1,001 Best Hot and Spicy Recipes (15 page)

10 dried chipotle chiles
4 mulato chiles (or substitute anchos)
½ onion, chopped
10 cloves garlic, peeled
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) sesame seeds
10 black peppercorns
10 cumin seeds
½ cinnamon stick
1 teaspoon (5 mL) Mexican oregano
½ teaspoon (2.5 mL) salt
¼ cup (59 mL) vegetable oil
½ cup (118 mL) distilled white vinegar
1 cup (236 mL) water

 

1.
Soak the chiles in hot water until softened, about 1 hour. Drain. Remove the stems and seeds.

2.
In a food processor or blender, combine the soaked chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

3.
In a saucepan, heat the vegetable oil over medium heat. Fry the paste, stirring constantly, until it is aromatic, about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.

Yield: 1 cup (236 mL)

Heat Scale: Hot

 

20 bird peppers (chiltepins or piquins), stems removed
1 cup (236 mL) dry sherry

 

1.
Add the peppers to the sherry and allow to steep for several days. Keep in a jar in the refrigerator.

Yield: 1 cup (236 mL)

Heat Scale: Hot

 

1 cup (236 mL) apple cider vinegar
10 to 20 bird peppers (chiltepins), or any small, hot chile, fresh or dried
4 cloves garlic, peeled and halved
10 whole peppercorns
⅛ teaspoon (.6 mL) salt
1 sprig fresh oregano, cilantro, or mint (optional)

 

1.
Combine all the ingredients in a glass jar and allow to steep in the refrigerator for at least 24 hours to blend the flavors.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

½ pound (224 g) salt pork, diced
2 tablespoons (30 mL) annatto (achiote) seeds
4 onions, peeled and finely chopped
1 clove garlic, peeled and chopped
2 green bell peppers, stems and seeds removed, chopped
4 rocotillo chiles, stems and seeds removed, chopped (or substitute
1 habanero)
½ pound (224 g) ham, diced
3 large tomatoes, peeled and chopped (about 2 cups [473 mL])
1 tablespoon (15 mL) minced cilantro
1 tablespoon (15 mL) minced fresh oregano leaves
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large skillet, fry the salt pork over medium heat, stirring occasionally, until all the fat is released and the pieces are crisp and brown. Remove the pork and reserve. Add the annatto seeds to the pan and cook, stirring occasionally, for 5 minutes. Remove the skillet from the heat, strain out and discard the seeds, and return the fat to the skillet.

2.
Add the onions, garlic, bell peppers, and rocotillo chiles and sauté over medium heat until the onion is tender, about 5 minutes. Add the remaining ingredients and simmer over low heat, uncovered, for 30 minutes, stirring occasionally.

3.
This sauce may be canned in sterilized jars or kept in the refrigerator for about 5 days.

Yield: 2-3 cups (500-708 mL)

Heat Scale: Mild

 

Meat from 2 coconuts, grated (about 4 cups [.95 L])
4 cups (.95 L) warm water
1 small onion, peeled and chopped
¼ cup (59 mL) chopped bell pepper
¼ cup (59 mL) chopped green onions
1 clove garlic, peeled and minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole, or more to taste (or substitute habanero)
⅛ cup (30 mL) tomato paste
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a blender or food processor, combine the grated coconut meat and water and purée as smooth as possible. Remove and strain, reserving the milk (use the “trash” for candy or pies).

2.
In a large pot, bring the coconut milk to a boil over high heat. Cook for about 30 minutes or until the oil begins to separate. Add the onion, bell pepper, green onions, garlic, thyme, and Scotch bonnet. Reduce the heat to medium and cook for about 20 minutes.

3.
Add the tomato paste and salt and pepper and cook for 5 minutes longer. Remove the Scotch bonnet. Transfer the sauce to a blender or food processor and purée until smooth. The sauce should be creamy, with a heavy consistency and a light pink color.

Yield: 3-4 cups (750-950 mL)

Heat Scale: Hot

 

1 small, green papaya, unpeeled
2 quarts (1.9 L) water
5 Congo peppers or habaneros, stems and seeds removed, chopped
1 large onion, peeled and chopped fine
2 cloves garlic, peeled and minced
4 tablespoons (60 mL) dry yellow mustard
1 tablespoon (15 mL) salt, or less to taste
3 cups (708 mL) distilled white vinegar (or 1½ cups [354 mL] vinegar mixed with 1½ cups [354 mL] water)
½ teaspoon (2.5 mL) ground turmeric
1 teaspoon (5 mL) commercial curry paste

 

1.
In a large pot, boil the papaya in the water pot for 10 minutes. Remove the papaya and let it cool. Peel the papaya, remove the seeds, and chop the flesh into 1-inch (2.5 cm) cubes.

