Pepperitaville

               Sauces, main dishes, appetizers, jelly, vegetables and pickles! 

Smokin’ hot or on the tame side…a delectable pepper recipe for everyone!  We hope you enjoy our peppers…we have collected seeds

from around the world.  Here is an opportunity to sample the best from many regions and varieties  that have been grow for hundreds and hundreds of years. 

 

Let’s Make Some SIZZLE !!!

 

 

Crisp “NO CAN” Pickled Peppers

6 cups white vinegar

1/3 cup Sea Salt                                                                        

1/2 cup sugar                                                                            
 

Fresh peppers, any kind

 

Mix all ingredients except peppers.  Bring to boil, reduce heat, and simmer 10 minutes.  REMOVE FROM HEAT.  Allow to cool for 5 minutes.  Stab each pepper once with a fork.  Add peppers. Allow to set in pickle mixture 5 minutes for small peppers or 10 minutes for large peppers (NO LONGER OR PEPPERS WILL NOT BE CRISP.)

 

Remove peppers and pack into quart or pint jars.  When pickling mixture reaches room temperature, fill jars to within ½” of top with pickling mixture.  Add caps and bands.  Store in a cool, preferably dark place. Let set for 2 weeks minimum.

 

This recipe contains no water so there is no need to can it in a hot water bath.  Peppers pickled using the hot water bath method are never crisp.

 

 

Sambal Oelek  (Hot Asian Chili Paste)

 

Chile pastes are the ketchup of the Asian table!  Sambal Oelek is made of chilies, vinegar & salt with no other additives such as garlic or spices which creates a simple taste. Use this sauce to add heat and chili flavor to a dish without overwhelming the other more delicate flavors.  I put a teaspoon of this in my rice (2 cups) for a flavorful and zingy lunch!

1 pound hot red chilies your choice
1 teaspoon salt
2 tablespoons vinegar

To slice the chilies: cut the top off and slice in half lengthwise. Remove the center veins and all the seeds. If you like it with more heat, leave some seeds in. Slice the chilies in about 1/2 inch pieces. Grind them in a food processor or grind them in a mortar and pestle until they become a thick paste - you may need to add up to 1-2 tablespoons of water to get it going. Pour the paste into a yet unheated wok or sauce pan set on medium to high heat. As the Sambal heats up, add the salt and vinegar. Stir well. Leave on medium for about 10 minutes, stirring regularly. Pour into container with a lid.  This will store in refrigerator up to 3 weeks

Makes about 1 cup Sambal Oelek.

 

 

Grilled-Stuffed Marconi Peppers

 

6 Long Marconi peppers

2 cups cooked rice

½ lb diced, cooked chicken or pork

1- 12 oz can “Petit Diced Tomatoes With Green Chili’s “

½ lb grated Jack cheese

 

Make a lengthwise slit in peppers, top to bottom.  With a teaspoon, scoop out seeds.  Care should be taken not to tear peppers.

Mix all other ingredients thoroughly.  Using teaspoon, fill each pepper. Place toothpicks crosswise and intervals to hold pepper together.

Lay on pre-heated barbeque grill.  Grill until peppers reaches desired doneness (some folks like them slightly crisp while others prefer them soft.)

Frankly, you can stuff these great peppers with anything you choose for a truly delicious meal!

 

 

Home Made Chipotle Sauce

Chipotle chilies are actually smoked and dried jalapeno peppers. Chipotle sauce is commonly made from these chilies and has a powerful flavor, both spicy and sweet. It can be used as a dipping sauce or implemented into any recipe that requires chipotle sauce. It is very spicy and should be taste tested before using or serving to others. This recipe yields approximately 3 cups of chipotle sauce. 

 

4 Chipotle Chili’s dried

 2 Guajillo chili’s dried

1 Onion

1 tlbs. Vegetable oil

1 15oz can diced tomatoes

1 cup beef broth

3 tbsp. vinegar

1 tbls. Brown Sugar

1 tsp. salt

1 tsp. Pepper

1 tsp. Cumin

 

Combine the chipotle chiles with the guajillo chiles in a large bowl. Add hot water to the bowl until the chiles are submerged and let stand for 15 to 20 minutes or until soft. Drain the water. Remove the stems and chop the chiles into small pieces. Add the onion and vegetable oil to a medium saucepan, and sauté over medium heat until soft.

