A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!
This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste).
Chipotle brings a smoky heat to the table in any dish. It’s especially successful in this recipe for meatballs.
The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
You can whip up this fun snack in less time than it takes to polish off a beer or two.1