1,001 Best Hot and Spicy Recipes (38 page)

Heat Scale: Mild

 

1 pound (454 g) zucchini
2 serrano chiles, stems and seeds removed, cut into rings
2 garlic cloves, peeled and minced
½ teaspoon (2.5 mL) paprika
¼ teaspoon (1.25 mL) freshly ground white pepper
¼ teaspoon (1.25 mL) sugar
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) balsamic vinegar
⅓ cup (79 mL) virgin olive oil
3 tablespoons (45 mL) corn oil
4 large shallots, peeled and cut into ¼-inch (.5 cm) slices
1 large, ripe avocado
3 cups (708 mL) mixed baby salad greens
10 large pimiento-stuffed green olives, halved

 

1.
Clean the zucchini, cut it into 1-inch (2.5 cm) thick slices, and place it in a ceramic bowl with the serrano chiles.

2.
In a small glass jar with a cover, combine the garlic, paprika, pepper, sugar, salt, vinegar, and olive oil and shake thoroughly. Pour enough of the dressing over the zucchini and chiles to coat it, then toss the mixture. Cover and refrigerate for several hours. Just before serving, drain off the dressing and reserve it.

3.
In a small sauté pan, heat the oil over medium heat. Add the shallots and sauté them until they are light brown and toasty, tossing frequently to avoid burning. Transfer them to paper towels to drain.

4.
Peel, pit, and slice the avocado.

5.
Place the salad greens on a serving dish and arrange the zucchini, avocado, and olives on top of the greens.

6.
Shake the remaining dressing and pour it over the vegetables. Top the salad with the crisp shallots. Serve immediately.

Yield: 4 servings

Heat Scale: Mild

 

1⅓ cups (315 mL) vegetable oil
⅔ cup (158 mL) rice wine vinegar
2 tablespoons (30 mL) sugar
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) basil
¼ teaspoon (1.25 mL) oregano
1 clove garlic, peeled and minced
3 cups (708 mL) cauliflower florets
2 serrano or jalapeño chiles, stems and seeds removed, chopped
¾ cup (177 mL) pitted ripe olives, sliced
¾ cup (177 mL) chopped red bell pepper

 

1.
Combine the oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

2.
Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

3.
Before serving, add the olives and bell pepper and toss the mixture.

Yield: 6 servings

Heat Scale: Medium

 

1 cup (236 mL) sliced young green beans, steamed for 3 minutes
1 cup (236 mL) cooked chickpeas or canned chickpeas, drained and rinsed
1 cup (236 mL) cooked kidney beans or canned kidney beans, drained and rinsed
1 cup (236 mL) cooked lima beans or canned lima beans, drained and
rinsed
1 cup (236 mL) cooked pinto beans or black beans or canned beans,
drained and rinsed
1 medium onion, peeled and sliced into rings
3 serrano or jalapeño chiles, stems and seeds removed, cut into rings
2 tablespoons (30 mL) sugar
½ cup (118 mL) red wine vinegar
½ cup (118 mL) light olive oil
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) dry mustard
½ teaspoon (2.5 mL) dried basil
1 tablespoon (15 mL) chopped Italian parsley
1 teaspoon (5 mL) finely minced habanero chile

 

1.
Combine the green beans, chickpeas, kidney beans, lima beans, pinto or black beans, onion, and serrano chiles in a ceramic bowl. Cover and refrigerate.

2.
In a glass jar with a lid, combine the sugar, vinegar, oil, salt, mustard, basil, parsley, and habanero chile. Shake the mixture until the sugar dissolves, then allow the dressing to sit at room temperature for 30 minutes.

3.
Shake the dressing again, pour it over the bean mixture, cover, and allow the salad to marinate in the refrigerator for several hours or overnight.

Yield: 4

Heat Scale: Medium

 

2 pounds (1.1 kg) small new potatoes, skins on, washed well, quartered
2 sprigs fresh mint
¼ teaspoon (1.25 mL) salt
2 cloves garlic, peeled
2 chipotle chiles in adobo, stems removed, chopped
1 teaspoon (5 mL) coarse salt
⅓ cup (79 mL) fresh lime juice
Grated zest of 1 lime
⅓ cup (79 mL) olive oil
2 teaspoons (10 mL) Dijon mustard
Lemon pepper, to taste
2 tablespoons (30 mL) chopped chives
¼ cup (59 mL) cilantro leaves

 

1.
Fill a large pot ¾ full with water. Bring the water to a boil over high heat. Add the potatoes, mint, and salt. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender.

2.
While the potatoes boil, place the garlic, chipotles, and salt in a mortar and crush into a paste. Transfer the paste to a bowl and whisk in the lime juice, lime zest, olive oil, mustard, and lemon pepper. Set aside.

3.
When the potatoes are done, drain them in a colander and transfer them to a serving bowl. Pour the dressing over the potatoes while they are still hot, making sure that each potato is coated with the dressing. Garnish with the chopped chives and cilantro leaves.

