Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Argentine Empanada
And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina.
Stuffed Rocoto Peppers
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
Môlho de Churrasco (Brazilian Barbecue Sauce)
Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
Curry Puffs
A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!
Green Chile Con Queso Recipe
Nothing beats snacking on chips dipped in chile con queso while drinking a Negra Modelo and watching TV. Here is a slightly different take on the dip, one that avoids American or processed cheese.
