1,001 Best Hot and Spicy Recipes (28 page)
Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
4 medium oranges
3 quarts (2.85 L) plus 1 cup (236 mL) water, divided
1 (3-inch [7.5 cm]) cinnamon stick, broken into pieces
1 teaspoon (5 mL) whole cloves
1 teaspoon (5 mL) whole allspice
1 medium lemon, thinly sliced, then chopped
2 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
3 cups (708 mL) sugar
1 cup (236 mL) golden raisins
¼ cup (59 mL) chopped red serrano chiles
3 quarts (2.85 L) plus 1 cup (236 mL) water, divided
1 (3-inch [7.5 cm]) cinnamon stick, broken into pieces
1 teaspoon (5 mL) whole cloves
1 teaspoon (5 mL) whole allspice
1 medium lemon, thinly sliced, then chopped
2 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
3 cups (708 mL) sugar
1 cup (236 mL) golden raisins
¼ cup (59 mL) chopped red serrano chiles
1.
Peel the oranges, removing most of the white pith from the peel. Cut the peel into very thin strips. Place the peel in a saucepan with 1½ quarts (1.4 L) of the water, bring to a boil, and cook for 5 minutes. Drain and repeat with another 1½ quarts (1.4 L) water.
Peel the oranges, removing most of the white pith from the peel. Cut the peel into very thin strips. Place the peel in a saucepan with 1½ quarts (1.4 L) of the water, bring to a boil, and cook for 5 minutes. Drain and repeat with another 1½ quarts (1.4 L) water.
2.
Remove the seeds and membranes from the orange pulp and chop it, then place it in a heavy saucepan. Tie the cinnamon, cloves, and allspice in a square of cheesecloth and add it to the saucepan along with the cooked orange peel, lemon, bell peppers, sugar, raisins, and the remaining 1 cup (236 mL) water. Cook over low heat until the sugar dissolves, about 5 minutes, stirring frequently.
Remove the seeds and membranes from the orange pulp and chop it, then place it in a heavy saucepan. Tie the cinnamon, cloves, and allspice in a square of cheesecloth and add it to the saucepan along with the cooked orange peel, lemon, bell peppers, sugar, raisins, and the remaining 1 cup (236 mL) water. Cook over low heat until the sugar dissolves, about 5 minutes, stirring frequently.
3.
Bring to a boil and cook for 5 minutes. Cover and let stand at room temperature for 1 hour to blend the flavors. Return to a rolling boil and cook 10 minutes, stirring occasionally. Add the serranos and cook, stirring frequently, until the marmalade has thickened, about 20 minutes. Remove and discard the cheesecloth bag.
Bring to a boil and cook for 5 minutes. Cover and let stand at room temperature for 1 hour to blend the flavors. Return to a rolling boil and cook 10 minutes, stirring occasionally. Add the serranos and cook, stirring frequently, until the marmalade has thickened, about 20 minutes. Remove and discard the cheesecloth bag.
4.
Spoon the marmalade into hot, sterilized jars, leaving ¼-inch (.5 cm) space at the top. Wipe the rims with a clean towel, cover with 2-part canning jar lids, and process in a boiling water bath. Allow to cool before serving.
Bittersweet Orange-Habanero MarmaladeSpoon the marmalade into hot, sterilized jars, leaving ¼-inch (.5 cm) space at the top. Wipe the rims with a clean towel, cover with 2-part canning jar lids, and process in a boiling water bath. Allow to cool before serving.
Yield: About 3 pints (1.4 L)
Heat Scale: Medium
Legend holds that this classic preserve originated when a cask of Seville oranges was lost at sea and washed up on the coast of Dundee, Scotland. Sea water had leaked into the barrel, partially pickling the oranges. The thrifty Scots, not wishing to waste the precious fruit, decided to preserve it with Scotch whisky. The only thing they forgot was the red habanero chile.
6 bitter oranges
2 quarts (1.9 L) water
1 red habanero chile, stem and seeds removed
2 lemons, juiced
8 cups (1.9 L) sugar
4 tablespoons (60 mL) Scotch whisky
2 quarts (1.9 L) water
1 red habanero chile, stem and seeds removed
2 lemons, juiced
8 cups (1.9 L) sugar
4 tablespoons (60 mL) Scotch whisky
1.
Preheat the oven to its lowest setting.
Preheat the oven to its lowest setting.
2.
Cut the oranges into quarters. Remove the seeds and tie them in a piece of cheesecloth.
Cut the oranges into quarters. Remove the seeds and tie them in a piece of cheesecloth.
3.
