Hot and spicy party mix

I mixed up some hot and spicy party mix. It was really tasty and we liked it better than regular Chex mix. The tobacco was pretty mild, but you could definitely taste it. I will definitely be making this one again!

Hot and Spicy Party Mix by Tobasco
1/4 cup butter or margarine, melted

1 tablespoon Worcestershire sauce
2 to 3 teaspoons Original TABASCO® brand Pepper Sauce
1 1/4 teaspoons seasoned salt
8 cups of your favorite Chex® brand cereals (corn, rice and/or wheat)
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers

Combine butter, Worcestershire sauce, TABASCO® Sauce, and seasoned salt in a small bowl and mix well. Pour cereals, nuts, pretzels and cheese crackers into a large plastic zip-top bag. Pour butter mixture over cereal mixture inside Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated.

To prepare in microwave oven:

Pour contents of bag into a large microwave-safe bowl. Microwave on high 5 to 6 minutes, stirring thoroughly every 2 minutes and scraping sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container.

To prepare in conventional oven:

Pour contents of bag into an open roasting pan. Bake in a 250°F oven for 1 hour, stirring every 15 minutes. Cool and store as directed above.

Makes 11 cups.

Note: Due to differences in microwave ovens, cooking time may need adjustment. These directions were developed using 625- to 700-watt ovens.

Rookie Tomatillo Salsa

John and I were at the farmers market one day an saw so many beautiful peppers we decided to make salsa. We didn't have a recipe so we just made it up as we went along. I think the salsa we made was pretty basic, but it was good. I didn't measure or count anything, so the amounts below are my best guess at what we used. The batch we made was HUGE so I would recommend staring with less peppers.

- 15 peppers, variety of colors, sizes, and flavors
- 1 large red onion
- several stems of cilantro
- pinch of sugar
- pinch of sea salt
- splash of lime juice
- 2 lbs of tomatillos (out of papery skins and washed)

Line cookie sheet with tin foil and fold up all edges to prevent juices from running over and burning. Place in the oven under the broiler for 12-15 minutes, until they start to brown on the tops. (I turned the broiler on a few minutes first to heat up the oven.) It's okay if the burn a little on the tops. Put the tomatillos and pinches of sugar and sea salt in a blender and blend to desired consistency. (Mine was pretty smooth.) Let cool.

While tomatillos are cooling, dice up the peppers, onion, and cilantro. Mix in large bowl. Mix lime juice. (I used sweetened lime juice, but would have used fresh lime if we had them.) Once tomatillo sauce is cool, add to the rest and stir.

Since we had so much of salsa when we made it, we froze some in plastic containers to eat at a later date. It was still good when we thawed it out, but it had lost some of its crunch from the veggies.