"Bird Peppers" is a general term used to refer to "wild" peppers grown from seed deposited in bird droppings after the birds have eaten the peppers. Yes, there are some species of birds that are Chileheads too!

"Chinese Species" such as this orange habanero, are most often generally referred to as "habanero". This is a misnomer because there are hundreds of varieties. The name habanero refers to a specific pod type from the Yucatan Peninsula of Mexico. The Amazon Basin was the center of origin of the chinese species. The oldest known chinese ever found was the 6,500-year-old pod, found intact in Guitarrero Cave in Peru.

Chiltepin

• Species: Capsicum annuum
  
• Heat: 50,000-100,000 Scoville Units
  
• Origin/Grown in: Southern USA to northern South America

Wild, miniature, round-shaped pods that have a striking heat that disappears quickly. The dried pods make a tasty seasoning for beans, soups and stews.

Steak and bananas, what a treat!

Yields: 4 servings
Heat Factor: Hot

Ingredients :

• 4 ripe bananas, unpeeled
  
• ¼ cup canned chipotles in adobo, mashed or chopped
  
• 1 Tbsp. minced garlic
  
• 2 Tbsp. toasted cumin seeds
  
• ½ cup roughly chopped cilantro
  
• ¼ cup lime juice
  
• ¼ cup peanut or vegetable oil
  
• 2-12/ pounds skirt steak
  
• salt & pepper
  

Preheat grill to high. Place the bananas around the edge of the grill to slowly roast as you prepare the rest of the dish. They are done when the skin is brown and they are soft to the touch, which should take 12 to 15 minutes.

In a medium bowl, combine the chipotles, garlic, cumin, cilantro, lime juice and oil, and mix well. Season the steak with salt and pepper, rub generously with the rub and grill over a hot fire for 3 to 4 minutes per side for medium rare.

Be a hit at your next cookout with these great kababs!

Yields: 4 to 6 servings
Heat Factor: Medium

Ingredients :
For the mini-burgers:

• 1 pound ground chuck
  
• 1 Tbsp. garlic powder
  
• 1 tsp. cayenne
  
• sea salt & ground pepper
  

For the franks:

• 1 (12-oz.) package mini-hot dogs or regular dogs cut into thirds
  

For the dipping sauce:

• 1 tsp. Dijon mustard
  
• 2 Tbsps. grainy Dijon mustard
  
• 1 Tbsp. blackstrap molasses
  
• 1/2 tsp. tumeric
  
• 1/2 tsp. chili powder
  
• 2 Tbsps. champagne vinegar
  

Preheat grill to medium-high. In a bowl, combine the burger ingredients, and form into approximately 20 mini-sized burgers. Thread 2 mini-burgers and 2 franks onto each skewer, alternating 1 of each, and grill for 4 minutes per side.

Meanwhile, in a bowl, combine all the dipping sauce ingredients. Serve skewers hot, with dipping sauce on the side.

This is just one of the many way to dress up the other white meat, pork!

Yields: 4 to 6 servings
Heat Factor: Hot

For the pork:
Ingredients:

• juice of 3 limes
  
• 2 Tbsp. sugar
  
• 3 garlic cloves
  
• 1 dried ancho chile, stemmed
  
• 3 Tbsp. soy sauce
  
• 6 boneless pork cutlets, pounded to 1/2 inch thickness
  

For the salsa:
Ingredients:

• 1 can (16 ounce) black beans, drained and rinsed
  
• 1 can (16 ounce) of corn
  
• 1/2 cup cilantro, chopped
  
• 1/2 cup mint, chopped
  
• 1 cup roasted peanuts, chopped
  
• 5 Tbsp. cider vinegar
  
• 1 serrano chile, minced
  
• 1/2 cup olive oil
  
• salt and freshly ground pepper
  

Prepare the pork: In a food processor, combine all ingredients except the pork. Process until finely chopped. In a non-reactive bowl, pour th mixture over the pork and let sit for 10 minutes.
Meanwhile, make the salsa: Combine all ingredients in small bowl and season with salt and pepper and set aside.
Prepare a grill or grill pan for cooking and preheat to medium-high. Remove pork from marinade and pat dry. Grill pork for about 4 minutes on each side. Serve topped with black bean salsa.

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The medicinal properties for chiles have been known for thousands of years. Only recently have scientists really been studying the effects of eating hot peppers on the body. Remember? Milk does a body good...Now the new phrase is "Chiles do a body GREAT!"

