As usual, we have been playing with our Wild Garlic Salsa in the Pepperheads Kitchen. You can now make your very own Pepperheads Pizza at home. Use it with your next pasta creation... lasagna, spaghetti, fettucini. Bruschetta or wraps. This has become a strong vegetarian favourite for it's heavenly taste and versatility. Being big fans Mexican food & South of the border cuisine, we have been using 'Wild Garlic' Salsa in quesadillas, burritos, enchiladas, tortillas and tacos! It works as a very intriguing glaze on white meats…lamb, turkey, chicken, and pork etc.
The big, bold taste opens a wide horizon of vegetarian cooking options. It also acts as a glaze, marinade, or grilling sauce for seafood. A great tip that came in was to marinade kabobs made of your favourite peppers, veggies & seafood, marinade with Wild Garlic Salsa in a plastic bag, then cook it on the grill! If you have a few left overs from another dinner, roll them up in a tortilla with your favourite cheese, a little salsa...and you have a whole new meal.
You can also add fresh quality tomatoes to stretch it out for serving a larger crowd. We recommend 8 Roma or Plum tomatoes, or try adding a 12 or 16 oz. can of the same. (TOMATO TIP: When adding fresh tomatoes, skin and seed them first, saving the juice.)

"…grab a big jar of Wild Garlic Salsa & Pizza Sauce from an Albertan company called Pepperheads. Fire gets to grips with fruit with such force that it makes your average salsa look like a Mazatlan package holiday."

~ Angela Murrills (Georgia Strait / Vancouver)

For those who have met us at the various Pepperheads 'Tasting Is Believing' Roadshow events, you know that we encourage you to celebrate the sensual enjoyment of fine foods (Garlic For Lovers). Take a day off for yourselves and start your leisurely day by adding Wild Garlic Salsa to huevos rancheros for a festive brunch. Surprise someone you care for by serving it with a few fresh flowers added to the plate (always a nice touch in the dead of winter with nothing but snow outside).
When using it as a salsa, always insist on the very best natural corn chips to compliment the fine Wild Garlic taste.

Miss Wild Garlic always encourages a strong sense of play in the kitchen, so send us your creations and we will share them with your fellow Pepperheads. Turn that next casual meal into a fiesta! You can find tidbits about the history of garlic and Wild Garlic on our Wild Garlic Hot Sauce page.

On July 21st 2002, with 40,000 people in attendance, The Chefs from Pepperheads Canada introduced 'Wild Garlic' Gourmet Salsa at the Kensington Sun & Salsa Festival in Calgary, Alberta. This scenic neighborhood becomes alive with a wonderful Latin fever each year as restaurants & businesses compete with their most creative salsas. We considered this event the ultimate 'people's choice' competition. We went through ten gallons of our 'Wild Garlic' Salsa and still ran out early! People were coming back for thirds & we didn't have the heart to turn them away. The Pepperheads Wild Garlic Salsa placed third out of 33 salsas entered. We missed second place by less than ten votes. The Chefs wish to thank all those 'festive' salsa fans for their enthusiasm & feedback.

Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist.”
Mrs. W. G. Waters, The Cook's Decameron (1920)

INGREDIENTS - Crushed tomatoes, diced tomatoes, onions, bell peppers, roasted red peppers, Jalapeno peppers, sweet yellow peppers, cilantro, green onions, cider vinegar, Wild Garlic, brown sugar, salt & our exotic blend of spices. No preservatives added. ALL NATURAL..

HEAT - 5 out of 10. If you like it hotter, simply add a bit of Dark Secrets Hot Sauce. It blends wonderfully.


SUGGESTED USES: A versatile and lively addition to spaghetti, lasagna, use in wraps (tacos, quesadillas, burritos, etc.), as a glaze on white meats (chicken, pork, lamb), spark up your egg dishes (Spanish omelets, Huevos Rancheros),a glaze or marinade for seafood (salmon, shrimp), mix with Dark Secrets BBQ Sauce for beef, or use as a base to create your own Pepperheads Pizza. Wonderful dips can be created with ease.
More creative suggestion to play with our salsa are listed above and of course, we have recipes just below.

