More
and more varieties of chili peppers are finding their way into our nation’s
food markets, thanks to the delectable contribution that our growing Latin
American population has brought to the table.
Not afraid of flavor, these individuals have shown us how to stir the
pot, infuse some chili charms and conjure a host of aromatic and savory dishes
that heat our palates and warm the soul.

The most commonly found chili peppers within the United States supermarkets were jalepenos. These chilies are often sliced for embellishing soups or stews. They also make excellent vessels for stuffing with cheeses or spreads and serving as appetizers. The jalepeno popper is filled with cheddar and then dipped in batter and deep-fried. Anaheim chili peppers are also widely available, their mildly sweet and spicy flavor a choice selection for use in salsas.
Once
a jalepeno is dried, it becomes today’s popular chipotle chili
pepper,
coveted for its ability to infuse a smoky chili flavor into everything
including eggs, mashed
potatoes,
chili, dips, soups, barbecue
sauces and stews.
Joining
the chili pepper market scene are mild poblano chilies, which become ancho
chilies when dried. Some very hot peppers to choose from include the serrano,
the habanero, the Jamaican hot chili and the Scotch bonnet chili. These are among the hottest peppers in the
world and are used extensively for firing up spice rubs and curries.

Cast
a spell on daring diners at your next gathering with these tempting spiced up
dishes.
Chili Dip
Ingredients:
1 16-ounce container sour
cream
1 8-ounce can kidney
beans, drained and rinsed
4 ounces shredded cheddar
cheese
4 ounces shredded Monterey
jack cheese
1 teaspoon chili powder
¼ teaspoon chipotle chili
powder
½ teaspoon ground cumin
¾ teaspoon salt
2 canned chipotle chilies,
coarsely chopped
Tortilla chips, strips of
bell peppers, large grape tomatoes
Combine first 8
ingredients in a food processor until blended.
Transfer to serving dish. Top
with chopped chipotles. Arrange the
tortilla chips, bell pepper strips and whole grape tomatoes around the dish for
dipping and serve.
Serving suggestion:
margaritas are a natural and festive sipping accompaniment for this
southwestern nibble.
Raspberry Chipotle Duck Breasts
Ingredients:
4 boneless duck breast
halves with skin intact
10 ounces seedless
raspberry jam
3 tablespoons fresh lime
juice
1 tablespoon finely
chopped canned chipotle chilies in adobo
½ teaspoon salt
½ tablespoon additional
chopped canned chipotle chilies in adobo
1 6-ounce container fresh
raspberries
Preheat oven to
500-degrees. Using a sharp knife, score
the skin of each duck breast half in a criss-cross pattern, taking care not to
cut through to the meat. Place the duck
skin side up in a shallow roasting pan.
Sprinkle the duck with salt and pepper and set aside. In a medium saucepan over medium heat,
combine the next four ingredients and stir until the jam has melted and all
ingredients are mixed.
Brush the duck with a thin
layer of the sauce (there should be plenty of sauce remaining for additional
basting and final dressing). Place the
duck into the oven and roast for 20 minutes, brushing with more sauce once
halfway through cooking time. Before
extracting the duck from the oven, stir the additional chipotles and the
raspberries into the remaining sauce.
Pour this mixture over each duck breast half before serving. Serves four.
Serving suggestion:
accompany with saffron rice and serve with a red wine such as merlot or pinot
noir.
Food for Thought

In addition to fresh spinach, asparagus, herbs and strawberries, your
local farm stands are now displaying the first radishes, rhubarb and
lettuces. Enjoy radishes as a simple part
of an appetizer platter by dipping them into softened artisanal butter and
sprinkling with sea salt crystals.
Alternately, slice the radishes into a spinach salad.