Muy Caliente!

I love Mexican food but NOT spicy Mexican food.  I love Thai food, but I order it with a spice level zero :)  My husband, on the other hand, is obsessed with spicy, spicy food (and that is putting it mildly).  So tonight he made some shredded chicken verde tacos and a salsa that I couldn't even attempt to smell, it was so spicy (let's just say it had 7 habanero peppers in it)!  The tacos were delicious, but I could only handle two.  I politely asked him to de-seed the whole jalapenos and add more chicken next time :)

Boil the jalapenos and tomatoes until the skins look like they are about to peel off.

I had to dice A LOT of onion for the tacos and my black beans.

When the peppers and tomatoes are ready to be removed from the boiling water, place in a bowl of regular temp water.

Place some of the onion into a food processor and add the peppers...

...and the tomatoes and some spices.

Pulse in the food processor until it looks like salsa.  Taste and season to your liking.

Add some raw onion to a skillet and then add the salsa verde.

While the salsa is being made, saute a chicken breast (or two, or buy a roasted chicken) and shred into delicious pieces.

Add the chicken to the pan.

Stir together and simmer away for as long as you shall like!

For Marty's spicy salsa, add 5 or so habaneros and tomatoes to a food processor 

Then add some onion, cilantro and avocado.

Pulse and add salt and pepper to your liking.

The prepared chicken verde with the black beans, oh and we also made some Mexican rice.

To prepare the tacos, put some rice on a corn tortilla and then pile on some of the chicken verde on top.  Enjoy!

Recipe:

Tacos:

4  jalapenos, whole  or de-seeded (Depending on the spice level you prefer)
2 tomatoes
1/2 onion, diced
4-5 cloves of garlic
1-2 chicken breasts, shredded
1 bag of Mexican style rice (We use Vigo Mexican Rice with corn)
1 TBSP cumin
1 tsp olive oil
corn tortillas
S&P, to taste

Place the jalapenos and tomatoes in a medium size pot of water and bring to a boil.  Boil for about 10-15 minutes or until the jalapenos are really soft and the skin on the peppers and tomato are peeling off.  When done, place in a bowl of water.

Meanwhile, cook the chicken breasts (if you aren't using an already cooked roasted chicken).  When the chicken is almost done, take off the skillet and place on a cutting board.  Shred the chicken with a fork.

Dice up the onion and place all but a little bit in a food processor.  Remove the peppers and tomatoes from the bowl of water and add to the processor along with the garlic, cumin and S&P.   Pulse into a salsa.  Next, heat a skillet on medium and add the olive oil and the rest of the onion.  Saute for a minute or so and add the salsa.  Bring to a boil and add the chicken.  Lower the heat and simmer.  Taste and stir every once in awhile and add salt and pepper if you'd like.

While all of this is cooking, make the rice according to the package directions and make the beans.

Enjoy!

Marty's Spicy Salsa

7 habaneros, whole
1/2 tomato, halved
1/2 avocado
1/2 onion, diced
1 handful cilantro
1/4 fresh lime juice
2 garlic cloves
S&P, to taste

Place all of the ingredients into a food processor and pulse into a salsa.  BEWARE! hehe....Enjoy.