1,001 Best Hot and Spicy Recipes (11 page)

Yield: About 6 cups (1.4 L)

Heat Scale: Medium

 

3 mangos, peeled, pitted, and chopped fine
3 cups (708 mL) chopped apples
½ cup (118 mL) raisins
½ cup (118 mL) currants
2 cups (473 mL) distilled white vinegar
½ cup (118 mL) sugar
½ cup (118 mL) brown sugar
1 onion, peeled and chopped fine
3 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) salt
3 serrano or jalapeño chiles, stems and seeds removed, minced
1 (2-inch [5 cm]) piece ginger, peeled and grated
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground allspice
1 teaspoon (5 mL) mustard seeds

 

1.
Combine all the ingredients in a large bowl and mix well, adding water if necessary to adjust the consistency to your liking. Allow to sit for at least 2 hours to blend the flavors, stirring twice.

Yield: 1 cup (236 mL)

Heat Scale: Hot

 

1 tablespoon (15 mL) tamarind pulp (or 2 teaspoons [10 mL] lime juice)
½ cup (118 mL) warm water
3 large tomatoes, sliced
¼ cup (59 mL) raw cashews
¼ cup (59 mL) raw almonds
¼ cup (59 mL) raw walnuts
6 green chiles, such as serranos, stems removed
1 teaspoon (5 mL) sugar (optional)
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) ground coriander
½ teaspoon (2.5 mL) ground cumin
¼ teaspoon (1.25 mL) ground cloves
¼ teaspoon (1.25 mL) ground nutmeg
½ teaspoon (2.5 mL) saffron essence
½ cup (118 mL) rose petals

 

1.
Soak the tamarind pulp in the warm water for 10 minutes. Strain the pulp and reserve the liquid.

2.
In a food processor or blender, purée the tomatoes and nuts. Add the tamarind water, chiles, sugar, salt, and ground spices and continue processing for 5 minutes.

3.
Add the saffron essence and rose petals and continue processing for 2 minutes.

Yield: 4-6 cups (.95 L-1.4 L)

Heat Scale: Mild

 

6 ripe bananas
½ cup (118 mL) dates, seeds removed
½ cup (118 mL) raisins
1 cup (236 mL) water
2 tablespoons (30 mL) sugar
2 tablespoons (30 mL) ground ginger
1 tablespoon (15 mL) freshly ground black pepper
1 teaspoon (5 mL) hot red chile powder
1 tablespoon (15 mL) ground coriander
¼ cup (59 mL) slivered almonds
¼ cup (59 mL) crushed cashews
¼ cup (59 mL) chopped walnuts
1 green chile, such as serrano, stem removed, minced
Salt, to taste

 

1.
In a food processor or blender, purée the bananas, dates, and raisins.

2.
In a saucepan, combine the water and sugar. Bring to a boil over medium heat and boil for 1 minute. Add the ground spices. As the sugar water thickens, add the nuts and green chile and simmer for 1 minute. Add the date mixture and simmer for 5 minutes. Remove from the heat and serve hot or cold. This chutney can be refrigerated for several weeks.

Yield: 4-6 cups (.95-1.4 L)

Heat Scale: Mild

 

1 tablespoon (15 mL) tamarind pulp (or 2 teaspoons [10 mL] lime juice)
½ cup (118 mL) water
½ cup (118 mL) warm water
2 cups (473 mL) shredded coconut
1 (1-inch [2.5 cm]) piece ginger, peeled
8 green chiles, such as serranos, stems removed and halved
4 cloves garlic, peeled
½ cup (118 mL) cilantro
6 large green mangos
1 teaspoon (5 mL) cumin seeds
1 teaspoon (5 mL) fenugreek seeds
4 tablespoons (60 mL) olive or vegetable oil
½ teaspoon (2.5 mL) mustard seeds
1 teaspoon (5 mL) red chile powder
1 teaspoon (5 mL) ground turmeric
¼ cup (59 mL) curry leaves (optional)
½ cup (118 mL) cilantro leaves
Salt, to taste

 

1.
Soak the tamarind pulp, if using, in the warm water for 10 minutes, then strain the pulp and reserve the liquid.

2.
In a food processor or blender, grind the coconut, ginger, chiles, garlic, and cilantro into a fine paste. Add the tamarind water. Set aside.

3.
Peel the mangos and discard the pits. In a blender or food processor, grind the mango flesh, cumin, and fenugreek into a smooth paste. Set aside.

4.
Heat the oil in a large skillet over medium heat for 2 minutes. Reduce the heat and add the mustard seeds. When the seeds begin to pop, add the reserved mango paste, chile powder, turmeric, and coconut-tamarind paste. Add a little water, mix well, and cook over low heat for 10 minutes, stirring occasionally.

5.
Remove from the heat and add the curry leaves, cilantro, and salt. Transfer to a jar. This will keep in the refrigerator for at least three months.

Yield: ½ cup (118 mL)

Heat Scale: Mild

 

½ pound (224 g) butter
2 teaspoons (10 mL) grated ginger root
1 clove garlic, minced
¼ cup (59 mL) chopped red onion
¼ teaspoon (1.25 mL) fenugreek seeds
¼ teaspoon (1.25 mL) ground cumin
¼ teaspoon (1.25 mL) dried basil or ½ teaspoon (2.5 mL) fresh basil
1 to 8 teaspoons ground cardamom
¼ teaspoon (1.25 mL) dried oregano or ½ teaspoon (2.5 mL) fresh oregano
1 pinch turmeric

 

1.
Melt the butter in a medium saucepan over low heat, stirring constantly. Skim the foam off the top as it cooks, until there is no more foam.

