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 is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, by 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.
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.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.