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Backpacker Magazine – September 2008

Packing Heat: Fiery Southwestern Recipes

These 4 red-hot recipes will warm you faster than any campfire.

by: Joann Winberg, Photos by Justin Bailie

Huevos Revueltos con Papas
Huevos Revueltos con Papas
Chicken Tortilla Soup
Chicken Tortilla Soup
Orange Chili Salsa
Orange Chili Salsa

Orange Chili Salsa
This light, fruity garnish is so good you'll make it at home.

1 red jalapeño
1 green jalapeño
1 tablespoon fresh cilantro or parsley
1/4 cup slivered raw almonds
2 large navel oranges
1 tablespoon olive oil

In camp
Dice jalapeños and sauté in olive oil for about 8 minutes. Add almonds and chopped parsley and sauté for 6-7 minutes more, or until almonds are lightly browned. Peel oranges and slice out segments, holding each orange over a bowl to catch the juice; cut segments into bite-size chunks. Squeeze juice from leftover orange membranes into bowl. Add chili mixture and toss. Serves 4-5.



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READERS COMMENTS

Dwobbit
Dec 30, 2008

I would use cilantro instead of parsley in most of these recipes, it has a more authentic Mexican flavor.

Lucas
Nov 04, 2008

I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didnít have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!

Lucas
Nov 04, 2008

I tried the tortilla soup from Packit Gourmet earlier this summer and it was fantastic! This one looks great too, but the one from Packit Gourmet was really, really easy. I didnít have to chop or prep anything and it was ready in about 7 minutes. Tasted great and it seems like it would be even better now that the weather is getting a little bit colder. I always like a nice soup on a cold night!

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