In our feature story "Fire Man" on page 48, a tiny taste of some of the hottest chili peppers made grown men cry. Our recipes aren't so fiery, but after sampling the habaneros and jalapeños, you may want to keep some ice cream handy—just in case. Growers say it can help the burn subside.
FRESH HOT SALSA
Don't forget to wear gloves when handling habaneros, and don't touch your eyes or nose.
1 habanero chile pepper, seeded and minced*
1 medium cucumber, peeled and diced
4 large plum tomatoes, chopped
1 cup finely chopped fresh cilantro
2 tablespoons vinegar
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon salt
Garnish: whole jalapeño pepper
Tortilla chips
STIR together first 9 ingredients in a small bowl. Cover and chill at least 1 hour.
GARNISH, if desired. Serve with tortilla chips.
*1 jalapeño pepper, seeded and minced, can be substituted.
YIELD: 3½ cups
ROASTED POBLANO CHILE CON QUESO
3 fresh poblano peppers
2 fresh red Anaheim peppers
1 large onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
2 cups (8 ounces) shredded Monterey Jack cheese
1 (8-ounce) loaf pasteurized, prepared cheese product, cubed
½ cup half-and-half
Tortilla chips
Garnish: chopped red Anaheim peppers
GRILL poblano and Anaheim peppers, without grill lid, over medium-high heat (350° to 400°). Grill 5 to 7 minutes or until peppers look blistered. Turn peppers often.
PLACE peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.
SAUTé onion and garlic in hot oil in a large skillet over medium-high heat. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted. Serve warm with tortilla chips. Garnish, if desired.
NOTE: For testing purposes only, we used Velveeta for cheese product.
YIELD: 3½ cups
CHEESE CHILES RELLENOS
8 large, fresh poblano or Anaheim chile peppers
1 (8-ounce) package Monterey Jack cheese with peppers
2 large eggs
¼ cup whipping cream
¾ cup all-purpose flour
¾ cup yellow cornmeal
¼ teaspoon salt
Peanut oil
Salsa
PLACE peppers on an aluminum foil-lined baking sheet.
BROIL 5 inches from heat about 5 minutes on each side or until peppers look blistered.
PLACE peppers in a bowl or zip-top plastic freezer bag; cover bowl with plastic wrap or seal bag. Let stand 10 minutes to loosen skins.
PEEL peppers; carefully cut peppers lengthwise on one side, leaving stems attached. Remove and discard seeds.
CUT cheese into 8 long pieces; place 1 piece in each pepper cavity. Secure peppers with wooden picks, if desired. Combine eggs and whipping cream, stirring well.
COMBINE flour, cornmeal and salt in a shallow dish; carefully dredge peppers in cornmeal mixture, and dip into egg mixture. Dredge peppers in cornmeal mixture again.
POUR peanut oil to depth of 1 inch into a large cast-iron or heavy skillet, and heat to 375°. Fry two peppers at a time, cut side up, for 2 minutes, turning once. Drain peppers on paper towels and remove wooden picks. Serve immediately with salsa.
YIELD: 4 servings