1,001 Best Hot and Spicy Recipes (14 page)

 

1 tablespoon (15 mL) vegetable oil
1 small onion, peeled and chopped
½ cup (118 mL) chopped carrots
1 cup (236 mL) water
3 fresh habanero chiles, stems and seeds removed, minced
¼ cup (59 mL) lime juice

 

1.
In a saucepan, heat the oil over high heat. Add the onion and sauté until soft. Add the carrots and water. Bring to a boil, reduce the heat, and simmer until the carrots are soft, about 12 minutes. Allow the mixture to cool at room temperature.

2.
Add the habaneros and lime juice to the carrot mixture. Transfer the mixture to a blender and purée until smooth.

Yield: 1½ cups (354 mL)

Heat Scale: Medium

 

12 dried bird peppers (chiltepins), stems and seeds removed, crushed (or
substitute piquins or Thai chiles)
½ teaspoon (2.5 mL) dried mustard
3 tablespoons (45 mL) soy sauce
3 tablespoons (45 mL) lime juice
¼ cup (59 mL) catsup
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) brown sugar
1 cup (236 mL) dry sherry

 

1.
Combine all ingredients in a bottle and refrigerate for at least a week to blend the flavors. Shake at least once a day.

Yield: 1½ cups (354 mL)

Heat Scale: Medium

 

¼ cup (59 mL) olive oil
1 cup (236 mL) red wine vinegar
2 tablespoons (30 mL) aji chile powder (or substitute ground red New Mexican chile)
4 cloves garlic, peeled and minced
1 teaspoon (5 mL) crushed black peppercorns
1 teaspoon (5 mL) dried oregano
1 bay leaf, crushed
¼ cup (59 mL) minced curly parsley (or substitute Italian parsley)
Salt, to taste

 

1.
In a bowl, combine the olive oil and vinegar and whip with a whisk.

2.
Stir in the remaining ingredients, mix thoroughly, and allow to sit for 2 hours to blend the flavors.

Yield: 4 cups (.95 L)

Heat Scale: Medium

 

8 dried malagueta chiles, stems and seeds removed, crushed (or substitute piquin or Thai chiles)
3 cups (708 mL) distilled white vinegar
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) sugar
2 cloves garlic, peeled and crushed
1 small onion, peeled and minced
2 tablespoons (30 mL) minced Italian parsley
1 teaspoon (5 mL) crushed dried rosemary
2 teaspoons (10 mL) minced fresh basil leaves
2 teaspoons (10 mL) minced fresh thyme leaves
2 teaspoons (10 mL) minced fresh marjoram or oregano leaves

 

1.
Combine all the ingredients in a glass jar, cover, and shake well. Let stand for at least two hours to blend the flavors. Refrigerate until ready to use.

Yield: About 3 cups (708 mL)

Heat Scale: Medium

 

2 tablespoons (30 mL) ground aji chile (or substitute ground red New Mexican chile)
2 teaspoons (10 mL) dry yellow mustard
⅓ cup (79 mL) red wine vinegar
½ cup (118 mL) olive oil
2 cloves garlic, peeled and minced
2 onions, peeled and minced
3 ripe tomatoes, chopped fine
2 tablespoons (30 mL) minced Italian parsley
Salt, to taste

 

1.
Combine the chile powder and the mustard with enough of the vinegar to make a paste. Add the remaining vinegar and the olive oil and beat with a whisk. Add the remaining ingredients, stir well, and allow to sit for 2 hours to blend the flavors.

 

Variation

Add 1 bell pepper and 1 jalapeño, both seeded and minced.

Yield: About 4 cups (.95 L)

Heat Scale: Medium

 

1 cup (236 mL) minced onion
2 cloves garlic, peeled and minced
1 habanero chile, seeds and stem removed, minced (or substitute
2 jalapeños)
1 large, ripe avocado, peeled and pitted
2 cups (473 mL) ripe tomatoes, peeled and chopped
1 cup (236 mL) olive oil
¼ cup (59 mL) red wine vinegar (or substitute lime juice)
1 teaspoon (5 mL) prepared mustard
2 tablespoons (30 mL) minced parsley (Italian preferred)
Salt, to taste

 

1.
With a mortar and pestle, mash the onion, garlic, chile, avocado, and tomatoes into a paste (this may need to be done in batches). Add the remaining ingredients and blend well with a fork.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

3 tablespoons (45 mL) pumpkin or squash seeds (pepitas)
4 tomatillos, husks removed
1 tomato, roasted in a hot, dry skillet and peeled
½ teaspoon (2.5 mL) chile seeds, from dried chile pods
1 corn tortilla, torn into pieces
2 tablespoons (30 mL) ground red chile, such as New Mexican, guajillo, or Chimayó
1 teaspoon (5 mL) annatto (achiote) seeds (or substitute achiote paste)
3 tablespoons (45 mL) vegetable oil
2½ cups (591 mL) chicken broth
1 ounce (28 g) Mexican chocolate (or substitute bittersweet chocolate)

 

1.
Heat a heavy skillet over high heat. Add the pumpkin seeds and dry-roast until they start to pop. Shake the skillet and continue cooking and shaking until the seeds turn golden, about 3 to 5 minutes. Take care that they don’t darken. Remove the seeds from the pan to cool completely. When the seeds are cool, place them in a spice mill or coffee grinder and process to a fine powder.

