Chile Jam Recipe (Homemade Habanero Sauce)

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.

Chili Non Carne with Kidney Beans (Veggie Chili Recipe)

Lya's school just served vegetarian chili for lunch and she begged me to replicate the meal she had this week. I was more than happy to oblige. To recreate the dish, I used store-bought vegetarian chorizo, red kidney beans, caramelized onions, unsweetened cocoa powder, tomatoes, crumbled firm tofu, roasted red bell peppers and jalapeños. I just mixed them in a crock pot and let the flavors simmer together.

I nested the chili in tortillas, added shredded cheese and secured them with little sticks decorated with cherry tomatoes. It’s not authentic Mexican cuisine, but it’s delicious and incredibly hearty.

Hari Chutney (Spicy Indian Cilantro Mint Chutney)

Hari chutney (green) is a spicy preparation served as a condiment to pakora (Indian-style savory fritters) and vadai (fried urad dal). The preparation is very basic: a blend of green chiles, cilantro, mint, garlic and some sweetener to balance the flavors.

The result is a very intense, refreshing dipping sauce that contrasts extremely well with the heaviness of fried food. If you have extra spicy green chutney leftover, it makes a great companion to steamed fish. Once you try it, I'm sure you'll come up with your own uses for this truly versatile chutney.

Spicy Garlic Chutney

Spicy garlic chutney is meant to knock your socks off. I used Anaheim peppers which are mildly hot; you can decide on the level of spiciness by using hotter peppers such as Serrano peppers. If you're really masochistic, habanero or scotch bonnets would work as well. On the other hand, if you're like me and can't handle spicy food, you could use green bell peppers instead. 

This Indian chutney is a great condiment for subtly flavored dishes such as fish en papillote, meat, Indian potato cutlets, basmati rice and dahl or even a piece of toast. It's also very healthy for you due to the large quantity of fresh garlic. We make this chutney very often, as it stores well in the refrigerator. The only no-no would be to serve it during a romantic dinner !!

Grapefruit Salad (Pomelo Salad)

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.