the recipes From the pages of Shinin’ Times at The Fort - Stories, Recipes, and Celebrations From The Landmark Colorado Restaurant by Holly Arnold Kinney
Fort Guacamole serves 4 to 6
3 ripe Haas avocados, pitted and peeled 3 whole Serrano Chilies, seeded and minced 1/4 cup freshly squeezed lime juice (2 small limes) 1/2 teaspoon salt 2 large, ripe tomatoes, seeded and diced 1 medium ripe onion, diced 1/4 cup whole fresh cilantro leaves (no stems), minced Place the avocados, chilies, lime juice and salt in a large bowl. Mash the avocados with a fork or potato masher, leaving small lumps. Gently fold in the tomatoes, onion and cilantro. Taste, and add more lime juice if desired. The guacamole should be spicy, so add more Serrano Chilies as your taste dictates. Serve with tortilla chips!
Jalapeños Stuffed with Peanut Butter serves 6 to 8
1 pound Fort-style pickled jalapeños (see recipe below) 3/4 cup peanut butter 2 tablespoons mango chutney Slice the pickled jalapeños in half lengthwise (not quite all the way through), leaving the two halves at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter and chutney. Stuff the chilies with the peanut butter mixture and press the halves back together. To make sure you are getting a balanced bite and not too spicy, eat the jalapeño in one bit!
Fort-Style Pickled Jalapeños makes about 1 pound 1 pound small to medium-sized fresh jalapeños (12 to 16) 3 1/2 cups cider vinegar 1 3/4 cups water 1/2 cup sugar 2 1/2 teaspoons salt 2 1/2 teaspoons sesame oil 1 teaspoon pickling spice 3/4 cup coarsely chopped yellow onion 3/4 cup coarsely chopped carrot 3 cloves of garlic, peeled and whole Rinse the jalapeños and trim off the woody ends from the stems. In a 4-6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapeños, onion, carrot and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from heat.
While still hot, transfer the jalapeños and pickling juice to a sterilized 2-3 quart canning jar. Cover tightly with a lid or plastic wrap and refrigerate for at least one week before eating. place settings
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