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Here's one I invented last night, using fatalii. The taste of fatalii is described as "citrusy", but raw I never quite got that. Tastes like habanero to me. (A first taster said that the first note is sweet. Fair enough.) Last night I noticed an avocado and decided to use fatalii in a recipe that wants citric acid: guacamole.

1 Haas avocado
1/2 to 1 fatalii pepper (amount to taste) minced fine
1/2 tsp garlic powder (a clove or two of fresh garlic, crushed is better)
1 Tbsp salsa (optional, but I like it)
1 tsp or so of lemon juice (try it without first)

Smash all together. Salt to taste (probably unnecessary).

Simple, but one of the best batches of guacamole I've ever had. The avocado seems to moderate and spread the heat at the same time, and the "hab" flavor is a perfect complement to the other ingredients. I also got a hint of orange rind - that previously missed citrus note.

Try it on skillet-toasted flour tortillas.

Tim

Refrigerator Garlic pickles

INGREDIENTS
� 3-4 Pickling Cucumbers sliced in half or quartered
� 5 Fresh Dill Sprigs
� 3-4 Clove Garlic crushed
� 1/2 Cup Distilled White Vinegar
� 1 1/4 Cup Water
� 1 Tbs Salt
� 1/2 Tsp Sugar
� 1/2 Tsp Dill Seed
� 1/2 Tsp Mustard Seed
� 1/2 Tsp Coriander Seed
� 1 Pepper of your choice, cut in half
� 1/2 Tsp Celery Seed
� 1 Tsp Peppercorns
� 1 Quart Canning Jar

DIRECTIONS
Mix water, vinegar, salt and sugar together in a pourable container until salt and sugar are dissolved. Arrange Dill sprigs and cucumbers in 1 quart canning jar, then drop in garlic cloves, sprinkle spices into jar, add liquid the water and vinegar mixture until jar is filled to rim. Put the lid on the jar and give it all a good shake. Refrigerate. Give it a taste test after 24 hours. If there are any left after 48 hours give them another taste, they will continue to pickle as they lay in waiting in the frig.

NOTE
These pickles should be safe in the refrigerator for up to a month.

John

I have made my aji lemon sauce many ways. My favorite is this.

1 papaya
10 aji lemons (less for less heat)
3 Tbsp white vinegar
1 Tbsp sugar
dash of salt
3 Tbsp lemon juice
1/2 cup of water
splash of garlic powder
quick shake of sage
quick shake of dill
Blend

boil for 20 minutes

blend again

jar it up.

The stuffing

6-8 oz. cream cheese, softened
1 1/2 c grated cheddar (or something else with some character), more or less as desired
1/2 to 3/4 tsp ground cumin
some heat - this time I used a whole fatalii, minced, but any powder would work
some smoke - this time 1 chipotle in adobo, plus 1/4 tsp chipotle powder
a little milk or buttermilk to soften the mixture (optional)
salt to taste

Smoosh it all together and let sit for at least 30 minutes for the ingredients to get acquainted

The containers

12 jalapenos, blanched for 90-120 seconds, then cooled, split, and seeded

Overstuff with the cheese blend and refrigerate (to stiffen the cheese) while you prepare the fry.

The fry

1 pot of oil, heated to 350'. Use a fry thermometer and adjust the heat to keep at 350' without wandering. DO NOT allow the temperature to rise above 380', where the oil starts to break down quickly.

Prepare three dredging stations:

1 pan of flour, about 3/4 c, mixed with 1-2 T Essence (see below)
1 pan of buttermilk, about 3/4 c (or use a couple eggs whisked with milk) mixed with 1-2 T Essence
1 pan of panko, about 2 c, or unseasoned bread crumbs, about 1 1/2 c, mixed with 2-4 T Essence

For each popper, roll in the flour mix, then in the liquid, then in the flour again, then the liquid again, then the panko.

Drop into the oil and fry until golden brown, about 100 seconds. I do 3-4 at a time, prepping the next batch as one fries. You will have to raise the burner to keep the oil hot if you work this quickly.

Remove from the oil and move to a draining station. I use a wire rack inverted over paper towels in a sheet pan. Sprinkle with salt (optional).

Consume immediately. These do not refrigerate well. It is popular to serve with a hot/sweet dipping sauce. I take mine plain.

