Here are some great recipes guaranteed to please your resident Chileheads! "Heat" up these recipes with as many chiles as you wish. Of course everyone needs some hot chiles, regardless of how hot or mild you like them---remember, they're good for you!....and you can always put in more chiles to make it hotter (if you dare)....or put in fewer chiles if you're a wimp!
Either way, you gotta LOVE these!
HEAT IT UP!! and ENJOY!!!

ACADIANA HABANERO SALSA This was featured in Chile Pepper Magazine a few years ago, and was intriguing to me---I've made it a few times and the balance of heat/sweet/tart seems to be just about right. Try it! Serve with grilled beef or pork; put on tacos if you dare!
Heat Scale = Very Very hot
Recipe By: James Graham of Prejean's Restaurant, Carencro, Louisiana

3 - 6 fresh habanero chiles -- stemmed and seeded
1 cup diced Vidalia onion, or other sweet onion
2 cups peeled, seeded and diced Plum Tomatoes
1 tablespoon Sugar
Juice of 1/2 lime
Pinch kosher salt
2 tablespoons finely chopped fresh Cilantro

If your skin is sensitive, wear disposable gloves to remove stems and seeds from chiles. Dice finely and combine in a medium saucepan with remaining ingredients. Simmer 15-20 minutes. Cover and refrigerate until ready to use. Serve with tortilla chips, over tacos or with whatever else strikes your fancy.

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FIRECRACKER ROAST BEEF I found this recipe on "Mr. Food's" web site a long time ago before he went commercial. This is a great recipe to tinker around with and increase or decrease the "heat" according to your tastes.
Serving Size : 8

2 teaspoons kosher salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 4-5 pound bottom round beef roast
3 tablespoons extra virgin olive oil
1 can cola (any kind 12 oz.)
1 bottle chili sauce (12 oz.)
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce

Preheat oven to 325 degrees F. In a small bowl, combine salt, chili powder and garlic powder. Rub the mixture thoroughly into the meat on all sides; set aside to come to room temperature, about 30-35 minutes.

In a large roasting pan on two burners, heat oil over medium-high heat and brown the roast on all sides. Remove pan from the heat. Combine remaining ingredients and pour over the roast, scraping up browned bits from the bottom of the pan. Cover with foil and roast 2-1/2 to3 hours or until meat is tender.

Gravy may be made with pan drippings if desired by whisking in a slurry of 2 tablespoons flour mixed with 3 tablespoons cold water; then add beef broth and season to taste.

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El Camino de los Chiles (That's The Chile Highway to Gringos!)

Copyright © 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved