imaggionation

Biography: Born in New Orleans La and lived there until I joined the military at age 17.
Served our country in the Navy six years and honorably discharged.
Self taught artist making my living with various art projects full time.
Now live in the foothills of the Ozarks of Arkansas helping my very best friend raise two beautiful children.

Share a Recipe: 1 lg. purple onion
I clove garlic
10 to 15 Roma tomatoes
I bunch of cilantro
pinch or two of cumin
Favorite chilis to taste
approx. one fist of preferably sea salt
Blue Corn Chips or Chips of choice

In a blender put onion chopped in large chunks with your peeled garlic, chili,cumin and salt with about three of the Roma tomatoes and half of the cilantro to have enough liquid to puree. Blend well adding chilis ,salt and cumin to desired heat and taste. Put to side. Then blend the rest of the Romas and cilantro leaving as chunky as desired. At this point you can add more chili and salt to your initial puree before mixing all together so to taste for salt and desired heat level .I can easily smell my desired heat level!
Now mix well with all together in a separate bowl or large enough container and enjoy with the chips!
After a day in the fridge you can then cook it to preserve it further and is good as a sauce also over pasta, fried eggs or whatever you like...If you make too much it also freezes well for later use.

Grow List: Trinidad Butch T Scorpion
Trinidad Yellow 7 pot plant
Naga Morich
Bhut Jolokia - AKA Ghost Chili
Chocolate Habanero
Scotch Bonnet Habenero

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