Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
Mexican Hot Nuts
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
Scrambled Eggs with Pork Chorizo
This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation
Ingredients
1 clove garlic
1/2 cup ground red New Mexican chile
1/2 teaspoon freshly ground black pepper
1/4 teaspoon each: ground cloves, cinnamon, oregano, cumin
1/2 teaspoon salt
1 teaspoon oregano
1/2 cup vinegar
2 pounds ground pork
3 large eggs, lightly beaten with 2 tablespoons half and half
Instructions
To make the chorizo, combine all the ingredients, except the pork, eggs and half and half, in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Place in a bowl, cover, and refrigerate for 24 hours. To cook, crumble 3/4 cup of the chorizo in a skillet and fry until well-browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.
Ata Dindin (Nigerian Fried Red Pepper Sauce)
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped
Ingredients
10 dried red New Mexican chiles, seeds and stems removed, soaked in hot
water for 1 hour
1/2 cup peanut oil
1 onion, chopped
1 8-ounce can tomato sauce
1 teaspoon salt
Instructions
Remove the chiles from the water and puree them in a blender or food
processor.
Heat the oil in a skillet, add the onion, pureed chiles, tomato sauce,
and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly.
L’Exotic Sauce Dynamite
Here is a typical Madagascar-style sauce that was served at the
Restaurant L’Exotic in Montreal. The sauce accompanied most of the
entrees at L’Exotic and it also can be added to soups or stews to spice
them up.
Ingredients
12 “bird’s eye” chiles (chiltepíns or piquins), crushed
3 tablespoons freshly ground ginger root
3 tablespoons freshly ground garlic
1 medium onion, diced
1/4 cup tomato paste
1 cup white vinegar
2 teaspoons salt
1 cup water
1 tablespoon freshly chopped thyme
Instructions
Mix all the ingredients together in a pan. Bring to boil, then reduce
heat and simmer for 15 minutes. Remove from the heat, cool, puree in a
blender, and place the sauce in a small jar. It keeps for up to a year
in the refrigerator.