Great things chiles do for you:

• Speeds up your metabolism - weight loss
  
• Get high on chiles - releases endorphins
  
• A pain suppressor - endorphins the natural pain blockers
  
• Adds flavor to food - No more bland diets
  
• High in vitamins A & C
  
• Increases blood flow
  
• Aids in digestion - good for stomach/intestinal problems
  
• Great supplement to any diet - will help you lose weight
  
• New findings are linking chiles to cancer prevention in women

If you're new to the chile scene, start out slowly and with milder peppers. Gradually increase the heat level, you will gain some tolerance to the heat after time. Don't go pepper wild!

The fresh corn and marinated chicken can be grilled up to 2 days ahead of time and refrigerated until ready to serve.

Yields: 4 entree sized salads
Heat Factor: Medium

Ingredients :

• 1 ear corn
  
• 1 tsp. olive oil
  
• salt and pepper
  
• 4 (8 ounce) chicken breasts, marinated (see recipe below)
  
• 2 cups crushed corn tortilla chips
  
• 1 cup pico de gallo (see recipe below)
  
• 1 ripe avocado, diced
  
• 1/2 cup roasted bell peppers, sliced
  
• 1/4 cup black olives, chopped
  
• 1/2 tsp. chili powder
  
• 1/2 cup carrots, julienned
  
• 1.2 cup jicama, julienned
  
• 1/2 cup radishes, thinly sliced
  
• 1/4 cup pickled jalapenos, minced (can use fresh)
  
• 1/2 cup cilantro, chopped
  
• 1 Tbsp. fresh marjoram, minced
  
• 1 tsp. pasilla chile, crushed (optional)
  
• 1/2 cup cheese, grated
  
• Salsa Vinaigrette (see recipe below)
  
• 4 romaine lettuce leaves
  

Preheat grill or place a grill pan over medium heat. Remove the husk from the corn and lightly brush the corn with the olive oil. Season with salt and pepper, and place on the grill. Roll the corn cob occasionally to cook all sides and cook until golden brown. Let cool, then cut the kernels off the cob and place in mixing bowl.

Remove the chicken breasts from the marinade and place on the grill or on a preheated grill pan/ Cook for 3 minutes on each side or until cooked through. Let cool, then shred by hand or chop into bite-sized pieces. Place in the bowl with the corn.

Add the rest of the salad ingredients, except the vinaigrette and romaine and mix well. Add the vinaigrette and toss to coat.

Place a romaine leaf on each of 4 serving plates, and top with the mixed salad. Finish with a grinding of black pepper.

Try adding some zesty lime basil to this marinade for an added splash of lime. Pick it fresh from your own plants. Buy Lime Basil seeds here.

Yields: 2-1/2 cups
Heat Factor: Medium

Ingredients :

• 1 Tbsp. granulated garlic
  
• 1 Tbsp. dry mustard
  
• 2 tsp. sea salt
  
• 1 Tbsp. Tabasco sauce
  
• 2 Tbsp. Worcestershire sauce
  
• 1/2 cup lime juice
  
• 1/2 cup dry white wine
  
• 1/2 cup olive oil
  
• 1 cup corn oil
  
• 1/4 cup chopped garlic
  
• 1-1/2 tsp. Old Bay seasoning
  
• 1 Tbsp. whole peppercorns, crushed
  
• 1 Tbsp. Italian dressing
  

Combine all ingredients in a resealable plastic bag and add raw chicken. Tightly seal the bag and refrigerate for 1 to 8 hours.

The heat level of this dressing is up to you, depending on whether you choose a mild or hot salsa (the Pico De Gallo can be used in place of the salsa).
Yields: 3 cups
Heat Factor: Medium to hot

Ingredients :

• 1 Tbsp. Dijon mustard
  
• 1 tsp. Maggi seasoning
  
• 1 tsp. sugar
  
• 1/4 cup red wine vinegar
  
• 2 Tbsp. lime juice
  
• 1/2 cup corn oil
  
• 1/4 cup extra-virgin olive oil
  
• 2 cups salsa
  
• sea salt and freshly ground pepper
  

In a mixing bowl combine the first 5 ingredients, and whisk to combine. Slowly drizzle in the corn and olive oils. Whisk until the mixture emulsifies and add the salsa. Correct seasoning (to taste) and set aside until ready to use.

Pico de gallo means rooster's beak in Spanish. You won't find rooster's beak as a ingredients. This is more of a condiment than a salsa, because there is less juice. Try it. Hey, add some rooster's beaks if you want!

