Hot Peppers

[Zana]

Caribbean BBQ Sauce

INGREDIENTS
2 scotch bonnet chilies, fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
ginger
allspice
garlic
thyme

DIRECTIONS
• Blend together well in the blender and then simmer in sauce pan for 5-10 minutes.
• Let stand in fridge overnight for fullest flavor.

Zana’s Note:
This is not for the faint of heart – so if you want to tone down the heat, use a chili that is less hot than the scotch bonnets.

[Zana]

Schug - Yemeni Hot Pepper Paste
Categories: Vegetable, Condiment, Yemeni, Ethnic, Middle East
Yield: 2 cups

1 lb Hot peppers*
6 ea Garlic cloves peeled
1 1/2 tb Cumin ground
Black pepper & sea salt to taste
Olive oil to cover
Fresh cilantro leaves
1/2 tb Cardamom ground
2 tb Lemon juice.

*NOTE: You may use Jalapeno, Habenero, Thai, cayenne or any hot pepper. Usually this is made from one color pepper either red or green but sometimes is mixed.

Put peppers & garlic into a food processor then pulse to a good purée.
Add spices then pulse a few times to mix well.
Store mixture in a glass jar & cover with olive oil.
Refrigerate for up to 5 days or freeze for up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996

[Zana]

Hilbeh - Yemenite Fenugreek Dip
Categories: Vegetable, Dip, Yemeni, Ethnic, Middle East
Yield: 1 batch

3 tb Fenugreek seeds ground
1/2 ts Salt
1/4 ts Black pepper grounded
1 ts freshly squeezed lemon juice
1 tb Schug or any hot chili paste
Water as required

Mix ground fenugreek & salt in a bowl.
Cover with water about 1/2" above fenugreek.
Allow this mixture to rest for 12 hrs.
Pour out water.
Put mixture into blender along with 1/2 cup water, lemon juice, schug & black
pepper and blend well.

*NOTE: Hilbeh may be refrigerated for 48 hrs. or frozen for up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996

[Zana]

Black Bass With Red Chili Vinaigrette

4 whole black bass, cleaned

Red Chili Vinaigrette:
1/4 cup fresh lemon juice
1 cup olive oil
6 tablespoons apple cider vinegar
4 fresh red chili peppers, mild to medium to hot, ground
1 habanero chili pepper, chopped
1 teaspoon freshly ground black pepper
1 tablespoon finely ground sea salt

Seasoned Bulgur:
2 cups cooked bulgur wheat
1 1/2 pounds fresh lump crabmeat, sauteed
4 tablespoons olive oil
1/2 cup roasted pine nuts
6 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 pound chorizo sausage, chopped and cooked

Preheat oven to 375 degrees. Brush each bass with 1/3 cup of the red chili
vinaigrette and place belly side down on a large, greased rimmed
baking sheet. Bake for 20 minutes, or until the fish are flaky.
Serve immediately on a bed of the seasoned bulgur. Serves 4.

Red Chili Vinaigrette:
In a medium-sized bowl, combine all of the ingredients and mix
together well.
Makes about 1 1/2 cups.

Seasoned Bulgur:
In a medium-sized bowl, combine all of the ingredients and mix
together until well combined.

Zana’s Note:
I’ve experimented with different peppers for the vinaigrette, some with mild heat and some with quite a bit more. Adjust as per your ability to handle the “heat”.

[Zana]

Cranberry-Jalapeno Salsa

Prep Time: 10 min
Cook Time: 10 min
Servings: 2 cups (approx)

Ingredients
4 tablespoons Sue Bee Honey
3 cups cranberries
1-3 jalapeno pepper
3-4 teaspoons sugar
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped green bell pepper
2 tablespoons water
4-5 tablespoons fresh orange juice
1 large green onion
salt salt
Directions
Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
Add in all the remaining ingredients except the salt; mix well to combine.
Season with salt to taste and more sugar if needed.
Cover and refrigerate for a minimum of 3 hours before using.

