Chile Recipes

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Apricot Pepper Jelly Recipe Recipe

Apricot Pepper Jelly Recipe

03.13.11 by Jackie

I've made several sweet and spicy preserves in the past and this is one of the many variations we made last summer. As I might have told you before, Lulu's favorite hobby after work is gardening. He takes such great pride harvesting the hottest chiles. He started them from seeds and grew them in those cool Jiffy greenhouses. We should be starting planting the seeds again in the following weeks.

Last August, we harvested jalapeño and Habanero chiles. I paired the spicy peppers with delicious apricot juice and made my own pepper jelly. The problem with canning and making so many experiments during the summer is that we have to store all the jars in the garage. The preserves taste much better if you let them sit for a few weeks so the flavors are at their fullest. By that time, we usually forget about them until we do a huge clean up! It just took us 6 months to find these 3 jars. I’m glad we did; this apricot pepper jelly tastes delicious!


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Mirchi Ka Salan Recipe Recipe

Mirchi Ka Salan Recipe

02.26.11 by Jackie

I just learned how to make a variant of mirchi ka salan by Sheerin Auntie, who came to visit us during winter break week. This version is made with only white sesame seeds and originated from the region of Lucknow (Lakhnau) where Abbi, my husband Lulu's late grandfather was born. The previous version was taught by Baji (Lulu's late grandmother); they lived in Hyderabad where mirchi ka salan is made with peanut, fresh coconut and sesame.

The sesame seed variant is quite a bit milder. The sesame seeds are blended into a thick paste (tahini), then added to cumin-flavored oil (baghar). Whole chile peppers are cooked in the sesame mixture until softened. A drizzle of lemon juice finishes the dish. It's as simple as that. Prior to cooking the mirchi ("chiles" in Urdu), I had to be brave and estimate the level of spiciness of the peppers. If the heat is too fiery, you could cut a longitudinal slit and remove the seeds and more of the sesame sauce will enter in the cavity of the chiles for a milder taste.


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Harissa Recipe Provided by Chef Pawan Pinisetti Recipe

This recipe was provided by Chef Pawan Pinisetti. To learn more about the life of a chef in Vegas, check out his interview (click on the link to view):

"Here's a recipe of one of my favorite accompaniments when I'm eating Mediterranean food. This is a recipe I learned when I was in school (Culinary Institute of America, New York) and I've held onto it ever since. Hope you try it out and enjoy it as well.

Harissa, a spicy red chili paste, popular throughout the Maghreb, was created long after Islam occupied the Iberian Peninsula. Not until the 16th century and well after the discovery of the New World, did the rest of the Mediterranean accept the pepper as an edible and flavorful ingredient."


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Mirchi Ka Salan Recipe (Indian Spicy Food) Recipe

I think I've said it many times: my husband's late grandmother (I called her Baji) was an exceptional cook. She used to make a specialty from Hyderabad called mirchi ka salan very often for my father-in-law. He absolutely loves spicy food. I know Daddy misses Baji's cooking, so I try to make his favorite dishes as often as possible.

The dish is very spicy due to the use of a large quantity of chiles (mirchi in Urdu) and the sauce (salan) is the same masala sauce made of onions and Indian spices that is used in many other Indian dishes. For this particular dish, you don't want to go over-board and use fiery chiles such as Habaneros. I chose milder Anaheim peppers. Finally, if you’re afraid of the heat, don't forget to accompany this dish with a tall glass of lassi to soothe your taste buds. 


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Chile Jam Recipe (Homemade Habanero Sauce) Recipe

Last season, my husband Lulu harvested so many peppers from the garden that I had to make a lot of preserves to use them up. If you've been following me on Facebook, I didn’t get a lot of sleep over the weekend because of an over-dose of caffeine. I went on a cleaning spree to pass the time, and while I was tidying up, I found our last jar of chile jam. We used a combination of red Habanero (which is probably the spiciest chile you'll ever taste), red Thai chiles and a small red bell pepper to temper the heat. Still, this recipe will knock your socks off!

When Lulu and I first got married, I remember him calling me a wimp when it came to spicy food. I used to find black pepper spicy! But over the last 6 years, I've learned to enjoy it. I guess marrying into an Indian family helped numb my taste buds. For Father's Day, we held a contest on who would be able to stand eating intensely spicy cuisine. Daddy, my father-in-law, is an expert and of course, he won, but I was able to do better than the girls.

Daddy said the chile jam wasn't as spicy as he had expected but if you're not as tolerant of the heat, prepare a tall glass of milk on the side and enjoy with some toast.

Habanero Jam Recipe with Picture


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