Seeing red margaritas

Makes two margaritas

1 cup frozen strawberries

1/3 cup tequila

2 tablespoons lime juice

2 tablespoons superfine sugar

1/2 teaspoon Tabasco sauce

2 cups ice cubes

Combine strawberries, tequila, lime juice, sugar and Tabasco sauce in blender; blend until smooth. With machine running, add ice cubes through small opening. Serve immediately.

Spicy sangria

Makes six to eight servings

2 ounces triple sec

2 teaspoons fresh lime juice

2 teaspoons fresh orange juice

2 teaspoons sugar

1/2 teaspoon Tabasco sauce

1/2 orange, thinly sliced

1/2 lemon, thinly sliced

1 bottle sparkling water

In pitcher, combine red wine, brandy, triple sec, lime juice, orange juice, sugar, Tabasco sauce and fruit slices. Chill. To serve, fill large wine glass with ice. Pour two-thirds full with sangria and top with sparkling water.

Chunky salsa

Makes 3 1/2 cups

2 tablespoons olive oil

1 cup coarsely chopped onion

1 cup coarsely diced green bell pepper

1 35-ounce can tomatoes, drained and coarsely chopped (reserve 1/2 cup juice)

1 tablespoon freshly squeezed lime juice

2 teaspoons Tabasco sauce

1/2 teaspoon salt

2 tablespoons chopped fresh cilantro or Italian parsley

Heat oil in large heavy saucepan over high heat. Add onion and bell pepper and sautŽ 5-6 minutes, stirring frequently, until tender. Add tomatoes and juice; bring to a boil over high heat.

Reduce heat to low and simmer 6-8 minutes, stirring occasionally, until salsa is slightly thickened. Remove from heat. Stir in lime juice, Tabasco to taste and salt. Cool to lukewarm; stir in cilantro. Spoon salsa into clean jars. Keep refrigerated up to five days.