“And more than all, how many of us have dined at the Réserve at Marseille, that famous restaurant on the Mediterranean shore, where the brothers Roubion have acquired immortal fame? There is but one word in English which describes the sensation of the traveller who eats there for the first time -- that word is revelation. New truths seem to be imparted to you as you swallow, new objects and new theories of life seem to float around you. Strange ideas come to you across the sea: and when it all is over, when with a calm-bringing cigar, your legs stretched out, you silently digest and think, with the Chateau d'If and the flickering waves before you in the moonlight. you gratefully thank Providence for having led you there. All this is the effect of garlic, which works upon you like haschisch.”
     ~French Home Life (1873)

RECIPES For ease of reference, the chefs have add all recipes involving Wild Garlic Salsa & Pizza Sauce here. Due to your requests, we have added 'Printer Friendly' versions of these recipes on the 'Recipes To Inspire' page (see: the Pepperheads section). Enjoy!

Sauté onions in olive oil. Add pepper. Set aside. In a separate sauté pan, brown the bison; add herbs and spices. Add browned onions and peppers and kidney beans or corn. In a small bowl, combine ½ cup Parmesan cheese with 2-3 cups grated Monterey Jack cheese or cheddar cheese. Mix together and set aside. Cook 1 ½ cups raw rice, according to package instructions.

1 cup Wild Garlic Salsa & Pizza Sauce
5 – 10 flour tortillas, any flavour

Spray a 10” springform pan. Lay one tortilla on the bottom of the pan. Alternate layers of meat, rice, cheese and tortilla wrap until there are four layers ending with a tortilla wrap on top. Cover with foil and bake in 350F oven for 50-90 minutes. Remove from oven, remove foil and let stand for 10 minutes. Slice like a pie and serve with extra Wild Garlic Salsa, sour cream and a green salad. Freezes well.

~ This was the other recipe that Connie whipped up on CTV’s “Good Morning Canada”. Compliments of www.RockingCRanch.com

CHOCOLATE & CHIPOTLE BISON CHILI CON CARNE March 2 , 05

1. Brown ground bison (or beef) on medium-high heat until well browned.
2. Siphon off the drippings into a glass measuring cup for later use.
3. Transfer bison meat to a bowl.
4. Sauté onions and garlic in oil until transluscent.
5. Add chili powder and cumin and stir constantly for one minute.
6. Return browned meat to pan and add tomatoes, tomato paste, chicken broth, Wild Garlic Salsa, tobasco sauce, thyme leaves, chopped chocolate, pepper and chili flakes (if using).
7. Siphon juice from ground meat (without the fat that has risen to the top) into the meat-tomato mixture. Stir.
8. Simmer over low heat, uncovered, for 1 ½ hours, Stir frequently.
9. After 1 ½ hours, add corn and kidney beans and simmer 15 minutes more.
10. Add salt. Taste and adjust seasonings.
11. Serve over rice, or with taco chips.
12. Top with Monterey Jack cheese.

C.J.’s advice: “Chocolate isn’t just for desserts and sweet confections. It also adds depth to savoury foods such as sauces. This chili recipe gets its deep flavour from chocolate and chipotle pepper (smoked jalapenos). This recipe makes a whopping batch, so freeze some for a later use, or better still invite over some friends to devour it with you!”

WILD GARLIC SALSA PORK CUTLETS

1. Coat pork cutlets on both sides with chili powder, garlic salt and Italian herb mix.
2. In a large non-stick skillet, heat oil.
   
3. Cook cutlets over medium-high heat for 3 to 4 minutes on each side, or until lightly browned.
4. Reduce heat and spoon 2 tbsp. Wild Garlic Salsa onto the centre of each cutlet, then sprinkle evenly with cheese.
   
