Knock You Naked Salsa: A walk on the wild side . . .

Wrangling baby tigers, swimming with jaguars and interviewing three Texas governors—

And now I’m hungry . . .

with the pictures to prove it—Kit Frazier admits she’s participated in some once-in-a-lifetime adventures.

“If you see a chance, take it,” says Kit. “And while I’ve done—or participated—in some amazing things, the one I’m proudest of is when I meet readers who tell me my books make them laugh. Especially during tough times.”

As the managing editor of a regional magazine, I Kit says she’s met some of the most interesting and at times, eccentric people. “I love writing about Austin, Lake Travis and Central Texas, but the newspaper that publishes the magazine frowns on fiction, my first love. So, obituary writer Cauley MacKinnon, my alter ego was born.”

Cauley is the hell-on-high-heels obituary writer in Scoop (Midnight Ink, Sept. 2006) and Dead Copy (May 2007), A MacKinnon Christmas (Nov. 2009), and the upcoming Morgue File.

Migas!“This is the hardest, most emotional book I’ve ever written,” Kit says. “Cauley has misgivings she’s known Detective Jim Cantu her whole life–or she thought she did.

“He’d been a savior to the young girl who’d witnessed the murder of her father. But when her childhood hero guns down a man in cold blood and leaves his pregnant wife and three children behind, Cauley’s got a choice. Destroy the legend she’d grown to love–or find the man she never really knew?”

Kit’s blog (www.kitfrazieronwriting.com) is just the beginning of her adventures, with foundations laid for her YouTube channel on writing, publishing and publicity, along with a vlog with her eccentric, ridiculously funny friends. “Kind of like Sh*t Southern Women Say), centered on the outrageous lives of fallen Southern Belles and the men they play with and stay with,” Kit says, “And of course, the men who just flat out need killin’.”

Email Kit at kitfrazier@gmail.com.

Kit’s Knock You Naked Central Texas Salsa

  • 4 ripe tomatoes and quartered (I use Roma, but use what you’ve got)
  • 1 Vidalia onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 jalapenos, stemmed and seeded (If you’re more adventurous and your tongue can take it, substitute 1-2 habanero or serrano peppers.
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ground cumin
  • 2-3 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 15 ounce can crushed san marzano tomatoes
  • 5 ounce can diced green chiles (mild, medium, or hot, and I often use poblano or Hatch chilies when they’re in season)

 

  • Note: You can add 1/3 cup fresh chopped cilantro. (I don’t, because some folks have a genetic reaction to cilantro, that makes it taste like dish soap)

Bring it all together:

  1. Place the fresh tomato quarters, onion quarters, garlic, peppers, lime juice, cumin, sugar, and salt (and cilantro if you’re so inclined) in your favorite food processor and pulse those babies until they’re coarsely crushed to your taste.
  2. Pour in the crushed tomatoes and green chiles. Give it a few more pulses until mostly smooth. Refrigerate until ready to serve.

I do serve with fresh, restaurant-style white tortilla chips, but I also use this salsa on eggs,

A walk on the wild side . . .

in migas (scrambled eggs with tortilla chips) and just about anything that needs a little kick.

 

*Note: If your salsa’s a little too spicy—don’t drink water—it just makes the heat worse. Drink some cold milk or eat some yogurt! Your tongue’ll be cooled down in no time.

 

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