Yields: 1-1/2 to 2 cups
Heat Factor: Medium to hot

Ingredients :

• 3 medium tomatoes, diced
  
• 1 medium sweet yellow onion, diced
  
• 1 green onion with stalk, diced (optional)
  
• 3 jalapenos or serranos, minced (depends on the heat level you want)
  
• 1/2 cup cilantro, chopped
  
• sea salt
  

Combine all ingredients in a bowl and mix well. Season to taste with salt. A bit of lemon or lime juice may be added.

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Yields: 6 to 8 servings
Heat Factor: Hot

Ingredients :

• 1 to 1-1/2 pounds ground chuck, browned, drained and rinsed
  
• 1 to 1-1/2 pounds stew beef, browned, drained and rinsed
  
• 1 cup sliced carrots
  
• 1/2 cup celery, diced
  
• 1 medium onion, diced
  
• 1 medium green bell pepper, diced
  
• 2 medium potatoes, peeled and cubed
  
• 1 (8 ounce) can sweet corn, drained
  
• 1 (8 ounce) can green beans, drained
  
• 1 (6 ounce) can tomato paste
  
• 1 (16 ounce) bag of frozen gumbo vegetables
  
• 3 beef bouillon cubes, dissolved in 1 cup of water
  
• 2 Tbsp. jalapeno pepper juice (use the juice from a jar of pickled jalapenos)
  
• 1 habanero pepper, diced (may be seeded)
  
• 1 tsp. garlic salt
  
• 1 to 2 bay leaves
  
• 1/2 tsp. oregano
  
• 1/2 tsp. basil
  
• sea salt and pepper to taste
  

Place all ingredients in a large saucepan (3 to 5 quart). Add enough water to cover all ingredients. Cover pan and bring to a boil over medium-high heat. Lower heat and simmer on low for 1-1/2 to 2 hours, stirring occasionally.

Remove bay leaves and serve immediately with crackers or cornbread. I prefer the Mexican Cornbread and crumble some in my bowl of soup. You can find the recipe for Mexican Cornbread here.

If there are any leftovers, place in a plastic container with tight fitting lid and freeze. It's sometimes better the second time around!

Yields: 4 servings
Heat Factor: Hot

Ingredients:

• 1/4 cup bottled Italian dressing
  
• 1 Tbsp. Worcestershire sauce
  
• 1 Tbsp. firmly packed brown sugar
  
• 1 small scotch bonnet chile, stemmed, seeded and finely chopped
  
• 1 tsp. allspice
  
• 1 tsp. thyme
  
• 1/2 pound (1-1/2 to 2 inches thick) rib eye steak
  

In a large bowl, combine all the ingredients, except the steak. In a zip-top plastic bag, place the meat and 1/2 cup marinade mixture, then seal and refrigerate the meat for 2 to 4 hours, turning the meat occasionally. Refrigerate the remaining marinade in a separate container.
Remove the steak from the marinade, brushing off excess. Discard marinade. Prepare a grill to medium-high. Grill the steaks, brushing often with reserved marinade, until the steak reaches 140 degrees internal temperature for medium-rare or to desired tenderness, approximately 16 to 18 minutes. Remove steak from the grill, slice into 1/4 to 1/2 inch slices and serve.

These wings are great for a meal or an appetizer.

Yields: 4-6 servings
Heat Factor: Hot

Ingredients :

• 5 Tbsp. Louisiana-style hot sauce
  
• 3 Tbsp. vegetable oil, separated
  
• 1 Tbsp. white vinegar
  
• 1/4 tsp. garlic powder
  
• 2 jalapenos, minced
  
• 2-1/2 pounds chicken wings
  

In a heavy-duty zip-top plastic bag combine the hot sauce, 2 tablespoons of the oil, vinegar, garlic powder and jalapenos. Seal the bag and let sit for 10 minutes. Add the chicken wings and place in the refrigerator to marinate at least 2 hours, preferably overnight.

Prepare a very hot grill, and brush the grill grate with the remaining tablespoon of oil. Once grill is heated, turn down heat to medium (if using charcoal, rake some coals over to the side to create a medium-heat zone). Grill the wings for about 7 minutes on each side or until nicely brown. Serve with an extra shake of hot sauce if desired.

