Mango habanero salsa

Hi!

Harvest time! Yippee! My over-wintered habanero has ripe pods!

 I picked one of them, to use in a mango salsa, to go with the grilled tuna tonight.

The recipe - my basic mango habanero salsa:
 1 ripe mango
1 yellow habanero
1 fresh red onion, chopped
1 lime, juice from it
1-2 tablespoons caper, chopped
A lot of cilantro, finely chopped

This habanero was amazingly hot. As I'm writing this, my fingers are still burning from saving the seeds. Exactly how it should be :-)

Wishing you a great weekend!
   Mats

Mango habanero salsa

Hi!

Today I made a mango + habanero salsa to go for dinner with salmon and potato.

The recipe
One fresh mango, sliced
One or two habaneros
Fresh onions, chopped
One fresh lime, squeezed
A lot of cilantro, finely chopped

It's really a delicious salsa. Maybe I made it a little too hot, so we were completely melting at the end of dinner. But it gave us a good laugh. As always when it comes to chile peppers :-)

Have a great weekend!
   Mats

Xnipec

Hi!

Harvest time. Today, I made a salsa. My favorite habanero salsa. It's called xnipec. Inspiration from Dave DeWitt's habanero cookbook, here is my recipe.

My slightly modified xnipec

2 habanero peppers
2 tomatoes, chopped
Fresh onion, chopped (amount approximately one onion).
juice from one lime
A bunch of fresh cilantro, chopped
Instead of salt, I use capers

The name Xni-pec comes from the Maya words ni (nose), and peek (dog), referring to a dog’s wet nose. This salsa can be made so hot that your nose will start dripping. That's how I like it.

The name “Xni-pec “comes from the Maya words “ni” (nose), and “peek” (dog), referring to a dog’s wet nose, since this sauce can be so hot that your nose will sweat like a dog! - See more at: http://www.mexicoinmykitchen.com/2014/06/xnipec-salsa-recipe-habanero.html#sthash.U1n4ow3H.dpuf

I used the red habanero that I grew this summer.

The salsa was delicious and hot. It's funny how Patricia reacts when the salsa is hot enough. Goose bumps :-)

Now we're all sneezing :-)

Have a great hot weekend!
   Mats

Habanero, trepadeiro, dedo & co and a basic salsa recipe

Hi again!

A short update from the corner of the balcony.

Here is the red habanero. It's grown really big. The dark / purple pods is CGN 21500.

 The white/yellow ones is trepadeiro werner. It's grown together with the dedo de moca (the green pods in the foreground). The peru yellow doesn't show, but it's behind all of them.

 

 Here is a closer picture of trepadeiro werner. Different stages of maturity. It turns into a delicious dark yellow tone when mature.

More habanero and CGN 21500.

It's going to be a hot autumn :-) We just sampled a basic salsa with one of the habaneros.

My basic salsa
fresh onion
habanero
tomato
capers
cilantro
a little lime juice
and a little salt

So simple. So good! Wait a couple of hours before serving.


Hot regards,
  Mats

Mung beans and chick peas

Well, maybe this is not a recipe. But I need to share this anyway. I was so happy when I found packages with 5kg of chick peas and mung beans :-)

Perfect for curries, soups, sprouts, spicy, and ayurvedic dishes!

Hot regards,
  Mats

Ice cream

Another ice cream recipe from my friend Anders. This time it's time for "Fresh Mint and Jalapeño ice cream". Sounds good to me :-)

http://www.icecreamnation.org/2011/10/fresh-mint-jalapeno-ice-cream/

Hot regards,
  Mats

Spicy chick peas

Friday evening and back on the balcony. Currently a heatwave in Stockholm, so now when I'm writing this at nine PM it's 18C. Amazing.

I made some spicy chick peas today. I put the dry chick peas in water last night, so they were completely soaked. In other words - let them soak in water for approximately 24 hours.

Then I took my favorite chile powder, mixed it with olive oil and salt. Here you have to use your own judgement what is suitable for you and your surrounding :-)

Mix the chick peas with the oil mixture and put on a baking sheet.

Heat the oven to 175C, and let the chick peas cook for about an hour. Stir occasionally.

It's perfect with a glass of vinho verde or orange juice or whatever you prefer on a Friday afternoon.

Wishing you all a nice weekend!

Hot regards,
  Mats

Cumari almonds

Sunday afternoon. Sunshine. Last third of August.

What could be better than some spicy almonds on the balcony with rose wine :-)

For your inspiration. Heat up a pan with some oil. Add the chile powder. In this case I used cumari from last year. Add the almonds and let them fry on medium to low heat for about 10 minutes. I like them when they get "blackened".
Let them cool down on some paper. Put them in a bowl and add some salt.
Ready!

The perfect snack! It can be as hot or mild as you like!

Have a great week!
   Mats

Chile chocolate ice cream

I need to share this with you- check out this chile chocolate ice cream recipe!

http://www.icecreamnation.org/2011/07/chile-chocolate-ice-cream/

 Wishing you a great weekend!
   Mats

Why not cool down with some ...

ice cream...

My friend Anders has a passionate interest for ice cream, and his great blog with lots of inspiration can be found here: http://www.icecreamnation.org.

I could not find a recipe for a chile pepper ice cream, but I'm sure that it will eventually be one there.

During the peperoncino festival in Diamante back in 2002, I remember that I had a peperoncino ice cream, and it was quite hot!

Keep it cool :-) No I mean hot...
   Mats

Hot sauce

Inspired from a conversation with Rune a couple of weeks ago, and from Patrik yesterday, I decided to make a hot sauce of my tiny tiny chinense fruits.

It took me well over and hour to remove the stems from the fruits. Talk about mindfulness. One pod at a time. Just being there present in the now :-)

Here they are, getting ready to be processed.

These fruits have a very tropical flavour, so I added the juice from a couple of limes and some salt. And some water. I put it all in a saucepan and let it simmer for a couple of minutes.

And here is the final result. A super hot, super good all purpose sauce. Great on everything!

Update:
I'm not sure for how long this sauce keeps fresh, since I don't use any preservatives. Except for the lime juice and salt. Thanks Marco and Patrik for bringing this up :-)


Have a hot week!

Refried beans from the crazy jalapeño chef

Friday evening, and I have cooked my favorite refried beans together with some nachos.

Here is a recipe that you can try instead of buying cans with refried beans.

Refried beans
2-3 hg beans. I use red large beans that I cook for about 1,5 hours.
1 medium onion
garlic
Chiles to taste
Salt
Garlic
Cooking oil

I put the chile peppers, onion and garlic in my mixer, and chop it fine. I put the mix in a warm frying pan, cooking it until the onions are soft / transparent.

Then I put the beans in the mixer and chop them fine. I put the chopped beans in the pan, stirring, adding some water and let them cook for 20-30 minutes.

At the end I add salt to taste.

It's really easy to do, and they beans taste really great!

And - best of all, you can use any chiles you want. Today I used one of the yellow burkinas that we got from Kaili last Sunday. Super hot :-)

Enjoy!