2.
Add the ginger root, garlic, onion, and spices and simmer, stirring, for 15 minutes.

3.
Remove the saucepan from heat and let stand until all the spices settle. Strain through cheesecloth into a container. Cover and store in a cool place. Qibe does not need to be refrigerated.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

3 fresh red jalapeño chiles, stems removed
3 shallots, peeled and halved
5 cloves garlic, peeled
2 ripe tomatoes
1½ tablespoons (22.5 mL) freshly minced cilantro
1 tablespoon (15 mL) prepared fish sauce
1 tablespoon (15 mL) fresh lime juice

 

1.
Heat a skillet over high heat until very hot. Add the chiles and roast, turning occasionally, until the skins blacken. Transfer the chiles to a bowl.

2.
Add the shallots and garlic to the skillet and roast, stirring occasionally, for 5 minutes. Transfer them to a bowl.

3.
Add the tomatoes to the skillet and roast, turning occasionally, until the skins are blackened. Transfer them to a bowl and set aside until they are cool enough to handle. Cut the tomatoes into quarters.

4.
Combine the chiles (skins on), shallots, garlic, and tomatoes (skins on) in a food processor and pulse to coarsely chop. Transfer this mixture to a bowl. Add the cilantro, fish sauce, and lime juice and mix well.

Yield: About 1 cup (236 mL)

Heat Scale: Hot

 

5 New Mexican dried red chiles, stems and seeds removed
10 small dried red chiles, such as piquins, stems and seeds removed
2 teaspoons (10 mL) ground cumin
2 teaspoons (10 mL) ground coriander
2 small onions
1 teaspoon (5 mL) black peppercorns
½ cup fresh cilantro
¼ cup (59 mL) fresh basil or mint leaves
1 teaspoon (5 mL) salt
3 (2-inch [5 cm]) stalks lemongrass, bulb included
1 (1-inch [2.5 cm]) piece galangal, peeled
1 tablespoon (15 mL) chopped garlic
1 tablespoon (15 mL) shrimp paste
1 tablespoon (15 mL) corn or peanut oil
1 tablespoon (15 mL) lime zest
¼ cup (59 mL) water

 

1.
Soak all the chiles in water for 20 minutes to soften, then drain.

2.
In a dry skillet, roast the coriander and cumin seeds over high heat for about 2 minutes. Set aside to cool. When the seeds are cool, grind them to a fine powder in a spice mill.

3.
Combine the soaked chiles, the ground seeds, and all the remaining ingredients in a food processor or blender and purée into a fine paste. Store in a tightly sealed jar in the refrigerator.

Yield: About 1¼ cups (295 mL)

Heat Scale: Hot

 

1 tablespoon (15 mL) coriander seeds
1 tablespoon (15 mL) cumin seeds
6 whole peppercorns
3 stalks lemongrass, bulb included, chopped
½ cup (118 mL) cilantro
1 (2-inch [5 cm]) piece galangal or ginger, peeled
1 teaspoon (5 mL) lime zest
8 cloves garlic, peeled
4 shallots, peeled and coarsely chopped
12 green chiles, such as serranos, stems and seeds removed, halved
¼ cup (59 mL) water
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) shrimp paste

 

1.
In a dry skillet, roast the coriander and cumin seeds over high heat for about 2 minutes. Set aside to cool. When the seeds are cool, grind them to a fine powder in a spice mill.

2.
Combine the ground spices with all the remaining ingredients in a food processor or blender and purée until a fine paste forms.

3.
Pour the paste into an airtight jar and refrigerate. It will keep in the refrigerator for about a month.

Yield: About 1¼ cups (295 mL)

Heat Scale: Hot

 

12 dried red chiles, such as Thai or piquins, stems and seeds removed
1 cup (236 mL) warm water
2 tablespoons (30 mL) cumin seeds
1 teaspoon (5 mL) coriander seeds
1 teaspoon (5 mL) black peppercorns
1 teaspoon (5 mL) whole cloves
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground mace
1 teaspoon (5 mL) ground nutmeg
1 teaspoon (5 mL) ground cardamom
3 stalks fresh lemongrass, bulb included
1 (2-inch [5 cm]) piece galangal or ginger, peeled
2 teaspoons (10 mL) salt
6 shallots, peeled and finely chopped
1 tablespoon (15 mL) shrimp paste

 

1.
Soak the chiles in the warm water for 20 minutes, then drain and set aside.

2.
Meanwhile, in a dry skillet, roast the cumin, coriander, peppercorns, and cloves over high heat for 2 minutes, then transfer the spices to a bowl to cool. Add the cinnamon, mace, nutmeg, and cardamom to the pan and roast for 1 minute, then remove from the heat. When the whole spices are cool, grind them in a spice mill, and then combine them with the roasted ground spices. Set aside.

3.
In a food processor or blender, combine the spices with the remaining ingredients and purée into a fine paste.

4.
Transfer the paste to a clean, airtight jar and refrigerate. It will keep for about one month in the refrigerator.

Yield: About 2 cups (473 mL)

Heat Scale: Hot

 

7 fresh red serrano or jalapeño chiles, stems and seeds removed, chopped
1 tablespoon (15 mL) shrimp paste
1 medium onion, peeled and chopped
4 cloves garlic, peeled and chopped
½ cup (118 mL) chopped macadamia nuts
Salt, to taste
1 tablespoon (15 mL) brown sugar
½ cup (118 mL) water
½ cup (118 mL) coconut milk
3 tablespoons (45 mL) vegetable oil

 

1.
Combine the chiles, shrimp paste, onion, garlic, and nuts in a food processor and purée to a coarse paste. Transfer to a bowl and add the salt, brown sugar, water, and coconut milk. Mix well.