Green Tomato Fries With Fiery Ketchup Food

GREEN TOMATO FRIES WITH FIERY KETCHUP

Steps:

• In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
• Heat oil in deep fryer to 400 degrees.
• For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
• Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
• Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!

SIMPLE MANGO KETCHUP

Steps:

• Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. Transfer the mango to a small saucepan, and mash it with a fork or a masher until pulpy, it doesn't have to be completely smooth,.
• Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar.
• Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes.
• Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.

GREEN CHILI FRIES

Steps:

• Peel and cut potatoes into french fry sticks.
• Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
• Heat green chili in a saucepan.
• When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
• Place back into a broiler for 5 minutes to melt cheese.
• Optional toppings: sour cream, onions, jalapenos, or guacamole.

GREEN BEAN FRIES WITH SPICY MAYO

Steps:

• Heat oil in a medium saucepan over medium heat until it reaches 375 degrees F on a deep-fry thermometer (oil temp will drop slightly with addition of green beans -- maintain at 350 degrees F). Reduce heat to low if it gets too hot.
• Meanwhile, combine mayonnaise and chipotle in a small bowl; set aside. Mix 1/2 cup flour; the cornmeal salt and pepper in a medium bowl. Put remaining 1/2 cup flour in a second bowl and buttermilk in a third bowl.
• Working with about 10 beans at a time, dust beans with flour, dip in buttermilk, then dredge in cornmeal mixture, breaking clumps apart as needed.
• Carefully drop beans into hot oil, turning to keep them from sticking. Fry beans until golden brown, about 3 minutes, increasing or reducng heat as needed to keep oil at 350 degrees F. Using a slotted spoon, transfer beans to a tray lined with paper towels. Serve with spicy may on the side.

TOMATO KETCHUP (GREEN ZEBRA)

Steps:

• Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
• Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
• Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
• Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
• Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

SMOKY RED HOT KETCHUP!

Steps:

• Place all ingredients in a blender and blend till smooth.
• Serve as you wish.