Hot Peppers

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Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche
3
Your rating: None Average: 3 (1 vote)

Chile-Corn Custard Squares

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

Chile Corn Custard
3
Your rating: None Average: 3 (1 vote)

Berber Eggs

Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix

Berber eggs
4
Your rating: None Average: 4 (1 vote)

Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Poblano Rice
4
Your rating: None Average: 4 (1 vote)

Timatim (Ethiopian Tomato/Jalapeno) Salad

1 tbsp olive oil
3 tbsp lemon juice
1 medium onion, finely chopped
2 large tomato
2 jalapeño peppers, finely chopped
1/2 tbsp salt

Timatim Salad
5
Your rating: None Average: 5 (2 votes)

Hot Sauce

A Saveur recipe, modified by Merl and sent by Sharon.

1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
3 garlic cloves, peeled
1.5 tbsp. or more kosher salt, to taste
1/2 cup or more distilled white vinegar to taste

Green Salsa
2
Your rating: None Average: 2 (2 votes)

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
Your rating: None Average: 4 (1 vote)

Green Gazpacho

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

Green Gazpacho
4
Your rating: None Average: 4 (2 votes)

Lao Crispy Rice Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

Crispy Rice Lao Salad
4
Your rating: None Average: 4 (2 votes)

Roasted Vegetables with Quinoa and Green Tahini Sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Roasted vegetables with green tahini sauce
3.5
Your rating: None Average: 3.5 (2 votes)

7-Layer Bean Dip

No real recipe here; we used, from the bottom up:

  1. leftover refried pinto beans
  2. Shredded cheese
  3. guacamole
  4. sour cream
  5. pico de gallo
  6. Olives (optional)

...and layered them in a flat-bottomed glass dish. The pico counts as two layers. Really.

IMG_8471_resized.JPG
3
Your rating: None Average: 3 (2 votes)

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Empanadas
3
Your rating: None Average: 3 (5 votes)

Thai Yellow Curry

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

Thai Yellow Curry Paste
3.5
Your rating: None Average: 3.5 (2 votes)

Blistered Padrón Peppers

1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

Heat an indoor sautee pan or outdoor grill to medium high.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

Charred Peppers
4.5
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Three Indian Chutneys

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Indian Chutneys
4
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Thai Green Curry

I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

Serves 4.

Thai Green Curry
2
Your rating: None Average: 2 (1 vote)

Classic Red Mole Poblano

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Chicken glazed with mole
4
Your rating: None Average: 4 (2 votes)

Pepper Slaw

1/4 lb. shredded green cabbage
2/3 red bell pepper, cut into slivers
1/3 green bell pepper, cut into slivers
1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
2 Tbsp sugar
Salt and celery seed (or celery salt) to taste
Pepper

Pepper Slaw
2.5
Your rating: None Average: 2.5 (2 votes)

Jalapeno Jelly

<

p>Audrey's homemade jalapeno jelly is always a huge hit at parties. The fact that Jon grows the hot peppers that go into the jelly impresses people even more. The secret is that this is actually one of the easiest canning recipes I have. Even though this is made with hot peppers (and trust me, the ones coming out of our garden are very spicy), its actually very mild when finished. To kick it up a notch, substitute a few habaneros or other spicy chilis. Three to four habaneros will make a medium heat jelly.

Jalapeno Jelly
5
Your rating: None Average: 5 (3 votes)

Jon's Chili

There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

Chili
4
Your rating: None Average: 4 (2 votes)

Stuffed Cherry Peppers

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

cherry peppers.
3
Your rating: None Average: 3 (1 vote)

Jon's Garden Salsa

I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

You can also see this recipe in a much more amusing flowchart form (PDF)

Salsa and chips
4
Your rating: None Average: 4 (3 votes)

Chicken Enchiladas

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce
Mix together:

1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
1 cup sour cream

Chicken Enchiladas - mixed
4.5
Your rating: None Average: 4.5 (2 votes)

Salsa Verde

A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

  • 8 medium tomatillos, husked, rinsed
  • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
  • 8 unpeeled garlic cloves
  • 1 cup (packed) fresh cilantro
  • 1 small white onion, roughly chopped
  • Juice of 1 lime
Verde Salsa
3
Your rating: None Average: 3 (2 votes)

Veggie (TVP) Chili

TVP Chunk can often be found in Caribbean markets

3 cups TVP beef Chunk or mince
1 bag (4 c) Brown Lentils
1 cup red peas, soaked overnight, or 1 can (optional)
1/4 cup chili powder
1/4 cup cumin
1 tbsp sage (if fresh, finely chopped)
1 scotch bonnet or habanero pepper
4 jalapenos
2 limes worth of juice
2 c cheddar cheese
black pepper
2 smallish medium onions, diced
6 cloves garlic, minced
32oz crushed or diced tomatoes
1/2 cup cilantro, chopped
1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

1.5
Your rating: None Average: 1.5 (2 votes)

Chinese Long Beans

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
2 tablespoons fresh lime juice
Add shrimp to make a full meal

Long beans
2.5
Your rating: None Average: 2.5 (2 votes)

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