Great Recipes for Side Dishes
Here you will find many great recipes using hot peppers. There will be entrees, side dishes, dips & salsas, salads and desserts. You can follow the recipes and/or add or subtract ingredients to suit your own taste buds. I no longer have taste buds as they were burned out a while back from eating way hot chiles in the raw. No not naked, fresh chiles!
This lens is for side dishes using hot peppers. Covered will be from veggies to appetizers. Get your pots and pans ready for cooking!
Please note: I will be changing the recipes out every so often. So copy them down or copy & paste them so you can print them out.
If you like this lens, please favorite it and give it 5 stars. Don't forget to join my fan club. Thank you and enjoy the recipes.
This lens is for side dishes using hot peppers. Covered will be from veggies to appetizers. Get your pots and pans ready for cooking!
Please note: I will be changing the recipes out every so often. So copy them down or copy & paste them so you can print them out.
If you like this lens, please favorite it and give it 5 stars. Don't forget to join my fan club. Thank you and enjoy the recipes.
Handle with Care, Contents May Burn!
- Chile Facts
- Jamaican Jerk Potato Salad
- Great Pepper Poster
- Salsas & Sauces Books
- Cowboy Style Black Beans
- Glazed Corn on the Cob
- Fajita and Quesadilla Grill
- Corn Tortillas
- Tortilla Press
- Flour Tortillas
- Cast Iron Comal
- Hot Chile Bread
- You Got the Side Dish...What about the Rest of the Meal?
- Fickr Side Dishes!
- Grilled Spicy Asparagus
- Mexican Cornbread
- Gotta a Hot Comment? Leave it here now!
- Links
Chile Facts
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
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.
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.
Jamaican Jerk Potato Salad
Yields: 6 servings
Heat: Medium
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.
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.
Great Pepper Poster
Salsas & Sauces Books
Great Salsas! by Virginia Hoffman, Robert Hoffman
This collection of 96 salsa recipes goes from very more...0 points
The Great Salsa Book by Mark Charles Miller, Mark Kiffin
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Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace Parisi
Get Saucy is bursting with 500 simple and flavorful more...0 points
Cuisinart GR-4N 5-in-1 Griddler
The Cuisinart Griddler makes multifunctional an un more...0 points
Cuisinart GC-17 Griddler Grill Centro 1700-Watt 2-Tier Grill/Griddle with Rotating Skewers
Presenting a grill that can do it all, all at once more...0 points
Cuisinart GR-4 Griddler Stainless-Steel 4-in-1 Grill/Griddle and Panini Press
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Cuisinart GR-2 Griddler Express Contact Grill
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Black & Decker G48TD Grill and Waffle Baker
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Breville 800GRXL Die-Cast Indoor Barbeque and Grill
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Cowboy Style Black Beans
Yields: 2 cups
Heat: Medium
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.
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.
Glazed Corn on the Cob
Yields: 4 servings
Heat: Medium
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.
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.
Fajita and Quesadilla Grill
Great for All Your Fiery Dishes!
El Paso Chile 10054 900-Watt Combination Fajita-and-Quesadilla Grill
Amazon Price: (as of 06/03/2012)
Corn Tortillas
Yields: 18, 6 to 7 inch tortillas
Heat: None
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.
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.
Tortilla Press
Imusa VICTORIA-85008 Victoria Cast Iron Tortilla Press, 8-Inch
Amazon Price: $23.95 (as of 06/03/2012)
Flour Tortillas
Yields: 12, 6 to 7 inch tortillas
Heat: None
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
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
Cast Iron Comal
Perfect for Cooking the Tortillas
Imusa Preseasoned Cast Iron Comal
Amazon Price: $10.97 (as of 06/03/2012)
Hot Chile Bread
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.
You Got the Side Dish...What about the Rest of the Meal?
My lenses with more recipes with HOT Chiles!
Grilled Spicy Asparagus
Yields: 4 servings
Heat: Medium
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.
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.
Mexican Cornbread
Yields: 6 to 8 servings
Heat: Medium to hot
Ingredients:
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.
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.
Gotta a Hot Comment? Leave it here now!
