Habanero Peanut Noodles

Posted on July 4, 2022 by loschileros

*Smooth and creamy thanks to the peanut butter with a kick courtesy of your friend and mine, the habanero.*

I won’t keep you long. You’re probably busy burning burgers and fighting off smoke inhalation due to an overly aggressive use of charcoal briquets. The beer is warm and the potato salad has been sitting out far longer than recommended by food hygeine experts. You’re surrounded by guests and you wonder who invited them over and then remember that you did.

Congratulations: it’s the Fourth of July. The good news is that tomorrow is the Fifth of July and things go back to normal. In the meantime, smile and wave, as we say. Your guests will leave (eventually) and you can slink back to your lair and watch a boxed set.

And if you’re feeling a bit hungry later today (ever notice how you’re the only one who never gets anything to eat at these shindigs?), then might I suggest a bowl of habanero peanut noodles? It’s spicy, crunchy, and addictive. Heck, you could even serve some at your Fourth of July party. On second thought, forget that. No reason to encourage folks to stay longer than necessary.

*The habanero (lower left hand corner) may be small but it is mighty (hot)!*

Habanero Peanut Noodles

serves 2-3

1 package — about 7 oz. — udon noodles (or use another noodle)

1/2 cup crunchy peanut butter

1 Tbsp white miso (if you can’t be bothered, you could add another tablespoon of peanut butter and I won’t tell)

1 tsp coarsely chopped fresh ginger

1 small clove of garlic, peeled and roughly chopped

juice of 1 lime

1 Tbsp soy sauce

1 dried habanero chile

To garnish: Your choice of chopped green onions, julienned carrots and cucumber, sesame seeds, chopped peanuts, lime wedges, bean sprouts and cilantro.

Snap off the stem of the chile, remove the seeds and place in a small bowl. I strongly encourage you to wear gloves when you do this so you don’t do what I do and rub your eye. Pour boiling water over the chile and allow to rehydrate for 5-10 minutes.

Place the peanut butter, miso (if using it), chopped ginger and garlic, lime juice, soy sauce and the habanero chile (ditch the water it was soaking in) in the small bowl of a food processor. Blitz. You’ll probably need to add a tablespoon or two of hot water if it’s too thick.

Cook the noodles according to the package directions. Scoop the noodles out of the pan, place into a serving bowl and add several spoonfuls of the sauce. If it’s a bit claggy, add a bit of the noodle cooking water. Serve in bowls with your choice of garnishes.

Slurp the noodles up making an unwarranted amount of noise. Sigh and repeat.

Habanero berries with lime & mint

Posted on June 18, 2021 by loschileros

A siesta is a mighty fine thing. Some might think it’s a luxury but here at Chile Trail HQ, we think it’s a necessity, especially in the summer. Think about it — you’ve had lunch and it’s now the hottest part of the day. What are you going to do — run a 10k? Of course not. Any sensible person would put their feet up and take a nap.

A super speedy summer dessert or post-nap snack

It doesn’t have to be long but no peaking at your phone or computer. No quick notes on your ever lengthening to-do list. Feet up and eyes closed. That’s an order. Then when you wake up (it doesn’t have to be long — 15 or 20 minutes can do the trick), you’re rested and rejuvenated. Some people might even say you look 10 years younger, but that’s pushing it.

You stretch, smile and feel like a light snack is in order. Might we suggest berries macerated in a sugar syrup with lime, mint and habanero chile? Of course we can. Make it ahead of time, pop it in the fridge and serve it with a large spoonful of COYO, coconut yogurt. Suddenly you’re feeling super human, able to leap tall buildings in a singe bound.

Is it the nap or the berries? We’ll leave you to decide.

Serves 4

1 lb. mixed berries (rasp, black, straw)

1/4 tsp habanero chile powder

1/4 cup sugar

1/4 cup water

Zest & juice of one lime

A sprig of mint plus more leaves to garnish

COYO coconut milk yogurt

Wash the berries and slice the strawberries in halves or quarters, depending on their size. Put the chile, sugar, water, lime juice and zest, and the sprig of mint in a small saucepan. Place on the stove and heat until the sugar dissolves. Remove from the heat and allow to cool.

