1,001 Best Hot and Spicy Recipes (18 page)

 

2 tablespoons (30 mL) olive oil
2 garlic cloves, peeled and minced
¼ cup (59 mL) minced onion
1 tablespoon (15 mL) capers, chopped
6 ripe tomatoes, peeled, seeded, and coarsely chopped
3 tablespoons (45 mL) tomato paste
½ cup (118 mL) chopped black olives
2 tablespoons (30 mL) minced fresh basil or 1 tablespoon (15 mL) dried
3 tablespoons (45 mL) chopped Italian parsley
1 tablespoon (15 mL) crushed red New Mexican chile
1 cup (236 mL) beef or chicken stock
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large, heavy skillet, heat the oil over medium heat. Add the garlic, onion, and capers and sauté for 2 minutes. Add the chopped tomatoes and sauté for 1 minute. Stir in the tomato paste, olives, basil, parsley, and chile and bring to a boil. Turn the heat to low, add ½ cup (118 mL) of the stock, and stir. Cover and simmer 15 minutes. Stir and add more stock if the mixture starts getting too thick. Simmer, uncovered, for another 15 minutes. The mixture should be slightly thick and chunky.

Yield: 3 cups (708 mL)

Heat Scale: Mild

 

3 pounds (1.36 kg) fresh Roma or plum tomatoes, cut in half (or substitute
1 [16-ounce (454 g)]) can peeled Italian tomatoes
3 tablespoons (45 mL) olive oil
2 teaspoons (10 mL) crushed red New Mexican chile
3 large cloves garlic, peeled and minced
½ teaspoon (2.5 mL) sugar
Freshly ground black pepper, to taste
Salt, to taste
2 tablespoons (30 mL) chopped fresh basil or oregano

 

1.
If using fresh tomatoes, preheat the oven to 400°F (200°C). Place the cut tomatoes side down on a cookie pan and bake for 10 minutes or until they are soft.

2.
Purée the tomatoes in a blender or food processor, transfer them to a saucepan, and bring to a simmer over high heat.

3.
In a large skillet, heat the oil over medium heat. Add the chile and garlic and sauté until the garlic is soft, about 10 minutes.

4.
Add the chile mixture and sugar to the simmering tomatoes. Season with the black pepper and salt and continue to simmer until the sauce thickens.

5.
Remove from the heat and stir in the fresh herbs.

Yield: About 6 cups (1.4 L)

Heat Scale: Varies

 

½ cup (118 mL) olive oil
1 pound (454 g) pancetta or smoked bacon, chopped
2 onions, peeled and minced
2 cloves garlic, peeled and minced
3 dried small, hot red chiles, such as santaka, Thai, or piquin, crushed into a coarse powder
2 (28-ounce [784 g]) cans Italian plum tomatoes, drained, 1 cup (236 mL) juice reserved
Ground cayenne, to taste
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large saucepan, heat the oil over medium heat. Add the pancetta and cook until browned, about 20 minutes. Stir occasionally to brown the pancetta evenly. Remove with a slotted spoon and drain on paper towels. Remove and discard all but ½ cup (118 mL) of the remaining fat.

2.
Add the onions and sauté until golden, about 15 minutes. Add the garlic and crushed chiles and sauté for 2 minutes. Add the tomatoes and mash them with a spoon. Increase the heat, add the reserved tomato juice and the pancetta, and boil until thickened, 5 to 7 minutes.

3.
Taste for heat and seasonings and adjust with cayenne, salt, and pepper.

Yield: About 2 cups (473 mL)

Heat Scale: Mild

 

⅓ cup (79 mL) olive oil
½ large green bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
½ small onion, minced
2 tablespoons (30 mL) chopped fresh parsley
4 large tomatoes, peeled, seeded, and chopped
3 tablespoons (45 mL) tomato paste
1 teaspoon (5 mL) crushed red New Mexican chile
2 teaspoons (10 mL) minced fresh oregano
1 teaspoon (5 mL) minced fresh thyme
Salt, to taste

 

1.
Heat the oil in a large, heavy saucepan over medium heat. Add the bell pepper, garlic, and onion and sauté until the onion softens, 5 to 8 minutes. Lower the heat, stir in the parsley, and simmer for 1 minute. Add the remaining ingredients and simmer over a very low heat for about 45 minutes, stirring occasionally.

Yield: 1 cup (236 mL)

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
2 tablespoons (30 mL) all-purpose flour
½ teaspoon (2.5 mL) salt
⅛ teaspoon (.6 mL) freshly ground black pepper
1 cup (236 mL) whole milk
1 teaspoon (5 mL) minced onion
2-3 teaspoons (10-15 mL) hot paprika
1 pinch nutmeg

 

1.
In a saucepan, melt the butter over medium heat. Add the flour, salt, and pepper and stir constantly until it starts to bubble. Gradually add the milk and stir constantly until the mixture is smooth. Bring the mixture to a boil and continue to stir for 1 to 2 minutes. Add the onion, paprika, and nutmeg to the mixture, stir well for 30 seconds, and serve.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

10 cloves garlic, peeled
2 celery stalks, leaves included, chopped
5 red or green serrano or jalapeño chiles, stems and seeds removed, chopped
2 red bell peppers, stems and seeds removed, chopped
2 cups (473 mL) chopped fresh dill
1½ cups (354 mL) coarsely chopped cilantro
½ cup (118 mL) red wine vinegar
¼ teaspoon (1.25 mL) salt

 

1.
Combine the garlic, celery, chiles, bell peppers, dill, and cilantro in a food processor. Pulse gently until a coarse paste forms. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight.