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thailand_ecotourism
Sep 10, 2011 @ 10:37 am | delete
- nice recipes... thx
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RecipePublishing
Jul 28, 2011 @ 10:18 am | delete
- Great savory mix!
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RecipePublishing
Jul 28, 2011 @ 10:18 am | delete
- Great savory mix!
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greenkat
Mar 25, 2011 @ 7:07 pm | delete
- Delicious! Lensrolled!
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simplegirl
Mar 5, 2011 @ 9:06 pm | delete
- Yum! great recipes!
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Monarch Watch is dedicated to saving the Monarchs through tagging, monitoring and other conservation means. The Monarch Waystation Program was started for others to help the Monarchs every day and throughout their migration period. My yard is waystation 293 out of over 2,100 registered waystations.
Live Monarch Foundation raises thousands of butterflies and milkweed and offers free milkweed seeds to start your own conservation efforts to save the Monarch in your own backyard.
Michoacan Reforestation and Habitat Protection Fund helps the Monarch's winter habitat through reforestation of the land that has been devastated through development and construction.
Monarch Sanctuary provides financial and scientific support to preserve the natural balance and diversity of the oyamel fir forests that are the overwintering grounds for the Monarchs.
Monarch Butterfly Works toward conservation and offers a lot of great information on gardening tips, life cycle, biology and much more.
National Wildlife Federation A familiar foundation that really works to save all forms of wildlife worldwide.
UF Wildlife Ecology Their mission is to foster education, expand knowledge, and reward scholarships, using multi-disciplinary approaches, for the purpose of understanding, managing, and conserving biological resources.
Florida Wildlife Federation Affiliated with the National Wildlife Federation, their goals are to help the wildlife of Florida.
The Humane Society of the Treasure Coast - my local Humane Society Shelter.
Orphie G's Emporium Buy butterfly plants and seeds for your butterfly garden. This is my ebay store.
Other links:
Do you Squidoo? Try it, it's great! Make a lens about whatever subject you choose.
My Blog The Vent Site I just started this one. Got a gripe? Tell me about it, that's what this blog is about!
Integrated Pest Management Information on how to control the pests in your lawn and garden, limiting the use of pesticides.
Come Join My Network at Digg
Visit Nature's Beauty for some great products and gifts.
Monarch Watch is dedicated to saving the Monarchs through tagging, monitoring and other conservation means. The Monarch Waystation Program was started for others to help the Monarchs every day and throughout their migration period. My yard is waystation 293 out of over 2,100 registered waystations.
Live Monarch Foundation raises thousands of butterflies and milkweed and offers free milkweed seeds to start your own conservation efforts to save the Monarch in your own backyard.
Michoacan Reforestation and Habitat Protection Fund helps the Monarch's winter habitat through reforestation of the land that has been devastated through development and construction.
Monarch Sanctuary provides financial and scientific support to preserve the natural balance and diversity of the oyamel fir forests that are the overwintering grounds for the Monarchs.
Monarch Butterfly Works toward conservation and offers a lot of great information on gardening tips, life cycle, biology and much more.
National Wildlife Federation A familiar foundation that really works to save all forms of wildlife worldwide.
UF Wildlife Ecology Their mission is to foster education, expand knowledge, and reward scholarships, using multi-disciplinary approaches, for the purpose of understanding, managing, and conserving biological resources.
Florida Wildlife Federation Affiliated with the National Wildlife Federation, their goals are to help the wildlife of Florida.
The Humane Society of the Treasure Coast - my local Humane Society Shelter.
Orphie G's Emporium Buy butterfly plants and seeds for your butterfly garden. This is my ebay store.
Other links:
Do you Squidoo? Try it, it's great! Make a lens about whatever subject you choose.
My Blog The Vent Site I just started this one. Got a gripe? Tell me about it, that's what this blog is about!
Integrated Pest Management Information on how to control the pests in your lawn and garden, limiting the use of pesticides.
Come Join My Network at Digg
Visit Nature's Beauty for some great products and gifts.
by Orphie_G
Hi, I'm Orphie G. I'm not a leader nor a follower. I'm an individual doing my own thing. I don't buy in to what's "popular". I won't jump on the band... more »
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