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Chile
This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

recipe image

This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.

When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, Hot & Spicy & Meatless 2by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy here. In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.

These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish.  Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast!  Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.
Here's our kicked-up version of this classic Caribbean cocktail.

This is a "south of the border" Bloody Mary substituting tequila for the vodka. But if you are a purist, use the vodka or leave out the alcohol altogether and have a great morning wake-up drink. Adding the rocotos, rather than Tabasco, added flavor as well as warming the drink nicely. The heat came on slowly and lingered. This is one of the best uses for chile juice.

A lighter alternative than vodka-based bloody mary mixes!

A lighter alternative than vodka-based bloody mary mixes!

 

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