Add the chopped chiles, tomatoes, broth, vinegar, brown sugar, salt, pepper and cumin to the saucepan and mix well. Simmer the ingredients for 15 to 20 minutes, or until thick. Transfer the chipotle sauce to a food processor and puree for one to two minutes, or until uniformly smooth. Pour into an airtight container, and place in the refrigerator.  Let the chipotle sauce sit for 16 to 24 hours before using, allowing the flavors to meld. Remove the chipotle from the refrigerator and warm to room temperature before serving.

 

Home Made Tabasco Sauce

One of the most iconic American (and especially Southern) condiments is salt-brine-fermented hot pepper sauce. Usually made from Tabasco’s (the pepper variety, not the brand), this kitchen staple and table condiment is a snap to make, especially if you have a glut of chilies on hand.

Because the chilies are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own Tabasco’s or substitute dried ones that have been rehydrated. Other hot, fresh red chili peppers can be substituted for the Tabasco’s.   

Ingredients:

1 pound fresh red Tabasco peppers, chopped
2 cups distilled white vinegar
2 teaspoons salt

Directions:   Combine the chilies and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

 

 

Hatch New Mexico Special Sauce

5 dried New Mexico chiles

2 Serrano chiles

1 ripe papaya, peeled and coarsely chopped

1 ripe mango, peeled and coarsely chopped

2 garlic cloves, coarsely chopped

1 small onion, coarsely chopped

1/4 cup fresh cilantro

1/4 cup white rum

2 tablespoons fresh lime juice

1 tablespoon raisins

1/4 teaspoon cayenne pepper

Coarse salt

Directions

Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds.

Place Serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs.

Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt.

 

 

 

 

1 pound habanera peppers, seeded and minced (Or the pepper of your choice)

2 tablespoons lemon juice

2 tablespoons lime juice

2 cloves garlic, minced

2 tablespoons finely grated raw horseradish

1/4 cup olive oil

¼ cup sugar

In a large bowl, stir together the peppers, lemon juice, lime juice, garlic, horseradish, dill weed and olive oil and sugar. Transfer to a sealed container and refrigerate for 2 hours before serving.

WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the Habanera chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. Milk dissolves the capsaicin oil from the peppers.

 

Oaxacan Black Mole (Mole Negro)

 

1 onion, halved and thinly sliced

1/2 head garlic, peeled and sliced

1/3 cup chopped peanuts

1/4 cup raisins

2 tablespoons cumin seeds

1 tablespoon dried thyme             

3 cinnamon sticks

5 whole cloves

6 whole allspice berries

5 ounces dark chocolate, coarsely chopped

3 tablespoons white sugar

1 teaspoon salt

2 cups chicken broth

2 dried guajillo chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

3 dried chilhuacle chiles, stemmed and seeded              

1 dinner roll, torn into pieces

2 corn tortillas, cut into 1-inch strips

2 cups chicken broth

 

2 tomatoes, cut in half crosswise

5 tomatillos, cut in half crosswise

1 tablespoon olive oil

1 cup chicken broth

 

1. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

2. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.

3. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles

4. Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.

6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

7. Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

 

World Champion Salsa

 

The woman who created this salsa won 5 years in a row and then “retired” the recipe, making it available to everyone.

8 cups tomatoes, peeled, seeds removed, chopped, sprinkled with 1/8 cup sea salt & drained in colander for 3 hours.
Draining tomatoes will give you a much thicker and richer salsa.

2 cups chopped onion
1 cup chopped bell pepper any color (you can substitute with Ancho/Anaheim/etc.)
5-10 hot peppers of your choice. Seeds removed, chopped. (add or delete peppers for more or less heat)
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup sea salt
12 cup chopped fresh cilantro
1/3 cup sugar
1 cup lime juice
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients except tomatoes and cilantro, bring to a boil, boil 10 minutes.  Add tomatoes and cilantro pour into hot jars, place in water bath canner for 15 minutes for pints.   Makes 6 pints
 

 

Chili Relleños

4 Poblano Peppers (about 1 pound)

8 ounces Monterey Jack Cheese (shredded)

Salt

Freshly Ground Black Pepper

4 large Eggs (room temperature and separated)

