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This Southwestern caesar salad with chipotle dressing may sound strange, but it tastes wonderful.
Here it is, the ultimate Bloody Mary designed for the ultimate peppery cocktail snob. Canned tomato juice is permitted only when fresh, vine-ripened tomatoes are not available.

This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

 

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The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery
replaces tomatoes and dill is added. Georgians spread it thickly onto a
piece of lavash (Georgian bread) and wolf it down no matter how many
chiles are added to it. Please note that this recipe requires advance
preparation, as the adzhiga tastes better when it's served 1 to 3 days
after making.
Poke, pronounced (POH-kay) is the Hawaii version of Japanese sashimi and differs in that it is chopped, not sliced, and is highly seasoned.. Serve this appetizer over romaine lettuce.

This South American paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator; for longer storage, increase the vinegar and reduce the amount of olive oil. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.

Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla
melds with the apricot overtones of the habanero and the earthiness of
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of
course, use an excellent vodka like Stolichnaya or Absolut. Note: This
recipe requires advance preparation.

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

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