1,001 Best Hot and Spicy Recipes (21 page)

2.
Combine the salt and chile piquin powder in a shallow bowl.

3.
To serve, pass the lime over the rims of shot glasses, dip the glasses in the salt mixture, and pour in the chilled and chilied tequila.

Yield: About 3 cups (708 mL)

Heat Scale: Medium

 

2 cups (473 mL) orange juice
¾ cup (177 mL) grenadine syrup
2 teaspoons (10 mL) Mexican hot sauce of your choice (or substitute any habanero hot sauce)
1 tablespoon (15 mL) salt

 

1.
Combine all the ingredients in a jar, shake well, and chill.

Yield: 2 servings

Heat Scale: Mild

 

12 ounces (350 mL) prepared hot chocolate (not too sweet)
2 tablespoons (30 mL) honey
½ teaspoon (2.5 mL) vanilla extract
2 jiggers (88 mL) chile pepper vodka (pages 105 and 106))
2 tablespoons (30 mL) heavy cream
Ground cayenne and cinnamon sticks for garnish
Grated chocolate and dried red chiles, halved lengthwise, for garnish (optional)

 

1.
Combine the hot chocolate, honey, vanilla, and vodka in a small pitcher. Divide between two long-stemmed glasses or Irish coffee glasses. Float the cream on the tops of the two drinks. Dust each with a pinch of ground cayenne and garnish with cinnamon sticks, or dust with grated chocolate and fix dried red chiles to the edge of each glass.

Yield: 1 serving

Heat Scale: Medium

 

2 ounces (60 mL) tequila
3 ounces (90 mL) tomato juice
¼ ounce (7 mL) lime juice
1 dash Worcestershire sauce
1 dash celery salt
1 dash freshly ground black pepper
1 dash salt
1½ teaspoons (7.5 mL) bottled chipotle hot sauce or habanero hot sauce
1 lime slice for garnish

 

1.
Combine all the ingredients in a small pitcher and pour over ice in a glass. Garnish with a slice of lime and serve.

Yield: 1.06 quarts (1 L)

Heat Scale: Medium to Hot

 

4 to 6 dried chiltepin or piquin chiles, left whole
1.06 quarts (1 L) vodka

 

1.
Place the chiles in the vodka and let them steep for a week or more. Periodically taste the vodka and remove the chiles when it is hot enough.

Yield: About 1.06 quarts (1 L)

Heat Scale: Varies, but is best served with medium heat

 

1.06 quarts (1 L) vodka
1 pasilla chile, stem and seeds removed, cut into thin strips
½ dried red New Mexican chile, stem and seeds removed, cut in fourths
¼ habanero chile, stem and seeds removed, left whole

 

1.
Open the bottle of vodka and drink some of it to make room for the chiles. Add the chiles and recap. Let sit for at least 3 days to generate some heat. The vodka will get progressively hotter as time passes. As you drink the vodka, replace it with more fresh vodka, and the process will go on for some time.

Yield: About 1 quart (.95 L)

Heat Scale: Medium

 

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
3 cups (708 mL) tomato juice
1 cup (236 mL) orange juice
¼ cup (59 mL) lime juice
2 tablespoons (30 mL) chopped onions
1 teaspoon (5 mL) sugar
Salt, to taste

 

1.
Place all the ingredients in a blender and purée until smooth. Chill before serving.

Yield: 4 servings

Heat Scale: Mild

 

1 lime wedge
Salt as needed
½ cup (118 mL) fresh lime juice
1½ cups (354 mL) Tabasco® tequila
¼ cup (59 mL) cointreau or triple sec
Crushed ice as needed
4 lime slices for garnish

 

1.
Prepare 4 long-stemmed goblets by rubbing the rims with the lime wedge. Fill a saucer with salt, dip the goblet rims in it, and place the goblets in the freezer for at least 30 minutes.

2.
Place the lime juice, tequila, and cointreau or triple sec in a blender. Add enough crushed ice to half fill the blender, then process. Taste and adjust the flavor by adding cointreau or triple sec to make it sweeter, lime juice to make it more tart, tequila to increase the heat level, or ice to decrease the heat level. Pour into the frosted goblets and garnish each serving with a slice of lime.

Yield: 1 serving

Heat Scale: Medium

 

1¼ ounces (37 mL) tequila
¾ ounce (22 mL) triple sec
2 ounces (60 mL) Hot and Sour Mix (recipe follows)
1½ ounces (44 mL) lime juice
1 dash Tabasco® Green Jalapeño Pepper Sauce
1 lime slice for garnish
1 whole jalapeño for garnish

 

1.
Place all the ingredients, except the lime slice and whole jalapeño, in a blender and blend to mix. Pour over ice in a glass and garnish with the lime slice and whole jalapeño. To make a frozen margarita, add 1 cup ice (236 mL) to the blender with other ingredients.

