1,001 Best Hot and Spicy Recipes (16 page)

 

4 serrano or jalapeño chiles, stems and seeds removed, chopped fine (or more for a hotter salsa)
2 large, ripe tomatoes, finely chopped
1 medium onion, peeled and finely chopped
¼ cup (59 mL) minced fresh cilantro
2 tablespoons (30 mL) distilled white vinegar
2 tablespoons (30 mL) vegetable oil

 

1.
Combine all the ingredients in a large bowl, mix well, and let the salsa sit, covered, for at least an hour to blend the flavors.

Yield: 4 servings

Heat Scale: Medium

 

6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, peeled and minced
2 tablespoons (30 mL) chopped green onions, including the greens
1 mango, peeled, pitted, and coarsely chopped
10 tomatillos, husks removed, chopped
½ cup (118 mL) chopped fresh cilantro
Juice of 1 lime
2 tablespoons (30 mL) olive oil

 

1.
Combine all the ingredients in a bowl and allow to sit for at least three hours—preferably overnight—to blend the flavors.

Yield: 2 to 4 servings

Heat Scale: Medium

 

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
½ teaspoon (2.5 mL) salt, or to taste

 

1.
Grill the tomatoes and chiles by placing them 3 to 6 inches (7.5 to 15 cm) above the flames. Turn them often. When they’re ready, they should be soft and the skins should be charred.

2.
In a blender, pulse the tomatoes and chiles for 30 seconds to the desired consistency. Add salt to taste. The texture should be smooth and the sauce should be flecked with tiny bits of the charred chile and tomato skins, which add an interesting flavor.

Yield: 4 cups (.95 L)

Heat Scale: Medium

 

3 pounds (1.5 kg) tomatillos, husked
1 bunch green onions
1 small bunch cilantro
1 tablespoon (15 mL) minced garlic in oil
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) lime juice
1 tablespoon (15 mL) chicken stock base dissolved in 2 tablespoons
(30 mL) water
6 serrano chiles, stems removed

 

1.
Roast the tomatillos in a roasting pan under the broiler until they are brown and squishy. Turn them over with a pair of tongs and repeat the process. Transfer the roasted tomatillos, including all the liquid released during the roasting process, to a food processor. Add the remaining ingredients and purée.

2.
Transfer the mixture to a saucepan and simmer for 10 minutes before serving or incorporating into another recipe.

Yield: About 3 cups (708 mL)

Heat Scale: Medium

 

10 to 12 dried red New Mexican chiles
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 cups (708 mL) water

 

1.
Preheat the oven to 250°F (120°C).

2.
Place the chiles on a baking pan and bake for about 10 to 15 minutes or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble the chiles into a saucepan.

3.
Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes.

4.
Purée the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, return it to the stove and simmer until it is reduced to the desired consistency.

 

Variations

Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard—or vegetable oil, these days—before the chiles and water are added.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

1 small onion, peeled and chopped
2 cloves garlic, peeled and minced (optional)
2 tablespoons (30 mL) vegetable oil
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
½ teaspoon (2.5 mL) ground cumin
2 cups (473 mL) chicken broth or water

 

1.
In a sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft.

2.
Add the chiles, cumin, and broth or water and simmer for 30 minutes. The sauce may be puréed in a blender to the desired consistency.

Variations

To thicken the sauce, make a roux by sautéing 1 tablespoon (15 mL) flour in 1 tablespoon (15 mL) vegetable oil, taking care not to let it burn. Slowly stir the roux into the sauce and cook to the desired thickness. Coriander and Mexican oregano may be added to taste. For extra heat, add more New Mexican chiles or a serrano or two.

Yield: About 3 cups (708 mL)

Heat Scale: Mild to Medium

 

¼ cup (59 mL) vegetable oil
8 fresh red New Mexican chiles, stems and seeds removed, chopped,
or more to taste
1 large onion, peeled and chopped
3 cloves garlic, peeled
4 cups (.95 L) water
¼ teaspoon (1.25 mL) ground cumin
1 tablespoon (15 mL) minced fresh cilantro
½ teaspoon (2.5 mL) Mexican oregano leaves
Salt, to taste

 

1.
In a large saucepan, heat the oil over medium heat. Add the chiles, onion, and garlic and sauté until the onion is soft, about 7 minutes.

2.
Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 1 hour, uncovered.

3.
In a blender, purée the sauce in batches. Return it to the saucepan and cook until it thickens to the desired consistency. Add salt to taste.