Strain and pour over the berries. Allow to macerate for half an hour or so before serving with a large dollop of COYO and some chopped mint leaves.

The creaminess of COYO coconut yogurt helps to temper the fieriness of the habanero. Trust us.

Peach salad with goat’s cheese, pecans and chile pequin

Posted on July 27, 2020 by loschileros

Anyone need a stove? Please, take mine and put me out of my misery. Even looking at it makes me break out in a sweat. These days, you’ll find me standing in front of an open freezer, eating ice cream out of the container. Classy, right?

We’re well and truly in the dog days of summer. It’s hot and steamy – the kind of days when it takes all the energy you can muster just to pop another ice cube into your gin & tonic. The idea of actually cooking something is absurd, laughable and down right sadistic.

And even if you could stomach a pot of boiling water, who wants a plate of hot pasta? Or how about a nice hot stew? No. Way.

Nope, what we want is something cool with no muss and no fuss. A slice of watermelon with a pinch of chile de arbol and flakes of sea salt. Gazpacho with a sneaky dash of habanero to jazz it up. Or how about slices of peach – sliced razor thin and perfectly ripe – with some crumbled goat’s cheese, pecans and an acidy vinaigrette and a generous sprinkle of chile pequin?

So please – take my stove. Just remember to return it in the Fall.

Serves 2-3

2 peaches, halved & sliced thinly

1-2 oz. goat’s cheese, crumbled

1 ½ Tbsp. chopped pecans

Chile pequin

Vinaigrette

2 Tbsp. white balsamic vinegar

2 Tbsp. olive oil

Salt

Pick a plate. A pretty plate. Arrange the peach slices with an artistic flourish. Remember, your eyes eat before your mouth does. Whisk together the vinegar and oil, taste and season with salt. Drizzle some over the peaches. Dot the goat’s cheese and pecans on top then wet them with a bit more vinaigrette. Sprinkle the chile pequin and serve, preferably in a cool place with a generous glass of rosé wine.

Mango, habanero & lime ice pops

Posted on June 2, 2020 by loschileros

Summer doesn’t start for a good couple of weeks but it seems like nobody bothered to tell Mother Nature. Everything is growing like a weed, including – sadly – the weeds. Some old soul once said that a weed is just a flower growing in the wrong place. Thanks. Please do remind me of that next time I’m on my hands and knees, yanking out another ‘flower’.

And then there are the sounds of summer. The birds tweeting, the leaves rustling in the breeze, and your neighbor swearing (loudly) as he tries to start the riding lawnmower. Of course, there are always the folks across the street who decided to tear up their lawn and replace it with a paved patio, astro turf and giant plastic kids’ pool. Smile and wave. To each his own.

And you? You eye that spot in the shade and dream of something cold to eat and a restorative nap, camouflaged as ‘reading’. A chile-spiked ice pop is just what the doctor ordered. Eat it quickly before it melts and ignore the weed – I mean flower – growing next to you.

Makes 12 x 1.25oz ice pops

1 large mango, just under 1lb., peeled and pit removed

2 oz / ¼ cup granulated sugar

1/8 tsp habañero powder, or more to taste

zest & juice of 1 lime

juice of 1 orange

To garnish:

Chile pequin

Shredded coconut

Chopped pistachios

Make sure you cut away all of the flesh surrounding the mango pit and capture any juices too. Coarsely chop the flesh and place it and any juices in a saucepan with the sugar and 6 ounces / ¾ cup water. Bring to a boil, reduce the heat and simmer for 6-8 minutes – until the mango is soft but not mushy. Add the habanero powder and blitz in a blender until smooth.

Place the mixture in the fridge and when it’s cool, add the lime zest and two juices. Give it a stir, taste, and add a dash more chile powder if you desire.

Sprinkle your preferred garnishes in the bottom of each mould, top with the chilled mixture and then finish with more garnishes – or leave ‘naked’ if you like. Insert the sticks and carefully place in the freezer. Freeze for at least 4 hours until frozen solid. Pop out of the moulds and eat.

