continued from page 21
1 (8-ounce) can of tomato sauce
1 (14.5-ounce) can beef broth
1 cup of water
1 to 2 Serrano peppers (optional)
Terlingua Ghost Town Chili
Seasoning
4 Tbls of chili powder
1 Tbls of light chili powder
2 tsp of onion powder
2 tsp of garlic powder
2 tsp of cumin
½ Tbls of paprika
½ tsp of cayenne pepper
½ tsp of salt
Cook the ground meat in a large
continued from page 4
the birdsong. Seeing open
water and the dapple of sun-
pot. Drain the meat and return to the
pot. Combine and add tomato sauce,
beef broth and water. Bring the
mixture to a simmer. Add the chili
seasonings. For added heat poke holes
in 1 to 2 Serrano peppers and float
them on top of the simmering chili.
Cook for 30 minutes. Turn heat off.
Remove the peppers or squeeze the
juices into the chili carefully so as not
to add any seeds. Use Serrano to your
taste. Let the finished pot rest for 15
minutes and serve warm.
Kathleen’s Salsa
Kathleen Tolbert Ryan’s father was
one of the founding members of the
original Terlingua Chili Cook-Off. “I
started making salsa at the first
Tolbert's Chili Cook-off in the 1970s,”
be Marathon’s main street
south of the railroad tracks, its
winding paths of tumbled glass
take a visitor on a meandering
journey through a world far
removed from West Texas.
Kathleen remembers. “This salsa
recipe has similar, but not exactly the
same ingredients. The serrano adds an
extra kick. Then in the 1980s, I made
a lot of salsa at home while pregnant
with my second son Steven. It made
him give some extra kicks during that
time. Now he adores salsa.”
2 (28-oz) cans whole tomatoes
4 cloves garlic
2 jalapeños
1 serrano pepper
½ cup fresh cilantro
1 / 3 cup fresh lime juice
½ tsp light chili powder
½ tsp ground cumin
½ tsp sea salt
Drain tomatoes. Add ½ tomatoes,
fascinating family trees. But
these days, the jewel in the
crown is that little stretch of
land between Highway 385
and the Post Road.
About a decade ago, the
garlic and peppers in blender, chop.
Add cilantro, lime juice and remaining
tomatoes; blend. Mix in the spices. For
a gentler kick, seed the peppers. Serve
with chips or use as an ingredient in
your recipes. Delicious.
Mix together and serve with chips.
It is a most refreshing salsa on a hot
afternoon and goes well with a dark
beer or a glass of white wine. Serve it
for brunch over scrambled eggs with a
mimosa. It is especially good with fish
tacos. Makes 4 to 6 big servings
My cookbook, The Terlingua Chili
Cookbook, is available at local book-
stores throughout Texas or at
www.tiffanyharelik.com. Special chili tast-
ing and book signing opportunities are
also listed on my website.
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shadow through the leaves of
tall trees settles the alkaline
dust in my desert-dweller’s
soul.
The Gage Gardens is per-
haps the most spectacular
example of these oases.
Nestled behind what used to
Marathon has many lovely
little places. It has any number
of spectacular views of the
Glass and Housetop moun-
tains, gorgeous sunsets, little
gems of history scattered
through its streets. It has anec-
dotes and romanticism and
eighteen-odd acres that com-
prise the gardens were just
another swath of scrubby,
uninteresting land. There had
continued on page 27
GALLERY
Desert Sports
Terlingua . Texas
a r t i st
Crystal Allbright
Cenizo
Fourth Quarter 2016
25