This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
Grilled Crab-Stuffed Cherry or Jalapeno Peppers
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
Chorizo Criollo (Chorizo Sausage from Argentina)
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ajà p-p, the “bad word” chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado–a barbecue. Note: This recipe requires advance preparation.
Fuego Box: Give the Gift of Fire for Father’s Day
If the man who sired you is a chilehead, you can’t do much better for Father’s Day than five flames of badass heat to the mouth. This “limited edition” Fuego Box comes in a rustic wood crate and is filled with small-batch spicy greatness created especially for Father’s Day. It includes a fabulous spicy honey, the world’s 1st “Dry Hot Sauce”, Chile Oil, Smoked Ghost Pepper Salt, and one of the world’s tastiest small-batch hot sauces. The package also includes recipes selected just for dad.
Sichuan Pepper-Salt
This recipe and others can be found in the following article: The Tongue-Numbing “Flower Pepper” of Sichuan Province by Kimberly Dukes
Sundried Tomato Pesto Sauce
For as much as I absolutely love great pesto, I’m always looking for a way to do it differently. This sundried tomato version from Central isn’t just great on pasta, it also works well on sandwiches in my opinion. Try it for yourself and see!
Peppery Popcorn Candy
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
