Here is one of the best methods for processing and preserving large quantities of small chile pods quickly. The way is so basic that it is sometimes overlooked among preservation methods. You should have a powerful blender or food processor for this. To use, defrost the cubes and estimate 2 to 3 pods per cube. Use in recipes calling for minced or chopped small chiles.

Ingredients

• Fresh small chile pods, such as jalapeño, habanero, or rocoto, seeds and stems removed

• Water as needed

Instructions

Place the chile pods in a food processor or blender with a little water and process to a medium-thin puree. Take care not to breathe the fumes from the pureeing. Pour the puree into plastic ice cube trays and freeze solid. Pop the cubes out and double bag them in zip bags. Label and place back in the freezer.

These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area.

Ingredients

• 1/4 cup finely chopped dried apricots

• ½ cup warm chicken broth

• ½ cup shredded or very finely chopped cooked pork equal to a chop

• 1/4 cup finely chopped prunes

• 1/4 cup raisins

• 1/4 cup chopped walnuts

• 2 teaspoons sweet paprika

• 1/4 teaspoon ground cayenne

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/8 teaspoon ground cloves

Instructions

Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat and mix well.

In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.

Ingredients

• 1/2  pound ground beef

• 1/4 cup chopped onion

• 1/2 cup chopped red bell pepper

• 3 aji chiles, stems and seeds removed, chopped, or substitute 3 jalapenos

• 1 small potato, cooked and finely diced

• 12 green olives, chopped

• 1 tablespoon capers, rinsed, drained and chopped

• 2 tablespoons raisins

• 2 tablespoons dry sherry

• 1 tablespoon ground paprika

• 1 tablespoon chopped fresh parsley

• 2 hard cooked eggs, chopped

• Salt and freshly ground black pepper

Instructions

Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat and mix well.

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.

Ingredients

Instructions

In a heavy skillet, heat the oil and saute the onion, bell pepper, and habanero until they are softened but not browned. Add the lime juice, palm hearts, tomato, cardamom, and cloves, and cook for a couple of minutes until the liquid has been reduced and the mixture thick. Salt to taste.

Beat the egg together with the coconut milk in a bowl.

Slowly stir the coconut milk into the palm hearts mixture, and cook over a low heat, stirring frequently until the mixture has thickened to the consistency of a medium white sauce. Stir in the cilantro and shrimp.

Allow the mixture to cool slightly before filling the empadas.