2.
Combine the papaya with the remaining ingredients in a sauce pan. Bring to a boil, reduce the heat, and simmer for 20 minutes.

3.
Remove the mixture from the heat and let cool. Purée it in a food processor and transfer it to a bottle. The sauce will last for weeks in the refrigerator.

Yield: 2½ cups (591 mL)

Heat Scale: Hot

 

15 limes (Key limes preferred)
1 cup (236 mL) salt
10 whole bird peppers such as piquins or chiltepins (or 2 habaneros), halved
3 cups (708 mL) water
½ cup (118 mL) distilled white vinegar
½ cup (118 mL) sugar
2 cardamom pods
1 tablespoon (15 mL) whole cloves
5 allspice berries
¼ teaspoon (1.25 mL) freshly ground black pepper
4 cloves garlic, peeled and sliced
1 bunch green onions, white part only, chopped

 

1.
Quarter the limes, but do not cut all the way through. Open up each lime and rub the inner surfaces with salt. Place the limes on cutting boards, cover them with cheesecloth, and set them in the sun for about a week. Protect them from rain. The limes will shrink and their skins will turn brown.

2.
Rinse the limes to remove as much salt as possible. Place the limes in a large pan, cover with water, and add the remaining ingredients. Bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour. Cool and strain the sauce. It will keep for several weeks in the refrigerator.

Yield: About 2 cups (473 mL)

Heat Scale: Hot

 

1 Scotch bonnet chile (or habanero), stem and seeds removed, minced
¼ cup (59 mL) finely chopped onion
1 clove garlic, peeled and minced
½ cup (118 mL) malt vinegar
½ cup (118 mL) water
½ teaspoon (2.5 mL) salt
¼ cup (59 mL) olive oil

 

1.
Place the chile, onion, and garlic in a small bowl and mix well. Combine the vinegar, water, and salt in a saucepan and bring to a strong boil. Pour the boiling mixture over the chile mixture, stirring. Add the oil and stir well.

Yield: 1 cup (236 mL)

Heat Scale: Medium

 

½ cup (118 mL) Creole mustard, store-bought or homemade
¼ cup (59 mL) catsup
¼ cup (59 mL) apple cider vinegar
2 tablespoons (30 mL) grated horseradish (or substitute prepared horseradish)
1 teaspoon (5 mL) Worcestershire sauce
1 teaspoon (5 mL) garlic powder
¾ teaspoon (3.75 mL) ground paprika
1 teaspoon (5 mL) Louisiana-style hot sauce (or substitute ground cayenne)
⅔ cup (158 mL) olive oil
¼ cup (59 mL) chopped green onions
2 tablespoons (30 mL) chopped celery
1 tablespoon (15 mL) minced capers
1 tablespoon (15 mL) chopped fresh parsley
¼ teaspoon (1.25 mL) ground white pepper
Salt, to taste

 

1.
Combine the mustard, catsup, vinegar, horseradish, Worcestershire sauce, garlic powder, paprika, and hot sauce in a bowl and whisk to combine.

2.
Slowly add the oil while continuing to whisk to emulsify the sauce.

3.
Fold in the remaining ingredients. Taste and adjust the seasonings as needed.

4.
Allow the sauce to sit for an hour to blend the flavors.

Yield: 2 cups (473 mL)

Heat Scale: Hot

 

1 pound fresh red tabasco chiles, chopped
2 cups (473 mL) distilled white vinegar
2 teaspoons (10 mL) salt

 

1.
In a saucepan, combine the chiles and vinegar. Place the pan over high heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, let cool, and transfer to a blender. Purée until smooth.

2.
Transfer the mixture to a glass jar. Allow to steep for 2 weeks in the refrigerator.

3.
Strain the sauce, and adjust the consistency by adding more vinegar if necessary.

Yield: About 4 cups (.95 L)

Heat Scale: Medium

 

6-8 ripe red tomatoes (about 4 pounds [2.2 kg]), peeled, seeded, and chopped fine
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 cup (236 mL) apple cider vinegar
2 teaspoons (10 mL) Mexican oregano
1 tablespoon (15 mL) tomato paste
Salt, to taste
6 jalapeño chiles, stems and seeds removed, chopped

 

1.
In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, tomato paste, and salt. Bring to a boil, reduce the heat to medium, and cook for 15 minutes to thicken the sauce.

2.
Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.

Yield: 3 cups (708 mL)

Heat Scale: Medium