Essence (Emeril's Creole Seasoning)
This is a good general purpose spice mix. Old Bay is a reasonable alternative.

2 1/2 T paprika
2 T garlic powder
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano, crushed
1 T dried thyme, crushed
2 T salt
1 T black pepper, ground

scallions (5 or so)
big bunch of cilantro
1 can (~1+ cup coconut milk) [or 1c buttermilk for 'less asian']
1 tsp toasted coriander seed
1/2 tsp toasted white peppercorns
2-3 cloves garlic
2+ tablespoons chile sauce (or.. as much as you want)
spice mixture to your taste (1/2 tsp curry or other)
raw chiles for added heat (at your discretion and tolerance)

the original one my wife used has 1/2 tsp curry powder for the 'spice mixture', but i think it depends on your choice of chile sauce, and what taste profile you are looking to enhance the cilantro/scallion mix. If you have thai ingredients at home(galangal, garlic, dried chiles, ginger, etc..) that would count as a spice mixture also.

anyways, you puree it as much as possible (grind the seeds before adding to the blender for best results). use 2/3 of it for it as a marinade, and 1/3 of it as a side sauce. just don't forget to salt the meat right before cooking.

Directions:
Heat olive oil in a sauce pan with garlic, chile peppers and cumin until garlic becomes tan and fragrant. Do not burn it.
Once the garlic is ready, add all of the other ingredients (except cilantro) and bring to a steady boil for 2 minutes.
Remove from heat and let cool before adding chopped cilantro.
Pour over any meat and marinate for at least 90 minutes.
Grill or roast meat and prepare for glory.

Great idea to group various recipes in one post. Here are my favorites. Most have been posted in various threads in the past. Actually, I'm simmering our first batch of Hotter than Heinz Ketchup on a burner outside and my GF is working on our first batch of Annie's Salsa as I type this. Both recipes included below.

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Jamaican Jerk Pork (or Chicken) Tenderloin

I've found this recipe comes as close to authentic Jamaican Jerk than any other I've tried. I always end up doing two versions; one with two Scotch Bonnets for the GF and one with 12 for me ;-) A friend found the recipe in a Weight Watchers recipe book.

This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for a mildly spicy dish and four for a very spicy dish. (To approximate the heat of the authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.) Here, we butterfly the pork to increase the surface area for the marinade to penetrate. This recipe will also work with pork loin and chicken breasts, wings and thighs.

2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme leaves
2 teaspoons brown sugar
1 teaspoon ground allspice
2 teaspoons chopped peeled fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 - 12 Scotch Bonnet or Habanero peppers, seeded and chopped
1 (1 1/2 pound) pork tenderloin, trimmed or, 1 1/2 pound Chicken thighs.
Cooking spray

1. Place first 15 ingredients in a blender or food processor; process until smooth. Pour into a large zip-top plastic bag.
2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.
3. Add pork to marinade in bag; seal bag, and marinate in refrigerator 3 to 24 hours. Remove pork from bag; discard marinade.
4. Prepare grill.
5. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160F (slightly pink).

Yield: 4 servings (serving size: 3 ounces pork).

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Annie's Salsa

Of course I have to include the probably most cited Salsa recipe on the Web. Developed by annie1992 from the Harvest Forum it's a great salsa. You can sub other peppers for the Bell and Jalapeno as long as the volume remains the same.

Here's a current link: Annie's Salsa

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Caribbean BBQ Sauce

This recipe produces a thin sweet & citricey hot sauces good with Pulled Pork, Chicken, and just about anything else you like.
It can be easily double or triple batched and stored in the freezer. The Honey will prevent it from freezing solid.

1 or 2 scotch bonnet or hotter (fresh or dried)
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce
1 TBS ginger (1/8 - 1/4 tsp powder)
1/2 tsp allspice
2 cloves garlic (1/4 - 1/2 tsp powder)
1 tsp dried thyme (1 TBS fresh)

Blend together well in food processor or blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavor.

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Jolokia Mango Sauce

This sauce works great with fish or chhicken.

