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Ingredient - Vegetable
The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French
part of Basque country. At first the Espelette farmers formed
cooperative enterprises to protect their interests, and eventually they
applied to the National Institute for Trade Name Origins for an
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was
granted to Espelette peppers and products, giving it the same protection
as more famous names, such as Champagne sparkling wine. Only ten
villages are allowed to use the name “Espelette”: Espelette, Ainhoa,
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000
acres. Piperade is a colorful pepper sauce that is only spicy when made
in the Basque region. This simple but delicious sauce is often served at
the Celebration of the Peppers in the village of Espelette. Serve it
over boiled potatoes and green beans.
This is the green chile counterpart to Ethiopian Berbere, but there are some differences.  It's green, it's much milder, and instead of placing it in stews, it's a condiment or dip for breads and meats.

The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. "Chop" is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.

Here is another popular fritter from West Africa with two sources of chile heat.  Serve them with a dip

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Many people don't realize that some salad dressings don't come from a jar.  In the spirit of authenticity, I am calling for iceberg lettuce here, but if you substituted romaine or spinach, I won't tell anyone.

There are few recipes more typically German than potato salad. Chileheads Harald and Renate Zoschke gave this national dish a spicy twist. It makes a great complement for Bratwurst from the grill!

A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.

Asparagus is a nutritional gem. It has only 22 calories per half cup or approximately six spears and contains vitamins A and C plus 2 grams of fiber.
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! Note: This recipe requires advance preparation.
Gorditas means "little fat ones" and are thick, fried, tortillas that are stuffed with any number of fillings--beef, chicken, pork or beans. Cabbage may seem like an odd garnish but it is very popular topping in Mexico where it holds up better than lettuce in the heat. The use of black beans reflects a Yucatacan influence, so I serve them with a habanero-based sauce.
 

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