Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
Curried Coconut Rice Salad | Byron Bay Chilli Co
The flavor of this Curried Coconut Rice Salad by Byron Bay Chilli Co improves with age. Try to prepare it 24 hours in advance. Slice fruit and arrange salad just before serving. Add cubed chicken or small cooked prawns.
Sichuan-Marinated Grilled Tilapia
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Spicy Crab Stir Fry with Bacon and Wonton Strips
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
Barbecue Shrimp
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.
Grilled Tomatillo Shrimp
The heat of this grilled tomatillo shrimp kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish.
Berber Barbecue Sauce
This sauce for barbecued poultry and meats originated in North Africa. It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.