1/2 teaspoon salt

1/3 cup Flour plus 1/4 cup for dredging

1/2 teaspoon Smoked Paprika

1 cup Vegetable or Canola Oil

 

To Prepare the Chilies: Turn 2 gas burners to medium-high heat. Place 1 Chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. Remove to a large heatproof bowl; repeat with the remaining 2 chilies. Cover the bowl tightly with plastic wrap and let the Chilies steam until cool enough to handle, about 15 minutes. Using a butter knife or your hands, scrape away and discard the Chile skins, being careful not to tear the chilies; set them aside.  Cut a slit lengthwise into the side of each pepper, and remove the seeds and veins. Season the inside and outside of the chilies with Salt and Pepper. Stuff each Chile, being careful not to tear them, with a quarter of the Cheese (about a heaping 2/3 cup) then set the Chilies aside.

Whisk the Egg Yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside. Place the Egg Whites and measured Salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer, add the Egg Yolks and 1/3 cup Flour, and fold with a rubber spatula until just combined (do not deflate the Egg Whites); set aside. Heat 2 inches of Oil in a heavy bottomed Dutch Oven to 360°F.  Season the 1/4 cup of Flour with Salt, Pepper and Paprika. Dredge the stuffed Chilies through, shaking off any excess. Dip each Chile in to the batter, letting excess drip off then place in the Oil to fry until golden, about 5 minutes per side. Remove the Chiles to a platter and serve with Rice and Beans or your favorite accompaniments.

 

Salsa Verde (Tomatillo Green Sauce)

 

5 cups chopped tomatillos drained well (either chop finely or use food processor.)

1 1/2 cups seeded, chopped long green chilies (Anaheim/Hatch/Big Jim/Lumbre/Barkers/Sandia, etc.)

1/2 cup seeded finely chopped jalapeños (or the hot pepper of your choice in the amount you wish.)

1 cup chopped onion

1 cup bottled lime juice

6 cloves garlic, finely chopped

1 Tbsp ground cumin

3 Tbsp oregano leaves

1 Tbsp salt

1 tsp black pepper

 

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer until desired consistency is reached, stirring frequently.  As it thickens, take special care to avoid scorching.  Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

You can increase or decrease hot peppers to taste. 

Yield: 5 pints

 

Salsa Verde is for all intents and purposes “Green Enchilada Sauce”.

 

 

 

Sicilian Marinated Antipasto

Typical Italian Antipasto has no lettuce and is usually an assortment of salted fish, marinated vegetables, meats, cheeses, and olives, served as an appetizer. In Sicily, antipasto is revered and almost anytime, you will find a pail or crock filled with the different ingredients, marinating on the counter in the Sicilian kitchen.

 

INGREDIENTS

2 Cups Kalamata Olives

2 Cups Large Green Queen Pimento stuffed olives

1 16 OZ can artichoke hearts cut in half lengthwise

30 to 40 grape or cherry tomatoes

1 head radicchio

8 cups (or 2 bags) fresh spinach leaves

30 Fresh, small white cocktail-type onions, peeled

4 Large Green Bell Pepper

4 Large Red Bell Pepper

4 large Yellow or Gold Bell Pepper

4 Large Purple Bell Pepper*

(You can use colors you have available from your garden or store.)

2 Cans Anchovies in oil

2 Large Pomegranates, peeled and seeds separated

Olive Oil

Red Wine Vinegar with Pomegranate Juice

 

Remove seeds and cut peppers into 1” squares. Add all ingredients to large bowl, Crock or bucket EXCEPT SPINACH AND RADICCHIO & ANCHOVIES

Cover ingredients with a mixture of 1 Cup water & 1 cup Vinegar to 3 cups olive oil (increase basic formula to have enough to cover all ingredients in bowl.) Place a bowl with a large glass of water on top of bowl to insure all ingredients are submerged. Marinate at room temperature at least 24 hours, stirring occasionally. Drain off oil/water/vinegar mixture. Add Spinach, Radicchio and Anchovies, toss and serve.

