This is certainly a unique capisicum cocktail. To make Hot and Sour Mix: to one quart of sour mix add 4 large jalapeños, stems and seeds removed, diced and let steep for at least 24 hours. Note: This recipe requires advance preparation.
This refreshing drink originated in India, where it is often served for dessert after a meal of fiery hot curries. I have, of course, spiced up a drink designed as a cool-down with the hottest chile in the world, the 'Bhut Jolokia', or ghost chile! Fruits such as pineapple, strawberries, peaches, or pineapples may be added to or substituted for the mangoes.
Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.
This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.
This particular version of sangrita, or "little bloody drink," comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.