This candy recipe makes good use of the syrup created as a byproduct when making candied chiles. Depending on the chiles used, the syrup can get pretty hot. Typically it has a consistency somewhere between corn syrup and molasses and looks clear, lightly tinted.
The term "16-18 count fresh shrimp" refers to the size of fresh shrimp. In this case the shrimp would be medium sized, or it would take 16-18 of them with the shells and heads on to make a pound. All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.
This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy here. In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.