Hot Peppers

7-Layer Bean Dip

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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.

3
Your rating: None Average: 3 (2 votes)

Empanadas

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.

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

Thai Yellow Curry

Thai Yellow Curry Paste

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).

3.5
Your rating: None Average: 3.5 (2 votes)

Blistered Padrón Peppers

Charred 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.

4.5
Your rating: None Average: 4.5 (2 votes)

Three Indian Chutneys

Indian Chutneys

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

Mint Chutney

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

Thai Green Curry

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.

2
Your rating: None Average: 2 (1 vote)

Classic Red Mole Poblano

Chicken glazed with mole

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.

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

Pepper Slaw

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

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

Jalapeno Jelly

Jalapeno Jelly

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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.

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

Jon's Chili

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.

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

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