[Zana]

Smoky Chipotle Butter

Prep Time: 10 min
Cook Time: 10 min
Servings: SERVES 40

Ingredients
1 tablespoon Sue Bee Honey
1 lb butter
8 chipotle chiles in adobo
1 fresh lime juice
1 garlic clove
1 teaspoon smoked paprika
1 teaspoon kosher salt

Directions
Place softened butter into bowl and add all remaining ingredients. Mash with fork until mixed. Spread clear cling wrap on table and spoon out butter to create a long log. Fold clear wrap over the butter log and using fingers, shape into a smooth log. Wrap tightly and place in freezer for 30 minutes to harden or refrigerate for 4-6 hours.
Slice into coins as needed.
Place the "coin" on the steak, chicken, seafood or veggies just as they are coming off the grill.
Store the unused butter in the refrigerator for up to 1 week.

[Zana]

Jalapeno Plum Sauce

Prep Time: 30 min
Cook Time: 2¼ hours
Servings: 1 bottle

Ingredients
1/2 cup Sue Bee Honey
2 1/2 tablespoons soya oil
1 orange
1/4 cup soy sauce
1/2 teaspoon allspice
1/2 tablespoon curry powder
1 1/2 lbs purple plums
1 1/2 jalapeno peppers
1 1/2 tablespoons garlic
1/3 cup red onion
2 lemons

Directions
In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
Add the plums and stir in the curry powder and allspice.
Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
The consistency should be like a chunky tomato sauce.
Remove from the heat and allow to cool to room temperature.
Bottle and chill the sauce.
This sauce can be made ahead of time and it freezes well.

[Zana]

Roasted Poblano Cilantro Sauce

Prep Time: 20 min
Cook Time: 20 min
Servings: SERVES 6 - 8 , 1 1/2 cups

Ingredients
2 teaspoons Sue Bee Honey
2 poblano peppers
1/4 cup red onion
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
salt & freshly ground black pepper salt & freshly ground black pepper

Directions
In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
While the blender is running, add the oil slowly until emulsified.
Add the spinach and cilantro and blend until smooth.
Add the honey and season to taste with salt and pepper.
Serve at room temperature.

[Zana]

Caribbean Hot Pepper Sauce


Source : Cynthia Nelson, A Contributing Writer to the Latin Caribbean
Food Site at About.com

Pepper Sauce is a condiment made and used widely throughout the Caribbean. Each country and household has its own recipe. You can always find a bottle of Pepper Sauce in most homes. Or, when being served your meal, your host or hostess would ask if you would like to have some Pepper Sauce with your meal.
Pepper Sauce can be made with one variety of pepper or with a combination of peppers. Most of the times however, Pepper Sauce is made with Scotch Bonnet peppers.

Making Pepper Sauce

If you are allergic to peppers, wear gloves when handling the peppers. When making a large batch of Pepper Sauce, you must wear gloves.

Yield: 2 1/2 cups

Ingredients:

1 lb scotch bonnet peppers (washed and stems removed)
1 Tbsp salt
White distilled vinegar or vegetable oil ( See Note )

Preparation:

• Add all the ingredients to a food processor.
• Pulse until the peppers are minced finely.
• Scrape down the sides of the bowl intermittently.
• Let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
• Pour into sterilized glass bottles, cover with air tight lids and store in a cool place or in your refrigerator.
• Alternately, you can place your bottles of pepper sauce in the sun for 2 - 3 days to ripen quickly and then store in a cool place.
• If there's no sun where you are, let the pepper sauce cure for at least 5 days before use so that the flavors can develop.

Note: You can substitute the vinegar with oil when making the pepper sauce. I find that the oil tends to make the pepper sauce even hotter.

[Zana]

Deep Rich Red Enchilada Sauce

8 ancho chilies (dried poblano)
10 New Mexico red chilies
4 onions , quartered
8 garlic cloves , peeled
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 tablespoon ground cumin
3 tablespoons dried chili powder
4 - 6 cups stock (pork, chicken, turkey, beef all ok - I used pork)
2 tablespoons sugar
4 tablespoons fruit vinegar (i have pear vinegar we made last fall but white wine or white basalmic would work too)
½-1 tablespoon salt , start with the smaller amount, sample and adjust to your taste

• Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil.
• Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.

• Cover and let stand for 30 minutes.

