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By Dave DeWitt
Recipes
- Poblano Pepper Rings
- Peppered Walnuts
- Mexican Hot Nuts
- Chile-Spiced Popcorn
- Brilliant Bayou Pumpkin Seed Snack
- Sweet Potato Chips Dusted With Chimayo Red Chile
- Habanero Sauce Party Mix
- Pakoras Shikarbadi-Style
Ah, the holidays…when friends can drop in unexpectedly and expect to be fed. Don’t be caught unprepared! Here in New Mexico, a really great party always contains some spicy munchies. Chile peppers can be found in every course, from drinks and appetizers to entrees and even dessert. In addition to holiday entertaining, these snacks go down great with cold beer while you watch the game with friends.
The recipes here focus on easy-to-make appetizers that will please most palates without burning anyone out. Some of them can be made in advance for a quick solution to drop-in visitors. Chiles warm the heart as well as the palate—they’re a perfect antidote to cold weather and cloudy skies.
Ingredients
- 1 cup flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne powder
- 3 cups vegetable oil
- 3 poblano chiles roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
- 1 cup buttermilk
Servings: people
Units:
Instructions
- In a bowl, combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate. Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned. Repeat with the rest of the rings and then drain on paper towels. Serve them warm.
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Ingredients
- 1 tbsp safflower oil
- 1 tsp finely ground black pepper
- 1 tsp cayenne powder
- 1/2 tsp crushed dried thyme
- 2 egg whites
- 2 tsp soy sauce
- 1 tsp Louisiana hot sauce
- 1 tsp salt
- 5 cups shelled and halved walnuts
Servings: cups
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Instructions
- Place a rack in the upper third of the oven and preheat the oven to 375 degrees F. Coat a large baking pan with the oil. Mix together the black pepper, cayenne, and thyme in a small bowl.
- Mix the egg whites in another bowl until foamy, then whisk in the Worcestershire sauce, hot sauce, and salt. Add the nuts and toss to coat. Add the pepper mixture and toss to coat.
- Pour the walnuts into the prepared baking pan, spreading evenly. Bake for 4 minutes, stirring the nuts to break up any clumps. Bake until golden brown, watching closely to prevent burning. Baking time is about 10 minutes total. Remove from the oven and pour into a bowl. Cool to room temperature before serving.
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Ingredients
- 4 cups walnut, pecan, or cashew halves or peanuts
- 1/4 cup butter melted
- 2 tbsp crushed red chile
- 1/2 tsp ground cumin
Servings: cups
Units:
Instructions
- Combine the nuts and the melted butter and toss until the nuts are evenly coated. Spread in a baking pan and bake for 15 minutes in a 350 degree F oven.
- Mix the chile and cumin together in a bowl. Add the nuts and stir well to coat.
- Return the nuts to the baking pan and bake for another 10 minutes. Drain on paper towels before serving.
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This totally addictive snack is a great diversion when watching horror movies on TV or with beer when watching football. To make an Indian-flavored popcorn, replace the spices below with 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper.
| Servings |
| 8 people |
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This totally addictive snack is a great diversion when watching horror movies on TV or with beer when watching football. To make an Indian-flavored popcorn, replace the spices below with 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper.
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Ingredients
- 1/2 tsp ground cumin
- 1/2 tsp hot New Mexico red chile powder
- 1/4 tsp salt
- 1 dash ground cinnamon
- 12 cups pre-popped popcorn
Servings: people
Units:
Instructions
- Preheat the over to 200 degrees F. In a small bowl, stir together cumin, chile powder, salt, and cinnamon.
- Spread the popped popcorn in an even layer in a large shallow baking pan. Lightly coat the popcorn with non-stick cooking spray. Sprinkle the spice mixture evenly over popcorn, then toss to coa
- Place in the oven for 10 minutes to warm it up.
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Neighbors stop by unexpectedly? Don’t panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar
| Servings |
| 4 servings |
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Neighbors stop by unexpectedly? Don’t panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar
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Ingredients
- 1 egg white
- 2 tsp commercial Cajun seasoning
- 1 tsp safflower oil
- 8 ounces shelled, unsalted pumpkin seeds
- 1 tsp salt
- 8 ounces lite cream cheese softened
Servings: servings
Units:
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the egg white, cajun seasoning, and safflower oil. Add the pumpkin seeds and stir to coat. Spread the seeds on a non-stick baking sheet, and sprinkle with the salt. Bake the seeds for 15 minutes, stirring every 5 minutes.
- Remove the seeds from the oven and let sit for 5 minutes. Place them in the refrigerator if you need them to cook down quickly.
- Place the softened brick of lite cream cheese in a medium mixing bowl. Stir the seeds into the cream cheese and then place the mixture into a small, attractive serving dish. Place the dish on a platter and then put the crackers around the dish.
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Ingredients
- 2 large sweet potatoes peeled and cut into 1/8-inch wafers
Vegetable oil for frying
Servings: people
Units:
Instructions
- Heat the vegetable oil to 350 degrees in a deep skillet. Separate the potatoes into 6 portions. Fry each batch, turning once, for 1 minute or until they are golden. With a slotted spoon, transfer the chips to a paper towel to drain and cool. Continue until all potato chips are fried and cooled.
- Place the red chile powder in a medium sized plastic bag. Again working in batches, place the chips in the bag and close. Shake the bag gently to dust the chips with the powder. After each batch is dusted, transfer to a napkin-lined basket and serve.
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Ingredients
- 1/4 cup melted butter
- 1 tbsp Worcestershire sauce
- 2 tsp habanero hot sauce
- 1 tsp seasoning salt
- 8 cups Chex® brand cereals (corn, rice and wheat)
- 1 cup mixed nuts
- 1 cup mini pretzels
- 1 cup bite-sized cheese crackers
Servings: servings
Units:
Instructions
- Preheat the oven to 250 degrees F.
- Combine the butter, Worcestershire sauce, habanero sauce, and seasoning salt in a small bowl and mix well. Place the cereals, nuts, pretzels, and cheese crackers into a large zip bag and pour the butter mixture over them. Seal the bag securely and shake it until all pieces are evenly coated
- Pour the contents of the bag on a baking sheet and bake for 45 minutes, stirring every 15 minutes. Cool and serve.
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These pakoras are some of the easiest Indian snacks to make. I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
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| 6 servings |
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These pakoras are some of the easiest Indian snacks to make. I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
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Ingredients
- 2 cups gram (chickpea) flour
- 1 tsp red chile powder
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp baking powder
Servings: servings
Units:
Instructions
- In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.
- Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown. Serve them in bowls with the vegetables all mixed together.
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