Hot nuts are quite the rage these days, with commercial brands of hot and spicy pistachios, pecans, and peanuts now available. I add my two cent’s worth with this recipe for walnuts.
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
Think of this spicy popcorn as perfect for when you want to Netflix and chile.
Popular as appetizer and bar fare, restaurants have been preparing the tasty pepper in creative ways.
It is important to tightly roll and refrigerate the rolls or they won’t stay together after they are sliced…
This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.