Crystallized ginger being a favorite of Editor Masker’s, he’s sharing it with you to try also.
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill.
Our Devil Curry recipe from the Fiery Foods & Barbecue Central article Spicy Singapore.
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
Stolen Appropriated from Dave DeWitt’s Perfectly Pungent Peaches article at Central, these grilled peaches stuffed with cheese and chipotle raspberry puree are a tasty surprise to spring on your guests at your next barbecue. Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off …
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.