Yield: About 3 cups (708 mL)

Heat Scale: Medium

 

¼ cup (59 mL) unsalted butter
1 onion, peeled and minced
1 tablespoon (15 mL) all-purpose flour
2 cups (473 mL) rich chicken stock, divided
3 serrano or jalapeño chiles, stems and seeds removed, minced
1 cup (236 mL) finely ground walnuts
1 tablespoon (15 mL) lemon juice
3 cloves garlic, peeled and minced
¼ cup (59 mL) minced cilantro
1 scant pinch tarragon
1 scant pinch oregano
1 scant pinch basil
1 scant pinch thyme

 

1.
In a large saucepan, melt the butter over medium heat. Add the onions and sauté until soft, about 10 minutes. Add the flour and stir to incorporate. Add 1 cup (236 mL) of the stock and bring to a boil, stirring constantly. Add the remaining stock and the remaining ingredients. Bring to a second boil and immediately remove from the heat. Stir well and allow the sauce to cool to room temperature before serving. If it is too thick, add a little more stock.

Yield: 1½-2 cups (375-473 mL)

Heat Scale: Hot

 

8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, peeled and coarsely chopped
1½ teaspoons (7.5 mL) caraway seeds
1 teaspoon (5 mL) cumin seeds
1 teaspoon (5 mL) ground cardamom
1 teaspoon (5 mL) freshly ground black pepper
½ teaspoon (2.5 mL) ground cloves
1 tablespoon (15 mL) lemon juice (fresh preferred)
1 cup (236 mL) chopped fresh cilantro
½ cup (118 mL) chopped fresh parsley
½-¾ cup olive oil (125-177 mL)
Salt, to taste

 

1.
Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and lemon juice in a blender or food processor and purée to a smooth paste, adding some of the oil if necessary.

2.
Add the cilantro and parsley. While the machine is running slowly, add the oil until a soupy sauce forms. Season with the salt.

Yield: 2 cups (473 mL)

Heat Scale: Hot

 

1 pound (454 g) serrano or jalapeño chiles, stems and seeds removed, coarsely chopped
1 medium onion, peeled and chopped
1 clove garlic, peeled
Juice of 1 lemon

 

1.
Place all the ingredients in a food processor. Blend into a paste, gradually adding water until the desired consistency is achieved. Store in a jar in the refrigerator, where it will keep for many weeks.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

1 cup (236 mL) red palm oil (found in Asian markets, or substitute peanut oil)
½ cup (118 mL) minced lean beef
1 onion, peeled and chopped
3 jalapeño chiles, stems and seeds removed, minced
2 cups (473 mL) shredded spinach
½ cup (118 mL) smoked fish, such as kippers

 

1.
In a large skillet, heat the palm oil over high heat. Add the beef and fry until just brown. Remove the beef from the skillet and set aside.

2.
Add the onion and jalapeño to the skillet and cook until soft, about 8 to 10 minutes. Add the spinach and stir-fry for 2 minutes. Return the beef to the skillet, crumble in the fish, and cook for 5 minutes over medium heat, stirring constantly. Add more palm oil if the mixture is too thick.

Yield: About 2 cups (473 mL) Heat Scale: Hot

Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana. The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.

 

1 pound (454 g) fresh okra, sliced into rounds
1 cup (236 mL) water
1 teaspoon (5 mL) ground hot chile, such as cayenne
½ teaspoon (2.5 mL) salt
1 tomato, coarsely chopped

 

1.
Combine all the ingredients in a saucepan and cook over medium heat for 8 to 10 minutes, or until the okra is tender. Serve the sauce as is or purée it in a blender for a smoother texture.

Yield: 1½ cups (354 mL)

Heat Scale: Medium

 

10 dried red New Mexican chiles, stems and seeds removed, soaked in hot water for 1 hour
½ cup (118 mL) peanut oil
1 onion, peeled and chopped
1 (8-ounce [226 mL]) can tomato sauce
1 teaspoon (5 mL) salt

 

1.
Remove the chiles from the water and purée them in a blender or food processor.

2.
Heat the oil in a skillet over medium heat. Add the onion, puréed chiles, tomato sauce, and salt. Fry for 1 to 2 minutes, stirring constantly.

 

Variation

Add 1 chopped bell pepper.

Yield: 2 cups (473 mL)

Heat Scale: Hot