Recipes Using Hot Peppers!

Scotch Bonnet

Species: Capsicum chinese
Heat: 10,000 - 500,000 Scoville Units
Origin/Grown In: Jamaica and other Caribbean Islands

Though often confused with the lantern-shaped habanero, the scotch bonnet is typically smaller and shaped more like a flattened beret. Very hot and it's fruity flavor make the scotch bonnet perfect for Caribbean sauces and curry.



Serrano
Species: Capsicum annuum
Heat: 5,000 to 15,000 Scoville Units
Origin/Grown In: Mexico and southwest USA

With it clean, biting heat and high acidity, the serrano is popular as an addition to salsas and sauces. The cylindrical, tapered pepper can either be bright red or dark green. When allowed to ripen to red, the serrano is slightly more sweet.

Cherry Pepper

Species: Capsicum annuum
Heat: 0 - 3,500 Scoville Units
Origin/Grown In: USA.

The cherry pepper's red spherical pods resemble giant cherries. The typically mild peppers have been cultivated since pre-Columbian times and are now commonly grown as ornamentals or are pickled for stuffing or added a kick to sandwiches.

Yields: 6 servings
Heat: Medium

Ingredients:

• 3 pounds potatoes (red or your favorite)
  
• 1/4 cup celery
  
• 4 slices bacon, cooked & crumbled
  
• 1/4 cup sliced scallions
  
• 1-1/4 cups mayonnaise
  
• 1 Tbsp. yellow mustard
  
• 1 Tbsp. sugar
  
• 1 Tbsp. lemon juice
  
• 3 hard boiled eggs, diced
  
• 1 Tbsp. dry mustard
  
• 1 Tbsp. thyme
  
• 1/2 tsp. allspice
  
• 1/2 tsp. tumeric
  
• Cayenne pepper
  
• 6 gherkin pickles, diced
  
• 2 tsps. Louisiana style hot sauce
  
• salt & pepper
  

Cut the potatoes in halves or quarters. In a large saucepan, combine the potatoes with enough water to cover and bring to a boil, cook until tender about 15 to 20 minutes. Drain potatoes, and chill in the refrigerator.

In a bowl, combine the chilled potatoes with the celery, bacon and scallions, tossing to mix. In a second bowl, whisk together the mayonnaise, yellow mustard, sugar, lemon juice, eggs, dry mustard, thyme, allspice, turmeric, cayenne to taste, gherkins and hot sauce. Season with salt and pepper to taste. Toss the mixture with the potato mixture together. Chill for at least 4 hours or overnight to blend the flavors.

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Yields: 2 cups
Heat: Medium

Ingredients:

• 1/2 tsp. olive oil
  
• 1 Anaheim chile, stemmed, seeded & chopped
  
• 1 tomato, chopped
  
• 1/4 cup onion, chopped
  
• 1 garlic clove, minced
  
• 1/4 tsp. jalapeno, chopped
  
• 2 cups canned black beans, drained, reserve 1/2 cup of liquid
  
• 2 Tbsp. tequila
  
• 1 Tbsp. cilantro, chopped
  
• salt & pepper
  

In small saucepan over medium heat, warm the oil and saute the chile for 2 minutes. Add the tomato, onion, garlic, and jalapeno and cook for 2 minutes. Add the beans and cook for 5 minutes. Pour the bean mixture out of the pan into a bowl and coarsely mash it with a fork or the back of a spoon. Adjust the consistency to your liking with the bean liquid. Stir in the tequila and cilantro, season to taste and serve. Great served over white rice.

Yields: 4 servings
Heat: Medium

Ingredients:

• 4 ears corn, not husked
  
• 1/4 tsp. freshly ground pepper
  
• 1/4 tsp. paprika
  
• 1/4 tsp. cayenne pepper
  
• 2 garlic cloves, chopped
  
• 1/8 tsp. hot red pepper flakes
  
• 1 Tbsp. brown sugar
  
• 2 Tbsps. honey
  

Peel corn down to the end, but do not remove the husk from the cob. Remove corn silk along the corn.

In a medium bowl, whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn, and pull husk leaves up. For the best results, allow the corn to sit overnight in the refrigerator.

On a grill preheated to medium-high, place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husks away from the cobs and serve.

Yields: 18, 6 to 7 inch tortillas
Heat: None

Ingredients:

• 4 cups masa harina (do NOT use regular corn meal)
  
• 1/2 tsp. salt
  
• 2-1/2 cups hot tap water
  

Using your hands, mix the masa harina, salt and water in a bowl until the dough comes together in a soft ball. If using right away, divide the dough into 18 golf-ball size pieces. Cover with plastic wrap to keep moist while pressing or rolling out the tortillas. If using later, wrap the whole dough ball in plastic wrap. Set aside until ready to press out, or refrigerate and use withing 1 day.

To form the tortillas, place a ball of dough between two pieces of plastic wrap. Press with a tortilla press or roll with a rolling pin to make a 6- to 7- inch round between 1/16th- and 1/8th- inch thick. Set aside in the plastic wrap until ready to cook. The tortilla may be formed in advance and refrigerated overnight.

