1,001 Best Hot and Spicy Recipes (6 page)

There are a bewildering number of small, hot pods, ranging in size from that of a little fingernail (the chiltepin) to the six-inch, skinny-but-hot cayenne. Other varieties include piquin, Thai, santaka, de arbol, mirasol, and tabasco. These chiles appear in stir-fry dishes, are floated in soups or stews, or are used to add heat to sauces that are too mild. They can be freely substituted for one another in most worldwide recipes.

All chiles can be dried and ground into powder—and most are, including the habanero. Crushed chiles with some of the seeds are called quebrado. Coarse powders are referred to as caribe, while the finer powders are termed molido. The milder powders, such as New Mexican, can also be used as the base for sauces, but the hotter powders, such as cayenne and piquin, are used when heat is needed more than flavor. In my home, I actually have more powders available than the whole pods because the powders are concentrated and take up less storage space. I store them in small, airtight bottles. The fresher the powders, the better they taste, so don’t grind up too many pods. Use an electric spice mill, and be sure to wear a painter’s mask to protect your nose and throat from the pungent powder. The colors of the powders vary from a bright, electric red-orange (chiltepins), to light green (dried jalapeños), to a dark brown that verges on black (ancho). I love to experiment by changing the powders called for in recipes.

A vast number of foods and condiments now contain chile peppers. Quite a few of these products are handy for cooks who love all things hot and spicy. Look for chile-infused vinegars, oils, mustards, catsup, cheeses,
pickles, hot sauces, salad dressings, jams and jellies, soups, pastas, potato and corn chips, curry powders and pastes, nuts, and even candies.

If you use too much chile in a recipe and the result is unbearably hot, the only thing you can do is dilute the dish by adding more of all the nonchile ingredients. This is not always possible, especially with grilled meats. In that case, all that you can do is rinse off the rub or coating covering the meat and place it back on the grill for a few minutes. If you get burned out from food that is too spicy, forget the false remedies, such as sugar, bread, water, tea, or beer. The liquids, mostly water-based, are not miscible with the capsaicin in chiles that causes the discomfort. The only thing that truly works is dairy products—the thicker the better. A protein called casein in dairy products strips the capsaicin molecules from the receptors in the mouth and tongue, so use heavy cream, sour cream, yogurt, or ice cream to kill the burn.

For detailed information on chile varieties and how to identify them, grow them, and preserve them, see my book with Dr. Paul Bosland,
The Complete Chile Pepper Book
(Timber Press, 2009) and the Fiery Foods & Barbecue SuperSite at
www.Fiery-Foods.com
.

Yield: About 1 cup (236 mL)

Heat Scale: Hot

 

20 fresh yellow aji chiles (or substitute yellow wax hot peppers or jalapeños), stems and seeds removed, chopped
¼ cup (59 mL) olive oil
1 clove garlic, peeled and minced
2 tablespoons (30 mL) distilled white vinegar
1 teaspoon (5 mL) salt

 

1.
Combine all ingredients in a bowl. Transfer the mixture to food processor in batches and purée to a fine paste.

Yield: 1 cup (236 mL)

Heat Scale: Medium

 

1 cup (236 mL) best-quality olive oil or high-quality vegetable oil
½ cup (118 mL) annatto (achiote) seeds, crushed
1 dried malagueta chile (or substitute piquin or Japanese)
1 bay leaf (optional)

 

1.
Combine the oil, annatto seeds, red chile, and bay leaf (if using) in a nonreactive heavy saucepan and allow the mixture to steep for 40 minutes, stirring occasionally.

2.
Bring the mixture to a low and gentle boil over medium heat, stirring constantly. Remove the saucepan from the heat and allow the mixture to cool thoroughly.

3.
Strain the oil through a very fine sieve. Pour the strained oil into a bottle and cap tightly. Refrigerated and tightly capped, this oil will remain usable up to six months.

Yield: 3 cups (708 mL)

Heat Scale: Medium

 

¼ cup (59 mL) palm oil (or substitute vegetable oil with 3 teaspoons paprika added)
1 cup (236 mL) chopped onion
2 hard-boiled eggs, chopped
1 teaspoon (5 mL) minced fresh or pickled malagueta chile, or substitute piquin (dry chiles can be used if soaked in water first)
2 cups (473 mL) manioc flour or dried bread crumbs

 

1.
Heat the palm oil in a frying pan over high heat and fry the onions until golden brown.

2.
Add the hard-boiled eggs and sauté the mixture for 1 minute.

3.
Add the chiles and manioc flour and cook, stirring constantly, until the mixture turns golden.

Yield: 1 pint (473 mL)

Heat Scale: Extremely Hot

 

2 cups (473 mL) fresh red and/or green chiltepins
3 cloves garlic, peeled
1 tablespoon (15 mL) salt
3 tablespoons (45 mL) apple cider vinegar

 

1.
Fill the jar one-third full of chiltepins. Add 1 clove garlic, 1 teaspoon (5 mL) salt, and 1 tablespoon (15 mL) apple cider vinegar.

