Free 1,001 Best Hot and Spicy Recipes by Dave Dewitt Page A

are very fond of putting beans in their salsa. The most popular beans are lupini, which are large white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Use this salsa as a dip for chips or as a topping for grilled meats.
     
    2 large tomatoes, seeds removed, finely chopped
1 medium onion, peeled and finely chopped
1 tablespoon (15 mL) chopped fresh cilantro
4 large, fresh aji chiles, stems and seeds removed, chopped (or substitute yellow wax hot or jalapeño chiles)
½ cup (118 mL) water
Salt, to taste
     
    1. In a bowl, combine the tomatoes, onion, and cilantro.
    2. Place the chiles, water, and 3 tablespoons (45 mL) of the tomato and onion mixture in a blender or processor and purée until smooth.
    3. Add the chile purée to the remaining tomato mixture and mix well. Add salt to taste.

Salsa Picante de Peru (Peruvian Hot Salsa)
    Yield: ¾ cup (177 mL)
    Heat Scale: Medium to Hot
    This recipe is traditionally served with anticuchos (grilled beef heart) and corn on the cob, but it’s a great accompaniment for any grilled meat.
     
    3 fresh aji chiles, stems and seeds removed, minced (or substitute red serranos or jalapeños)
½ medium onion, minced
2 green onions, greens included, minced
4 cloves garlic, peeled and crushed
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) red wine vinegar
     
    1. Combine all the ingredients in a bowl and let sit for at least an hour to blend the flavors.

Pebre (Chilean Hot Salsa)
    Yield: 1½ cups (354 mL)
    Heat Scale: Hot
    Here is the classic hot sauce of Chile, one that is served with grilled or roasted meats. The type of chiles used varies considerably, depending on availability and the cook’s preference.
     
    2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) red wine vinegar
⅓ cup (79 mL) water
3 fresh yellow or red rocoto chiles, stems and seeds removed, minced
(or substitute 3 jalapeños or 1 habanero)
2 cloves garlic, peeled and minced
½ cup (118 mL) minced onion
½ cup (118 mL) minced cilantro
1 teaspoon (5 mL) minced fresh oregano
Salt, to taste
     
    1. Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors.

Miguel’s Peruvian Aji Sauce
    Yield: ¾ cup (177 mL)
    Heat Scale: Hot
    I grow a lot of Peruvian aji chiles in my garden every year, and I always put aside a large bag of them to take to Miguel, a computer wizard friend from Peru. On my second or third trip to Miguel’s (it was a bumper harvest of chiles), he was having a late lunch with this aji sauce over his rice.
     
    ½ cup (118 mL) olive oil
4 or more fresh aji chiles, stems and seeds removed, minced (or substitute jalapeños)
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) fresh lime juice
     
    1. In a small skillet, heat the oil over high heat. Add the chiles and garlic, lower the heat, and stir constantly to avoid burning the garlic.
    2. Add the remaining ingredients and stir. Simmer for 10 minutes and then serve warm over rice or pasta.

Ocopa Sauce, Arequepa-Style
    Yield: About 2½ cups (591 mL)
    Heat Scale: Medium
    From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin America, comes this unusual, delicious sauce that is traditionally served over boiled and sliced potatoes garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well.
     
    8 dried yellow aji chiles, stems and seeds removed, soaked in water to soften and puréed (or substitute 6 dried red New Mexican chiles)
3 soda crackers, crushed
¼ cup (59 mL) walnuts, ground in a spice mill
½ cup (118 mL) grated Monterey Jack cheese
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) crushed onion
1 clove garlic, peeled and mashed
2 hard-boiled eggs, minced
12 medium shrimp, cooked, peeled, and mashed
Milk as needed
Salt, to taste
Freshly ground black pepper, to taste
     
    1. In a large