I am always on the look-out for new hot recipes, esp. Southeast Asian and Latino.

Yucatán Table Sauce

This all-purpose hot sauce is called xnipek [think that's shnee pek], or dog’s nose, because it’s so spicy it makes your nose as moist as a dog’s. It is prepared with two kinds of chiles, including fiery habaneros.
Ingredients

2 jalapeños
4 scallions, minced
3 habanero or Scotch bonnet chiles, seeded and thinly sliced
1/2 cup coarsely chopped cilantro
1/2 cup fresh grapefruit juice
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Salt

Directions

Roast the jalapeños directly over an open flame or under a preheated broiler, turning, until blackened all over. Put the jalapeños in a small bowl, cover with plastic wrap and let stand for 5 minutes. Discard the blackened skins, stems and seeds; cut the jalapeños into thin strips.
In a bowl, mix the jalapeños, scallions, habaneros, cilantro and grapefruit, orange and lime juices; season with salt.

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Also, there's a new hot(test) pepper in town...

Trinidad Scorpion Butch T *Whew*

Huzzah!

Eating Fire: Why do people feel compelled to put the world’s spiciest chili peppers in their mouths?

In search of the world’s hottest pepper

Green Onions Salsa

Ingredients List

• 2 large bunch of green onions including greens(about 4 ounces), chopped
• 4 garlic cloves, peeled
• 1 cup lightly packed fresh cilantro leaves
• 1/2 cup rice vinegar
• 1/2 cup fresh lime juice
• 1 teaspoon salt, or to taste

Puree. Let rest in fridge for 1 hour.

The Green Demon Recipe 

Ingredients

1 Large bulb of Garlic (Minced)

1 Medium White Onion (Minced)
10-15 Serrano Peppers
5 Large Jalapeno Peppers
1 Poblano Pepper
1/2 Tsp. of Salt
2 Tbsp. of Black Pepper
10 Tbsp. of Red Pepper Falkes
5 Tsp. of Extra Virgin Olive Oil
2 Cups of Water
1/2 Cup of White Vinegar

Instructions

1) In medium sauce pan combine onion, garlic, salt, pepper, red pepper flakes, and olive oil.
2) Mix well to coat all in the oil.
3) Cook over medium heat for 5 minutes.
4) Add the chopped peppers with seeds after 5 minutes and saute for 10 additional minutes.
5) Next add the water and increase the heat to high and boil for 30 minutes.
6) Remove from heat after the 30 minutes of boiling and allow to cool, the product should be cool enough not to burn skin but still have some latent heat.
7) Place mixture in a large blender and begin pureeing when mixture in well blended slowly add the vinegar and blend for 5 minutes.
8) Once the mixture is fully blended place in clean sterile mason jars and allow to cool to room temperature prior to refrigeration.

Agent Orange Habanero Hot Sauce

2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)

1 1/2 cups white vinegar

1/2 cup water

6 cloves garlic (2 tablespoons minced)

1/4 cup fresh lime juice

1 tablespoon coarse kosher salt

1 teaspoon freshly ground black pepper

1/4 cup coarse grain or Creole mustard

12 to 14 (whew!) habanero chiles, seeds and stems removed (3/4 cup minced)

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

Pique (Puerto Rican Style Hot Sauce)

Preparation

Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.

Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle. Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your pique in the refrigerator. You can top off with vinegar when it starts getting low. When the peppers start losing their punch, use a chopstick to remove the peppers and start over!

