Gado gado salad originates from Indonesia. It usually packs veggies, hard boiled eggs, fried tofu, and lontong. The Byron Bay Chilli Co. version brings the heat thanks to their Fiery Coconut Chilli Sauce.
This smoked black bean dip recipe is part of a multi-part series devoted to chipotles–those many varieties of smoked chiles.
Chopped finely, these nuts can be mixed with stuffing for roasted poultry as well. The nuts will keep for 2 to 3 weeks, refrigerated.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
These little jalapeno explosions make perfect appetizers for chilehead guests.
Mushrooms are a popular tapa ingredient all over Spain and they are fried, grilled, marinated, or stuffed. Another popular ingredient is Spanish garlic.
Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.