1,001 Best Hot and Spicy Recipes (8 page)

2.
Remove the pan from the heat and allow the mustard to cool.

3.
Spoon the mustard into a sterilized jar and refrigerate for 1 week before using.

Yield: ½ cup (118 mL)

Heat Scale: Medium

 

¼ cup (59 mL) whole yellow mustard seeds
¼ cup (59 mL) champagne vinegar
2 tablespoons (30 mL) coarsely cracked black peppercorns
1 teaspoon (5 mL) garlic powder
½ teaspoon (2.5 mL) salt

 

1.
Place the mustard seeds in a spice mill or coffee grinder and process until finely ground.

2.
Combine the ground mustard seeds and vinegar in a bowl and stir to mix. Allow the mixture to sit for 15 minutes.

3.
Place the mustard-vinegar mixture and the remaining ingredients in a blender or food processor and process until smooth, adding hot water as needed.

4.
Spoon the mustard into a sterilized jar, cover, and refrigerate for 1 week before using.

Yield: 1 quart (.95 L)

Heat Scale: Medium

 

6 pounds (2.72 kg) tomatoes, peeled, seeded, and chopped
2 stalks celery, chopped
1 large onion, peeled and chopped
4 jalapeño or serrano chiles, stems and seeds removed, chopped (or substitute 2 habanero chiles)
1 red bell pepper, stem and seeds removed, chopped
1 cup (236 mL) brown sugar
1½ cups (352 mL) apple cider vinegar
2 teaspoons (10 mL) dry mustard
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cloves
¼ teaspoon (1.25 mL) ground allspice
1-2 teaspoons (5-10 mL) salt

 

1.
In a pan over low heat, cook the tomatoes for 15 minutes, then drain off the juice. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.

2.
Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and purée until smooth.

3.
Pour the catsup into sterilized jars and process the jars in a water bath.

Yield: 1 quart (.95 L)

Heat Scale: Varies

 

2 tablespoons (30 mL) minced fresh, small, hot chiles
1 cup (236 mL) fresh rosemary leaves
3 cloves garlic, peeled
1 quart (.95 L) distilled white vinegar

 

1.
Divide the chiles, rosemary, and garlic among several jars and cover with the vinegar. Place the jars in a cool, dark place and leave undisturbed for three to four weeks.

2.
Strain out the solids and pour the vinegar into clean, sterilized bottles. Label the bottles clearly.

Yield: 1 quart (.95 L)

Heat Scale: Mild

 

1 cup (236 mL) fresh oregano leaves
10 cloves garlic, peeled
2 fresh green chiles such as serrano or Thai, halved lengthwise
1 quart (.95 L) distilled white vinegar

 

1.
In a large jar, cover the oregano, garlic, and chiles with the vinegar. Store in a cool, dark place and leave undisturbed for 3 to 4 weeks.

2.
Strain out the solids and transfer the vinegar to clean, sterilized jars.

Yield: 4 cups (.95 L)

Heat Scale: Hot

 

4 cups (.95 L) vegetable oil (peanut preferred)
1 cup (236 mL) small dried red chiles, such as piquins

 

1.
In a pan, heat the oil to 350°F (180°C). Remove the pan from the heat and add the chiles.

2.
Cover the pan and let stand for 12 to 24 hours (the longer it steeps, the hotter the oil). Strain the oil into clean, sterilized jars or bottles.

3.
Tie a few dried chiles to the jars as decorations.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

“This relish is a popular accompaniment to grilled meats in the country,” wrote Marge Peterson in
Chile Pepper
magazine when I was the editor, “especially in the winter when fresh vegetables are not so plentiful. Serve with meats such as pan-fried pork chops or as you would serve any hot relish. If garlic-flavored salad oil is not readily at hand, soak a clove of garlic in
½
cup (118 mL) vegetable oil overnight.” In the winter, canned tomatoes are much better than the useless fresh ones found in supermarkets. (Note: This recipe requires advance preparation.)

 

4 dried red New Mexican chiles, seeds and stem removed
2 (16-ounce [454 g)] cans crushed tomatoes
2 tablespoons (30 mL) garlic-flavored vegetable oil
4 tablespoons (60 mL) minced onions
¼ teaspoon (1.25 mL) sugar
Ground cayenne, to taste
Salt, to taste

 

1.
Combine the chiles and tomatoes (including the liquid) in a large bowl and refrigerate overnight.

2.
Drain and reserve the liquid. Remove the chiles and purée them until smooth.

3.
In a frying pan, heat the garlic oil over medium heat. and Add the onions and sauté until soft, about 5 minutes. Add the tomatoes, chile purée, tomato liquid, and sugar. Cook until the sauce is very thick, stirring occasionally. Season to taste with ground cayenne and salt.

