ROASTING AND PEELING THE PODS Wear rubber gloves!!!!!!!! To roast and peel chiles, first cut a small slit in the chile close to the stem end so that steam can escape. The chiles can be placed on a baking sheet and put directly under the broiler, or on a screen on top of the stove. They can also be plunged into hot cooking oil to loosen the skins. Blisters will indicate that the skin is separating, but be sure that the chiles are blistered all over or they will not peel properly. Take care that they do not blacken or they will be nearly impossible to peel. Immediately wrap the chiles in damp paper towels and place them in a plastic bag to steam for 10 to 15 minutes. HABANERO PEPPER SAUCE - Heat scale 9 - Yield 2 cups 12 habanero chiles, stems removed, chopped 1/2 c. chopped onion 2 cloves garlic, minced 1 tb. vegetable oil 1/2 c. chopped carrots 1/2 c. distilled vinegar 1/4 c. lime juice Sauté the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the mixture and the chiles in a blender, and puree the mixture until smooth. Combine the puree with the vinegar and lime juice and simmer for 5 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal. NOTE: Cooking the chiles reduces the distinctive flavor of the Habaneros in this liquid hot sauce, so add them raw. TACO SAUCE WITH GREEN CHILE - Heat scale 4 - Yield 4 pints 3 c. green New Mexican chills, roasted, peeled, stems removed, chopped 3 c. tomatoes, peeled and chopped 3/4 c. onion, chopped 1 1/2 tsp. salt 3 cloves garlic, minced 1 1/2 c. vinegar Combine all the ingredients in a pan, bring to a boil, cover and simmer 5 minutes. Pack in hot, clean, sterilized jars. Use all the liquid, dividing it evenly among the jars. Adjust the lids. Process in water bath for 30 minutes. Start counting the processing time when the water returns to boiling. Variation: Use Jalapenos for a hotter sauce. GREEN CHILE AND TOMATO SALSA - Heat scale 4 - Yield 4 pints 3 cups chopped green New Mexican chiles, roasted, peeled, stems removed 3 cups tomatoes, peeled and chopped 1 1/2 tsp. salt 1 1/4 c. vinegar Combine all the ingredients in a pan, bring to a boil, cover and simmer 5 minutes. Pack in hot, sterilized jars. Use all the liquid, dividing it evenly among the jars. Adjust the lids. Process the jars in the water bath for 30 minutes. Start counting the processing time when the water returns to boiling. Before serving this salsa, add 1 tsp. cumin powder and stir in chopped cilantro. HOT CHILE VINEGAR - Heat scale 9 - Yield 1 quart 1 lb. hot chiles, any variety fresh green or red 1 quart distilled white vinegar Combine the ingredients in a pan, bring to a boil, lower the heat and simmer for 5 minutes. Pack in clean, sterilized jars and let stand in a cool, dark place for a week. Taste for heat and remove the chiles or leave them in for a jar of liquid fire. This is a chile vinegar for those recipes where heat without additional flavor is needed. Use it as a catch-all for all those excess small hot chiles from the garden. RED CHILE OIL - Heat scale 9 - Yield 2 cups 1 c. dried red chiles such as Piquin or Cayenne 1 c. vegetable oil Heat the oil in a pan to 350F. Remove it from the heat, add the chiles, and let the oil stand to cool. Cover the pan and let stand for 12 to 24 hours (the longer it steeps, the hotter the oil). Strain the oil and use as any vegetable oil. Use it to make terrific hot chile popcorn. CILANTRO-CHILE BUTTER - Heat scale 5 - Yield 1 pound 1 tb. finely chopped green chiles 1/4 c. chopped fresh cilantro 1 tb. lime zest 2 tsp. lime juice 1 tsp. onion powder 2 cloves garlic, finely chopped 1 pound butter, softened Mix all ingredients together and allow to sit at room temperature for an hour to blend the flavors. Wrap in plastic or wax paper and freeze. Variations: Try combinations such as red chile, orange zest, and orange juice; or fresh basil and green chile. JALAPENO JELLY - Heat scale 7 - Yield 6 1/2 pints 10 jalepeno chiles, stems removed 2 med. bell peppers 1 1/2 c. distilled vinegar 6 c. sugar 1/3 c. lemon juice 