5. Cover and cook 5 minutes longer, or until cheese melts. Serve with more salsa if desired.

SERVES: 4

MEXICAN-STYLE ELK CUTLETS

Serves: 4
INGREDIENTS:
4 x 5 oz (125 g each) elk cutlets or minute steak
1/2 tsp. (2 mL) chili powder
1/2 tsp. (2 mL) garlic salt
2 tsp. (10 mL) Italian seasoning
2 Tbsp. (30 mL) vegetable oil
1/2 cup (125 mL) Wild Garlic Salsa & Pizza Sauce
1/2 cup (125 mL) mozzarella cheese, grated
Salt and fresh-ground pepper to taste

METHOD:

1. Coat elk cutlets on both sides with chili powder, garlic salt and Italian herb mix.
   
2. In a large, non-stick skillet, heat oil. Cook cutlets over medium-high heat 3 to 4 minutes on each side or until lightly browned.
   
3. Reduce heat and spoon 2 Tbsp. (30 mL) salsa onto the centre of each cutlet. Sprinkle evenly with cheese. Cover and cook 5 minutes longer or until cheese melts.
   
4. Serve with additional salsa if desired.

~ Compliments of Alberta Elk www.albertaelk.com

PAT'S WILD GARLIC SALSA RIBS

1. Boil ribs first (or marinade, then cook 'em on the BBQ).
   
2. Mix the rib sauce ingredients together.
   
3. Cook ribs in sauce at 325 degrees for 3 hours, basting occasionally.

Pat says this is very quick to put together and we sure can vouch for the taste! She brought in a roaster full for us to try...a wonderful breakfast! The Chefs suggest adding a little Dark Secrets 'Simmering Heat' Hot Sauce if you want that extra spark.

BARBEQUED WILD GARLIC FLANK STEAK FLAUTAS

1. Marinade flank steaks with a liberal amount of Wild Garlic Salsa in a sealed bag & refrigerate for 24 hours.
   
2. Mix sour cream & Wild Garlic Salsa to taste to create a dip & refrigerate overnight.
   
3. Barbeque on high for six minutes per side.
   
4. In a cast iron skillet, or deep fryer, heat oil to 350 degrees.
   
5. Slice steak thinly, wrap in fresh tortillas with cheese, add Wild Garlic Hot Sauce or Salsa, fold & seal with toothpicks.
   
6. Deep fry your flautas in heated oil for 4-5 minutes.
   
7. Serve with sour cream & Wild Garlic Salsa dip.
   
   Options ~ add tomatoes, peppers, or onions to your tortillas.
   
   This was a hit creation at our World's Longest BBQ party on August 2nd! See the Pepperheads At Play page to see what this event was about.
   

1. In a large glass bowl, whisk oil, vinegar & mustard together to form a dressing.
   
2. Add chickpeas, shallots, green pepper, celery, parsley & basil. Stir until incorporated. Cover and marinate in refrigerator for one hour.
   
3. Gently warm tortilla shells. Equally spoon mixture into centre of each shell. Top with grated cheddar cheese & roll up.

DOS SOMBREROS PIZZA

Two large fresh tortillas 1 tbsp. Olive oil
1 cup Monteray Jack cheese (shredded)
1 cup Mozzarella cheese (shredded)
1 cup Cheddar cheese (shredded) 1 small red onion (diced)
1 ripe tomato (sliced very thin) Parmesan cheese (freshly shredded)
3 tbsp. Wild Garlic Salsa & Pizza Sauce
2 tsp. Piri-Piri Wing & Seafood Sauce
Assorted meats, seafood or vegetables (your choice….be creative!)
OPTIONAL: Spinach (lightly blanched & shredded)

1. Line your pizza pan with tin foil, add a tortilla and create a lip with the tin foil slightly larger than the tortilla.
2. Brush tortilla with olive oil & sprinkle half the Monteray Jack cheese evenly.
   
3. Sprinkle Piri-Piri Wing & Seafood Sauce evenly over top.
4. Place the 2nd tortilla shell on top & brush with olive oil.
   
5. Spread Wild Garlic Salsa & Pizza Sauce generously on top.
   
6. Spread diced onion, then the balance of Monteray Jack cheese & layer your choice of vegetables, seafood or assorted meats on top, followed by the sliced tomato.
   
7. Cover with your favorite Cheddar cheese, spinach (optional), then another layer of meat, seafood or veggies.
   
8. Sprinkle Mozzarella cheese evenly & then you can even add yet another light layer of meat, seafood or vegan delight, then top thickly with Parmesan cheese.
   
