after browned. Combine meat, cooked rice and tomato sauce in a bowl and mix together. Salt and pepper to taste. Now, spoon the mixture into each pepper, filling to the top.

Preheat oven to 375 degrees. In a 1 quart, ungreased casserole dish, stand each stuffed pepper close together, and cover the bottom of the dish with water. This will allow the peppers to cook more evenly.

Bake uncovered for 45 minutes.

When done, carefully remove each stuffed pepper from the dish with a large spoon. One stuffed pepper is a meal in itself. You can serve as is, add more salsa to change the heat level, add some cheese, use your imagination!