Salsa de Ají (Ecuadorean Fresh Chile Sauce)

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This is a basic but classic Latin American salsa recipe collected in 
Ecuador. Although this recipe calls for the use of an electric blender, 
one can follow the traditional method of using a mortar and pestle. 
Ecuadorians are very fond of putting beans in their salsa. The most 
popular beans are the lupini, which are large white beans about the size 
of lima beans. Just add the cooked beans directly to the salsa. Use this 
salsa as a dip for chips or as a topping for grilled meats.

Ingredients

2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or 
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste

Instructions

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion 
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt 
to taste.

Coco Loco

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This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

Ingredients

1/2 cup chile pepper vodka 
1/4 cup white rum
1/4 cup brandy
1/4 cup gin
1/4 cup tequila
1 cup orange juice
1/2 cup pineapple juice
1 cup evaporated milk
2 ounces sweetened coconut cream or syrup
1/8 cup grenadine syrup
Crushed ice
Grated coconut for garnish
Orange slices for garnish

Instructions

Combine all the ingredients except the crushed ice and garnishes in a 
blender and blend until frothy. Serve over crushed ice in champagne 
glasses. Sprinkle the coconut over the drinks and garnish with the 
orange slices.

Mango Lassi with Ghost Chile

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This refreshing drink originated in India, where it is often served for 
dessert after a meal of fiery hot curries. I have, of course, spiced up 
a drink designed as a cool-down with the hottest chile in the world, the 
'Bhut Jolokia', or ghost chile! Fruits such as pineapple, strawberries, 
peaches, or pineapples may be added to or substituted for the mangoes.

Ingredients

2 cups plain yogurt
2 cups buttermilk (or substitute milk)
Pulp of two ripe mangoes
Juice of one lemon
2 teaspoons sugar
1/4 of a fresh 'Bhut Jolokia' chile, seeds removed, minced (or 
substitute 1 habanero)

Instructions

Place all the ingredients in a blender and process until smooth. Serve 
in dessert glasses over ice, or freeze until slushy and then serve.

Fresh Peach and Chile Daiquiris

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For some reason, habanero chiles work particularly well with fruits. 
These daiquiris will delight chileheads, who will probably suggest 
adding more habanero to the blender! For a non-alcoholic version of this 
drink, substitute pineapple juice for the rum and decrease the sugar to 
3 tablespoons. From the article Perfectly Pungent Peaches by Dave DeWitt here.

Ingredients

2 cups fresh peach slices
1/4 cup freshly squeezed lime juice
1/2 teaspoon minced fresh habanero chile
1 cup dark rum
1/3 cup sugar
1 cup crushed ice
Mint sprigs for garnish

Instructions

In a blender, combine the peaches, lime juice, and chile and puree. Add 
the rum, sugar, and crushed ice and puree until smooth. Pour into 
stemmed glasses and garnish with mint sprigs.

Chile-Infused Cranberry Cider

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Here's another mulled cider that contains two chiles, the mild ancho and 
the super-hot habanero. The ancho adds the raisiny overtones while the 
habanero supplies an additional fruity heat. Serve this cider in large 
mugs around a roaring fire in the winter.

Ingredients

1 quart apple cider
1 ancho chile, seeds and stem removed, cut into thin strips
2 cups cranberry juice cocktail
1 teaspoon whole cloves
1 3-inch cinnamon stick
1/2 habanero chile, seeds and stems removed, left whole
Ground nutmeg or allspice for garnish

Instructions

Combine the cider, ancho chile strips, and cranberry juice cocktail in a 
large bowl and let sit for 30 minutes. Transfer to a large saucepan, add 
the cloves, cinamon stick, and habanero chile and bring to a boil. 
Reduce the heat and simmer, uncovered, for 10 minutes.
Remove from the heat, strain, and pour into mugs. Sprinkle some ground 
nutmeg or allspice over each mug.