Yield: About 4 cups (.95 L)

Heat Scale: Medium

 

3 dried chipotle chiles
1 cup (236 mL) very hot water
1½ tablespoons (22.5 mL) vegetable oil
1 medium onion, peeled and chopped fine
2 cloves garlic, peeled and minced
2 red bell peppers, quartered, stems and seeds removed
2 onions, peeled and sliced thickly
3 tomatoes, halved
2 cups (473 mL) catsup
¼ cup (59 mL) Worcestershire sauce
¼ cup (59 mL) red wine vinegar
¼ cup (59 mL) brown sugar

 

1.
In a bowl, combine the chipotle chiles with the water and soak for 1 hour or longer to soften. Chop the chipotles finely.

2.
In a medium saucepan, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and sauté for 2 minutes.

3.
Place the bell peppers, sliced onions, and tomatoes on the grill over a medium fire and grill until they are soft and slightly blackened. Remove and allow to cool. Peel and chop the vegetables.

4.
In a large sauce pan over medium heat, combine all the ingredients. Bring the mixture to a low boil, reduce the heat, and simmer for 20 minutes. Let the mixture cool and purée in a blender or food processor until smooth. You can thin the mixture with water if you desire.

Yield: 3 cups (708 mL)

Heat Scale: Medium

 

¼ cup (59 mL) diced onion
1 tablespoon (15 mL) vegetable oil
1 clove garlic, peeled and minced
1 (15½-ounce [434 g]) can diced tomatoes, drained
⅓ cup (79 mL) honey
2 tablespoons (30 mL) distilled white vinegar
3 bay leaves
2 tablespoons (30 mL) Louisiana-style hot sauce, or more to taste
2 teaspoons (10 mL) dry mustard
½ teaspoon (2.5 mL) dried thyme
1½ teaspoons (7.5 mL) freshly ground black pepper
Salt, to taste

 

1.
In a skillet, heat the oil over medium heat. Add the onion and sauté until soft, 5 to 7 minutes. Add the garlic and sauté for 2 minutes more.

2.
Transfer the onion and garlic mixture to a saucepan, add the remaining ingredients, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves, transfer the mixture to a blender or food processor, and process until just blended.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

4 dried red New Mexican chiles, stems and seeds removed
4 small dried red chiles, such as piquins or chiltepins
2 cups (473 mL) water
2 tablespoons (30 mL) vegetable oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
1½ cups (354 mL) catsup
12 ounces (336 mL) beer (Shiner Bock preferred)
¼ cup (59 mL) brown sugar
3 tablespoons (45 mL) apple cider vinegar
2 tablespoons (30 mL) Worcestershire sauce
2 teaspoons (10 mL) dry mustard
1 teaspoon (5 mL) freshly ground black pepper

 

1.
In a pan, simmer the chiles in the water for 15 minutes or until softened. Purée the chiles and water to make a smooth sauce. Strain the sauce.

2.
In a separate saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until soft, 5 to 7 minutes. Add the puréed chiles and the remaining ingredients and bring to a boil. Reduce the heat and simmer for 1 hour.

3.
In a blender, purée the sauce until smooth. If the sauce is not thick enough, return it to the heat and continue to simmer until the desired consistency is achieved.

Yield:1½ cups (354 mL)

Heat Scale: Medium

 

1 tablespoon (15 mL) vegetable oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup (236 mL) catsup
⅓ cup (79 mL) molasses
¼ cup (59 mL) distilled white vinegar
2 tablespoons (30 mL) commercial chili powder
2 teaspoons (10 mL) dry mustard
1 teaspoon (5 mL) celery salt
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) freshly ground black pepper
¼ cup (59 mL) water, or more if needed

 

1.
In a pan, heat the oil over medium heat. Add the onion and garlic and sauté until the onions are soft, 5 to 7 minutes.

2.
Add the remaining ingredients and simmer for 30 minutes, until thickened.

Yield: 2 cups (473 mL)

Heat Scale: Medium

This is the thin, vinegar sauce in the tradition of eastern North Carolina. For a rough idea of the western sauce, add 1 cup (236 mL) catsup, 1 teaspoon (5 mL) Worcestershire sauce, and
½
teaspoon (2.5 mL) cinnamon to this recipe. This is served over sliced or pulled smoked pork.

 

2 cups (473 mL) apple cider vinegar
¼ cup (59 mL) brown sugar
1 tablespoon (15 mL) crushed red chile pepper
2 teaspoons (10 mL) salt, or to taste
1½ teaspoons (7.5 mL) ground cayenne
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground white pepper