Fall cooking doesn’t mean the end of spicy food season. This hearty soup combines several fall crops, namely squash, apples, and of course chile.
Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
Tart tomatillos, hot jalapeños, fresh lime, and sweet honey, all bound together with the creaminess of avocado, make this one a favorite sauce. Try it with any rich fish, like swordfish, salmon, mackerel, or bluefish.
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.