Ingredient - Chile peppers
Here is a basic Brazilian hot sauce featuring malagueta chiles. It is
simple, powerful, and can be added to any recipe (except desserts) to
spice it up. Note: This recipe requires advance preparation.
This recipe and others can be found in the following article:
Story and Photos by Austin Bush
This is another northern style curry that has become popular among people all over Thailand. The main ingredient is phrik num, long slender green chiles that are almost exclusively used in this particular dish. Use whatever kind of skinny green chiles you can find. Depending on the chiles used, the nam phrik can range from mild to mouth-searingly hot.
This is the typical Thai chile sauce that is found in many forms--served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.
This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.
This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
Here's a modern version of the ancient Mayan drink.
The versatility of canned green chile is demonstrated in this delicious salad.
This is my version of New Mexico's famous red chile sauce. Mixed with shredded pork, it is used as a tamale filling, but it is also ladled over the tamales as well as enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.
This basic sauce can be used in any recipe calling for a red sauce,
either traditional Mexican or New Southwestern versions of beans, tacos,
tamales, and enchiladas. Variations: Spices such as cumin, coriander,
and Mexican oregano may be added to taste. Some versions of this sauce
call for the onion and garlic to be sauteed in lard--or vegetable oil
these days--before the chiles and water are added.
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.