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Meal/Course - Appetizer/Hors d'oeuvre
With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.
The word capon translates as "castrated" but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.
This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.

The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

 

The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

popcorn

This pan-African soup is both cold and hot at the same time.  The chiles add the heat, and it is very refreshing in hot weather.  The chiles help to cool down the body.  Serve it as a first course with fresh bread.

So your thinking, "Hmmmm, what an interesting combination of stuff." Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90's--prewashed and chopped salad in a bag!
Chipotle Barbecue Shrimp
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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