Scrape the pulp from the peel and shred the peel coarsely. Put the cheesecloth bag and the shredded peel in a saucepan and cover with the water. Boil, covered, over medium heat for 1 hour. Remove the bag of seeds.
Scrape the pulp from the peel and shred the peel coarsely. Put the cheesecloth bag and the shredded peel in a saucepan and cover with the water. Boil, covered, over medium heat for 1 hour. Remove the bag of seeds.
4.
Meanwhile, put the sugar in a cake pan and bake it for 15 minutes. In a blender or food processor, purée the orange pulp and habanero, then add it, with the lemon juice and sugar, to the pan of shredded peel. Stir over low heat until the sugar has dissolved, then increase the heat slightly and bring to a boil. Boil for about 45 minutes, without stirring, until the marmalade sets.
Meanwhile, put the sugar in a cake pan and bake it for 15 minutes. In a blender or food processor, purée the orange pulp and habanero, then add it, with the lemon juice and sugar, to the pan of shredded peel. Stir over low heat until the sugar has dissolved, then increase the heat slightly and bring to a boil. Boil for about 45 minutes, without stirring, until the marmalade sets.
5.
Remove the pan from the heat and stir in the whisky immediately. Bottle in sterile preserving jars while still hot. Seal tightly.
Five-Citrus, Two-Chile MarmaladeRemove the pan from the heat and stir in the whisky immediately. Bottle in sterile preserving jars while still hot. Seal tightly.
Yield: About 4 quarts (3.8 L)
Heat Scale: Medium
I love the flavor of roasted and peeled New Mexican chile, and when paired with jalapeños, it makes a wonderful marmalade. Any combination of citrus fruit can be used in this recipe, as long as the total weight of the raw fruit is approximately half that of the sugar. (Note: This recipe requires advance preparation.)
2 grapefruits
2 lemons
2 limes
2 bitter oranges
2 tangerines
4 quarts (3.8 L) water
½ cup (118 mL) roasted, peeled, and finely chopped green New Mexican chile
2 red jalapeño chiles, stems and seeds removed, minced
12 cups (2.83 L) sugar
2 lemons
2 limes
2 bitter oranges
2 tangerines
4 quarts (3.8 L) water
½ cup (118 mL) roasted, peeled, and finely chopped green New Mexican chile
2 red jalapeño chiles, stems and seeds removed, minced
12 cups (2.83 L) sugar
1.
With a potato peeler, peel the rinds from the fruits in thin strips. Cut the peeled fruit into quarters and remove and reserve the seeds. Peel off the pith and combine it with the seeds, cores, connective tissue, and the skin covering the grapefruit segments in a cheesecloth bag.
With a potato peeler, peel the rinds from the fruits in thin strips. Cut the peeled fruit into quarters and remove and reserve the seeds. Peel off the pith and combine it with the seeds, cores, connective tissue, and the skin covering the grapefruit segments in a cheesecloth bag.
2.
Place the rinds, pulp, and cheesecloth bag in a large bowl and add the water. Cover and let sit for at least 24 hours.
Place the rinds, pulp, and cheesecloth bag in a large bowl and add the water. Cover and let sit for at least 24 hours.
3.
Transfer the contents of the bowl to a large pan. Bring to a boil and simmer over very low heat until the rinds are very soft, about 2 hours.
Transfer the contents of the bowl to a large pan. Bring to a boil and simmer over very low heat until the rinds are very soft, about 2 hours.
4.
Remove and discard the cheesecloth bag. Bring the liquid to a boil. Add the chiles and sugar, and remove the pan from the heat. Stir with a wooden spoon until the sugar has dissolved. Return the pan to the heat and boil rapidly, without stirring, until the marmalade sets, about 45 minutes.
Remove and discard the cheesecloth bag. Bring the liquid to a boil. Add the chiles and sugar, and remove the pan from the heat. Stir with a wooden spoon until the sugar has dissolved. Return the pan to the heat and boil rapidly, without stirring, until the marmalade sets, about 45 minutes.
5.
Remove the pan from the heat and let it stand 15 minutes. Bottle the marmalade in sterile preserving jars and seal.
Red and Green Holiday JellyRemove the pan from the heat and let it stand 15 minutes. Bottle the marmalade in sterile preserving jars and seal.
Yield: 6 cups (1.4 L)
Heat Scale: Hot
From Nancy Gerlach comes a jelly that reflects the color of the season. “You can add some crushed red chile if you want more heat or red color,” she notes. “In addition to breakfast, serve this jelly as a canapé with cream cheese and crackers or as an accompaniment to beef, lamb, or pork.”
