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Chili Colorado: The Original Chili Con Carne From Mexico
Chili Colorado: the original Mexican chili con carne, made with beef and a paste of toasted, dried chillies – with no beans and no tomatoes at all.
Pimientos de Padrón: Spanish Tapas Recipe
Pimientos de Padrón are blistered in very hot olive oil and served with coarse salt. Most peppers are mild, but the occasional one can be surprisingly hot.
How to Make Sriracha Mayo: Basic 5-Minute Recipe
For a quick sriracha mayo you only need mayonnaise and sriracha sauce. The ratio can be adjusted from mild and creamy to very hot.
Carolina Reaper Leberkäse Cake Pops
Extremely hot Leberkäse cake pops with Carolina Reaper. The party snack for truly special occasions.
Habanero Parmesan Burger with Chilli BBQ Sauce
Hot burger with habanero, Parmesan, cheddar, bacon and chilli BBQ sauce. 750 g of beef makes six patties of about 125 g; adjust the amount of habanero carefully.
Baked Stuffed Rocoto Chillies
Oven-baked chillies inspired by Rocoto Relleno, filled with minced meat, cheese, almonds and raisins. Rocotos stay hot even after hollowing out, so gloves and thorough cooking matter.
How to Make Candied Chillies
Chillies are candied over several cycles with an increasingly concentrated sugar syrup. The 24-hour stages happen covered in the fridge; without tested water activity, this recipe doesn't promise long shelf life.
Baked Squash with Chilli, Feta and Almonds
Butternut squash, chilli, feta and almonds roasted golden brown on a single tray. Peter Pepper can be swapped for milder or hotter varieties depending on how much heat you want.