2.
Repeat this process twice more, and fill the jar to within ½ inch (1 cm) of the top with water.

3.
Seal the jar and allow it to sit for 15 to 30 days.

Yield: About 1½ quarts (1.4 L)

Heat Scale: Hot

 

½ pound (224 g) dried chipotle chiles, stems removed
1 quart (.95 L) distilled white vinegar
1 head garlic, peeled and crushed
½ cup (118 mL) piloncillo, or ½ cup (118 mL) packed brown sugar
1 cup (236 mL) roasted and peeled green chile, such as poblano or New Mexican
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 teaspoon (5 mL) ground cumin
Salt, to taste

 

1.
Soak the chipotles in water until they rehydrate, at least an hour, then drain.

2.
In a saucepan, combine half the vinegar, half the garlic, and the brown sugar. Cook this mixture over low heat for about 20 minutes, then add the chipotles.

3.
In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook over medium heat for about 30 minutes, covered. Add the chipotle chile mixture, stir well, and store in sterilized jars.

Yield: ½ cup (118 mL)

Heat Scale: Medium

 

2 habanero chiles, stems and seeds removed, diced (or substitute
4 jalapeño or 4 serrano chiles)
1 large red onion, peeled and diced
8 to 10 radishes, thickly sliced
3 tablespoons (45 mL) lime juice (fresh preferred)
3 tablespoons (45 mL) chopped fresh cilantro

 

1.
Combine all the ingredients, except the cilantro, in a bowl.

2.
Allow to sit for an hour to blend the flavors. Toss with the cilantro and serve.

Yield: ½ cup (118 mL)

Heat Scale: Mild

 

4 tablespoons (60 mL) ground annatto (achiote) seeds
1 tablespoon (15 mL) mild red chile powder
1 tablespoon (15 mL) dried oregano (Mexican preferred)
10 whole black peppercorns
½ teaspoon (2.5 mL) salt
1 (1-inch [2.5 cm]) cinnamon stick
4 whole cloves
2 whole allspice berries
½ teaspoon (2.5 mL) cumin seeds
3 cloves garlic, peeled and chopped
3 tablespoons (45 mL) distilled white vinegar

 

1.
Place the annatto seeds, chile powder, oregano, peppercorns, salt, cinnamon, cloves, allspice, and cumin in a spice or coffee grinder and process to a fine powder. Add the remaining ingredients and grind to a thick paste, adding a little water if the mixture is too thick.

2.
Allow to sit for an hour or overnight to blend the flavors.

Yield: About ½ cup (118 mL)

Heat Scale: Medium, with the habanero powder

 

6 tablespoons (90 mL) coriander seeds
1 teaspoon (5 mL) fenugreek seeds
2 teaspoons (10 mL) fennel seeds
1 teaspoon (5 mL) mustard seeds
1½ teaspoons (7.5 mL) cumin seeds
2 teaspoons (10 mL) turmeric (optional)
½ teaspoon (2.5 mL) habanero powder (optional)

 

1.
Toast all the seeds in a dry skillet over high heat, stirring well, until they
begin to pop. Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds. Set aside to cool.

2.
Once the seeds are completely cool, grind them finely in a spice mill or with a mortar and pestle. If you wish to make a curry powder, add the turmeric and mix well. Add the habanero powder for a hotter masala.

Yield: ½ cup (118 mL)

Heat Scale: Hot

 

1½ tablespoons (22 mL) turmeric
1½ tablespoons (22 mL) coriander seeds
1½ tablespoons (22 mL) mustard seeds
1½ tablespoons (22 mL) black peppercorns
1½ tablespoons (22 mL) cumin seeds
3 cloves garlic, peeled and crushed
1 (1-inch [2.5 cm]) piece fresh ginger, peeled and grated
2 Le Derriere de Madame Jacques peppers (or habaneros), stems and seeds removed, minced

 

1.
In a spice mill, combine the turmeric, coriander seeds, mustard seeds, black peppercorns, and cumin seeds. Grind the mixture into a coarse powder.

2.
Transfer this powder to a bowl and add the garlic, ginger, and chiles. Mix well, adding water as needed to achieve a medium paste.

3.
Let sit for at least an hour to blend the flavors.