Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
Many chili cooks like to adjust the heat in their chili by adding various kinds of hot sauces. For the purists in the crowd who insist on making everything from scratch, here is our recipe for a homemade hot sauce. Any chiles of choice can be used. When substituting dry chiles for fresh ones, soak them in warm water for ½ hour to reconstitute them. For more body in this sauce, add the carrots. You can easily double or triple this recipe.
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.
This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.
Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.