4 oz. liquid pectin 10 drops green food coloring Place the chiles and the peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar and lemon juice. Return the pan to the heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for a minute. Skim off the foam and bottle in sterilized jars. This jelly is excellent on crackers with cream cheese and it can be used as a basting sauce for grilled poultry. For a sweet and hot flavor, add fruits such as apricots or peaches to the jelly. TAMALES NEGROS - Heat scale 3 - Yield 12 tamales 3 dried Mirasol chiles, stems and seeds removed 2 dried Pasilla chiles, stems and seeds removed 2 small tomatoes, peeled 1 oz. bitter chocolate, melted 2 tbs. pumpkin seeds, toasted and coarsely ground 1 tsp. ground cinnamon 2 boneless chicken breasts Tamale dough: 2 c. masa 1 1/2 c. water 1/2 c. shortening corn husks, soaked in warm water Cover the chiles with hot water and let them sit for 15 minutes until softened. Combine the chiles, the water they were soaking in, the tomatoes, chocolate, pumpkin seeds, and cinnamon in a blender and puree until smooth. Simmer the chicken in the sauce for 15 to 20 minutes or until tender. Remove the chicken, and using two forks, shred the chicken and mix it with the sauce. Mix the masa with the shortening and water and knead to the consistency of a solid dough. To assemble: Spread the center of a corn husk with 2 tablespoons of the masa dough and top with 2 tbs. of the meat and sauce. Fold the sides of the husk towards the center, then fold in the bottom and top, and tie with a thin strip of corn husk. Add 2 cups of water to a large kettle, place the tamales on a rack and steam them for an hour. PICO DE GALLO SALSA- Heat scale 6 - Yield 2 cups 6 Serrano or jalepeno chiles, stems and seeds removed, finely chopped 1 large onion, finely chopped 2 med. tomatoes, finely chopped 3 cloves garlic, finely chopped 1/4 c. finely chopped fresh cilantro 1/4 c. oil 3 tbs. red wine vinegar Mix all the ingredients together. Allow the salsa to sit a room temperature for an hour before serving. CLASSIC RED CHILE SAUCE - Heat scale 6 - Yield 2 cups 10 dried red New Mexican chiles 1 med. onion, chopped 2 cloves garlic, chopped 2 tbs. bacon drippings or vegetable oil 1/2 tsp. ground cumin (opt) 3 c. water Arrange the chiles on a baking pan and place in a 200F oven for 5 minutes or until the chiles smell like they are toasted. Take care that they do not burn. Remove the stems and seeds. Sauté the onions and garlic in the oil until soft. Place all the ingredients in a blender with a cup of the water and puree to a smooth sauce. Stir in the additional water, bring to a boil, reduce the heat and simmer for an hour. The sauce should be smooth and thick. Sauce can be used with tacos, tamales, and enchiladas. CHILES RELLENOS - Heat scale 5 - Serves 2 4 green New Mexican chiles, roasted, peeled, with stems left on 1/4 lb. cheddar cheese or Monterey Jack, cut in sticks 3 eggs, separated 1 tb. water 3 tbs. flour 1/4 tsp. salt flour for dredging vegetable oil for frying Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chilies with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown. RED CHILE OIL - Heat scale 9 - Yield 2 cups 1 c. dried red chiles such as Piquin or Cayenne 2 c. vegetable oil Heat the oil in a pan to 350F. Remove it from the heat, add the chiles, and let the oil stand to cool. Cover the pan and let stand for 12 to 24 hours (the longer it steeps, the hotter the oil). Strain the oil and use as any vegetable oil. Use it to make terrific hot chile popcorn.
CILANTRO - CHILE BUTTER
