Foods that burn, even when cold.

Chiles are both my passion and my addiction! I can easily make a meal out of Salsa and Tortilla Chips. A word of caution here, I have been eating "HOT" chiles for quite a few years (Jalapeños are only medium peppers). Here are a few of my favorite Chile recipes:


Salsa

6 Habanero Chiles

6 Serrano Chiles

4 New Mexican (or Big Jim) Chiles

4 Tomatoes

4 Cloves of Garlic

2 TBL of Finely Chopped Cilantro

1 Large White Onion

1 3/8" slice of Lime (no peel)

Mince the Garlic and Lime. Dice the rest of the ingredients. Mix together and enjoy one of the spiciest dishes I love to eat.

I find this Salsa to be great with baked potatoes, any kind of meat, pasta, and eggs. It will over power most other foods, unless you are used to the Habeneros!

Chile Verde

2 Lbs. Stew Pork (cubed)

6 Green New Mexican (or Big Jim) Chiles (roasted and peeled)

6 Green Serrano Chiles

6 Tomatillos

6 Cloves of Garlic

3 Chile Pequins

3 TBL of Finely Chopped Cilantro

2 TBL of Canola oil

1 Large White Onion

1 TBL Curry Powder

1 Can of Beer (12 Oz.)

Heat a pot and while it's warming up dice the chiles, onions and tomatillos. Put the oil into the pot and then throw in the onions. Stir the onions until they are clear, and then add the meat and sear the cubes. Add in the rest of the ingredients and reduce the heat to a slow simmer. Keep a lid on the pot for the next 45 minutes. Serve with flour tortillas for a fantastic feast.

Burnout Blend

18 Dried Serrano Chiles

18 Mesquite Smoked Serrano Chiles

18 Dried Chile Pequins

18 Dried Chile Tepins

18 Dried Cherry Peppers

12 Mesquite Smoked Cherry Peppers

12 Dried Habanero Chiles

12 Mesquite Smoked Habanero Chiles

12 Dried Red Anaheim Chiles

12 Mesquite Smoked Anaheim Chiles

12 Dried Santa Fe Grande Chiles

12 Mesquite Smoked Santa Fe Grande Chiles

12 Dried Poblano Chiles

12 Dried Ancho Chiles

12 Chile Negros

12 Dried Red New Mexican (or Big Jim) Chiles

12 Mesquite Smoked New Mexican (or Big Jim) Chiles

12 Dried Cubanelle Chiles

12 Dried Cayenne Chiles

12 Mesquite Smoked Cayenne Chiles

12 Dried Tabasco Chiles

12 Mesquite Smoked Tabasco Chiles

12 Dried Hot Hungarian Wax Peppers

12 Mesquite Smoked Sweet Hungarian Wax Peppers

12 Mesquite Smoked Hungarian Block Peppers

Wear long sleeves, long pants, rubber gloves a face shield, and a dust mask. In a large bowl, crush all the chiles and peppers by hand and blend together. Protection from the dust created by this method is vital. I am only allowed to make this outside of the house, one day of the year, and my neighbors are warned in advance that I am making this stuff. Once it is made, I store it in small airtight containers. I find this blend goes extremely well with Pizza and can be sprinkled on or in just about any place you ordinarily use black pepper. I use about 1 35mm-film canister (the container I find works best) in about 2 weeks. I keep my major supply in a cool place and it lasts me all year (at least this quantity used to).

� 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999 by habenero

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