2.
Put the pumpkin seeds, tomatillos, tomato, chile seeds, tortilla, chile powder, and annatto seeds in a blender or food processor and process, adding just enough broth to form a paste.

3.
Reheat the skillet over medium heat. Add the oil, and when it’s hot, add the paste. Fry the paste, stirring constantly, until fragrant, about 4 minutes.

4.
Whisk in the remaining chicken broth and the chocolate. Cook, stirring constantly, until the sauce thickens to the desired consistency. If the sauce becomes too thick, thin with broth or water.

Yield: 2 cups (473 mL)

Heat Scale: Extremely Hot

 

2 cups (473 mL) chiltepins (or other small, hot chiles)
8 cloves garlic, peeled
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Mexican oregano
1 teaspoon (5 mL) coriander seed
1 cup (236 mL) water
1 cup (236 mL) apple cider vinegar

 

1.
Combine all the ingredients in a blender and purée on high for 3 to 4 minutes. Refrigerate for 1 day to blend the flavors. This sauce keeps indefinitely in the refrigerator.

Yield: About 2 ¼ cup (59 mL)

Heat Scale: Hot

 

30 chiles de arbol, stems and seeds removed
1 tablespoon (15 mL) sesame seeds
1 tablespoon (15 mL) pepitas (pumpkin seeds)
¼ teaspoon (1.25 mL) ground cumin
¼ teaspoon (1.25 mL) ground allspice
⅛ teaspoon (.6 mL) ground cloves
3 cloves garlic, peeled
1 cup (236 mL) apple cider vinegar
¾ cup (177 mL) water

 

1.
Soak the chiles in water to cover until softened, about a half hour. Drain and set aside.

2.
In a skillet, toast the sesame seeds and pepitas over high heat until they pop and turn brown. Combine the seeds with the drained chiles and the remaining ingredients and purée for about 3 minutes. Strain the mixture through a sieve and transfer to a bottle. It will keep for months in the refrigerator.

Yield: 1½ cups (354 mL)

Heat Scale: Extremely Hot

 

1 onion, peeled and diced (red or purple preferred)
Juice of 4 limes
4 habanero chiles, stems and seeds removed, diced
1 tomato, diced
2 tablespoons (30 mL) minced cilantro
Salt, to taste

 

1.
Soak the diced onion in the lime juice for at least 30 minutes. Add the chiles, tomato, and cilantro and mix. Add salt to taste and add a little water if desired.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

4 dried pasilla chiles, stems and seeds removed
4 dried red guajillo or New Mexican chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 medium tomatoes, peeled, seeds removed, and chopped
2 tablespoons (30 mL) sesame seeds, divided
½ cup (118 mL) almonds
½ corn tortilla, torn into pieces
¼ cup (59 mL) raisins
¼ teaspoon (1.25 mL) ground cloves
¼ teaspoon (1.25 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground coriander
3 tablespoons (45 mL) shortening or vegetable oil
1 cup (236 mL) chicken broth
1 ounce (28 g) bitter chocolate, or more to taste

 

1.
In a bowl, combine the chiles, onion, garlic, tomatoes, 1 tablespoon (15 mL) of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Purée this mixture in batches in a blender until smooth.

2.
In a skillet over high heat, melt the shortening. Add the purée and sauté for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. Sprinkle the remaining sesame seeds over the finished dish as a garnish.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

1½ cups (354 mL) ripe tomatoes, chopped
½ cup (118 mL) tomatillos, chopped
1 pasilla chile, stem and seeds removed
1 guajillo chile, stem and seeds removed (or substitute dried red New Mexican)
¾ cup (177 mL) water
¼ cup (59 mL) lime juice
½ cup (118 mL) sesame seeds
1 tablespoon (15 mL) pepitas (squash or pumpkin seeds)
1 (1-inch [2.5 cm]) cinnamon stick, broken up
2 teaspoons (10 mL) crushed hot red New Mexican chile
½ cup (118 mL) French bread, cubed
¼ teaspoon (1.25 mL) annatto (achiote) seeds
2 cups (473 mL) chicken broth
1 tablespoon (15 mL) all-purpose flour

 

1.
In a saucepan, combine the tomatoes, tomatillos, and fresh chiles in the water and lime juice. Cook over medium heat for 10 minutes.

2.
Toast the sesame seeds, pepitas, cinnamon stick, and crushed chile in a dry skillet over low heat for about 10 minutes.

3.
In a food processor or blender, process the toasted ingredients. Add the cooked tomato mixture, stirring to achieve a smooth paste. Add the bread, achiote, chicken broth, and flour, and process until smooth. Return the sauce to the stove and heat through.

Yield: About 2½ cups (591 mL)

Heat Scale: Hot