The smoked red jalapeño, known as the chipotle chile, has gained such popularity that there's even a couple of cookbooks devoted to it! It particularly works well with barbecuing and grilling, both of which have considerable smoke associated with them.
Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
This all-purpose sauce recipe is from the southern part of New Mexico, where green chile is the one of the state's top food crops and is used more commonly than the red form. It is a great topping for enchiladas and is often served over scrambled eggs. Variations: To thicken the sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon vegetable oil, taking care not to let it burn. Slowly stir the roux into the sauce and cook to the desired thickness. Coriander and Mexican oregano may be added to taste. For added heat, add more New Mexican chiles or a serrano or two.
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!