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A Passion for Peppers!


  • 1 tablespoon prepared curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • salt and freshly cracked black pepper -- to taste

    Mix all the ingredients together in blender or processor and blend for a few seconds. This will keep, covered and refrigerated for a long time! Be careful not to rub your nose, eyes, or mouth while working with habaneros. You should wear rubber gloves while chopping and mixing.

    Adapted from Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby

    CHICKEN AND SHRIMP DUMPLINGS WITH SOY DIPPING SAUCE

    Soy Dipping Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons sweet hot chili sauce

    Filling

    • 1/4 pound ground chicken
    • 6 shrimp , peeled and minced
    • 2 cloves garlic, chopped
    • 1 green onion, chopped
    • 1 tablespoon sweet hot chili sauce
    • ¼ tsp. dried basil
    • 1 tsp. grated ginger
    • soy sauce to taste, about 2 tsp.
    • 24 wonton wrappers
    • 1/2 cup chicken stock

    To make the sauce, place all the ingredients in a small sauce pan and bring up to a boil. Remove from the heat then allow to cool before serving.

    In a small bowl combine chicken and shrimp and mix well. Add ginger, garlic, onion, basil and chili sauce and mix well. Season with soy sauce.

    In the middle of a fresh wonton wrapper place a heaping teaspoon of the shrimp mixture. Bring the sides up around the filling pleating the sides. Continue with the rest of the filling.

    In a large sauté pan heat oil until hot. Gently place the dumplings in the sauté pan and cook on medium until golden on the bottom about 4 minutes. Watch carefully and do not burn. When the dumplings are brown, add chicken stock, cover pan and steam about 2 minutes or until tender. Remove lid and cook a little longer to reduce stock. Remove and serve hot with soy dipping sauce.

    SALSA VERDE
    (Tomatillo Sauce)

    • 1 lb tomatillos
    • 1 cup cold water
    • 4 cloves garlic, chopped
    • 1 small onion, chopped
    • 2 jalapeno or serrano peppers, chopped
    • fresh cilantro (optional)
    • 2 T. salad oil
    • 2 tsp salt
    • 1 tsp sugar

    Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat

    The copyright of the article A Passion for Peppers! in Spicy Cuisine is owned by Judy Howle. Permission to republish A Passion for Peppers! in print or online must be granted by the author in writing.

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