- Heat scale 5 -Yield 1 lb. 1 tb. finely chopped green chiles, such as Jalepeno, Serrano, Habanero, or New Mexican 1/4 c. chopped fresh cilantro 1 tb. grated lime peel 2 tsp. lime juice 1 tsp. onion powder 2 cloves garlic, finely chopped 1 lb. unsalted butter, softened Mix all the ingredients together and allow to sit at room temperature for an hour to blend the flavors. Wrap in plastic or wax paper and freeze. SHRIMP TENOCHTITLAN - Heat scale - 5 Serves 4 to 6 3 small dried Ancho chiles, stems and seeds removed 3 dried Chipotle chiles, stems removed 2 dried Piquin chiles, stems and seeds removed 2 oz. dried shrimp 1 med onion, chopped 4 cloves garlic, chopped 3 tbs. vegetable oil 2 med. tomatoes, peeled and seeds removed, chopped 1 pound shrimp, shelled and deveined Toast the Ancho chiles in a hot skillet for a minute, taking care that they do not burn. Cover the Anchos, Chipotle, and Piquin chiles with hot water and let them sit for 15 minutes until softened. Toast the dried shrimp in the skillet for a couple of minutes and then grind them to a powder. Sauté the onion and garlic in half of the oil until softened. Combine the chiles, the water they were soaking in, tomatoes, and onions in a blender and puree until smooth. Fry the sauce in the remaining oil for 10 minutes, stirring constantly. Add the fresh and dry shrimp and an additional cup of water. Bring to a boil, reduce the heat, and simmer for 10 minutes or until the shrimp is done. Although originally eaten as a stew, this dish is also great served over rice and accompanied by green beans. PASILLA-TOMATO SAUCE - Heat scale 3 Yield 1 cup 5 dried Pasilla chiles, stems and seeds removed 1 small dried Chipotle chile, stem removed 8 green tomatoes chopped fresh cilantro for garnish Cover the chiles with hot water and let them sit for 15 minutes until softened. Roast or blister the tomatoes by placing in a 200F oven until the skin blackens or secure on a fork and place over the flame of a gas burner. Peel the tomatoes. Simmer tomatoes for 10 minutes until soft. Combine the chiles and tomatoes in a blender and puree until smooth. Thin with the water the chiles were soaking in, if necessary. Garnish with the cilantro and serve. Although very basic, this tasty sauce goes well with broiled meats and poultry or as a sauce over enchiladas. CEVICHE WITH AJIS - Heat scale 4 Serves 4 Note: This recipe requires advance preparation 4 Aji or Serrano chiles, stems and seeds removed, cut in strips 1 pound firm white fish (snapper, pompano, flounder or bass), cut into 1 1/2 inch cubes 1 small red or Bermuda onion, thinly sliced and separated into rings 1 c. bitter orange juice * 1 large sweet potato 2 ears corn, cut in half Cover the chiles, fish, and onions with the juice and refrigerate for 4 hours, turning occasionally until the fish loses its translucency and turns opaque. Cook the sweet potatoes until done. Peel and cut them into 4 slices. Cook the corn until done. To Serve: Arrange the fish and onions on a bed of lettuce and place a sweet potato slice on one side and a corn portion on the opposite side. Be sure to use a ceramic or glass dish, never use a metallic dish. * Bitter, or Seville, oranges are found in Latin markets. If not available, substitute 1/2 c. orange and 1/2 c. lemon juice. GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE - Heat scale 3, Serves 6 Note: This recipe requires advance preparation Chimichurri Sauce: 4 Jalapeno chiles,stems and seeds removed, finely chopped 1/2 c. finely chopped onion 4 cloves garlic, minced 1/4 c.chopped fresh parsley 1 tsp. chopped fresh oregano 1 tsp. freshly ground black pepper 1/2 c. olive oil 1/4 c.red wine vinegar 2 tbs. lemon juice 1/4 c. water 1 2 lb. flank steak Combine all the ingredients for the chimichurri sauce. Score each side of the steak about 1/8 to 1/4 inch deep and rub in the sauce, reserving some sauce to serve with the meat. Place the meat and the marinade in a ceramic or glass pan and marinate overnight in the refrigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium rare. Carve the steak immediately across the grain into strips about 1/4 inch wide and serve with the extra sauce. if the meat is allowed to sit before carving, it will toughen. HAITIAN HOT PEPPER SAUCE - Heat scale 6 - Yield 2 c. 3 habanero chiles, stems removed, chopped 1/2 c. papaya, chopped 1/2 c. raisins 1 c. finely chopped onions 3 cloves garlic, minced 1/2 tsp. turmeric 1/4 tsp. malt vinegar Combine all