 

Hot and Sour Mix
4 large jalapeños, stems and seeds removed, diced
1 quart (.95 L) sour mix
Add the jalapeños to the sour mix and let steep for at least 24 hours.

Yield: 1 quart (.95 L)

Heat Scale: Hot

 

1 jalapeño chile, stem and seeds removed
1 habanero chile, stem and seeds removed
6 tablespoons (90 mL) Worcestershire sauce
¼ cup (59 mL) A-1 sauce
2 tablespoons (30 mL) chopped fresh cilantro
1 tablespoon (15 mL) prepared horseradish
1 tablespoon (15 mL) garlic salt
1 teaspoon (5 mL) freshly ground black pepper
¼ teaspoon (1.25 mL) dried oregano
Juice of ½ lemon
1 cup (236 mL) orange juice
1 quart (.95 L) tomato juice
Vodka or tequila, to taste
Salt, to taste
Mild chile powder, to taste
Lemon or lime slices for garnish

 

1.
Place the chiles, Worcestershire sauce, A-1 sauce, cilantro, horseradish, garlic salt, pepper, and oregano in a blender and process until smooth. Stir in the juices and chill.

2.
To serve, combine the salt and chile powder on a plate. Wet the rim of the serving glasses with a lime slice and rub each glass upside down on the chile mixture. Pour 1½ ounces (42 mL) liquor in each glass. Add ice to each glass, fill with bloody Mary mix, stir well, garnish with a lime slice, and serve.

Yield: 6 to 8 servings

Heat Scale: Mild

 

2 quarts (1.9 L) apple cider
1 tablespoon (15 mL) finely ground ancho or pasilla chile
1 lemon, sliced very thin
½ orange, sliced very thin
2 teaspoons (10 mL) lemon juice
4 (3-inch [7.5 cm]) cinnamon sticks
2 tablespoons (30 mL) whole cloves
2 cups (473 mL) dark rum

 

1.
Combine all the ingredients in a large saucepan and cook over medium-low heat, but do not bring to a boil. Reduce the heat to low and simmer for 15 minutes. Strain the mixture through a sieve, pour into mugs, and serve warm.

Yield: 4 to 6 servings

Heat Scale: Medium

 

1 quart (.95 L) apple cider
1 ancho chile, stem and seeds removed, cut into thin strips
2 cups (473 mL) cranberry juice cocktail
1 teaspoon (5 mL) whole cloves
1 (3-inch [7.5 cm]) cinnamon stick
½ habanero chile, stem and seeds removed, left whole
Ground nutmeg or allspice for garnish

 

1.
Combine the cider, ancho chile strips, and cranberry juice cocktail in a large bowl and let sit for 30 minutes.

2.
Transfer the mixture to a large saucepan. Add the cloves, cinnamon stick, and habanero chile and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

3.
Remove from the heat, strain, and pour into mugs. Sprinkle some ground nutmeg or allspice over each mug.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) fresh peach slices
¼ cup (59 mL) freshly squeezed lime juice
½ teaspoon (2.5 mL) minced fresh habanero chile
1 cup (236 mL) dark rum
⅓ cup (79 mL) sugar
1 cup (236 mL) crushed ice
Mint sprigs for garnish

 

1.
In a blender, combine the peaches, lime juice, and chile and purée. Add the rum, sugar, and crushed ice and purée until smooth. Pour into stemmed glasses and garnish with mint sprigs.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) plain yogurt
2 cups (473 mL) buttermilk (or substitute milk)
2 ripe mangos, peeled and pitted
Juice of 1 lemon
2 teaspoons (10 mL) sugar
¼ of a fresh bhut jolokia chile, seeds removed, minced (or substitute 1 habanero)

 

1.
Place all the ingredients in a blender and process until smooth. Serve in dessert glasses over ice, or freeze until slushy and then serve.

Yield: 8-10 servings

Heat Scale: Mild

 

½ cup (118 mL) chile pepper vodka (pages 105 and 106)
¼ cup (59 mL) white rum
¼ cup (59 mL) brandy
¼ cup (59 mL) gin
¼ cup (59 mL) tequila
1 cup (236 mL) orange juice
½ cup (118 mL) pineapple juice
1 cup (236 mL) evaporated milk
2 ounces (56 mL) sweetened coconut cream or syrup
⅛ cup (30 mL) grenadine syrup
Crushed ice as needed
Grated coconut for garnish
Orange slices for garnish

 

1.
Combine all the ingredients except the crushed ice and garnishes in a blender and blend until frothy. Serve over crushed ice in champagne glasses. Sprinkle the coconut over each drink and garnish with the orange slices.

Yield: 4 to 6 servings

Heat Scale: Mild