 

Every time I make this I am besieged by guests wanting the recipe. Feel free to add more or less of any ingredient or other ingredients of your choice

 

Southwestern Style Stuffed Peppers

Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colorful presentation

 

Ingredients

1 lb lean ground beef

1/4 cup chopped onion

1 (1 1/4 ounce) packages taco seasoning mix

1 egg, beaten

2 cups cooked rice

4 -6 bell peppers (or Anchos or any large peppers)

1 (19 ounce) cans diced tomatoes

1 (15 -16 ounce) jars salsa

shredded cheddar cheese

sour cream

 

Directions

1.Combine beef, onion, seasoning mix and egg in a large bowl.

2.Add rice and mix well.

3.Cut peppers in half lengthwise; remove seeds and membrane.

4.Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so  if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

5.Place peppers, cut side up, on top of the tomatoes.

6.Spoon beef mixture into peppers, mounding as necessary.

7.Top each pepper with salsa.

8.Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

9.Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!

 

 

Hot Pepper Jelly

2/3 cup hot peppers this amount can vary according

to what type of peppers used and how  hot you want your jelly)

1 bell pepper

1 1/2 cups white vinegar

6 cups sugar

8 ounces liquid Certo Pectin (2 packets)

1 teaspoon food coloring ( red or yellow I use red for hotter

 Jelly &yellow for milder jelly

 

Directions

1.Chop peppers and put in blender with vinegar.

2.Blend well and pour into large boiler.

3..Add sugar and mix well.

4.Bring mixture to a rolling boil and boil for 1 minute.

5.Remove from heat, strain through sieve and return liquid back to a boil.

6.Boil for 5 minutes.

7.Remove from heat.

8.Add Certo and food coloring quickly.

9.Put into 6 (1/2 pint) jars and seal.

10.I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.

11.Turn jar up correctly and allow to cool completely before storing

This is fabulous on pork or chicken and on meatballs as an

Appetizer!

 

Sausage & Peppers

 

1 -2 lb sausage (about 8 links, we prefer sweet, you may use hot)

1 large sweet onion, sliced and chopped

1 large red pepper, sliced and chopped (or any other large pepper, hot or sweet)

olive oil  

salt & pepper

1 loaf Italian bread

 

1.Heat approximately 1 tablespoon of olive oil in a large frying pan.

2.Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".

3.Remove the sausage and drain on a paper towel.

4.Keep the heat going on the pan and add onions and peppers (do not add any additional oil).

5.Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.

6.During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and "fan" them out.

7.Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.

8.Place sausage on top of onions and peppers and cover.

9.Simmer for approximately 15 minutes or until sausage is cooked through.

10.Serve on Italian Bread.

 

 

Damn Good Chili

3 Tablespoons Ground Coriander

2 Tablespoons Mexican Oregano

1 1/2 Tablespoon Ground Cumin

1 Tbs Sweet Paprika

1/8 tsp ground cinnamon

2 TBS Kosher Salt

1/4 tsp ground black pepper

1 TBS Brown Sugar

1 TBS Semisweet chocolate

 Chipotle chile, dried, left whole

1 tsp Ancho Chile, powder (dump at last hr)

1 tsp New Mex chile powder (dump at last hr)

3 pounds New York steak, cut into small pieces

1 pound ground chuck (15%)

1 Link Linguica sausage (or Chorizzo), small dice

2 medium white onion, small dice

2 Lg cans Kidney beans

1 Lg can Whole tomatoes (Progresso w/Basil)

2 Sm cans diced tomatoes

8 Cloves garlic, minced

 

Chile base:

2 ounces dried Ancho chile

1 ounce dried New Mexican chile                                                                                                                               

1 dried chipotle                                                                                              

4 cups water (approx)

 

 Remove stems and seeds from chiles (reserve ancho seeds if desired).   Lightly toast in skillet. Add chiles to blender with water. Mix till well blended. Add water as necessary to keep it going.

Chili:

 In a large heavy pot, over med-high heat, Cook beef in batches and reserve on side. Add sausage and cook for one minute over med-high heat. Add onion and cook for a few minutes. Add garlic and cook for 1 min. Add meat back to the pot and add rest of ingredients (minus the beans) Cook over med-low heat and simmer for a few hours. An hour before serving, add rinsed beans and rest of cumin, oregano. Taste for seasoning (I added the two Chili powders  here)  and simmer for one hour. This makes a pretty thick chili and may need to be thinned out. I used beef broth made from the steak bones and some vegies.

