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There are many dishes that can be spiced up or prepared with chiles.
They range from drinks to desserts made with chiles. The most important thing
to remember when preparing chiles is to keep your hands away from your eyes.
If any Capsaicin comes into contact with your eyes it can be extremely painful
and even cause permanent damage. If handling large amounts of extremely hot chiles
it is adviseable to wear gloves, as the Capsaicin can even burn your skin.
If one does get burned they should coat their hands in vegetable oil
as Capsaicin is oil soluble. Water will not help. With these warnings
in mind here are some recipes to try:
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Hot and Cold Tequila
- 1 750-millliter bottle of best quality silver tequila
- 2 fresh jalapenos (1 red and 1 green, if available), stemmed and quartered
- 1 green onion, trimmed to fit the tequila bottle
- 1 fresh serrano, stemmed and quartered
- 1 chile de arbol, stemmed, split and seeded
- 1 medium garlic clove, peeled and halved
- zest (colored peel) of 1 lime or 1/2 orange, removed in a long, thin strip
I keep a bottle of this incredible concoction in the freezer
poised to pour into a chilled martini glass,
just in case I have an emergency situation that calls for an attitude adjustment.
Try it poured into tomato juice for a breathtaking eye-opener,
or drink shots to accompany a platter of chilled shellfish.
Pour off about 1/2 cup of the tequila and reserve for another use.
Drop the jalapenos, green onion, serrano, chile de arbol,
garlic clove halves, and lime zest into the bottle.
Cover and let stand at room temperature for 48 hours.
Store the bottle in the freezer.
The tequila will become think and syrupy.
Serve directly from the freezer.
Makes about 3 cups.
From:
http://http://www.pepperfool.com/recipe_home.html>
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Grilled Chorrillos-Style Sea Bass
- 4, 6-ounce sea bass fillets 3/4 to 1 inch thick
- 2 teaspoons toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3/4 teaspoon salt and snipped fresh thyme
- 1/2 teaspoon ground cardamom
- 4 teaspoons lemon juice
- 1 medium red onion, sliced
- 1 tablespoon olive oil and snipped fresh oregano
- 2 fresh jalapeno peppers seeded and chopped
- 3 small tomatoes cut into wedges
- 1/4 teaspoon ground black pepper
Rinse fish and pat dry with paper towels.
For paste, in a small bowl stir toghether sesame oil,
half of the garlic, the ginger, 1/2 teaspoon of the salt,
and the cardamom. Rub both sides of fish with paste, and
chill in the refrigerator for 15 minutes
Before grilling, drizzle lemon juice over fish.
Lightly grease the rack of the grill and place fish on rack.
Grill directly over medium heat for 6 to 12 minutes
or until flakes easily. Turn once halfway through grilling.
Meanwhilw in a large skillet, cook onion slices
in hot oil over medium-high heat until tender.
Add remaining garlic and the jalapeno peppers;
continue cooking until onions golden brown.
Add the remaing ingredients and stir until heated through
Serve on a platter topped with onion mixture and
From: Great Recipes Collection, pg. 126
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Hot Chocolate Fondue
- Two dried habanero chiles
- 1 medium-sized bar dark/bittersweet chocolate
- 1 basket of strawberries, for dipping
Bring a cup of water to a boil, toss in the habaneros,
and cover for 10 minutes, or until the habaneros are mushy-soft.
Pull them out, chop them as fine as can be, then mash them to a pulp.
Melt chocolate in a double boiler or microwave.
Add the habanero pulp, stir, and heat again until the chocolate is a thick
and creamy yet liquid enough for dipping the strawberries.
From:
http://www.pepperfool.com/recipes/desserts/hot_fondue.html>
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