¾ cup (177 mL) chopped green bell pepper
1 cup (236 mL) chopped red bell pepper
¾ cup (177 mL) finely chopped jalapeño chiles
1½ cups (354 mL) apple cider vinegar
6½ cups (1.53 L) white sugar
1 (6-ounce [168 g]) bottle liquid pectin
1 cup (236 mL) chopped red bell pepper
¾ cup (177 mL) finely chopped jalapeño chiles
1½ cups (354 mL) apple cider vinegar
6½ cups (1.53 L) white sugar
1 (6-ounce [168 g]) bottle liquid pectin
1.
Place the bell peppers in a blender and pulse, being careful not to grind them too fine. Combine the ground peppers, chopped chiles, vinegar, and sugar in a large pan and bring to a fast boil.
Place the bell peppers in a blender and pulse, being careful not to grind them too fine. Combine the ground peppers, chopped chiles, vinegar, and sugar in a large pan and bring to a fast boil.
2.
Pour in the pectin. Return the mixture to a fast boil and boil for 1 minute, stirring constantly. Remove from the heat, let sit for a minute, and skim off the foam. Pour into sterilized jars and seal.
Red Jalapeño-Mango JellyPour in the pectin. Return the mixture to a fast boil and boil for 1 minute, stirring constantly. Remove from the heat, let sit for a minute, and skim off the foam. Pour into sterilized jars and seal.
Yield: 3 pints (1.4 L)
Heat Scale: Hot
Another great jelly from Nancy Gerlach calls for mangos, but apricots, dried peaches, or nectarines work equally well. “Any fresh green chile can also be substituted depending on your heat preference,” she notes. “Serranos will make it hotter; roasted and peeled New Mexican chiles will tame it down.”
½ cup (118 mL) red jalapeño chiles, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups (473 mL) apple cider vinegar
1½ cups (354 mL) chopped dried mangos
6 cups (1.4 L) sugar
1 (3-ounce [84 g]) jar liquid pectin
3-4 drops red food coloring (optional)
1 large red bell pepper, stem and seeds removed
2 cups (473 mL) apple cider vinegar
1½ cups (354 mL) chopped dried mangos
6 cups (1.4 L) sugar
1 (3-ounce [84 g]) jar liquid pectin
3-4 drops red food coloring (optional)
1.
Place the chiles, bell pepper, and vinegar in a blender. Pulse until coarsely ground, with some small chunks remaining.
Place the chiles, bell pepper, and vinegar in a blender. Pulse until coarsely ground, with some small chunks remaining.
2.
Combine the mangos, sugar, and chile mixture in a large saucepan. Bring to a rapid boil and cook for 5 minutes. Remove from the heat and skim off any foam that forms.
Combine the mangos, sugar, and chile mixture in a large saucepan. Bring to a rapid boil and cook for 5 minutes. Remove from the heat and skim off any foam that forms.
3.
Allow the mixture to cool for 2 minutes, then mix in the pectin and food coloring, if using.
Allow the mixture to cool for 2 minutes, then mix in the pectin and food coloring, if using.
4.
Pour into sterilized jars, seal, and let cool.
Pineapple-Datil JellyPour into sterilized jars, seal, and let cool.
Yield: 3 pints (1.4 L)
Heat Scale: Hot
This interesting sweet/sour jelly recipe was handed down by the family of Mrs. Leonard Shugart of St. Augustine, Florida. It was first published in
Chile Pepper
magazine, in the early days when I was the editor.
Chile Pepper
magazine, in the early days when I was the editor.
1 cup (236 mL) chopped datil peppers (or substitute 2 chopped habaneros and enough chopped red bell pepper to make a cup)
2 cups (473 mL) cranberry juice
1 (16-ounce [454 g]) can crushed pineapple with juice
1 tablespoon (15 mL) lemon juice, fresh or bottled
2 (1.75-ounce [49 g]) packages commercial pectin, such as Sure-Jel
3 cups (708 mL) sugar
2 cups (473 mL) cranberry juice
1 (16-ounce [454 g]) can crushed pineapple with juice
1 tablespoon (15 mL) lemon juice, fresh or bottled
2 (1.75-ounce [49 g]) packages commercial pectin, such as Sure-Jel
3 cups (708 mL) sugar
1.
Combine the peppers, cranberry juice, pineapple, and lemon juice in a blender or food processor and purée until smooth. Transfer the mixture to a large pot and add the pectin according to the package directions. Bring to a boil. Add the sugar and bring to a rolling boil. Do not stir. Boil for 1 minute. Skim off the foam. Fill sterilized glass jars and seal.