Yield: 5-6 cups (11.8-14.2 L)

Heat Scale: Medium

 

8 to 12 fresh red New Mexico chiles
4 medium eggplants
½-¾ cup (125-177 mL) olive oil or corn oil, divided
1 large onion, minced
3 large cloves garlic, peeled and finely chopped
1-2 tablespoons (15-30 mL) lemon juice (or 1 tablespoon [15 mL] red wine vinegar)
Salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

 

1.
Roast the chiles and eggplants over charcoal or a gas flame—or bake them in an oven preheated to 475°F (250°C)—until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the peppers and eggplant pulp together to form a homogenous mass—completely smooth or slightly chunky, as desired. You can do this in a food processor.

2.
Heat 3 tablespoons (45 mL) of the oil in a large skillet over medium heat. Add the onion and sauté until very soft. Add the garlic and cook 2 minutes longer. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate it. Add the lemon juice or vinegar and the salt and pepper, to taste. Transfer to a serving bowl and garnish with the parsley.

Yield: About 1¼ cups (295 mL)

Heat Scale: Medium

 

1 tablespoon (15 mL) unsalted butter
1 tablespoon (15 mL) all-purpose flour
1¼ cups (295 mL) rich beef stock
1 tablespoon (15 mL) prepared horseradish
1 tablespoon (15 mL) hot English mustard, coarse or smooth, or more to taste
½ teaspoon (2.5 mL) salt
Freshly ground black pepper, to taste

 

1.
Melt the butter in a small saucepan over low heat. Add the flour and stir to make a roux. Cook the roux for 2 to 3 minutes, stirring constantly. Remove from the heat and stir in the beef stock. Add the horseradish, mustard, salt, and pepper to taste.

2.
Return the pan to the stove and bring to a boil, stirring constantly. Cook for 2 to 3 minutes until quite thickened. Serve immediately.

Yield: 1½ cups (354 mL)

Heat Scale: Medium

The term
Dijon moutarde
is strictly controlled by French law. It can only be used on mixtures that contain black and/or brown mustard seeds, and these seeds must be mixed with wine, wine vinegar, or verjuice—the juice of unripe grapes. Any product made with the milder white mustard seeds may be labeled condiment, but never moutarde. This is a wonderful mustard to use as a base for adding other ingredients, such as fruits and various herbs. The long aging period changes the flavor from sharp to smooth and mellow. The proportions of ingredients used in the French moutarde are also a closely guarded secret, but this recipe is the closest I’ve come to the real McCoy. (Note: This recipe requires advance preparation.)

 

¾ cup (177 mL) mustard powder
¼ cup (59 mL) cold water
1 cup (236 mL) champagne vinegar
1 cup (236 mL) dry white wine
½ cup (118 mL) minced onions
2 tablespoons (30 mL) minced shallots
2 tablespoons (30 mL) minced garlic
2 bay leaves
20 black peppercorns
10 juniper berries
½ teaspoon (2.5 mL) dried tarragon
¼ teaspoon (1.25 mL) dried thyme
3 tablespoons (45 mL) lemon juice (fresh preferred)
2 teaspoons (10 mL) salt
2 teaspoons (10 mL) sugar

 

1.
In a bowl, combine the mustard powder with the cold water. Stir to form a paste.

2.
In a saucepan, combine the vinegar, wine, onion, shallots, garlic, bay leaves, peppercorns, juniper berries, tarragon, and thyme. Bring the mixture to a simmer over medium heat, and cook until it is reduced by twothirds. Strain the mixture into a bowl, cover, and chill.

3.
When the vinegar reduction is cool, stir it into the mustard paste. Add the lemon juice, salt, and sugar and stir to combine. Let the mixture stand for 30 minutes.

4.
Transfer the mustard to a saucepan and simmer over low heat for 15 minutes. Remove the pan from the heat and allow it to cool.

5.
Spoon the mustard into a sterilized jar and seal. Store the mustard in a dark, cool place for 3 weeks before using.

Yield: ¼ cup (59 mL)

Heat Scale: Hot

 

¼ cup (59 mL) coriander seeds
1 tablespoon (15 mL) caraway seeds
2 teaspoons (10 mL) ground red chile, either New Mexican or cayenne
2 teaspoons (10 mL) garlic powder

 

1.
Place all the ingredients in a spice mill or coffee grinder and process to a fine powder. Store the mixture in an airtight container.

Yield: ⅓-½ cup (80-120 mL)

Heat Scale: Mild

 

2 tablespoons (30 mL) freshly ground black pepper
2 tablespoons (30 mL) ground coriander
2 tablespoons (30 mL) ground paprika
1½ tablespoons (22 mL) ground nutmeg
1½ tablespoons (22 mL) curry powder
1½ tablespoons (22 mL) ground dried limes (optional)
1½ teaspoons (7.5 mL) ground cloves
1½ teaspoons (7.5 mL) ground cumin
¾ teaspoon (3.75 mL) ground cardamom

 

1.
Combine all the ingredients in a bowl and stir to blend. Store the mixture in an airtight container.

Yield: 1 cup (236 mL)