Photo courtesy of Flickr & cstein96

Yields: 4 servings
Heat Factor: Hot

Ingredients :

• 4 (6 oz.) boneless, skinless chicken breasts
  
• 2 tsp. salt
  
• 1 tsp. freshly ground white pepper
  
• 4 tsp. olive oil
  
• 1 cup Maple Chile glaze (recipe below)
  

Preheat grill to medium-high. Season the chicken breasts on both sides with the salt & pepper, and drizzle on the olive oil.

Place the chicken on the grill, and cook for 4 minutes. Horizontally rotate each piece 45 degrees and cook an additional 4 minutes. Turn the chicken over, brush each breast with the glaze and cook for another 4 minutes or until just cooked through. Transfer to serving plates.

Maple Chile Glaze

Yields: 1 cup
Heat Factor: Hot

Ingredients :

• 1/3 cup hot pepper jelly
  
• 1 tsp. smoked Spanish paprika (pimenton)
  
• ½ cup maple syrup
  
• 1/3 cup light olive oil
  

In heavy saucepan, bring the jelly to a simmer, and cook for 10 minutes or until it has dissolved. Remove from heat and cool to room temperature. In a blender or food processor, combine the jelly, paprika, maple syrup and olive oil and mix until well blended. Store in an airtight container and refrigerate until ready to use. The glaze can be made ahead of time and will keep for 3 weeks in refrigerator. To use, warm it over medium heat, stirring occasionally. Baste over the last 5 minutes of cooking.

Substitutions: The hot jelly can be substituted for pomegranate molasses, raspberry jam or your favorite jam.

Chicken can be substituted with salmon, shrimp and pork.

Recipe & Photo courtesy of IShopSouthwest.

Yields: 4 servings
Heat Factor: Hot

Ingredients :

• 2 cans Cream of Chicken Soup
  
• 1 cup Picante Sauce
  
• 1 can (4.5 oz. to 6 oz.) green chili peppers (more or less to your taste)
  
• 1 t chili powder
  
• 2 cups chopped cooked chicken
  
• 2 cups shredded cheese (monterey jack or "taco blend")
  
• 10 taco sized flour tortillas, warmed
  
• 1 medium tomato, chopped
  
• 1 green onion, sliced
  

Rolled:
MIX soup, picante sauce, green chili peppers and chili powder to form picante sauce mixture
MIX 1 cup of the above picante sauce mixture, chicken and cheese
SPREAD about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in 9" X 13" shallow baking dish. Pour remaining picante sauce mixture over enchiladas.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

New Mexican style:
MIX soup, picante sauce, green chili peppers, chili powder, chicken
LAYER create a layer of tortillas on the bottom of a 9" X 13" shallow baking dish. Add a layer of the above chicken and sauce mixture, then a layer of cheese. Repeat until tortillas are gone. Make certain you end with a final layer of cheese.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

Tip: You can adjust this recipe (zesty to mild) by increasing or decreasing the amount of green chili (chile)peppers and/or chicken to your taste.

We have kebabs quite often, they're so good and really not hard to make. I've been wanting to add some hot peppers and I always forget until it's too late. So I made them the other night and between the onion and green pepper I added a slice of a chile. Oh man, what a difference. Delicious they were! And of course I forgot to take a photo, so next time I'll take a photo!

I buy whole Delmonico steaks from the meat market and have it sliced into 12 to 15 steaks. For this recipe I use 2 steaks cut into about 3/4" cubes.

Yields: 2 to 3 servings
Heat Factor: Hot

Ingredients :

• 2 Delmonico steaks, cut into 3/4" cubes
  
• 1 medium red onion, quartered
  
• 1 medium-large green bell pepper, cut into 3/4" square pieces
  
• 1 or 2 chiles, sliced (I used 1 Amazon chile and 1 West Indian Red chile)
  
• Garlic salt
  
• Lemon pepper
  
• 4 to 5 kebab sticks (spits)
  

Preheat grill to medium-high heat. Cut, cube and slice the meat and veggies. Starting with the red onion, alternate skewing the onion, meat, green pepper and chile. I start with the onion and end with a green pepper, with about 7 pieces of meat per spit.

Place on plate and season lightly with the garlic salt and lemon pepper, turning to coat all sides. Place on grill and cook on 2 sides (top and bottom) for about 7 minutes per side. Remove from grill and serve.

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Framed   Mounted

OK, this recipe is one of my own and a favorite of
myself and my husband. I hope you will enjoy this one as much as the others.

Prep time is about 20 minutes. You can cook the chops immediately, but it's better to marinate them for at least 6 hours (overnight is better) in the refrigerator, turning them over (at least once) every 2 to 3 hours.

