Hot and Spicy Food Recipes:
Appetizers
Lupita's Party Dip
Chili Con Queso with Blue Corn Tortillas
Salsa Rojo
Pam’s Favorite Salsa
Lazy Cook’s Guacamole
Ceviche Puerto Vallarta Style
Lupita's Party Dip
Here is a fun dip for your next party. It gets it heat from horseradish,
jalapeños and mustard!
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 jalapeños, veins and seeds removed, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1/4 cup buttermilk
Preparation:
Combine the yogurt, mayonnaise, horseradish, peppers,
mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk
while whisking until the consistency is just right for a veggie dip. Chill
until service.
Chili Con Queso with Blue Corn Tortillas
Here is a fun appetizer that can be made hotter by adding you favorite hot sauce
or some chopped jalapeño.
Makes 8 servings
Ingredients:
1 can of chili, no beans
1 pound Velvetta (the hot Mexican style)
1 4 ounce can canned green chiles, diced
2 each tomatoes, Roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped
Preparation:
Combine all the ingredients in a heavy saucepan and heat
until the cheese is melted and the sauce is warm. Be careful not to burn. This
can be made in a crock-pot if you have the time to prepare ahead. It takes
about two hours on low.
Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or
serve with Frito's Scoops.
Salsa Rojo
Here is a recipe for Salsa Rojo. It makes quite a good size batch
so invite some of your friends over and go at it.
Ingredients:
6 medium tomatoes, peeled, seeded and diced
3 bunches of scallions, sliced
2 cloves, fresh garlic, minced
10 jalapeños, seeds and veins removed, diced
1/4 cup red wine vinegar
3 tablespoons lime juice
3 tablespoons olive oil
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon cumin
1/4 cup fresh cilantro, chopped
salt and pepper to taste
Preparation:
Combine all ingredients in a large bowl and toss to
incorporate. Serve with freshly fried corn tortilla chips and a Margarita.
Pam’s Favorite Salsa
Makes 1 1/2 cups
Ingredients:
1 large tomato
3 Serrano chiles or 2 jalapeño chiles, stemmed
1 small onion
1 clove garlic, peeled
8 to 10 sprigs fresh cilantro, chopped
1/2 teaspoon salt
1 teaspoon cider vinegar or freshly squeezed lime juice
Preparation:
Core the tomato, seed if desired. Chop it very finely (no
pieces larger that 1/16 inch) and scoop into a small bowl. If you want a
milder sauce, seed the chiles, then chop very finely and add to the tomatoes.
Finely chop the onion and garlic and add to the bowl along with the cilantro.
Stir in the salt, vinegar or lime juice and 1 tablespoon water. Let the
flavors blend for 1/2 hour or so before serving.
Adapted from the cookbook by Rick Bayless. Authentic Mexican
Lazy Cook’s Guacamole
This recipe is complements of John Stokely, of San Rafael, CA. It takes less
than 5 minutes to make and always gets rave reviews.
You can serve this guacamole in the avocado shells, in a bowl with lots of chips
nearby, as a topping for grilled chicken, or as a sandwich spread.
Makes 2 servings
Ingredients:
1 ripe, soft avocado (I prefer California Haas avocados -
the black ones with pebbly skin)
3 tablespoons of your favorite chunky salsa (mild to hot - your choice)
1-4 teaspoons of good chile powder (vary the amount to your taste)
optional: chopped cilantro or other Mexican herbs to taste
Preparation:
Rinse the avocado. Cut avocado in half, lengthwise. Remove
and discard the seed. Using a spoon, scoop out the avocado flesh into a small
bowl. Be careful not to split the skin. (The skin is your serving bowl.) Using
a fork and/or knife, mash the avocado flesh in the bowl. You're going for
small lumps, not a smooth cream texture. Stir the salsa and chile powder into
the avocado flesh, mixing well. Spoon the avocado mixture neatly into the
avocado shells. Sprinkle a little chile powder on the top.
Ceviche Puerto Vallarta Style
Makes 4 servings
Ingredients:
1 pound of good white fleshed fish
juice of 6 or 7 limes
1 small onion
1 small onion, diced
3 ripe Roma tomatoes, diced
4 pickled serrano chilies, sliced
4 tablespoons olive oil
1 tablespoon rice wine vinegar
1/2 teaspoon oregano
sea salt and pepper
1/2 cup fresh chopped cilantro
2 ripe avocados
Preparation:
Rinse the fish in cold water, skin and cut into small
pieces. Place in a glass bowl and pour juice from the limes over all.
Let stand in the refrigerator for about 3 hours, turning fish pieces with a
wooden spoon from time to time.
Add the onions and tomatoes to the fish. Add the sliced chilies, the oil,
vinegar, oregano, salt and pepper and cilantro.
Serve ice cold with fresh fried corn tortilla chips.
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