1,001 Best Hot and Spicy Recipes (17 page)

 

1.
Combine all the ingredients in a large bowl, mix well, and let stand for a couple hours to blend the flavors.

Yield: 1¾ cups (413 mL)

Heat Scale: Mild

 

¾ cup (177 mL) yellow mustard
¼ cup (59 mL) apple cider vinegar
½ cup (118 mL) sugar
1½ tablespoons (22.5 mL) butter
2 teaspoons (10 mL) salt, or to taste
2 teaspoons (10 mL) Worcestershire sauce
1¼ teaspoons (6.25 mL) freshly ground black pepper
2 teaspoons (10 mL) Louisana-style hot sauce, or more to taste

 

1.
Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes.

2.
Let stand at room temperature for 1 hour before using.

Yield: 2½ cups (591 mL)

Heat Scale: Mild

 

1 cup (236 mL) tomato sauce (freshly made preferred)
1 cup (236 mL) red wine vinegar
2 teaspoons (10 mL) Louisiana-style hot sauce
1 tablespoon (15 mL) butter
½ teaspoon (2.5 mL) freshly ground black pepper
½ teaspoon (2.5 mL) salt
½ cup (118 mL) light beer

 

1.
Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

2.
Remove from the heat and serve warm over smoked meats.

Yield: 1¼ cup (295 mL)

Heat Scale: Medium

 

3 cloves garlic, peeled
1 piquin chile (or substitute any small, hot dried chile)
1 teaspoon (5 mL) hot paprika (or substitute ground mild red
New Mexican chile)
1 teaspoon (5 mL) cumin seed
1 cup (236 mL) red wine vinegar
¼ cup (59 mL) olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons (10 mL) chopped Italian parsley

 

1.
In a mortar or blender, grind the garlic, chile, paprika, and cumin seed together, adding a little water or vinegar to facilitate the process.

2.
Combine the vinegar and oil in a jar, shake well, and add the ground mixture to it. Mix well and add the salt, pepper, and parsley. Shake well before serving.

 

Variation

Replace the parsley with freshly minced cilantro and you have mojo picón de cilantro.

Yield: 1¾ cups (413 mL)

Heat Scale: Hot

 

½ cup (118 mL) chopped dried red chiles, stems and seeds removed
1 cup (236 mL) olive oil
¼ cup (59 mL) apple cider vinegar
1 teaspoon (5 mL) salt

 

1.
Combine all the ingredients in a jar. Cover, shake well, and store at room temperature for 24 hours. Shake well before each use. To make a smooth sauce, blend this mixture in a food processor and thin slightly with water or cider vinegar.

Yield: About 3 cups (708 mL)

Heat Scale: Medium

 

3 tomatoes
1 head garlic
3 piquin, Thai, or de arbol chiles, stems removed, crushed
2 hard-boiled egg yolks
12 almonds, peeled and toasted
¾ cup (177 mL) olive oil
¼ cup (59 mL) red wine vinegar
Salt, to taste

 

1.
Preheat the oven to 350°F (180°C).

2.
Roast the unpeeled tomatoes and garlic on a baking pan until the tomatoes are very soft, about 15 minutes. Remove the pan from the oven and let cool. When the tomatoes and garlic are cool enough to handle, peel them. Place the tomatoes and garlic cloves in a food processor or blender, add the crushed chiles, and pulse until coarsely puréed. Add the egg yolks and almonds and pulse several times, until the almonds are broken up. Purée again, gradually adding the oil and vinegar, until a smooth sauce is formed. Add salt to taste, and keep warm over low heat until serving.