 

*If you cannot find any of the dried varieties of chili locally, they are all avalable for sale on line.

 

Make Your Own Paprika

"If you use a lot of paprika, you won't ever have to run short if you know how to make your own."

 

Ingredients

10 -15 chili peppers, you choose amount of heat)

10 -15  “Paprika” peppers (Alma-Boldog-Leutschauer -Feher Ozon -Super Greygo-etc.)

 

Directions

1. Paprika is made from the Capsicum Pepper. Depending on how mild you want your paprika, you can make your paprika from chili peppers, which are spicier, or from red bell peppers, which are milder.

2. Plant 10 to 15 chili or red bell pepper plants. This is the number of plants that you need in order to make your paprika. (If you want to do other things with chili and bell peppers, such as stuffing, canning, or eating, you will need to plant more of them.) OPTION #1: Dry the red peppers by stringing them and hanging them in a dry place. (It takes about a year.) OPTION #2: Dry the red peppers in a food dehydrator. OPTION #3: Put the peppers in your smoker and use oak wood to smoke your red peppers dry. (This will give them a smoky flavor -- "smoked paprika". I'm not sure how long it will take to dry them by this method.).

3. The peppers must be totally dry!

4. Once the peppers are totally dry, dispose of the stems and save the seeds for next year's planting.

5. Break the peppers into small enough pieces that they will fit in your spice or coffee grinder. (If you're using chili peppers, you can grind the seeds in with the peppers to make the paprika spicier.).

Some of the peppers will take longer to grind. Just make sure that you sift through the paprika to make sure that it is all powder. Finally, store your paprika in an air-tight jar using your food saver. It should last until the next year's harvest.

 

 

 

Jalapeno Avocado Omelets

 

Ingredients

 

1 jalapeno pepper

1 avocado, peeled and sliced

1 tomato

4 eggs

1 cup cooked chorizo

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/2 cup feta cheese

1 cup of your favorite salsa

 

Directions

Dice the jalapeno peppers, tomato.

Beat 2 of the eggs and pour onto a hot, oil sprayed pan. I like to spread the egg out over the entire surface of the pan to cook evenly.

Spread the jalapenos, tomatoes, chorizo, and cheeses over the egg in the pan.

Fold the edges of the egg over the other ingredients and cook about 1 minute to let the cheeses melt.

Transfer to a plate. Spoon the salsa over the omelet, and top with avocado slices.

 

 

Hot Pickled Carrots                                                  
4 lbs carrots peeled and cut into 1" pieces                                                                     
6 cups white vinegar

1/3 cup canning salt                                                                        

¼ cup sugar                                                                            
4 tablespoons dill seed
2 tablespoons mixed pickling spice

Fresh hot peppers, any kind any amount in jars
 

Peel and slice carrots.  Cook in water until partly tender (you don’t want them too crispy or cooked like dinner carrots.  (Something in between.).
Place dill seed and pickling spices in a piece of cheesecloth and tie the top.  Bring Vinegar, salt, sugar to a boil. Reduce heat and drop in the bag of spices into vinegar mixture and allow to simmer for 15 minutes.

Place 2 sprigs of fresh dill in each jar bottom.

Stab each pepper with a fork.  Put 1 whole pepper (or more) into each jar.

Pack carrots into hot jars, leaving 1/4 inch head space.
Ladle hot liquid over carrots, leaving 1/4 inch head-space.
Remove air bubbles. Put on jar caps.
Process 10 minutes in boiling water canner. (If you prefer your carrots on the soft side, process 20 minutes.)

Yield: about 8 pints.
The longer you leave these sit, the hotter they get.

This recipe is easily doubled or tripled with no adverse effects

You can make this recipe and place all ingredients in a large gallon jar.  If you do this, carrots must be refrigerated.

 

Padron Peppers Skewered with Chorizo

 

Directions

Soak 12 wooden skewers for 30 minutes. Heat grill to medium-high. Thread 2 peppers and two pieces chorizo onto each skewer. Grill, turning often until blistered, about 3 minutes. Sprinkle with sea salt.