Ingredients

1 Tbls. olive oil
4 mangoes - peeled, cored, diced
1 small onion - chopped
1 Bhut Jolokia chili pepper pod - stem removed and chopped
1/4 cup lemon or lime juice
2 Tbls. tomato paste
1/4 cup sugar
salt and pepper to taste

Directions

1. Heat oil in a 2-quart saucepan. Add mangoes, onion and one, two, three, ??? Jolokia pod(s). Simmer over medium heat, stirring often, until onions are soft and translucent.
2. Add lemon/lime juice, tomato paste/ketchup, and sugar. Simmer, stirring often, for 30 minutes.
3. Remove pan from heat and allow to cool to room temperature.
4. Pour mixture into a blender and puree until smooth. If mixture is too thick, add pure Mango Juice in small amounts until you achieve a thick but still runny texture.
5. Season with salt and pepper.
6. You can chill until ready to serve or re-warm, good both ways.

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Double Batch Habanero Gold Jelly

This recipe was developed by Carol (Readinglady) over on the Harvest Forum.
It allows you to get double the traditional Habanero Gold jelly using half the pectin.
You can sub any other chile for the Habaneros as long as the volume stays the same. Bhut Jolokia works really well!

1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead.
1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers (Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.)
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin.

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight.
Stir occasionally if convenient.
Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute.

Pull off the heat. If necessary, skim foam. Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.

When jars are sealed and cooling, "agitate" them every once in a while to distribute solids throughout the jelly.

Yield: 6 8-oz. jars.

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Turkey's Revenge

I developed this recipe by modifying the types of vinegars and peppers in a Cranberry Pepper recipe developed by Melly over on the Harvest Forum.
I vetted the changes and some people trained in preservation felt it was OK to can.

Ingredients:

3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice (you can use the OceanSpray stuff in a pinch)
1/2 cup finely diced habanero pepper
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

Procedure:

1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 to 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars

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Raspberry Chipotle Steak Sauce

A steak sauce that really brings out the flavor of any type of grilled steak. It's best with grilled Filet Mignon or NY Strips. Raspberry jam is the twist that really makes this sauce unique.

Original recipe yield: 1 /2 cup. Can be easily doubled etc.

NOTE: use the sauce "after" you grill your steak. It's not meant to be used as a rub or baste.

INGREDIENTS:
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
1/2 teaspoon Chipotle Chile Powder
3 drops hot pepper sauce
salt and freshly ground black pepper to taste

DIRECTIONS:
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

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Habanero Mustard

This recipe, as far as I'm aware, has not been vetted by certified canning instructors or officially tested as safe for canning but have enough acid to non-acid ingredients for my comfort zone. I've made both with great success.

3/4 cup yellow mustard seeds
1/2 cup plus 2 1/2 tablespoons brown mustard seeds
1 1/3 cup quality white wine
1 1/3 cup white wine vinegar (you can use distilled white in a pinch)
3 teaspoons of salt (I use canning salt, try to use something that's not iodized if you're going to can it)
Habaneros to taste.

Combine all ingredients except the peppers in a non-reactive container, cover and place in the fridge overnight.

The next day, chop peppers coarsely and add the whole mess to the blender. Blend to desired consistency.

Sterilize jars and lids in boiling water.

Heat mustard just to boiling and fill jars to about 1/2 inch of head space, pop on the lids and process for 15 - 20 minutes in boiling water. Be sure to follow safe canning times for your altitude.

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Chipotle Baked Beans

Ingredients:

6 strips of bacon (cut 1 inch lengths)
2 1/2 cups chopped onion
1 cup chicken broth
1/3 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup bottled chili sauce
1/3 cup dark molasses
2 tsp. dry mustard
1 to 2 tsp. Chipotle Chile Powder
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained

Instructions:

Preheat oven to 325 degrees F.
Heat a cast iron pot over medium high heat. Add bacon, saute 2 min. Add onion, saute 5 min., stirring occasionally. Stir in broth and remaining ingredients. Bake uncovered at 325 for 1 hour.
I do this recipe on my BGE indirect with Hickory smoke!
Yields 5 servings of 1 cup each.

