I found the Spanish chiles known as pimientos de padrón at the Downtown Growers Market here in Albuquerque and fried them in olive oil, then dressed them with sea salt. Just excellent!
While you’re there, take a look around. Cookstr does a great job of organizing some of the best cookbooks in the world and giving you quick access to their recipes on one easily searchable website. You can look recipes up by chef, ingredient, or recipe title. Each recipe also has stats for difficulty, prep time, and relative cost, to boot. The nutritional breakdown listed with the recipes is great information. It will not, however, assuage your guilt when you overindulge. You’ll just have to suck that up on your own, cupcake.
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
I suppose given enough time, anyone could come up with a gazillion stuffings to mash inside a jalapeño pod, but why reinvent the popper when this cookbook has already done it for you?
Every March, chickens everywhere work long hours cranking out tons of eggs just so you and I can boil, dye, hide, and in some cases, actually eat them. We reward these hardworking fowl later on in the year by frying them and eating their wings in hot sauce. It sucks to be them.
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.