• Meanwhile, in a saucepan over medium heat, saute the onions and garlic until the onions are translucent; alternatively you can put the onions under the broiler to blacken.

• Remove the soaked chiles from the water, reserving 2 cups of the liquid.
• In a food processor, blend the chilies, onions and garlic until pureed.
• Use water as needed to allow the vegies to puree.

• In a saucepan over medium heat, heat the oil.
• Stir the cumin into the hot oil, being careful not to burn it.

• Add the chile mixture and simmer for 3 minutes.
• Add 1 cup of the stock, 1 cup of the reserved chile liquid and the vinegar.

• Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.

• Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.

• Taste and add more salt and sugar if needed.

• Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

[sprtsguy76]

.........And that Smoky Chipotle Butter would pobably be awsome on some grilled corn on the cob!

Damon

[Zana]

Hot Pepper-Apple Preserves

This is the pepper jam I am going to try when I get my apples this year. Sounds delicious. We like hot pepper jam on a grilled ham and cheese sandwich. It's delish. Sue

5 cups sugar
2 cups water
8 large tart apples -- chopped
15 each jalapeno -- chopped

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Pour into jars and store in refrigerator or freeze.


Makes 6 half pints.
This is especially good with cream cheese on crackers.

NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

Zana's Note: Ok, since by now you probably guessed that I don't consider jalapenos as very hot...so I have been known to kick this up a notch or twenty with scotch bonnets or something in between. LOL

[Tracydr]

Originally Posted by Zana

Hot Pepper-Apple Preserves

This is the pepper jam I am going to try when I get my apples this year. Sounds delicious. We like hot pepper jam on a grilled ham and cheese sandwich. It's delish. Sue

5 cups sugar
2 cups water
8 large tart apples -- chopped
15 each jalapeno -- chopped

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.
Makes 6 half pints.
This is especially good with cream cheese on crackers.

NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

Zana's Note: Ok, since by now you probably guessed that I don't consider jalapenos as very hot...so I have been known to kick this up a notch or twenty with scotch bonnets or something in between. LOL

Ooh, I have a bunch of jalapeños right now. I hope I can find the apples to make this with!
The corn chipolte salsa sounds really good, too.
Thanks, Zana!

[Zana]

Pineapple Chile Salsa

1/2 ripe pineapple
1/2 cup chopped red bell pepper
1/3 cu coarsely chopped cilantro
1/4 cup thinly sliced scallions
3 Tbsp. fresh lime juice
1 1/2 tsp. finely chopped fresh jalapeno pepper
1/8 tsp. salt

• Trim top and bottom from pineapple half.
• Split in half lengthwise and remove tough center core.
• Slice off the skin and remove the eyes.
• Cut the pineapple into 1/2 inch dice and put in a medium bowl.
• There will be about 2 1/2 cups.
• Add bell pepper, cilantro, scallions, lime juice jalapeno and salt to the pineapple. Toss gently to mix.
• Transfer to a small bowl and serve at once or cover with plastic wrap and refrigerate for up to 4 hours.

Serves 10 to 12


Great Party Dips

[Zana]

Xnipec (Dog's Nose Salsa)

This classic Yucatecan salsa is definitely wild. Xnipec, pronounced 'SCHNEE-peck', is Mayan for 'dog's nose'. Serve it -- carefully

Makes about 1 1/2 cups

Ingredients:
4 habanero chilies, seeds and stems removed, diced
juice of 4 limes
1 onion, red or purple preferred, diced
1 tomato, diced
2 Tbsp minced cilantro

Method:
Soak the diced onion peppers in the lime juice for at least 30 minutes. Add all the other ingredients and mix, salt to taste, and add a little water if desired.

Author's Note:
I made this with fresh habaneros, a couple of Roma tomatoes, 1/4 tsp salt and 2 tsp dried cilantro. After sitting for an hour to blend flavors I used some and it was great.

Zana’s Note:
You can adjust the heat (type of peppers/chilies) depending upon the level of heat you can handle. I’m going to try this with some ghost peppers this summer – but only a dash of them with the habs. I’m thinking that I can mix in quite a few different sweet as well as lesser hot peppers with the ghost peppers to add the heat. That way there will be some flavour along with the heat. I’ll let you know how it turns out.