To cook the tortillas, heat a heavy cast-iron frying pan, griddle, or comal over medium-high heat. Peel off the plastic wrap and place the tortillas in the pan, one at a time or as many as will fit without overlapping. Cook for 30 seconds, then turn over. Cook for 1 minute, then turn again to the first side. Cook for 30 seconds, until the tortilla puffs slightly but is still pliable. Remove and continue with another round until all of the tortillas are cooked. The tortillas may be cooked in advance, stacked, wrapped in plastic and refrigerated overnight. Reheat just before serving.

TIPS:
Corn tortilla dough dries out extremely rapidly. It is important to cover the dough with plastic wrap as soon as you make it and keep it covered as you work.

If the tortillas crack around the edges when pressed or rolled, you can smooth them out by pressing on the plastic wrap with your fingers.

Yields: 12, 6 to 7 inch tortillas
Heat: None

Ingredients:

• 3 cups unbleached all-purpose flour
  
• 1/3 cup vegetable oil, such as corn, safflower or olive oil
  
• 1 tsp. salt
  
• 1 cup warm tap water
  

Place the flour in a mixing bowl. Add the oil and mix together with a fork or your fingers until thoroughly distributed and the flour is crumbly in texture.

Mix the salt with the warm tap water and add to the flour. Mix together with your hands until you can gather the dough into a ball. Place the dough on an un-floured board and knead until smooth and elastic, 3 to 5 minutes. Return the dough to the mixing bowl, cover with a towel, place in a warmish spot and let rest for up to 2 hours., but no less than 30 minutes. The dough may be wrapped in plastic and stored in the refrigerator. Use within 1 day.

To make the tortillas, divide the dough in 12 equal pieces and roll each between your palms to make a ball. Flatten the balls, then place on a very lightly floured board. With a rolling pin, roll each ball into an 8- to 9- inch very thin round. The uncooked flour tortillas may be layered between sheets of plastic wrap and stored in the refrigerator overnight.

To cook the tortillas, heat a heavy cast-iron frying pan, griddle, or comal over medium-high heat. Peel off the plastic wrap and place the tortilllas in the pan, one at a time or as many as will fit without overlapping, in the pan and cook for 30 seconds. If the tortillas puff up, gently press them down with a spatula. Turn and cook on the other side until speckled with brown spots but still pliable and not crisp, about 30 seconds more. Remove and stack as you go, while the tortillas are still warm. Use the cooked tortillas right away or reheat just before serving.

TIP:
As with other tortillas, you can make these in advance and reheat them just before serving

Photo courtesy of FreeFoto

Yields: 2 loaves
Heat: Hot

Ingredients:

• 1 cup warm water (110 degrees)
  
• 2 (1/4 ounce) packages active dry yeast
  
• 2 Tbsp. sugar
  
• 2 eggs, lightly beaten, 1 beaten egg
  
• 1 tsp. salt
  
• 2 Tbsp. vegetable oil, plus extra
  
• 4-1/2 cups flour, plus extra
  
• 1/2 each of a red, yellow and green bell pepper, seeded and diced
  
• 4 scotch bonnet chiles, stemmed, seeded and minced
  

In a large bowl, mix the water, yeast and sugar together. Cover and leave for 10 to 15 minutes, or until it froths and bubbles appear on the surface. Beat the eggs, salt and oil into the yeast mixture until combined, then add the flour and peppers, stirring. Sprinkle flour on work surface, then knead the dough 5 to 10 minutes, until smooth and elastic. If sticky, add more flour. Lightly oil the bowl and return the dough, turning so it is covered with oil. Cover and let rise 2 to 3 hours, until doubled in bulk.
Punch down the dough and divide it in half. Form 2 loaves and place on a baking sheet. Cover and let rise 1 hour until doubled. Preheat over to 375 degrees. Brush loaves with remaining egg and back 30 to 40 minutes, until golden brown. Let cool on a wire rack before serving.

Yields: 4 servings
Heat: Medium

Ingredients:

• 2 fresh asparagus spears, trimmed
  
• 2 tsp. olive oil
  
• 1 Tbsl. balsamic vinegar
  
• 1/2 tsp. chile powder
  
• 1/2 tsp. coarse raw cane sugar
  
• 1/4 tsp. coarse sea salt
  

Heat the grill to medium. In a bowl, combine the aspargus, olive oil, vinegar and chile powder. Allow to sit for 5 minutes to let the flavors marry. Place the asparagus on the hot grill and cook 1 minute per side. Place the cooked asparagus on a sheet pan and sprinkle with the sugar and salt, toss to combine. Serve warm.

Yields: 6 to 8 servings
Heat: Medium to hot

Ingredients:

• 1 Box "Jiffy" Corn Muffin Mix
  
• 1/2 tsp. chili powder
  
• 3 jalapenos, diced, stemmed and seeded
  
• 1/2 small red pepper, diced
  

Prepare the Jiffy mix per package instructions adding the extra ingredients with the rest of the wet ingredients.
Bake per package instructions.

New Mexican style:
Substitute 1 small can of diced green chiles (3 to 4.5 oz) for the jalapenos and follow the rest of the instructions above.

Hint: You can adjust this recipe by increasing or decreasing the amount of jalapenos, chili powder and/or green chiles to your taste. The red pepper is mostly for color. Or for a hotter cornbread, substitute habaneros for the jalapenos.

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