Yield: 8-10 servings

Heat Scale: Mild

 

¾ pound (336 g) baby blue or purple potatoes
¾ pound (336 g) baby red potatoes
¾ pound (336 g) baby white potatoes
¼ cup (59 mL) olive oil
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly ground white pepper
1¼ cup (295 mL) red wine vinegar, divided
1 cup (236 mL) diced sweet onion (Vidalia preferred)
½ cup (118 mL) chopped green onions
1 cup (236 mL) chopped celery
½ cup (118 mL) chopped yellow or red bell peppers
3 tablespoons (45 mL) chopped Italian parsley
3 green New Mexican chiles, roasted, peeled, stems and seeds removed, and chopped (or substitute 4 yellow wax hots)
¾ cup (177 mL) red wine vinegar
¼ cup (59 mL) olive oil
½ teaspoon (2.5 mL) sugar
1 teaspoon (5 mL) dried savory or basil

 

1.
Preheat the oven to 400°F (200°C).

2.
Clean the potatoes and put them in a large bowl. Add the olive oil and toss to coat. Place the potatoes on a large baking sheet and sprinkle with the salt and pepper. Spritz the potatoes with water. Cover the pan tightly with aluminum foil and roast for 30 to 35 minutes. Test for doneness by piercing a few test potatoes with a knife. The potatoes should be firm and not overly soft.

3.
Remove the potatoes from the oven and allow them to cool for a few minutes. Cut them in half and place them in a large ceramic bowl.

4.
Add ½ cup (118 mL) of the vinegar, the onion, the green onions, the celery, the bell peppers, the parsley, and the chiles and toss to combine.

5.
Mix together the remaining ¾ cup (177 mL) vinegar, the oil, the sugar, and the savory or basil in a small covered jar. Shake the dressing and pour it over the potato-vegetable mixture. Toss the mixture and serve.

Yield: 3-4 servings

Heat Scale: Medium

 

10 small red potatoes, scrubbed thoroughly, skins left on
¼ cup (59 mL) rice wine vinegar or champagne vinegar
¼ cup (59 mL) Chile Oil (page 16)
2 tablespoons (30 mL) fresh dill or 1 tablespoon (15 mL) dill weed
¾ cup (177 mL) chopped shallots
2 serrano or jalapeño chiles, stems removed, sliced into thin rings
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Place the potatoes in a large Dutch oven and cover with water. Bring to a full boil, then reduce the heat to a low boil. Cook the potatoes, uncovered, for 10 to 15 minutes. Test for doneness by inserting a sharp knife through the center of a potato. The potato should just start to yield to the knife. Do not overcook. Drain the potatoes and transfer them to a large bowl.

2.
Using a sharp knife, halve (if they are small) or quarter (if they are large) the potatoes. Sprinkle the vinegar over the potatoes, then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, salt, and pepper, and toss gently. Serve warm.

Yield: 6 servings

Heat Scale: Mild

 

4 large russet potatoes
¼ cup (59 mL) white wine vinegar
1 clove garlic, peeled and minced
¾ cup (177 mL) chopped green onions
1 cup (236 mL) diced celery
2 hard-boiled eggs, whites only, chopped
¼ cup (59 mL) chopped Italian parsley
⅔ cup (158 mL) peeled, seeded, and diced cucumber
½ cup (118 mL) chopped green New Mexican chile
¾ cup (177 mL) low-fat mayonnaise
¼ cup (59 mL) plain yogurt
1 tablespoon (15 mL) prepared horseradish
2 tablespoons (30 mL) Dijon mustard
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper

 

1.
Place the potatoes in a large Dutch oven and add water to cover. Bring the water to a boil, then reduce the heat to a gentle boil. Cook for 15 to 20 minutes, until the potatoes are just tender. Do not overcook, or you will have mashed potato salad! Drain the potatoes and peel them quickly, while they are still hot. On a cutting board, slice the potatoes in half lengthwise, then slice the halves into ¼-inch (.5 cm) thick slices and transfer them to a large bowl. Sprinkle the potato slices with the vinegar.

2.
Add the garlic, green onion, celery, eggs, parsley, cucumber, and chile to the potatoes and toss gently.

3.
In a small bowl, whisk together the mayonnaise, yogurt, horseradish, mustard, salt, and black pepper. Pour this dressing over the potato-vegetable mixture and toss gently to coat. Serve slightly chilled.

Yield: 4-6 servings

Heat Scale: Medium

 

4 medium Russet potatoes
¼ cup (59 mL) olive oil
¼ cup (59 mL) white wine vinegar
2½ teaspoons (12.5 mL) ground red New Mexican chiles
1 tablespoon prepared hot sauce of your choice (we prefer Uno hot sauce)
½ cup (118 mL) chopped onion
1 (8-ounce [227 g]) can whole kernel corn, drained and rinsed
½ cup (118 mL) coarsely shredded carrot
⅓ cup (79 mL) chopped green bell pepper
½ cup (118 mL) sliced ripe olives

 

1.
Place the potatoes in a large Dutch oven and add water to cover. Bring the water to a boil, then reduce the heat to a gentle boil. Cook for 15 to 20 minutes or until a knife pierces the potatoes easily. Drain, peel, and cube the potatoes while still warm. Transfer them to a large bowl.

2.
In a small glass jar, combine the oil, vinegar, ground chile, and hot sauce and shake vigorously. Pour the dressing over the potatoes and toss gently. Add the remaining ingredients and toss gently.

3.
Refrigerate for 1 hour before serving.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) Chile Oil (page 16)
2 Thai chiles, stems and seeds removed, minced (or substitute serranos)
2 tablespoons (30 mL) olive oil
2 teaspoons (10 mL) sugar
1 head butter lettuce, cleaned
12 large shiitake mushrooms, cleaned and stemmed
½ cup (118 mL) chopped piñon nuts

 

1.
In a small, non-reactive bowl, whisk together the soy sauce, Chile Oil, Thai chile, olive oil, and sugar and set aside.