Here is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.

Ingredients

• 4 medium Russet potatoes

• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• 2 1/2 teaspoons red New Mexican chile powder

• 1 teaspoon bottled hot sauce (we prefer Uno hot sauce)

• 1/2 cup chopped onion

• 1 8-ounce can whole kernel corn, drained and rinsed

• 1/2 cup coarsely shredded carrot

• 1/3 cup chopped green bell pepper

• 1/2 cup sliced ripe olives

Instructions

Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.

In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.

Refrigerate for 1 hour before serving.

We don’t know about everyone, but we always seem to buy one too many bell peppers and scallions at the store. Scare up a few black beans, and you’ll be able to give some of the orphans in your refrigerator a second try with this textured, tasty salad.

Ingredients

• 1 can (16 ounces) black beans, rinsed and drained

• 1 red or green bell pepper (whichever you have on hand), seeds and stem removed, diced

• 1/2 cup fresh tomatoes, seeded and diced

• 2 scallions, sliced

• 2 poblano chiles, roasted, peeled, seeds and stems removed, chopped

• 1 tablespoon chopped cilantro

• 1 tablespoon corn oil

• 1 tablespoon fresh lime juice

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Instructions

Place the beans in a bowl. Add the bell pepper, tomatoes, scallions, poblanos, and coriander. Toss well.

In another bowl, whisk the corn oil, lime juice, salt, and pepper together. Drizzle the dressing over the bean salad, and toss gently to coat.

An unusual chili that could also be termed a stew. This is not for beginning chileheads but for the serious aficionado. The name was inspired by the pantywaist heat scales of most other chilis.

W.C. has taken some grief over the turnips and potatoes here, but does he care? In case it’s too hot, serve this with milk or beer.

Ingredients

• 7 cups homemade beef stock

• 1 tablespoon minced garlic

• 4 small carrots, sliced into 1/4 inch rounds

• 1 ½ tablespoons minced parsley leaf

• ½ teaspoon ground cumin

• ½ tablespoon Mexican oregano leaf

• ½ teaspoon cinnamon

• 1 pound turnips, peeled and shredded coarsely

• 2 pound potatoes, peeled and cut into ½ inch cubes

• 2 tablespoons vegetable shortening

• 1 medium onion, chopped

• 1 pound ground beef

• 1 ½ cups canned crushed tomatoes

• ½ cup apple cider

• 3 tablespoons tomato paste

• ½ cup browned butter roux (1/2 cup flour browned in 1/4 cup butter)

• 3 large chipotle chiles

• ½ cup Jack Daniels Bourbon (Black Label)

• 1 teaspoon salt

• 6 chiles de arbol, seeds and stems removed, crushed (or substitute any small, hot dried red chiles)

• 3/4 teaspoon ground habanero

• 1 large pod mirasol chile, seeds and stems removed and crushed (or substitute New Mexican)

• 8 chiltepins, crushed (or substitute piquins)

• 3 tablespoons olive oil

• 3 tablespoons red wine vinegar

• 6 tablespoons raw or dark honey

• Sour cream for garnish

• Chopped green onions for garnish

Instructions

In a pot, combine the stock, garlic, carrots, parsley, cumin, oregano, cinnamon, turnips, and potatoes and bring to a boil. Boil uncovered for 20 minutes, adding water as needed.

In a large skillet, heat the shortening, add the onion and saute for 5 minutes. Add the beef and cooked until browned. Add the tomatoes, apple cider, tomato paste, and roux and simmer uncovered, stirring occasionally, for ten minutes. Remove from the heat and reserve.

Rehydrate the chipotles in the bourbon for 45 minutes, using a bowl to keep them submerged. Combine the chipotles in a food processor or blender with the remaining ingredients and puree. Add this puree to the meat mixture and stir well. Add the meat mixture to the boiling soup and mix well. Reduce the heat and simmer for 10 minutes before serving. Garnish with the sour cream and green onions.

With salsa overtaking ketchup in sales volume in 1992, it made sense that the ketchup makers would fight back. There are several dozen brands of hot and spicy ketchup on the market these days, and more to come. This recipe will keep indefinitely.

Ingredients

6 pounds ripe tomatoes, chopped
1 small purple onion, peeled and chopped
2 teaspoons dried Italian parsley
1 1/2 cups malt vinegar
1/2 cup plus 2 tablespoons packed brown sugar
3/4 teaspoon salt
Dash of white pepper
1/2 teaspoon habanero powder (or more to taste)
1 cinnamon stick, halved
1/2 whole nutmeg, tapped carefully with a hammer to split
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds

Instructions

Place the tomatoes, onion, and parsley in a 4 to 5 quart heavy pot. Bring the ingredients to a boil over high heat, reduce the heat to medium, and cook until the tomatoes are softened, about 20 to 25 minutes.

Press the tomato mixture through a fine sieve, pressing hard on the solids with the back of a broad wooden spoon to release the puree. Return the puree to the pot and discard the solids.

Add the vinegar, sugar, salt, white pepper, and the powdered habanero chile to the puree. Tie the remaining ingredients in several layers of cheesecloth, and add them to the pot. Bring the mixture to a boil over high heat, reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered. As it cooks, periodically remove the froth that rises and stir down the sides. When the mixture is very thick, remove the tied spices.

Ladle the ketchup into a jar. Allow it to cool, and refrigerate. It keeps indefinitely.