Easy to make, darn-hot-down-and-dirty, black bean chipotle soup.
Ingredients: - 1 green pepper chopped - 1 onion chopped - 1-2 cloves garlic, finely chopped - 2-3 small dried chipotle peppers ground - 1 sprig Fresh cilantro - 1 tablespoon canola or olive oil - 2 cups cooked black beans, (if canned rinse and drained) - 1 cup vegtable broth - 2 tomatos chopped - 3 slices of bacon
Instructions: Use a large pan to cook the bacon until crispy, set aside, keep drippings in pan. Add green pepper, onion, and garlic to pan, simmer on medium high heat for a couple minutes. Add pre-cooked black beans, veggie broth, tomatoes, and herbs. Chop crispy bacon into bits and add to mix. Add chipotle peppers last. Boil and reduce heat to a low simmer for 20 minutes, then mash beans slightly. Cover and let cook/steep for another 10 minutes.
Prep Time = about 10 minutes, Cook Time = about 20 minutes
Ingredients: - 6-8 large Anaheim chilies - 6 ounce free range, boneless, skinless chicken breast - 1 egg, lightly beaten - 1/4 cup fresh cilantro, chopped - 1 cup bread crumbs - 1/2 small onion, chopped - 1 clove garlic, chopped - 1 cup mushrooms, finely chopped - 1/3 cup chihuahua cheese, shredded - 1/4 teaspoon Darn Hot Peppers Herb Shaker in place of salt
Place chicken in a skillet and add 1/2 teaspoon of darn hot herb shaker. Cook on low heat until done. Remove from pan and finely chop, return to pan, add mushrooms and cilantro into skillet, cook for an additional 2 minutes. Pull from heat and stir in egg, cheese, and bread crumbs. Place chilies on grill and cook about 3 minutes each side. Remove from grill, take off charred skin, cut lengthwise to remove seeds. Fill chilies with chorizo stuffing and place back on the grill for an additional 2 minutes.
I like to eat w/ fresh flour tortillas and a tamarindo Jarritos.
- 1/2 small sweet onion, (Walla Walla or Maui are best) finely chopped - 1 fresh mirasol or jalapeno pepper, de-stemmed, de-seeded, finely chopped - 2 medium tomatillo, finely chopped - 6-8 sprigs fresh cilantro, finely chopped - 4 ripe, medium-size avocados - 1/2 teaspoon Darn Hot Pepper Herb Shaker - 1/2 lime, freshly squeezed
Instructions: Add chopped onion, fresh cilantro, tomatillos and fresh chiles in a medium-size bowl, mix together, cover and set aside in fridge. When about ready to serve guacamole, cut avocados lengthwise in half. Twist halves in opposite directions to loosen the fruit from the pits, scoop out pits, and remove pulp from the avocado skin. Mash avocado with a fork and mix in the other ingredients. Add lime juice last and set aside for 2-3 minutes to allow flavors to mix.
- 1 large tortilla - 1 tablespoon maui sweet onion sliced - 1 snip of cilantro from the garden - 2 eggs,(free range) - 1 tablespoon diced fresh "Darn Hot" Ancho pepper - 1 tablespoon Darn Hot Peppers Special Reserve Chioptle Salsa
Instructions: Sear veggies, scrambled eggs, brown tortilla, wrap and go!
Ingredients: - Ingredients for 12
- 6 lbs chuck roast - 10-14 lbs charcoal - Hickory wood chips - 1 tbsp freshly ground black pepper - 1 tbsp onion powder - 1 tbsp garlic powder - 1 tsp salt - 1 tsp dried and ground DHP chipotle pepper - 1/2 tsp dried and ground DHP Cayenne pepper - 1/2 tsp cumin - 1 tbsp brown sugard
Mix the spices in a bowl and spread evenly over meat. Press into the meat and let rest at least one hour or preferably overnight.
Put about 7 and a half lbs of charcoal in a smoker and light it. Wait until the flames have died down and the charcoal has turned to ash before adding the wood chips. Each smoker is a bit different, so follow the directions for your own smoker. Add the meat last, cover and let sit without opening the smoker for at least 4 hours. Once the internal temperature of the meat has hit 165 degrees, pull it out and wrap it in aluminum foil. Put back on the smoker and cook until the internal temperature is 205 degrees, about 4 more hours. Pull the meat out (still in the foil) and put in the refrigerator to rest 1-2 hours. After resting, take the meat out and pull with a fork. Serve on or with freshly-baked rolls and drizzle with Carolina-style BBQ sauce.
Recipe courtesy of Marika Josephson .
- 1 cup chopped & peeled cucumber - 3-4 large tomatillos, chopped - 1 1/2 ounces chihuahua cheese, coarsely cut - 2 medium Ancho pepper, seeded and sliced into long thin strips - 1/4 cup fresh cilantro - 2 tablespoons chopped green onions - 1 fresh lime, - salt
Instructions: Combine all the ingredients in a large wooden bowl. Lightly salt to taste. Let stand for 5-10 minutes in order for flavors to meld. Serve immediately if possible or cover and refrigerate for no more than 2 hours.