Blind Betty herself     
       
Habaneros, Jalapenos & Chili peppers

Recipes

Blind Betty's Salsa

1 can whole tomato or fresh peeled (drain some of liquid)
1/2 cup chop green pepper
1/4 cup chop scallion
1 TBlsp fresh garlic
2 TBlsp fresh chop cilantro
2 TBlsp Blind Betty Original Recipe (or to taste)

Add all ingredients to blender. Pulse blend just enough to rough up whole tomato. Do not puree. Serve with traditional style corn tortilla chips.

Habaneros, Jalapenos & Chili peppers
Brie Cheese with Pizzazz

1 wedge brie cheese
Blind Betty Pineapple Pizzazz

Place brie cheese on serving plate. Spread Blind Betty Pineapple Pizzazz thickly over top of brie, also pool around the wedge. Serve with your favorite cracker. and sliced red apple for added color.

Habaneros, Jalapenos & Chili peppers
Crab Pizzazz Mushrooms

1 can crabmeat
4 oz cream cheese
4 stalks scallion (diced)
1 stalk celery (finely diced)
1/2 cup bread crumbs
1 lb mushrooms
6 Tsp Blind Betty Pineapple Pizzaz
(more if you like it hot!)

Remove stems from mushrooms. Mix stems and all other ingredients together and spoon into mushrooms. Bake for 15 minutes at 350 degrees.

Habaneros, Jalapenos & Chili peppers
Blind Betty's Cream Cheese

8 oz Cream Cheese
1 TBlsp crushed garlic
1 TBlsp fresh diced chive (or scallion)
1 TBlsp milk (to loosen)
2 Tblsp Blind Betty Pineapple Pizzazz (or to taste)
1/2 diced red pepper (for color)

Blend all ingredients. Serve with cut fresh vegetables or your favorite cracker.

Habaneros, Jalapenos & Chili peppers
Blinding Buffalo Wings

5 lbs chicken wings
1 bottle Blind Bettys Original Recipe
1/4 cup soy sauce
1/4 cup orange juice
2 TBlsp crushed garlic
2 TBlsp olive oil

Place all ingredients in a large zip lock bag, seal tightly and refrigerate for a minimum of 24 hours. Then grill or bake for approximately 1/2 hour turning at least once if grilling. (Less cooking time needed on a hot grill).

Habaneros, Jalapenos & Chili peppers
Chicken Roti
Serves 4

3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, peeled sliced thinly
2 large potato, peeled and cubed
1 can chicken broth
1/2 cup water




2 cloves crushed garlic
2 Tblsp curry powder
2-3 tsp Blind Betty Original Recipe
salt and pepper to taste
fresh chopped parsley
4 large flower tortillas
1 jar mango chutney or fruit salsa

In a large skillet saute garlic, onion1-2 minutes. Add chicken and saute til cooked but tender add green pepper and carrots. Saute 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer til potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste. Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments.



Located on St. John in the US Virgin Islands
Blind Betty Hot Caribbean Concoctions
7510 Bordeaux Mountain St. John USVI 00830
Phone 340-693-5616 Fax 340-776-6136
jillayne@viaccess.net