Recipe: Chile Pequin Salsa

Recipe: Chile Pequin Salsa

Ingredients
4 tomatoes
1 medium onion
Juice of 8-10 key limes
1 bunch cilantro, leaves only
40 to 50 chile pequins
Salt and pepper
Directions
Mash the chile pequin using a molcajete or another form of mortar and pestle.

Recipe: Ratatouille

Recipe: Ratatouille

Recipe by June Naylor
Serves 4 to 6
Ingredients:
3 Japanese eggplants
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste
Directions:
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.

Broccoli Spears with Crispy Cheese Crust Recipe

Broccoli Spears with Crispy Cheese Crust Recipe

A steady diet of hot dogs and s’mores is a perfectly fine (short term) camping meal plan. But if you want to step up your live fire game, author and Texas Highways contributor Paula Disbrowe’s cookbook Any Night Grilling provides inspired recipe ideas. The simple yet decadent Broccoli Spears with Crispy Cheese Crust makes an ideal side dish for a hearty cut of meat. “This recipe is great for camping because of its short ingredient list, and it’s easy enough for novice grillers to prepare,” Disbrowe says. “The final shower of grated Parmesan creates a crispy cheese crust that will have everyone reaching for seconds.”

Fire-Roasted Hatch Chile Salsa Recipe

Fire-Roasted Hatch Chile Salsa Recipe

All year-round Texas produces fruits and vegetable ripe for baking, cooking, and canning. Tomato season is just around the corner, and after picking up a few bushels at a farmers’ market or stand, you’ll want to have this salsa recipe handy. Roasting the peppers and tomatoes first adds some toothsome char and also makes them easier to peel. Hatch chiles mingled with jalapeños to bring some smoky depth to the heat; just make sure to either wear gloves while working with hot peppers or plan to wash your hands thoroughly afterwards. Canning the results ensures that your salsa is delicious and fresh-tasting for the next year.

Stir-Fried Chinese Eggplant and Green Beans Recipe

Stir-Fried Chinese Eggplant and Green Beans Recipe

Cooking oil, for frying
1 large Chinese eggplant (about 10 ounces total), cut into one-inch pieces
5 ounces green beans, sliced in half
3 garlic cloves, sliced
1/2 tablespoon chu hou paste sauce (available at Asian groceries or online)
1/2 tablespoon sweet flour sauce (available at Asian groceries or online)
1/2 tablespoon oyster sauce (available at Asian groceries or online)
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup water
Starch slurry made by mixing 1/2 tablespoon cold water with 1/2 teaspoon potato starch or cornstarch
Directions
Deep-fry eggplant until golden.

Opa’s Smoked Sausage & Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

Opa’s Smoked Sausage & Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

Pair savory smoked sausage with the sweet-tart intensity of sun-dried tomatoes, spinach, and a hit of garlic and Parmesan in this 30-minute gnocchi dish that melds German and Italian flavors.

The September 2022 cover of Texas Highways: Visual Wonders


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.

The November 2022 issue of Texas Highways Magazine


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.

The November 2022 cover of Texas Highways Magazine


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.