INGREDIENTS:
1 cup More Or Less, Apple Cider Vinegar
12 whole Hot Peppers (Jalapeno, Arbol, Habanero, Scotch Bonnet, Cayenne, Etc.)
4 cloves To 6 Cloves Garlic, Peeled And Sliced In Half Lengthwise
12 whole Black Peppercorns
½ teaspoons Kosher Salt (or Other Non-iodized Salt)
½ whole Bay Leaf

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Optional Ingredients
1 teaspoon Rum
½ teaspoons Toasted Cumin Seed
¼ whole Lime, Juiced
1 whole -2 Whole Stems, Fresh Cilantro

Rick Bayless' Salsa Macha

Ingredients

2 ounces dried chiles (one or more of the following: arbol, chiltepín, pequín, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla—depending on the flavors and spiciness you want to go for)
1 1/2 ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
1 tablespoon sesame seeds
4 garlic cloves, peeled and halved
2 cups olive oil
1 tablespoon vinegar (cider vinegar works well here)
1 teaspoon salt
A generous 1/2 teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)

Directions

Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces - you will have about 1 cup. (Simply use chiltepin or pequin whole.)

In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil. Set over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes. Remove from the heat and stir in the chiles. Let cool 5 minutes.

In a small bowl, mix the vinegar with the salt until the salt dissolves, then add it to the pan along with the herbs. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed. Pour into a jar and store in the refrigerator until you're ready to use.

Mary Jane Gagnier's Salsa de Miltomate y Chile Pasilla de Oaxaca

Makes approximately 2 cups of salsa

Make the effort to find the Chile Pasilla de Oaxaca. You will know it is the right chile by its rich smoky aroma. This salsa just gets better day after day, sweeter and more mellow; will keep up to a week, if you can keep it in the refrigerator that long! Mix the leftover chile garlic paste with fresh squeezed tangerine juice (orange juice will do as well) and a splash of tequila (use good Oaxacan mezcal, if you have it), now you have a delicious marinade for grilled shrimp, chicken or pork.

Ingredients

1 pound miltomates* or tomatillos
2 to 5 chiles pasillas de Oaxaca (or 8 chile de arbol) depending on size and desired heat level
2 cloves garlic, finely chopped
Salt

Directions

Preheat oven to 450 degrees. Remove the papery husk from the miltomate or tomatillos and rinse. Place on a rimmed baking sheet and roast turning occasionally until lightly browned and very soft, approximately 10-15 minutes. You can also roast them on a comal or very large (12-inch) saute pan over medium flame turning occasionally to evenly cook.

Heat a very large (12-inch) saute pan over medium heat and toast the whole chiles quickly, lightly flattening them with a spatula. This is a quick process. Once they puff up and change color, remove from the heat immediately.

Soak the chiles in hot water until soft, approximately 5 minutes. After chiles have softened, devein and deseed them by scrapping a spoon in the inside.

In a blender, puree the chiles and garlic with a little water. Pour off and reserve half of the chile puree. Add the miltomates or tomatillos and blend to a smooth consistency. Adjust level of chile heat by adding more of the reserve paste as needed. Salt to taste. Thin with water as needed.

* Miltomates are a very small tomatillo with a purplish blush that you can find in Mexican groceries and some farmer's markets.

Rick Bayless' Tangy Peanut-Avocado Salsa

Makes about 1 1/2 cups

This salsa can be made with toasted pumpkinseeds.

Ingredients

2 tablespoons roasted peanuts
2 serrano chiles, stemmed and roughly chopped
1/3 cup roughly chopped, loosely packed cilantro
2 tablespoons fresh lime juice
1 ripe avocado, pit removed, flesh scooped from the skin and roughly chopped
Salt

Directions

In a blender jar combine the peanuts, chile, cilantro, lime juice and 1/2 cup water. Blend until completely smooth . Add the avocado and pulse until thoroughly blended. Taste and season with salt, usually about 1/2 teaspoon, and thin with additional water if you think necessary.

Hot Banana Salsa

JAMAICAN HABANERO SAUCE

Jamaica has a great touch with habanero chiles. They also have a great spice and fruit tradition. Culinarily, it is quite related to the curries and chile sambals of India. 

Start with 12-20 Habanero Chiles. If fresh, chop up coarsely. If dry, soak in bit of warm water one hour. Reserve the Habaneros. 

