There is something about eating spicy food that is down-right addictive. Even though you feel that your tongue is on fire, you can’t feel your lips and you’ve broken out in a sweat, you will continue to crave spicy food! Mexico has a huge variety of dishes that involve chilis: ranging from the mild Poblano or Pasilla chili to the fiery Habanero. The spiciness of a chili is due to the natural active component ‘Capsaicin’ and it’s measured in Scoville Heat Units. Eating spicy food is not a competition though: we love to still be able to taste the flavor of our food, without our taste buds being blown out.
If this chart hasn’t scared you, you’re a true Hot Chef as we call them at Salsa and Salsa. It’s time to bring out Mexico’s spiciest snacks that you can prepare for a Mexican party at home or just as a side-dish to spice up your meals.
Stuffed Jalapeño peppers
- Oil to fry
- 20 Jalapeño chilis
- 1 1/2 litres water
- 1/4 cup vinegar
- 1 tbsp salt
- 1 package cream cheese
- 1/2 cup white flour
- 1 egg, slightly beaten
- 200 grams grated Parmesan cheese
Heat the oil in a deep skillet until smoking hot. Put the chilis, one by one, into the hot oil for about 10 seconds. Use kitchen tongs to turn around and fry evenly. Submerge into cold water to cool down and make it easier to remove the skin.
Peel off the skins carefuly, using a kitchen cloth or gloves. Make sure they don’t break. Make a small cut on the side of the chili and remove the seeds and veins.
Once the chilis are clean, submerge them into a bowl with plenty of water, 1 tablespoon of salt and 1/4 cup of vinegar. Leave to rest for at least 2 hours.
Remove the chilis from the water, rinse and pat dry with paper towels. Slice the cream cheese in thin strips and fill the chilis.
Place the flour on a flat plate, the parmesan cheese on anothe plate and the egg in a cereal bowl.
Pass the chilis, one by one, through the flour, then into the egg and finally into the Parmesan cheese. You can repeat this procedure to make a double layer.
Heat oil in a deep skillet and fry the prepared chilis until golden brown. Place on paper towels to absorb the excess oil.
Habanero Salsa – Xnipec
This spicy version of Pico-de-Gallo is typical from the Yucatan peninsula in the south-east of Mexico. Even if you think you don’t like spicy food, try making this with less Habanero chili. You’ll be surprised by its wonderful flavor!
- 2 big Roma tomatoes
- Cilantro to taste
- 1 chile habanero
- ½ Red onion
- Orange juice and vinegar
- Sal to taste
Dice the tomatoes, onion and habanero chile finely. You might want to use gloves when cutting the habanero. Chop the cilantro and mix with the other ingredients. Add salt, orange juice and vinegar to taste. This salsa is used for grilled meat and fish.
Enjoy these recipes and make sure to have plenty of Margaritas and napkins at hand!
Greetings from the Dancing Chefs at Salsa and Salsa