Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
Belizean Habanero Sauce
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Cayenne Pepper Taffy
This cayenne pepper taffy recipe, developed at Yale, has seen much success but is currently not FDA approved.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Stuffed Rocoto Peppers
The heat factor in these stuffed rocoto peppers 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.
Creamy Cheesecake with Pomegranate Topping
Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert.
Moko Jumbie Papaya Pepper Sauce
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
