Eat the Heat Chile-Head Show
FoodTv.com


RED CHILE SAUCE

Recipe courtesy Richard Bickle

8 cups dried whole New Mexico red chile pods (medium hot) 
Water, to cover 
2 teaspoons salt 
1/2 teaspoon ground or leaf Mexican oregano 
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic 
1 (8-ounce) can tomato sauce, optional

Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and
bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes. 

Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding
just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine
sieve or colander and allow the extra juice to drain out, stirring occasionally. 

Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer
uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add
the tomato sauce. Simmer for 5 more minutes. 

Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entre.

Yield: about 2 quarts 
Prep Time: 10 minutes
Cooking Time: 45 minutes
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HABANERO LIME CHEESECAKE

Recipe courtesy Helen Cook

Crust: 
1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs 
Pinch salt 
1/3 cup melted butter 

Filling: 
3 habanero peppers 
2 tablespoons sugar, plus 1 cup 
24 ounces cream cheese 
Pinch of salt 
4 eggs 
2 tablespoons heavy cream 
1 lime, zested 
1 very juicy or 2 less juicy limes, juiced 
1 lime sliced thinly, for garnish 
1whole habenero, for garnish

Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the
rack below this. Boil water. 

Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside
1/4cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. 

Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is
fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if
desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse
paste results. 

Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until
incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero
paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling.
Sprinkle the reserved crumbs on top. 

Pour boiling water into the pan on the ovens lower rack. Place the cheesecake on the rack above it.
Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from
the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place
in the freezer for 2 to 3 hours. 

Garnish, if desired, with slices of lime and place a whole habanero in the center.

Yield: about 16 servings, depending on heat tolerance
Prep Time: 24 hours 30 minutes
Cooking Time: 1 hours 0 minutes
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RED CHILE GLAZE

Recipe courtesy Jere Waquie

12 dried New Mexico red chile pods 
3 cups boiling water 
2 cups honey 
2 tablespoons red chile powder 
2 tablespoons cumin

Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing
them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid. 

Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer
pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to
blend flavors. 

This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork. 

Yield: about 3 cups
Prep Time: 1 hours 15 minutes
Cooking Time: 15 minutes

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HOT PUMPKIN PIE

Recipe courtesy Karen Stober

2 minced fresh habanero peppers 
1/2 cup brown or maple sugar 
1/2 teaspoon ground ginger 
1 teaspoon cinnamon 
1 (15 ounce) can pumpkin 
2 eggs 
1 (12-ounce) can evaporated skim milk 
1 teaspoon vanilla extract 
1 (9-inch) pie crust

Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled
with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and
utensils well. 

Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of
sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately,
then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well. 

Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in
oven. A pie skirt may be place underneath to catch spills. 

Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for
40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving. 

Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be
varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon
extract may be substituted. 

Yield: 8 to 10 servings
Prep Time: 30 minutes
Cooking Time: 1 hours 0 minutes
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FIREHOUSE SALSA

Recipe courtesy Tim LaFuente

3 Roma tomatoes 
3 jalapeno peppers 
2 serrano peppers 
1/2 cup unpacked cilantro 
1/2 lime, juiced 
2 teaspoons white vinegar 
1 large clove garlic 
1 teaspoon salt 
1/2 teaspoon ground cumin 
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved

Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes.
Process on low for about 10 seconds, until mixture is evenly chopped and mixed well. 

Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed. 

Pour salsa into a bowl and serve with tortilla chips.

Yield: about 2 cups
Prep Time: 15 minutes
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THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Recipe courtesy Foo Swasdee

3 tablespoons canola oil 
1 tablespoon chopped garlic 
1 to 2 tablespoons chopped Thai chile pepper 
8 ounces ground chicken breast 
1/2 cup sliced white mushrooms 
1 1/2 tablespoons fish sauce 
1 tablespoon oyster sauce 
1/2 tablespoon sugar 
1/2 tablespoon sweet soy sauce (optional) 
1/3 cup chicken stock 
1/2 cup sliced red bell pepper (optional) 
1/2 cup Thai holy basil (Ga-Prao) 
Salt 
Steamed jasmine rice

Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden
brown. Add the Thai chile pepper and stir well. 

Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the
mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. 

When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season
to taste with salt. Serve over steamed jasmine rice.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes

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RISA G'S KICK-BUTT HUMMUS

Recipe courtesy Risa Golding

8 cloves roasted garlic, about 1/2 head 
8 cloves garlic, coarsely chopped 
2 (15-ounce) cans chickpeas, drained and rinsed 
4 ounces lemon juice 
4 ounces tahini 
3/4 teaspoon red savina habanero chile powder 
3/4 teaspoon smoked chocolate habanero chile powder 
Ground cumin 
Salt and freshly ground black pepper 
Cilantro, finely chopped 
Olive oil 
Pita bread

Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely
chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a
bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add
olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. 

To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive
oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! 

You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls.
Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. 

Yield: 10 to 15 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes

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=Mark
http://www.exit109.com/~mstevens/salmroll.html

Piquant Salmon Rolls

8 oz. cream cheese
1/4 cup walnuts or pecans, chopped 
1/4 cup green onion, chopped
1/2 tsp ground coriander
1/2 tsp cayenne
1 stalk celery chopped 
2 tsp lemon juice
8 oz. (3/4" by 2") thin slices smoked salmon
thin sliced cucumber
freshly ground pepper 
your favorite crackers (I use wheatsworth)
fresh dill sprigs 
hot sauce*
ground cloves*

1. In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery. 

2. Add lemon juice and spices and mix well. 

3. Spread mixture on salmon slices and season with pepper, roll up to form neat rolls 

4. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each
cucumber. 