Habanero-Carrot Pepper JellyCombine the peppers, cranberry juice, pineapple, and lemon juice in a blender or food processor and purée until smooth. Transfer the mixture to a large pot and add the pectin according to the package directions. Bring to a boil. Add the sugar and bring to a rolling boil. Do not stir. Boil for 1 minute. Skim off the foam. Fill sterilized glass jars and seal.
Yield: 20 ounces (570 g)
Heat Scale: Extremely Hot
This fiery jelly stunned the tasters at the Pig and Pepper Harvest Festival in Carlisle, Massachusetts. Robert Dixon, who lives and cooks in Winchester, Massachusetts, was the engineer of this devilish dish of sweet heat, and I thank him for this recipe.
¾ cup (177 mL) apple cider vinegar
3¼ cups (767 mL) sugar
½ cup (118 mL) grated carrot
¼ cup (59 mL) red bell pepper, finely chopped
6 habanero chiles, stems and seeds removed, minced
1 (3-ounce [84 g]) pouch liquid pectin
3¼ cups (767 mL) sugar
½ cup (118 mL) grated carrot
¼ cup (59 mL) red bell pepper, finely chopped
6 habanero chiles, stems and seeds removed, minced
1 (3-ounce [84 g]) pouch liquid pectin
1.
Combine the vinegar and sugar in a saucepan and cook over high heat, stirring, until the sugar dissolves. Mix in the carrot and red bell pepper. Bring to a boil and cook for 5 minutes. Add the habanero and boil for an additional 5 minutes.
Combine the vinegar and sugar in a saucepan and cook over high heat, stirring, until the sugar dissolves. Mix in the carrot and red bell pepper. Bring to a boil and cook for 5 minutes. Add the habanero and boil for an additional 5 minutes.
2.
Remove the pan from the heat, add the pectin, and return to a boil. Cook for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4-ounce (112 g) jelly jars.
Remove the pan from the heat, add the pectin, and return to a boil. Cook for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4-ounce (112 g) jelly jars.
FIVE
Appealing Peppered Appetizers
Call them appetizers, starters, hors d’oeuvres, antojitos, tapas, or zakuski (as they’re known in Russia). Any way you say it, these tasty tidbits are designed to get the meal off to the right start. I’ve arranged these recipes by region so that the cook can take a tour of the world’s spiciest beginnings.
Yield: About 2 dozen (2-inch [5 cm]) fritters
Heat Scale: Mild
These Colombian corn fritters are a wonderful accompaniment to any seafood dish. Try serving them with Pickapeppa Hot Sauce (page 55) to really add an authentic Latin American flavor.
3 cups (708 mL) fresh sweet corn, with its liquid
¼ cup (59 mL) all-purpose flour
2 tablespoons (30 mL) light brown sugar
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) habanero hot sauce
1 large egg, lightly beaten
2 tablespoons (30 mL) grated cheddar
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) all-purpose flour
2 tablespoons (30 mL) light brown sugar
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) habanero hot sauce
1 large egg, lightly beaten
2 tablespoons (30 mL) grated cheddar
¼ cup (59 mL) vegetable oil
1.
Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt, and hot sauce. Blend in the egg and cheese. Stir the batter well.
Gently but thoroughly combine the corn and its liquid with the flour, sugar, salt, and hot sauce. Blend in the egg and cheese. Stir the batter well.
2.
In a skillet, heat the oil to 265°F (130°C) and drop in the batter by the teaspoonful. Fry until golden brown on all sides. Drain on paper towels and serve very hot.
Spicy SalbutesIn a skillet, heat the oil to 265°F (130°C) and drop in the batter by the teaspoonful. Fry until golden brown on all sides. Drain on paper towels and serve very hot.
Yield: 4-6 servings
Heat Scale: Varies
These fried, puffed-up tortillas are common throughout the Yucatán Peninsula. Although they are usually served as an appetizer, I ate three of them sprinkled with liberal doses of a habanero hot sauce as a lunch entrée during our trip to Ambergris Caye, Belize. This recipe comes from Nancy Gerlach.
2 cups (473 mL) masa harina
2 tablespoons (30 mL) all-purpose flour
½ teaspoon (2.5 mL) baking powder
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) water, or more if necessary
Vegetable oil for frying
2 chicken breasts, poached, skin removed, shredded
1 small onion, peeled and chopped fine
2 tablespoons (30 mL) chopped cilantro
Belizean habanero sauce or your favorite bottled habanero sauce, to taste
2 tablespoons (30 mL) all-purpose flour
½ teaspoon (2.5 mL) baking powder
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) water, or more if necessary
Vegetable oil for frying
2 chicken breasts, poached, skin removed, shredded
1 small onion, peeled and chopped fine
2 tablespoons (30 mL) chopped cilantro
Belizean habanero sauce or your favorite bottled habanero sauce, to taste
1.