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Hotter than Heinz' Ketchup

This is my favorite Ketchup recipe. Made it last year using my Grim Reaper pepper blend, this year I'm using ButchT powder!
In addition to the instructions, I let the Ketchup cool a bit and puree it in a blender. It produces a smother Ketchup like you're used to. If you're not a fan of Malt Vinegar you can sub any other (distilled white, wine, etc) as long as it's 5%. You could also use a combination of vinegars as long as the volume equals 1.5 cups.
I'm doing 2 maybe 3 batches this year. As soon as friends find out I've made it, it disappears ;-)
I'm not sure about the lasting forever in the fridge. I'll be freezing my excess in small Tupperware containers and then popping it into a vacuum sealed bag.

See link below for the original Firey Foods recipe.

The pumpkin pie on the left has most of a fatalii diced and mixed into half of the filling. I was hoping that I would be able to get that orange flavor note that came out in the fatalii guacamole. It didn't, and hab flavor doesn't go well with pumpkin flavor.

The one on the right has 1/8" serrano slices pushed into the top. This was much more successful. I do enjoy the flavor, but there is no synergy between pepper and pumpkin. Just two pleasant flavors in your mouth at the same time.

So cross these recipes off your list.

Green Sauce

5 seranno peppers (diced)
1 jalapeno (chopped)
5 cloves garlic (whole)
2 cups water and chicken parts (legs, wings, neck whatever to make a stock) -OR- thin broth (can be made from buillion cubes)
Salt to taste

Add everything in a pan, simmer for 45 minutes (adding additional water as necessary). Turn up heat and rapidly boil until reduced to 1/2 cup liquid, remove chicken parts (if used) blend until turned into smooth sauce.

Easy to make when you need it (with bullion cubes/broth it can be made in about 25 mins) but I make a big batch and put it in little 1 oz cups with lids and freeze it. You can remove seeds/ribs from the peppers to decrease the level of spiciness as necessary. I usually seed about half the peppers.

Links to other good recipe threads also welcome.

"there is no synergy between pepper and pumpkin"

I can't verify nor deny this, but I will add that there definitely is synergy between peppers and pumpkin seeds. I have a bottle of arbol/chiptole/pumpkin seeds in my fridge that is exquisite. Unfortunately I can't remember how I made it.

Speaking of chipotle, a friend of mine has a smoker. Looking forward to making my own if the summer is good enough to grant me a harvest from my Jalapenos.

My favorite hot sauce by far is Rick Bayless' habanero sauce. It's simply and extremely tasty:

5 cloves garlic, roasted on a skillet until blotchy black.

In a pot, combine:
12 habaneros, deseeded and deveined
1 medium carrot, diced (~1/2 cup)
1 small white onion, diced (~1/2 cup)
1 cup water
1 cup apple cider vinegar

Simmer for about 10 minutes until carrots are soft. Avoid breathing in the simmering vinegar, it's quite uncomfortable.

Combine everything in a blender, add 1/4 ts sugar, and 1-2 ts of salt. Blend until smooth. If the sauce is to runny, return to pot and reduce slightly, if too thick, add some water.

The sauce is insanely hot when fresh. Poor onto a lidded jar/bottle and refrigerate overnight. The next day the heat will have calmed down (don't worry, it'll still be plenty hot) and the taste is fantastic. The unique Habanero aroma leaps at you, and the heat strikes just as you're swallowing.

Sauce works great on most Taco/Burrito-style dishes, pizza ++

1lb ground hamburger meat

some large jalapenos - cut in halves length wise/seeded and cored

1 packet taco seasoning

2 cups of shredded cheese (i used 1 cup mazarella and 1 cup of mexican style)

green onions diced (optional)

tortilla chips

Sour cream (optional)

Brown hamburger, drain any excess fat off. Add 3/4 cup of water and packet of taco seasoning and mix. Once mixed well, add 1 cup shredded cheese and mix until it's melted thorougly. Arrange halved jalapenos on a baking sheet and spoon the hamburger mix into the jalapenos. After that I spread chopped green onions over the jalapenos and hamburger and slide into the oven on 350 degrees until the jalapenos start to soften slightly, 15 minutes or so.

Pull them out and spread the rest of your cheese over the jalapenos. Slip them back into the oven until the cheese has melted, once that's done pull them out, and crumble tortilla chips over the cheese.

Sit down and spread a little sour cream here and there on them and beg there were more!

Sorry for the poor directions, it isn't anything I have written down and never really measure anything out, so just use what you think you need!