 

 

Backyard Jerked Chicken

 

1 Scotch bonnet or habanera chile, stemmed (Use milder peppers for less heat)

1 bunch scallions, cut into pieces

2 cloves garlic, smashed and peeled

1 1/2 teaspoons dried thyme

2 tablespoons packed dark-brown sugar

1 tablespoon ground allspice

2 tablespoons low-sodium soy sauce

2 tablespoons lime juice

2 tablespoons vegetable oil, plus more for grill

3 1/2 to 4 pounds chicken pieces

Salt and pepper

 

In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

 

Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

 

Caldo de Res

(Beef and Guajillo Chile Stew)

1 ½ lb. beef oxtails, cut into 2″ lengths

6 cloves garlic, peeled

1 small white onion, quartered

Kosher salt and black pepper, to taste

4 dried guajillo chiles, stemmed

1 plum tomato, cored and quartered

2 tbsp. canola oil

1 lb. small Yukon gold potatoes

1 tsp. dried oregano

Cooked white rice, for serving

Lime wedges, for serving

 

 

INSTRUCTIONS

1. Bring oxtails, 2 cloves garlic, 1 quarter of onion, and 6 cups water to a boil in a 6-qt. Dutch oven over medium-high heat, and season with salt and pepper; reduce heat to medium-low, and cook, covered, until beef is tender, about 2 hours. Using tongs, transfer oxtails to a bowl and set aside. Pour cooking liquid through a fine strainer into a bowl and discard solids; set cooking liquid aside.

 

2. Meanwhile, place chiles in a bowl and cover with 2 cups boiling water; let sit until soft, about 30 minutes. Transfer chiles and soaking liquid along with remaining garlic and onion and tomato to a blender; purée until smooth, at least 2 minutes. Pour through a fine strainer into a bowl, and set chile purée aside.

 

3. Heat oil in a 6-qt. saucepan over medium-high heat. Add chile purée, and cook, stirring constantly, until slightly reduced, about 8 minutes. Stir in cooking liquid, and then return oxtails to pan along with potatoes and oregano, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt and pepper, and serve with rice and lime wedges.

 

 

Piquant Cornbread

INGREDIENTS

⅓ cup unsalted butter, melted

1 cup yellow cornmeal

1 cup flour

1 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. chili powder

1 tsp. kosher salt

¾ tsp. ground cumin

1 egg, beaten

1½ cups grated cheddar cheese

¾ cup buttermilk

½ cup milk

¼ cup minced fresh cilantro

2 jalapeños, minced

½ medium white onion, minced

½ red bell pepper, mince

1. Heat oven to 400˚. grease an 8" x 8" baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder, salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.

 

Gai Yahng

(Thai Grilled Chicken w/Sweet Chile Sauce)

INGREDIENTS

 1 3–4-lb. chicken, cut into 8 pieces

 1 cup roughly chopped cilantro

 ⅓ cup soy sauce

 2 tbsp. canola oil

 2½ tsp. ground white pepper

 15 cloves garlic, peeled

 (10 whole, 5 finely chopped)

 1 cup sugar

 ½ cup white vinegar

 Kosher salt, to taste

 1 tbsp. crushed red chile flakes

 3 diced chili’s

 (your Choice-seeds removed. 

 More or less chili’s depending

 on hot you want the sauce to be.

INSTRUCTIONS

1. Place chicken in a 9″ x 13″ baking dish. Pulse cilantro, soy sauce, oil, white pepper, and 10 whole garlic cloves in a food processor until smooth; rub ¾ marinade over chicken. Cover with plastic wrap; refrigerate overnight. Reserve remaining marinade.

 

 2. Bring chopped garlic, sugar, vinegar, salt, and 1 cup water to a boil in a 2-qt. saucepan. Cook, stirring, until sauce is reduced by half, 12–15 minutes. Stir in chile flakes; let sauce cool.

 

 3. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see "Grilling 101"). Grill chicken on hottest part of grill, turning as needed, and using a brush, baste chicken with reserved marinade, until slightly charred and cooked through, 25–30 minutes, or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill until done. Serve with chile sauce on the side.