Break open 3 or 4 good red Nativo New Mexico chiles, the ones in the ristras. Take out seeds, break up rest and soak in just enough warm water to cover. Reserve these too.

In a heavy saucepan, add:
Tbl peanut oil

Heat up a bit and add:
Tbl whole mustard seed

Saute a bit till seed starts popping, then add:
3 or 4 big cloves garlic, rough chop
1/2 onion, chopped
thumb sized piece of ginger, chopped

Saute around for a bit, add:
4 or 5 chilpotle chiles, (smoked ripe jalapenos), canned are fine. If no chilpotles, use several broken up small hot red chiles like pequines, pico de pajaro, or whatever you have as long as they are rather assertive.

Toss around some more, then add:
small handful raisins
1/4 cp vinegar
1/4 cp brown sugar
2 tbl black molasses
the reserved Nativo and Habanero chiles and soaking water
good grind of black pepper
bit of salt
1/2 tsp curry powder
enough pineapple juice for a sauce-like consistency

Simmer gently for about 15 minutes, stir occasionally. Run through a food processor or a food mill. Enjoy the fire!

EAST INDIAN BLACK-EYED PEA SALSA

This heavily spiced but not-too-hot salsa can also be served chilled as a side dish, or heated through and served over hot basmati rice.

Ingredients
1 can (15 ounces) black-eyed peas, rinsed and drained
1 tomato, seeded and diced
1/2 red onion, diced
2 cloves garlic, minced
2 tablespoons chopped cilantro leaves
1 tablespoon grated fresh ginger root
2 teaspoons freshly ground cumin seed
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
salt

Directions
In a bowl, toss the black-eyed peas with the tomato, onion, garlic, cilantro, ginger, cumin, turmeric, and cardamom. Add cayenne pepper and salt to taste.

Salsa Casera (ubiquitous red sauce)

2 medium tomatoes, finely chopped
1 medium onion, chopped (about 1/2 cup)
1 small garlic clove, finely chopped
1 canned jalapeno pepper, seeded and finely chopped
1 tablespoon cilantro (or more)
1 tablespoon lemon juice
1 1/2 teaspoons vegetable oil
1/2 teaspoon dried Mexican oregano (regular will do)
1/2 teaspoon bottled hot sauce

Directions:

Mix all ingredients. Cover and refrigerate in glass or plastic container.

Refrigerate no longer than 7 days

Roasted Tomatillo Salsa

I may have put this here, but if not, it's a classic.

Ingredients:

1 lb. tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeno pepper (if you're worried about heat, remove the seeds and membranes; I do and it's the perfect heat for me), cut in half lengthwise
A few spritzes of extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. chopped cilantro
Juice of 1 lime
1/4-1/3 c. chopped green onions

Directions:

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.
After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.

Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.

Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.

When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips

Restaurant Style Salsa (made with ro-tel tomatoes. don't think I've posted any with that, yet)

This is from THE PIONEER WOMAN COOKS. It's pretty funny, go read it.

a pickled garlic recipe:

Get one of those 2-liter jars of peeled garlic (try Korean markets or Restaurant supply places) and fill it with your most-used hot sauce (I used Valentina, cuz it's cheap and has that vinegar bite that I love). Contrary to what I expected, while the result was both hot and garlicky, it was rather mild (after about 1 or 2 months), to the point where I could pop them in my mouth as appetizers! The left-over hot sauce is now garlic-infused. Cool, huh?

“Whiskey Hot Sauce”

This is the cast of characters:Whiskey, Brown sugar, Serrano peppers (or Habanero if you’re feeling rebellious), lemon, Chipotle peppers in Adobo sauce, cider vinegar, carrots, onions, honey, cumin.

Mince the Chipotle peppers and slice the lemon in half.

Combine it with the diced carrot, diced onion, diced peppers.

Measure your whiskey.

Put it all in a small sauce pan with a bit of water.

Simmer and add the brown sugar.