9. Bake for 30-40 minutes at 450 degrees.

Serves 2 generously. You can also BBQ in lightly oiled skillet (medium heat / closed lid) while warming up with muchos cervezas or tame the heat with cool margaritas. For those who like it hot, add Wild Garlic Hot Sauce on top of the Parmesan layer. Wear a sombrero while cooking to get in the mood! Very little else is needed except maybe a chef's apron. ~ "Urban Vaquero"

WILD GARLIC SOUR CREAM SALSA

• 1 container Sour Cream (apron. 375 ml)
• 2 - 3 tablespoons Wild Garlic Salsa
  
• Fresh chives
  
• Fresh green onions
  
• Green pepper

Dice green onions, chop part of the green pepper into small pieces.
Mix with sour cream & Wild Garlic Salsa (to taste).
Sprinkle fresh chives on top for garnish.

SPICY ELK WRAPS

Serves: 2
INGREDIENTS:

8 oz. (225 g) elk loin, sliced thin
2 cloves garlic, minced
1 cup (250 mL) red onion, sliced
1 cup (250 mL) green peppers, sliced
1 cup (250 mL) small mushrooms, sliced
1 tsp. (5 mL) Cajun spice
1 Tbsp. (15 mL) Pepperheads Wild Garlic Salsa
3 Tbsp. (45 mL) butter
2 Tbsp. (30 mL) olive oil
2 cup (250 mL) dry red wine or chicken stock
4 flour tortillas
Salt and fresh-ground pepper to taste

Optional for serving: sour cream, salsa, and salad

METHOD:

Coat turkey cutlets on both sides with chili powder, garlic salt and Italian herb mix. In a large, non-stick skillet, heat oil. Cook cutlets over medium-high heat 3 to 4 minutes on each side or until lightly browned and no longer pink inside. Reduce heat; spoon 2 Tbsp. (30 mL) salsa onto centre of each cutlet. Sprinkle evenly with cheese. Cover and cook 5 minutes longer or until cheese melts. Serve with additional Wild Garlic Salsa if desired.

TIPS FOR DIPS:

For Your Dip Base (depending on your desires or diet) - use either sour cream, mayonnaise, yogurt, or a combination.

Then Add - your favorite Pepperheads taste…Piri-Piri Wing & Seafood Sauce, Wild Garlic Original Hot Sauce, Pepperheads Traditional BBQ Rub, Wild Garlic Salsa & Pizza Sauce to taste, or try your own combinations.

Creative options - wide open here! (See: tips for each sauce below)
Fresh herbs ~ parsley, chives, dill, thyme, oregano, cilantro.
Fruit ~ mango, lemon or lime juice, peaches.
Vegetables ~ chopped onions, garlic, tomatoes, peppers.
For Added Heat ~ add a few drops of Dark Secrets 'Simmering Heat' Hot Sauce.
Remember ~ the longer you leave your dip in the refrigerator, the more the flavours are enhanced. Overnight is recommended.

If You Are Using:
Wild Garlic Original Hot Sauce ~ This is great with your favorite herbs.
Piri-Piri Wing & Seafood Sauce ~ The refreshing summer flavours compliment garden fresh veggies, or add a small amount of honey to create a fruit dip.
Dark Secrets BBQ Sauce ~ Blends so well with fruits, you can play here with your favorite berries or tropical fruits.
Wild Garlic Salsa & Pizza Sauce ~ This really only needs sour cream & maybe a bit of garnish.
Pepperheads Traditional BBQ Rub ~ A traditional BBQ chip dip.

COOKING TIPS ~ SALSA WITH PASTA

A number of you have sent this one in. Simply spoon some Wild Garlic Pasta & Pizza Sauce over your freshly cooked pasta. It warms it up, a little provides loads of flavour. Serve with sausages, or freshly cooked vegetables. A great suggestion that lends itself to veggie delights, wide open sauce additions and complimented by fresh or baked bread.

"No you won't 'eed nothin' else
But those spicy, garlic smells,
And the sunshine and the palm trees
And the tinkly temple-bells..."
       ~ Rudyard Kipling

Always more coming….