8 chile spiked with Recipes

unseasoned hot cooked long-grain white rice simmered in water, sambal oelek (ground fresh chile paste), extra-virgin olive oil, ground cumin, ground coriander, kosher salt, garlic cloves, minced

tomatoes (1/2 d squeezed of seeds and rough chopped, when pureed equaling 2 quarts 8 cups), red bell peppers (2 cups pureed), vidalia onions, peeled and quartered (2 cups pureed ), chipotle chiles in adobo, seeded, jalapenos, seeded and chopped, garlic cloves, minced, lime (zest and meat no bitter rind), tomato paste, bottled lemon juice, salt, sugar, ground cumin, tequila , anejo

chopped fresh parsley, lemon juice, anchovy paste, olive oil, bottled minced garlic, cauliflower florets, sliced radishes, jalapeno pepper , halved lengthwise, seeded, and thinly sliced (about 1 1/2 tsp)

eggs, diced green chilies (or use half the can if you want them less spicy, but now i always use the whole can, be sure to use ), low-fat cheese, grated (i use four cheese mexican blend), half & half light cream (optional) or 2 tbsp milk (optional), spike seasoning (optional, but recommended , f you don tsp have spike use your favorite multi-purpose seasoning.), salt & freshly ground black pepper

black beans, black-eyed peas (see note in recipe ), red bell pepper , chopped into pieces the same size as beans, green bell pepper , chopped into pieces the same size as beans, red onion , chopped into pieces the same size as beans, cilantro, chopped (about 1 cup chopped cilantro), salt and fresh ground black pepper to taste, dressing, spike seasoning (optional, but recommended ), ground cumin, ground ancho chile pepper (or use chile powder), fresh lime juice, white balsamic vinegar (or use white wine vinegar), olive oil, salt and fresh ground black pepper to taste, this is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it s nice to have a little extra dressing to mix in.)