Best Afterburner Recipes

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
• If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

AFTERBURNER PETITE DILL PICKLES

Steps:

• In a large colander drain and mix the pickles and jalapenos. Discard juice.
• In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
• Packing down as you add the rest of the layers.
• Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
• It will release juice. Now watch it disappear.

AFTERBURNER CHILI

Steps:

• Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
• WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
• While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
• Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
• Now add the browned meats and stir to mix well.
• Add mushrooms, onions, smashed garlic and bay leaf then stir.
• *WARNING!* DO NOT use both types of Dave's Insanity sauce!
• Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
• Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
• After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
• The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
• Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
• Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
• Enjoy!

AFTERBURNER #3

Steps:

• Pour over ice in a cocktail glass. Stir.
• Fill with cranberry juice.

AFTERBURNER

Steps:

• Shake the ingredients together in a cocktail shaker with ice.
• Strain into a cocktail glass.
• Add slice of strawberry to side of cocktail glass if desired.

AFTERBURNER

Steps:

• Preparation Peel shrimp, and devein, if desired. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed.
• Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool.
• Place in blender and add tomato sauce. Blend until smooth.