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Heat Level - 1

This is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black pepper strangely complementing the sweetness of the strawberries. Only a truly daring chilehead would serve this over chile-infused icecream.

This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.

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To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.

Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.

This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.

The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.
This mustard will keep in the refrigerator for up to three weeks.
These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.
In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob's Burgers. Although Bob's is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger's queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing - and also probably halfway to a heart attack.
 

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