Stay at Home Cinco de Mayo with 30% off at Los Chileros

Posted on April 24, 2020 by loschileros

Yes, you read that right. 30% off everything at Los Chileros. Are we mad? Of course we are (but you knew that already). Now before you get all giggly and giddy and run around the back yard in your birthday suit, it’s for three days and three days only. I mean, we’re crazy but not that crazy. You’ve got from today through Sunday (April 26^th) to get your skates on start clicking that mouse with wild abandon.

So go to the Los Chileros website and start shopping. Enter the promo code SAFE to get your discount. It’s that easy.

If you need inspiration, we’re sharing our recipe for Citrus lamb with achiote and habanero. Yes, a discount and a recipe. So don’t be looking for a Christmas card from us this year, okay? Achiote is a real find (note to self: add to your Los Chileros shopping basket). It’s got an earthiness about it and lends a show stopping red hue to your food. For this baby, we’ve blended it with orange juice and some habanero. Well hello sunshine!

So what are you waiting for? Get shopping. Get cooking and remember…Keep calm and eat chile.

Citrus lamb with achiote and habanero

Serves 4

1.5 lb. cubed lamb shoulder

¼ package (.875oz/25g) achiote paste

8 oz orange juice (we used blood orange juice because we’re fancy)

½ tsp habanero chile

½ tsp salt

1Tbsp vegetable oil

To garnish, your choice of:

Tortillas

Cilantro

Diced white onion

Chopped tomatoes

Avocado

Extra habanero chile

Lime wedges

Sliced radish

Crumble the achiote paste in a bowl that is large enough to hold the lamb. Add the orange juice and whisk until the paste is blended into the liquid. Add the habanero chile powder and salt and then the lamb. Stir to coat. Cover and place in the refrigerator for 2-4 hours, giving it a stir every now and then.

Remove the lamb from the refrigerator. Preheat oven to 250°F.

Heat a skillet to medium high heat. Add the oil to the skillet and brown the lamb in batches. Put the browned lamb in an ovenproof casserole, add the marinade to the skillet and cook for a minute until reduced slightly. Pour the marinade over the lamb, cover and place in the oven. Cook for several hours until the meat is tender but still holds its shape. Serve as is, or increase the oven temperature and crisp the meat. Serve on tortillas with your choice of toppings.

Eat until you’re too full to move.

Three chile chutney

Posted on December 19, 2019 by loschileros

I can feel the collective eye rolling and lip muttering, all the way across ye old world wide web. Chutney? Really? A southwestern chutney? Have they lost their marbles?

Well, perhaps, but that’s a whole different conversation.

Before you start grumbling that we’ve gone all hoity-toity at Chile Trail HQ, let me stop you. A chutney is simply fruit and/or vegetables with spices, vinegar and sugar. That’s it. And that’s exactly what this is: three different chiles, red peppers, tomatoes, vinegar and sugar. Oh and some fresh ginger.

In this festive season, we like to think of the chiles as the three kings of this recipe. We’ve got chipotle, habanero and ancho. Chipotle comes in like a smoking powerhouse, all puffed up and pumped. Habanero slides in with citrus notes, lulls you into a false sense of security, then hits you with a hot smack on the lips. Ancho sighs and tsk’s tsk’s at the show-offs, marvelling at its own self-restraint.

This chutney is sweet and sour and jammy and hot and if you don’t like it then our friendship is over. This makes three small jars if you feel like spreading the Christmas cheer or one large one if you’d like to hang out alone, content with a loaf of bread, some goat’s cheese and your own southwestern chutney.

Chutney. There. I said it.

1 whole Ancho chile

1 whole Chipotle chile

1 whole Habanero chile

1” knob of ginger, peeled and chopped

3-4 cloves of garlic, chopped

3 long red peppers, about 12 oz., deseeded and chopped

14oz. can of crushed tomatoes

6 oz. sherry vinegar

12 oz./1 ½ cups sugar

Put the three chiles in a small bowl and cover with hot, almost boiling water. Set aside for 10-15 minutes until they are soft and pliable. Remove the stems and seeds and roughly chop.

Place the chopped ginger, garlic, red peppers, crushed tomatoes, chile peppers and sherry vinegar in a blender. Blitz on high speed until pureed.