Yield: ⅔ cup (158 mL)

Heat Scale: Medium

 

⅔ cup (158 mL) sour cream
¼ cup (59 mL) fresh or prepared horseradish
2 green onions, finely chopped
1 teaspoon (5 mL) distilled white vinegar
1 teaspoon (5 mL) sugar
¾ teaspoon (3.75 mL) chopped fresh dill weed

 

1.
Combine all the ingredients in a bowl and beat until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors.

Yield: About 1 cup (236 mL)

Heat Scale: Medium

 

2 small green bell peppers, seeded and cut in small squares
2 small, hot dried chiles, such as piquin or Thai, crushed
1 cup (236 mL) water
2 pimientos, drained and dried (optional)
4 cloves garlic, peeled and coarsely chopped
6 tablespoons (90 mL) olive oil
1-3 teaspoons (5-15 mL) fine dry bread crumbs
Salt, to taste

 

1.
In a saucepan, combine the bell peppers, dried chiles, and water. Simmer until the bell peppers are soft, then drain the peppers and pat dry.

2.
Place the peppers, pimientos (if using), and garlic in a mixing bowl or mortar and mash them together until a smooth paste forms. Slowly beat in the olive oil and bread crumbs until the mixture becomes just too thick to pour. (Or, purée the peppers, pimientos, and garlic in a blender while adding the olive oil and bread crumbs.) Add salt to taste.

Yield: About 2½ cups (591 mL)

Heat Scale: Medium

 

½ cup (118 mL) olive oil, divided
4 medium onions, peeled and chopped
3 cloves garlic, peeled
4 green bell peppers, stems and seeds removed, chopped
2 red bell peppers, stems and seeds removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons (45 mL) ground Espelette, or more to taste (or substitute hot paprika or New Mexico red chile powder)
1 pinch dried thyme
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Heat ¼ cup (59 mL) olive oil in a large sauté pan over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Add the bell peppers and cook for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl. For a smooth sauce, purée this mixture in small batches in a blender or food processor.

Yield: ⅓-½ cup (79-118 mL)

Heat Scale: Medium

 

1 ancho chile, stem and seeds removed
2 dried red New Mexican chiles, stems and seeds removed
½ cup (118 mL) toasted almonds
5 cloves garlic, unpeeled
2 tomatoes, unpeeled
½ cup (118 mL) red wine vinegar
⅓ cup (79 mL) extra-virgin olive oil, preferably Spanish
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Preheat the oven to 200ºF (100°C).

2.
Place the chiles, almonds, garlic, and tomatoes on a baking pan and roast until the nuts are toasted, the chiles are fragrant, and the skins of the tomatoes and garlic are blistered. The nuts will take about 5 minutes, the tomatoes about 20, and the chiles somewhere in between. Check frequently to be sure nothing burns. When everything is done roasting, allow the ingredients to cool.

3.
Place the almonds in a spice mill or coffee grinder and process to a powder.

4.
Place the chiles in a bowl, cover with them hot water, and allow them to steep for 15 minutes to soften. Drain the chiles and discard the water.

5.
Remove the skins from the tomatoes and garlic.

6.
Put the almonds, chiles, tomatoes, garlic, and vinegar in a blender or food processor and purée to a smooth paste, adding a little oil if necessary.

7.
Transfer the paste to a bowl and slowly whisk in the oil, 1 teaspoon (5 mL) at a time, until half of the oil is absorbed. Gradually add the remaining oil. Season with the salt and pepper. Allow the sauce to sit for an hour or two to blend the flavors.

Yield: About 1½ cups (354 mL)

Heat Scale: Medium

 

1 tablespoon (15 mL) olive oil
6 cloves garlic, peeled and minced
1 medium red onion, peeled and chopped
3 tablespoons (45 mL) hot pimento, divided
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) chopped fresh Italian parsley
2 medium tomatoes, chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
½ cup (118 mL) minced green olives

 

1.
In a saucepan, heat the oil over medium heat. Add the garlic, onion, and 1 tablespoon (15 mL) of the pimentón and sauté for about 2 minutes. Add the black pepper, parsley, and tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and purée. Transfer the sauce back to the pan and keep warm.

Yield: About 3 cups (708 mL)

Heat Scale: Mild