Ingredient - Vegetable
The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
Here is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.
Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.
To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.
This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.
This recipe, along with other sizzling holiday snacks, can be found in the article
The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.
The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.
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