The CookingBites recipe challenge: chilli peppers

Here’s an easy one, and it’s what I had for lunch today:

Recipe - Grilled Chili-Cheese on Rye

Just think of it as a spicy grilled/toasted cheese sandwich. I should point out that the chili sauce does make a nice addition to this, in both taste and texture.

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Here's a tasty little starter from Perú: Huancaina style potatoes (papas a la Huancaina). It is one of the most popular starters in Peruvian cuisine.
Auspicious, since the new pope is also Peruvian!
The dish gets its name from the city of Huancayo and was probably invented at the end of the 19th century. They were building a railway there (at 2,000 mts above sea level) so probably needed something fairly robust to keep them from fainting...
the word "chile" doesn't exist in South America; hot peppers are called "ají " (pronounced A-Hee). The pepper I used is called ají amarillo (yellow pepper) although it's actually orange and is a member of the
Papas a la Huancaina 1.jpg
Papas a la Huancaina 2.jpg
cultivar, first discovered in Perú and not readily available outside S. America. It's medium heat, but that tends to be milder here in Venezuela. Additionally, the veins and seeds are removed before making the sauce.
As per usual, my presentation is dreadful, because that was my lunch and I was hungry. I only had Colombian potatoes as well, so that was that. For a proper presentation, put the potato slices on a plate and cover with the sauce, then garnish!
 
The Late Night Gourmet said:
Are recipes with just seeds - and not the rest of the pepper - permitted?
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I doubt you'll be able to find the Peruvian peppers up there in Detroit. Any yellow/orange chile will do. There's no hard and fast rule about the seeds, but they will affect the creamy texture of the sauce. You could just use chile powder if you want.
 
karadekoolaid said:
I doubt you'll be able to find the Peruvian peppers up there in Detroit. Any yellow/orange chile will do. There's no hard and fast rule about the seeds, but they will affect the creamy texture of the sauce. You could just use chile powder if you want.
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These are seeds. I expect to make something with dried peppers. These always have a ridiculous amount of seeds remaining, so there's an opportunity.
 
The Late Night Gourmet said:
These are seeds. I expect to make something with dried peppers. These always have a ridiculous amount of seeds remaining, so there's an opportunity.
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I think kk thought you were directing your post towards him about his recipe and didn't realize you were asking our judge oldjanie whether seeds were ok for the challenge.
 
The Late Night Gourmet said:
These always have a ridiculous amount of seeds remaining, so there's an opportunity.
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Sorry! Misread your post!
What I will say, though, is that seeds (even if they're from very hot peppers) will give you virtually no heat at all. The only heat they have is the part which is attached to the vein (or placenta). Roughly speaking, on a heat scale of 1-5, the vein is 5, the flesh is 3-4, and the seeds are 1.
Nothing to stop you having a go though; I look forward to that.
 
This one is for Barriehie, whom I noticed was interested in a Hatch chile sauce for about $11...
My first thought was "Wow! Commercial hot sauces are really overpriced". I made this lot for about $10, and it produced 6 times the amount you'd find in those little hot sauce bottles; usually 150cc.
I remembered I'd got a few odd chiles in the fridge: cayenne-type (but not hot), rocoto, some Venezuelan "criollo" chiles (look like habaneros, but only 1/10th of the heat) and a couple of Peruvian yellow chiles. I used to have this "problem"when I was making hot sauces for a living, and I eventually developed a recipe to use them all up. This recipe is a take on that.
Then, over the weekend, I noticed there's a foodie trend for hot honey, so since it's apparently all the rage, I thought I'd put honey in the sauce instead of sugar. Here's the result:Hot honey-chile sauce
It's delish!
Hot honey-chile sauce 2.jpg
Hot honey-chile sauce.jpg
 
karadekoolaid said:
This one is for Barriehie, whom I noticed was interested in a Hatch chile sauce for about $11...
My first thought was "Wow! Commercial hot sauces are really overpriced". I made this lot for about $10, and it produced 6 times the amount you'd find in those little hot sauce bottles; usually 150cc.
I remembered I'd got a few odd chiles in the fridge: cayenne-type (but not hot), rocoto, some Venezuelan "criollo" chiles (look like habaneros, but only 1/10th of the heat) and a couple of Peruvian yellow chiles. I used to have this "problem"when I was making hot sauces for a living, and I eventually developed a recipe to use them all up. This recipe is a take on that.
Then, over the weekend, I noticed there's a foodie trend for hot honey, so since it's apparently all the rage, I thought I'd put honey in the sauce instead of sugar. Here's the result:Hot honey-chile sauce
It's delish! View attachment 128412View attachment 128413
Click to expand...
Oops, already replied on the recipe link before seeing this one. You are awesome KKA. 🙏
 
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