NOTE: This recipe requires advanced preparation. These spicy beans are a great addition to an appetizer tray.
Ingredients
green beans, garlic, onions,dill seeds, black peppercorns
Jalapenos in Escabeche
NOTE: This recipe requires advanced preparation. A variety of small hot chiles can be used, so don’t limit yourself to only jalapenos.
Ingredients
olive oil, onion, carrots, garlic, whole black peppercorns
Instructions
Chiltepines en Escabeche
In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food–except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.
NOTE: this recipe requires advanced preparation.
Ingredients
-
Fresh red and/or green Chiltepins (as many as you want to pickle)
-
3 cloves garlic, peeled
-
3 teaspoons salt
-
3 tablespoons cider vinegar
-
water
Instructions
Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.
Seal the jar and allow to sit for 15 to 30 days.
Chiltepin Ice Cream
This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.
Ingredients
-
½ cup Chiltepines en Escabeche (see recipe), rinsed thoroughly
and pulverized (or substitute fresh green or red pods) -
1 gallon vanilla ice cream
Instructions
Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.
Sichuan Chile Sauce
Here is a classic chile sauce from one of the hottest regions–foodwise–in China. It can be used in stir-fry dishes, added to soups, or sprinkled over rice.
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, peeled and finely chopped
- 1-inch piece fresh ginger, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 6 fresh red chiles, such as jalapeños, seeds and stems removed, finely chopped
- 1/4 cup Chinese red rice vinegar
- 1 tablespoon sugar
- 2 tablespoons tomato ketchup
- 2 tablespoons Chinese yellow rice wine
- 2 teaspoons salt
- Water as needed
Instructions
Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and stir-fry for another minute.
Add the chiles and the vinegar and simmer for 10 minutes, adding water if it gets too dry.
Add the remaining ingredients except the water and simmer for 5 more minutes.
Remove from the heat and allow to cool. Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency.
Place the sauce in bottles and refrigerate.