the ingredients in a sauce pan and bring to a boil, stirring constantly. Reduce the heat and cook for an additional 5 minutes. Put the mixture in a blender and puree until smooth. Serving suggestions: This sauce goes well with fish, poultry, and pork. CHILES RELLENOS CASSEROLE - Heat scale 4, serves 4 to 6 8 whole green New Mexico chiles, roasted, peeled, stems removed 1/2 pound Monterey jack, cut into strips 1 c. grated cheddar 3 eggs 1/4 c. flour 3/4 c. milk 1/4 tsp. salt Cut a slit down the side of each chile and carefully remove the seeds, if desired. Gently stuff each chile with the Monterey Jack cheese strips. Lay them side by side in a greased 13x9 pan. Sprinkle with the cheddar cheese. Beat the eggs with the flour until smooth. Add the milk and salt. Carefully pour the egg mixture over the chiles and bake, uncovered, at 350F for 35 minutes or until a knife inserted in the custard comes out clean and the casserole is lightly browned. Let the casserole cool for 5 to 10 minutes before cutting. HIGH "C" SALSA - Heat scale 6, yield 2 c. 4 to 6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped 3 Jalpeno chiles, stems and seeds removed, chopped 4 tomatoes, chopped 1 med. red onion, chopped 1 clove garlic, minced 2 tbs. chopped fresh cilantro or parsley 2 tb. vegetable oil 1 tb. fresh lime juice 1 tsp. ground cumin 1/4 tsp. ground cloves Combine all the ingredients and allow them to sit for at least 1 hour before serving. HERB SHAKER - Heat scale 7, yield 1/4 c. 3 tsp. ground cayenne 1 tb. garlic powder 1 tsp. ground basil 1 tsp. ground thyme 1 tsp. ground parsley 1 tsp. ground savory 1 tsp. ground mace 1 tsp. onion powder 1 tsp. ground black pepper 1 tsp. ground sage 1 tsp. marjoram Combine all ingredients in a salt shaker, label it "Herb Shaker" and use it to flavor meats, vegetables, starches or anything that would usually need salt. LOUISIANA SPICED FRIED CHICKEN - Heat scale 4, serves 2 3 tbs. Tabasco 2 tbs. dried ground red new Mexican chiles 2 chicken breasts 1/2 c. flour 1 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. freshly ground black pepper 1 c. heavy cream veg. oil for deep frying Pour the Tabasco sauce over the chicken and marinate in the refrigerator for 3 to 4 hours. Combine the flour, ground chile and spices in a brown paper bag. Add the chicken and coat evenly. Dip the chicken in the cream and then back in the seasoned flour. Deep fry the chicken breasts in 350 oil for 10 minutes or until they are evenly browned. Drain on paper towels. Place on a rack on a baking pan and bake for 30 minutes at 325F or until done. SALSA ALL'ARRABIATA - Yield 3 cups, heat scale mild 3 lb. fresh roma tomatoes, cut in half 2 tsp. crushed red NM chile 3 lg. cloves garlic, minced 3 tb. olive oil 1/2 tsp. sugar salt and pepper 2 tb. chopped fresh basil or oregano Preheat the oven to 400F. Place the cut tomatoes side down on a cookie pan and bake in the oven for 10 minutes until they are soft. Puree the tomatoes, place in a saucepan, and simmer. Sauté the chile and garlic in the oil until the garlic is soft. Add the chile mixture and sugar to the tomatoes. Season with the black pepper and salt and continue to simmer until the sauce thickens. Remove from the heat and stir in the fresh herbs. HOMEMADE CAPSAICIN CREAM This will make a lotion, but you can make a cream by adding 6 oz. of melted beeswax to the warm, strained oil. Stir thoroughly and shake the bottle until cool. 8 to 10 oz. habanero chiles, chopped with the seeds 1 qt. olive oil Combine the ingredients and bring to a slow boil. Reduce h eat and simmer very gently for 4 hours. Let cool for 4 hours. Repeat this procedure 2 more times. Place the mixture in a blender and blend on high for 20 seconds. Strain the mixture through a sieve that has been lined with muslin (or pantyhose) and place in small bottles. Makes 8 4oz. containers of lotion or cream. Variation: you can also enhance the formula by adding 40 drops of lavender oil to the strained lotion. OZ-MEX CHICKEN WINGS Heat scale medium to extremely