Combine the masa, flour, baking powder, and salt. Add enough of the water to make a soft dough. Knead well and let the dough rest for 15 minutes.
Combine the masa, flour, baking powder, and salt. Add enough of the water to make a soft dough. Knead well and let the dough rest for 15 minutes.
2.
Pinch off small amounts of the dough and roll each into a ball. With a rolling pin, roll the balls into small tortillas about 3 inches (7.5 cm) in
diameter. Fry the tortillas on a hot, dry griddle on both sides until the dough is dry but not brown.
Pinch off small amounts of the dough and roll each into a ball. With a rolling pin, roll the balls into small tortillas about 3 inches (7.5 cm) in
diameter. Fry the tortillas on a hot, dry griddle on both sides until the dough is dry but not brown.
3.
Heat the oil in a skillet. Add the tortillas and fry them for a minute or until both sides are brown and crisp. The tortillas should immediately puff up in the oil. Carefully remove them from the oil and drain them on paper towels.
Heat the oil in a skillet. Add the tortillas and fry them for a minute or until both sides are brown and crisp. The tortillas should immediately puff up in the oil. Carefully remove them from the oil and drain them on paper towels.
4.
Top the fried tortillas with the chicken, onions, and cilantro and sprinkle them with habanero sauce.
Nacatamales (Nicaraguan Tamales)Top the fried tortillas with the chicken, onions, and cilantro and sprinkle them with habanero sauce.
Yield: 20-30 servings
Heat Scale: Medium
This appetizer requires considerable advance preparation. However, the combination of eclectic ingredients makes it well worth the extra time. If you can locate banana leaves, use them, as they really capture the authentic flavor of the dish. If not, corn husks will work fine. This recipe makes enough nacatamales to serve at a large party.
3 cups (708 mL) white cornmeal
1 quart (.95 L) boiling water
6 tablespoons (90 mL) butter
1 tablespoon (15 mL) salt, divided
2 large eggs, beaten well
4 cups (.95 L) diced lean beef
3 cups (708 mL) diced lean pork
3 cups (708 mL) diced raw chicken
2 cups (473 mL) cold water
3 small cloves garlic, peeled and minced or mashed
2 cups (473 mL) drained canned chick peas, coarsely chopped
⅓ cup (79 mL) olive oil
3 cups (708 mL) coarsely chopped ripe tomatoes
1 cup (236 mL) coarsely chopped green bell pepper
3 cups (708 mL) coarsely chopped onion
1 tablespoon (15 mL) ground cayenne
½ cup (118 mL) finely chopped fresh parsley
4 tablespoons (60 mL) apple cider vinegar
2 teaspoons (10 mL) sugar
3 teaspoons capers, coarsely chopped (optional)
¾ cup (177 mL) halved seedless raisins
¾ cup (177 mL) pimiento-stuffed green olives, thinly sliced
⅓ cup (79 mL) crumbled fried bacon
2 cups (473 mL) corn kernels, cooked
1 cup (236 mL) tiny green peas, drained
⅓ cup (79 mL) diced pimientos (or substitute cooked red bell pepper)
20-30 (6 × 6-inch [15 × 15 cm]) banana leaves (or substitute corn husks)
1 quart (.95 L) boiling water
6 tablespoons (90 mL) butter
1 tablespoon (15 mL) salt, divided
2 large eggs, beaten well
4 cups (.95 L) diced lean beef
3 cups (708 mL) diced lean pork
3 cups (708 mL) diced raw chicken
2 cups (473 mL) cold water
3 small cloves garlic, peeled and minced or mashed
2 cups (473 mL) drained canned chick peas, coarsely chopped
⅓ cup (79 mL) olive oil
3 cups (708 mL) coarsely chopped ripe tomatoes
1 cup (236 mL) coarsely chopped green bell pepper
3 cups (708 mL) coarsely chopped onion
1 tablespoon (15 mL) ground cayenne
½ cup (118 mL) finely chopped fresh parsley
4 tablespoons (60 mL) apple cider vinegar
2 teaspoons (10 mL) sugar
3 teaspoons capers, coarsely chopped (optional)
¾ cup (177 mL) halved seedless raisins
¾ cup (177 mL) pimiento-stuffed green olives, thinly sliced
⅓ cup (79 mL) crumbled fried bacon
2 cups (473 mL) corn kernels, cooked
1 cup (236 mL) tiny green peas, drained
⅓ cup (79 mL) diced pimientos (or substitute cooked red bell pepper)
20-30 (6 × 6-inch [15 × 15 cm]) banana leaves (or substitute corn husks)
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