Pour the puree into a saucepan, add the sugar and bring to a simmer. Simmer for 40-45 minutes until reduced and jammy. Some scum may form on the surface. Don’t panic — just skim that off. Pour into sterilized glass jars and seal.

Macerated Berries with Habanero Chile & Lime

Posted on July 25, 2019 by loschileros

It’s summertime and as the lyrics go, the living is easy. I have no idea if your daddy is rich or if your mother is remotely good looking. And far be it from me to pry into your family photo album.

But I will say that it is summer and you must take it easy. Put the phone down, walk away from your computer, and stop watching all of those cute dog videos. Instead, sit outside. Take a deep breath. Watch a sunset. Write words like these that belong on a cheesy greeting card.

And eat. Eat like it’s summer and everything is ripe at the same time. Because, news flash, it is. It’s crazy time where you’re spoiled for choice. Berries, whether it’s straw, black, rasp or – you get the idea – are pretty darn tooting perfect right now. So indulge. Add some habanero chile with its fruity notes (I’ve been dying to say that) and serve with some COYO coconut yogurt alternative and you are golden. Just like your tan. Don’t you love summer?

Note: macerating is a fancy pants way of saying to mix fruit with some liquid to let juices form. So there.

Serves 3-4

1 lb mixed berries – strawberries with either blackberries and/or raspberries

1 Tbsp sugar

1 lime, zest and juice

¼ tsp habanero chile powder

Serve with COYO coconut yogurt alternative natural

Hull the strawberries to remove the stem. Rather than slicing the top off, which wastes a lot of berry, take a small knife and make a circular incision around the stem. This helps to remove both the stem and the white pith inside the berry without losing any berry loveliness.

Put the strawberries with any other berries you’re using, along with the sugar, lime juice and zest and the chile powder in a bowl. The habanero packs a punch, so if you’re nervous, start with 1/8 teaspoon and work up to find your chile comfort zone. Give the fruit a gentle stir and set aside to macerate for 15-30 minutes.

Serve with a healthy dollop of COYO and a spoonful of the juices. Sit back and enjoy.

Dark Chocolate Chile Brownies

Posted on March 29, 2019 by loschileros

I think that the world would be a better place if we only ate more chocolate. You laugh, but I’ve got science on my side. Chocolate contains things with long names that do things to our brains that make us happy. Hope that wasn’t too technical? And yes, I could go into more detail but I’ve got a chile business to run, so just trust me, okay?

And everyone knows that chiles are good for you (natch) so if you combine the two, then you basically have world peace on a plate. I’d best get a tux and my acceptance speech ready for my Nobel Peace Prize. I’m so excited.

Now, chocolate and chile isn’t a new combination. Montezuma drank his hot chocolate with chile in it and mole is a splendid concoction of yumminess featuring – yep, you guessed it – chile and chocolate. So it only made sense to bring these two star-crossed lovers together in a chocolate brownie.

It’s got habanero for heat, chipotle for smokiness and our Chimayo blend because I never can leave well enough alone.

Makes 1-8×8” pan

4 oz (½ cup) unsalted butter + extra to grease the pan

2 oz. dark chocolate

1 cup granulated sugar

2 eggs, beaten

1 tsp vanilla

1/8 – ¼ tsp Chile Habanero powder (depending how hot you like it)

½ tsp Chile Chipotle powder

½ tsp Chile Chimayo blend chile powder

¾ cup sifted flour

½ cup walnuts or pecans, toasted (optional)

Preheat the oven to 350°

Grease an 8×8” pan.

Place the butter and chocolate in a bowl and set over a pan of simmering water to melt. Remove and stir in the sugar – it will look like grainy chocolate sand, but don’t worry. Slowly mix in the eggs. Then add the vanilla and the three chile powders. Gently fold in the flour and finally the nuts.

Gently fold in the flour — you’re not trying to beat it to death

Spread into the prepared pan. Place in the oven and check after 15 minutes, turning the pan if need be. The brownies are done, when they start to pull away from the pan slightly and a metal skewer inserted in the center of the pan is hot to the touch. Total cooking time should be about 20 minutes. Remove and place on a cooling rack. Slice and serve.