hot 3 tb. vegetable oil 1 to 2 tsp. cayenne 1 - 2 tsp. paprika 1 tsp. ground cumin 1/2 tsp. crushed dried oregano 3 tb. lemon juice 1/2 tsp. salt 2 lb. chicken wings Place all the ingredients, except the chicken wings, in a large glass bowl. and mix well. Add the chicken and turn to coat with the marinade. Cover and marinate the fridge overnight. Preheat the oven to 375F. Drain the chicken wings and arrange in a large baking tray. Bake 30 to 40 minutes or until the wings are tender and the juices run clear. FINADENE - Yield 1 cup, heat scale medium to hot 1 med. onion, sliced 1/2 c. soy sauce 4 to 6 fresh hot chiles such as serranos, seeded, minced 1/2 c. vinegar or lemon juice Combine the onions, soy, and chiles. Stir in the vinegar a little at a time, according to taste. The sauce can be stored, refrigerated, in a covered jar for several weeks. REUNIONAISE SALSA - Yield 1/2 cup, heat scale extremely hot 1/2 c. small fresh hot red chiles, seeds and stems removed 1 1/2 tsp. salt 4 cloves garlic 1 tb. chopped fresh cilantro 2 tb. sliced ginger 5 tb. vegetable oil 3 tb. distilled vinegar Place the chiles, salt, garlic and cilantro in a blender and process slightly and still chunky.. Combine the remaining ingredients and the chile and mix well. Allow the salsa to sit for a couple of days to blend the flavors.ENCHILADAS MONTERREY
Cut 1 lb. lean pork in small dice and put it in a saucepan with 1 clove garlic, finely chopped, 2 c. sour milk, and 1 tsp. salt. Cover and cook over a low flame for about 30 minutes, or until the meat is tender, adding more sour milk if necessary. Drain the meat and blend it with 1 onion, finely chopped, 1/2 lb. chorizo, cut into small pieces, 1/4 tsp. each cumin seed and marjoram, and salt to taste. Heat this filling while preparing the following sauce: Grind 1 chili pepper and sauté it in 1 tb. butter. Add the sour milk in which the pork was cooked, 1 c. stewed tomatoes, small bay leaf, and salt to taste. Cook for 10 minutes, uncovered, over low heat. Fill tortillas with pork filling, roll, and pour hot sauce over them. JALAPENO PIE Makes 6 to 8 servings Seasoning Mix: 2 tsp ground juarjillo chile pepper 1 tsp ground arbol chile 1 tsp salt 1 tsp dried cilantro leaves 1 tsp ground cumin 1 tsp onion powder ½ tsp garlic powder ½ tsp white pepper ½ tsp black pepper ¾ cup yellow cornmeal 1 tsp baking powder 1 tb dark brown sugar 1 cup milk 4 ½ tbs unsalted butter, in all ½ cup hot water 1 ½ cups sliced onions, separated into rings 12 fresh jalapeno peppers, stemmed, seeded, and sliced into rings 3 tbs vegetable oil 8 eggs 2 cups grated sharp cheddar cheese Preheat the oven to 350F. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 2 tbs plus 2 ½ tsps. Toast the cornmeal in an 8 inch skillet over high heat until just golden brown. Turn the cornmeal into a medium size mixing bowl, add the baking powder, brown sugar, and 1 tb plus 1 tsp of the seasoning mix and mix well. Heat the milk with 2 ½ tbs of the butter in a small saucepan over high heat until the milk comes just to a boil and the butter is melted. Whisk the milk into the cornmeal mixture with a wire whisk. Add the hot water and whisk until thick and smooth. Set aside. Melt the remaining 2 tbs butter in an 8 inch skillet until very hot but not smoking. When the butter sizzles, add the onions, jalapeno pepeprs, and 1 ½ tsp of the seasoning mix. Cook, stirring occasionally, untilthe onions are lightly browned, about 3 to 4 minutes. Heat the oil in an ovenproof 10 inch skillet untilvery hot but not smoking. Stir in the cornmeal mixture. As soon as it sizzles, remove from the heat and allow to sit 1 minute. Spread the onions and peppers on top of the cornmeal mixture. Break the eggs into a mixing bowl, add the remaining seasoning mix, and whip with a wire whisk until frothy. Pour the eggs over the onions and peppers, sprinkle the grated cheese on top, and bake until golden and puffy, about 30 to 35 minutes. Let cool a few minutes, cut into wedges, and serve with sour cream, if desired.