Add the lemon juice. Give it a nice squeeze.

Once all of the ingredients are tender, particularly the carrots, onions, and Serrano peppers, pour it carefully into a blender.

Cover it well and blend it for a few seconds until smooth.

Soy and Oil Hot Sauce

Ingredients
150 g (5.5 oz) fresh cayenne chilli peppers, chopped finely
70 g (2.5 oz) garlic, chopped finely
1 cup soy sauce
1/2 cup vegetable oil

Method

1. Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
2. When cool, stir and pour into a glass jar.
3. Stir before each use.

Molten Lava Hot Sauce Recipe

1 c Habanera peppers chopped
1 qt Water
1 tb Sesame oil
3 tb Tabasco sauce
1/2 c Tomatoes chopped
1/2 c Bird's eye peppers chopped
1 Onion med. chopped
4 Garlic cloves minced
1 ts White pepper
1 oz Tequila
1 ts Ginger ground
1 ts Salt
1/2 c Tomato paste

Bring water to a boil and add the chopped peppers. Cook for 5 minutes
then lower the heat. Add the sesame oil, white pepper, Tabasco sauce,
garlic, onion, tequila, and salt. Simmer for 15 minutes then add the
ginger & tomato paste. Cook for 5 minutes more. You may serve this
hot or better yet cooled. Keeps refrigerated for 5 days or can be
frozen.

Ghost Chili Hot Sauce Recipe

ghost-chili-hot-sauce

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with the world’s hottest chile. Ghost peppers are so hot that only a few are needed for this sauce. To give it a more robust chili flavor (and color) without further amping up the heat, we’ve added several Aji Panca Chilies.

Of course, this same technique can be used with all of our bulk dried peppers, making a great base for home experimentation (use our dried pepper heat scale as a guide).

Ingredients:
2 cups distilled vinegar
2 tsp salt
2 dried ghost peppers
10 dried aji panca chilies or dried organic aji panca chilies

Directions:

Put on gloves, and keep them on while handling ghost chilies.
Reconstitute the dried peppers.
Remove the stems and seeds from the chilies.
Using a food processor or blender, puree the chilies with the vinegar and salt.
For Milder (but still hot) Sauce: Immediately strain the sauce through a fine mesh strainer.
For Stronger Sauce: Leave the solids in the sauce for up to two weeks, then strain. The longer you wait before straining, the hotter the sauce will become.

Makes a little over two cups of sauce, which will keep in a bottle or jar in the fridge for quite awhile.

PIQUE (Puerto Rican Hot Sauce)

You do have to let it marinate for a few weeks to let all the flavors incorporate together. Remember the longer you let it sit, the hotter it gets.

Ingredients:

12 ounces white vinegar
2 slices of Pineapple rind (you may use 2ounces of the juice instead)
4 Garlic cloves, sliced in half
4 Ajices caballero (or habanero)
4 cayenne peppers, whole
10 peppercorns, cut in half
4 sprigs of Cilantro (also known as chinese parsley)
2 recao leaves (if available)- also known as culantro
4 TBSP Olive Oil (2 ounces)
Pinch of Oregano
Pinch of Salt

1- Carefully cut the ajices in half. If you like it hot, don’t discard the seeds.

Wash your hands carefully after handling the ajices or the cayenne peppers!

2- Cut the pineapple rind into 6 pieces that are each: 1 inch by 2 inches. So each piece is approximately the size of 2 regular postage stamps, side by side.

3- In a small saucepan, simmer the ajices in the olive oil for approximately one minute on medium low heat. This brings out the hotness of the ajices without having to let it sit for months. Let it cool.

4- Place the rest of the ingredients in a jar, or an old salad dressing bottle (we used an old bottle of vodka). The large kind will probably accommodate the entire recipe. If you need to use two jars or bottles, divide the ingredients into each one.

5- Add the ajices and the olive oil to the jar(s) or bottle(s). Shake and let it sit for at least a day before using.