The following is an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
Spicy Chicken Salad with Macadamias | Byron Bay Chilli Co
This Spicy Chicken Salad mixture can be made a day in advance and refrigerated. That way the flavors get to meld and intensify before you serve it.
Smoked Black Bean Dip
This smoked black bean dip recipe is part of a multi-part series devoted to chipotles–those many varieties of smoked chiles.
Sweet n’ Spicy Caribbean Hot Sauce
This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich.
Muchos Moles
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Byron Bay Chilli Co: Savory Jalapeno Cheesecake
Byron Bay Chilli Co created this savory take on cheesecake that stars none other than the jalapeno pepper.
Sweet Chile Chicken Tidbits
Here’s a great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce.