 

Asado de Bodas

(Pork in Red Chile Sauce)

 

INGREDIENTS

8 dried New Mexico chiles,

2 dried Guajillo chiles,

½ cup almonds

½ cup unsalted peanuts

½ cup raisins

¼ tsp. ground cumin

¼ tsp. ground cinnamon

3 cloves garlic, smashed

2 whole cloves

2 oz. Mexican chocolate, chopped coarse

¼ small yellow onion, chopped

Sea salt & black pepper, to taste

1 tbsp. canola oil

2 lb. boneless pork shoulder,

cut into 1″ chunks

 

  INSTRUCTIONS

1. Heat chiles in a 12″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion, and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside.

 

2. Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes.

 

3. Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour.

 

 

Hot Pepper Appetizers

 

10 chili peppers, your choice

Each 6-10 inches long.

1 package (8 ounces) cream cheese, softened

1 egg

1 cup (4 ounces) shredded cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

1 small onion, finely chopped

1/2 cup finely chopped pepperoni

2 tablespoons olive oil

 

Cut peppers in half lengthwise; open and lay flat. Remove seeds if desired. In a small bowl, beat cream cheese and egg until blended.

Stir in the cheddar, mozzarella, onion and pepperoni. Spoon into peppers.

 

Place in two 15-in. x 10-in. x 1-in. baking pans and drizzle with oil. Bake at 350° for 25-30 minutes or until lightly browned. Yield: 20 appetizers

 

Piri-piri Chili Pepper Oil Recipe from Mozambique Africa

 

This is a traditional Mozambique recipe for a classic condiment or baste of oil and vinegar flavored with hot chilies, garlic bay leaves and lemon zest. Though the origins of this recipe lie in Mozambique, this was such a popular holiday spot for South Africans that many Mozambican dishes and recipes have become part of South African cookery. This is an indispensable flavoring for braais and grilled meats of all kind. For this recipe you really do need Piri-Piri (African chili’s some times called "Malagueta" or Bird's Eye, but Birds Eye IS NOT correct.  Two different chilies.) though if you are really pushed, Thai Birds' Eye or Cayenne can be substituted.  Famous chili-famous recipe!   Many world class chefs have traveled to Mozambique to dine on this centuries old traditional Mozambique-ian fare.

Ingredients

1/2 cup fresh Piri-Piri chilies, crushed or sliced (more or less according to heat level desired)

1 tbsp finely-grated lemon zest

8 garlic cloves

Crushed juice of 1 large lemon

1 tsp ground, dried Piri-Piri chilies

1 tsp salt

2 dried bay leaves

1/2 cup coconut milk

1 ¼ cups olive oil

¾ cup sunflower oil

1 cup red wine vinegar

Method

Take a wide-mouthed bottle or a large jar. Wash thoroughly and drain then sterilize with boiling water. Stuff the chilies, garlic, lemon zest, ground Piri-Piri’s and salt into the jar. Crumble the dried bay leaves and add these to the jar as well. Pour in the lemon juice, followed by the olive oil, sunflower oil and white wine vinegar. Seal securely, shake vigorously for 5 minutes then set the oil mixture aside to mature in the refrigerator for 2 weeks before use. During this time, shake the bottle every day. The mixture will keep for months, and you can top up with fresh oil as the oil in the bottle is used up. This makes an indispensable baste for chicken, fish and even vegetables, particularly those being cooked on a barbecue (braai).

Frango com Piri-piri (Piri-piri Chicken) Recipe from Mozambique

 Famous chicken that has drawn both Africans & White Settlers (from the colonial period1700’s) and now, tourists, big name chefs and TV personalities (Anthony Bourdain & Emeril Lagassi) from around the world.  Juicy, spicy, aromatic…You will love this chicken!!!

 

2 large spatchcocked chickens (spatchcocked means opened down the breast and opened out flat)

Piri Piri Recipe Above

 

Wash the chicken and pat dry with kitchen paper. In a bowl, mix together the garlic, ground chilies, coconut milk, Piri-Piri oil and lemon juice then season with the black pepper. Place the chicken in a shallow dish and pour over the marinade. Turn the chicken several times to ensure its evenly coated in the marinade. Set aside in the refrigerator to marinate over night (turn the chicken from time to time to ensure even marinating). Remove the chicken from the marinade (reserve any leftover marinade) and sit on the oiled rack of a barbecue over medium-hot coals. Cook for 90 minutes, turning frequently and basting with the marinade as the chicken cooks. Use extra sauce for dipping!