Monthly Archives: January 2009
This one is perfect for watching the big game, all it takes is a little time and some fresh ingredients. This one is sure to impress all your buddies and goes great with your favorite beer. To see all dhp recipes click here.
Chorizo Stuffed “Darn Hot” Anaheim Chiles
Prep Time = about 10 minutes, Cook Time = about 30 minutes
– 6-8 large Anaheim chilies
– 6 ounces chorizo sausage
– 1 egg, lightly beaten
– 1/4 cup fresh cilantro, chopped
– 1 cup bread crumbs
– 1/2 small onion, chopped
– 1 clove garlic, chopped
– 1 cup mushrooms, finely chopped
– 1/3 cup chihuahua cheese, shredded
– 1/4 teaspoon Darn Hot Peppers Herb Shaker in place of salt
Place sausage in a skillet and add 1/2 teaspoon of darn hot herb shaker. Cook on low heat for about 10 minutes, pour off excess grease. Add mushrooms and cilantro into skillet, cook for an additional 5-6 minutes. Pull from heat and stir in egg, cheese, and bread crumbs. Place chilies on grill and cook about 3 minutes each side. Remove from grill, take off charred skin, cut lengthwise to remove seeds. Fill chilies with chorizo stuffing and place back on the grill for an additional 6 minutes.
I like to eat w/ fresh flour tortillas and a tamarindo Jarritos.
Reposted from thechiliking.com blog. This is a great site, be sure and check it out if you have questions about growing chiles in the home or are looking for recipes.
Chilli Oil Recipe:
Chilli oil is probably the simplest way to add a bit of flavour (not to mention heat) to virtually any dish. You can either use it to cook with in place of normal olive oil, or simply drizzle some over freshly prepared dishes. It will liven up any dish but it is particularly good on pizzas and pasta.
Dried red chillies
Take a handful of dried red chillies. About 7 or 8 medium size chillies should do the job – it all depends how hot you like it!. Add them to a pan of hot malt vinegar and simmer, stirring occasionally to make sure all the chillies are submerged.
After 10 minutes remove the chillies and allow the vinegar to drain off by placing on some kitchen roll. Next, add the chillies to a pan of olive oil and gently heat (don?t bring to the boil for about 5 minutes). Leave the pan and the chillies to cool then add the lot into a nice glass bottle, preferably one with a pouring spout.Chilli oil is used extensively in Asian cooking. For a more authentic flavour when used in Asian dishes olive oil probably isn?t the best choice. Simply replace the olive oil in the above recipe for peanut or good vegetable oil.
A word of caution:
Simply dumping a load of fresh chillies into a bottle of oil is not a great idea as it can result in botulism which to cut a long story short is a nasty which can in some very rare cases be fatal!
Unfortunately simply boiling the oil won’t reduce the risk. The way round this is to reduce the PH level of the chillies before putting them in thew oil. This is achieved in the above recipe by first boiling the chillis for ten minutes in venegar. In order to further reduce the risk I always use dried chillies, not fresh.
A recent example of effective word of mouth marketing is the publication of Charlie Stratton’s October 6, 2008 letter to the editor in the State Journal Register. His creative and compelling letter in recommendation of Darn Hot Pepper’s Habanero Honey Spread immediately caught my attention and deserves to be published once again here:
We a Darn Hot Peppers are always looking for another reason to get people eatin’ peppers so keep checking back often if you’re feeling like you need some ammo to get a buddy or family member on the chile bandwagon.
- Any good chilehead knows that capsaicin is the stuff that makes our tongues burn but did you know it also drives prostate cancer cells to kill themselves! At least that’s what scientists said in the March 15th issue of Cancer Research.
- Six millennia ago, farmers living in modern-day Mexico made a wise health move: They domesticated the chili pepper.
- Capsaicin, the compound that gives red pepper its heat, could inhibit the growth of fat cells, says a new laboratory study.
- A new hot-chili-pepper-based anesthetic may offer better pain relief during childbirth, surgery, or other painful situations than conventional anesthetics.
- Harvard University researchers are mixing capsaicin with another anesthetic in hopes of developing epidurals that wouldn’t confine women to bed during Childbirth, or dental injections that don’t numb the whole mouth. And at the National Institutes of Health, scientists hope early next year to begin testing in advanced Cancer patients a capsaicin cousin that is 1,000 times more potent, to see if it can zap their intractable pain.