Yields: 2-3 servings
Heat Factor: Hot to very hot

Ingredients :

• 4 boneless, pork chops (loin)
  
• 2-3 habaneros (I use orange habs), diced (seeds may be removed)
  
• 1 cup Zesty Italian dressing
  
• 1/2 cup light brown sugar
  
• 2 Tbsp. soy sauce
  
• 1 8 oz. can pineapple slices, drained, juice set aside
  

Prepare the marinade by mixing the diced habaneros, dressing, brown sugar, soy sauce, and pineapple juice until well blended. Place the pork chops into a 13X9 baking dish and place one pineapple slice on each chop and pour marinade over the chops. Cover with foil and marinate for 6 to 24 hours in the refrigerator.

When you are ready to cook, remove the chops from the marinade and set marinade aside. Chops can be baked, broiled or grilled. I usually bake them in a 350 degree over for a little over an hour. This makes them really tender. Broil or grill for about 20 to 30 minutes per side.

In the meantime, on medium-high heat in small saucepan, heat the marinade to a boil and boil for a minimum of 2 minutes, 3 to 5 minutes is best. Set aside and use as a dip or pour over chops before serving.

These ribs are excellente. So good you'll want them every night for supper. Yes, supper...we southerners have supper at night and dinner at lunch!

Photo courtesy of Flickr & disneymike

Yields: 4-6 appetizers
Heat Factor: Hot to very hot

For the ribs
Ingredients :

• 1/4 cup olive oil
  
• 1/4 cup freshly cracked coriander seed
  
• 2 Tbsp. curry powder
  
• 2 Tbsp. paprika
  
• 1 Tbsp. brown sugar
  
• 2 (1-1/2 pound) slabs baby back pork ribs
  

For the sauce
Ingredients :

• 6 to 10 Scotch bonnet chiles, stemmed, but not seeded
  
• 1/3 cup orange juice
  
• 1/3 cup yellow mustard
  
• 1/4 cup roughly chopped cilantro
  
• 2 Tbsp. dark brown sugar
  

Heat grill to medium-high. In a bowl combine the olive oil, coriander, curry powder, paprika and brown sugar and mix well. Rub the mixture all over the ribs.

Place the ribs on the grill away from direct heat/flames, close lid. Cook for 30 to 45 minutes. Turn ribs over and cook for another 10 to 20 minutes. To check for doneness, cut into one of the ribs to make sure there in no pink near the bone. Cook for another 10 to 20 minutes, if necessary.

While the ribs are cooking, make the sauce. In a food processor or blender, combine the chiles, orange juice, mustard, cilantro and brown sugar and puree.

When the ribs are done, brush them with the sauce and cook for about 30 seconds more on each side. Remove the ribs from the grill, cut them apart and serve with remaining sauce on the side.

Yields: 4 sandwiches
Heat Factor: Medium

Ingredients :

• 4 skinless, boneless chicken breasts
  
• salt and freshly ground pepper
  
• 1 Tbsp. flour
  
• 4 egg whites, beaten
  
• 2 tsp. vegetable oil
  
• 4 bolillos or large rolls, split in half
  
• 2 Tbsp. chipotle mayo (see recipe below)
  
• 4 lettuce leaves
  
• 1 medium tomato, sliced
  
• 4 red onion rings
  
• 1 avocado, peeled, quartered and sliced
  
• 1/4 cup pickled jalapeno slices
  
• 1 ounce Monterey Jack cheese, grated
  

Pound each breast to a 1/2 inch thickness between sheets of plastic wrap. Season with salt and pepper.

Place the flour on a plate, dust chicken with flour and shake off excess. Dip the breasts in the egg, then dip in the flour again.

In a saute pan over medium heat, warm the oil. Fry the chicken 4 minutes on each side and set aside on paper towels to drain.

Pull out half of the soft interior of each roll and discard it. Spread the chipotle mayo on both halves of each roll and assemble sandwiches. Pack a picnic or eat right away.

Chipotle Mayo
Yields: 1 cup
Heat Factor: Medium

Ingredients :

• 2 cloves roasted garlic
  
• 1/2 tsp. fresh garlic, minced
  
• 1 cup reduced-fat mayonnaise
  
• 1 tsp. lime juice
  
• 1 tsp. chipotle powder
  
• salt and freshly ground pepper
  

Place all ingredients in blender and process until smooth. Refrigerate until ready to use.

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