This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.

Ingredients

• 4 canned jalapeños, drained and chopped, liquid reserved

• ½ lemon

• 1 ½ pounds button mushrooms, sliced

• 1 tablespoon Dijon mustard

• 1 tablespoon reserved jalapeño liquid

• 1 tablespoon distilled vinegar

• 1/3 cup vegetable oil

• 1/4 teaspoon ground cayenne chile

• Salt and freshly ground black pepper

• 2 ounces Roquefort or Bleu cheese, crumbled

• 2 green onions, sliced including some of the green

• Garnish: Chopped parsley

Instructions

Place the mushrooms in a bowl and squeeze the lemon over them to keep them from turning brown.

In another bowl, whisk the mustard, jalapeno liquid, vinegar, and 1 tablespoon water together until well mixed. Whisk in the oil in a thin stream to form an emulsion. Season the dressing with the cayenne, salt, and pepper. Stir in the jalapeños, cheese, and onions.

Pour the dressing over the mushrooms and toss well to coat. Allow the mushrooms to sit at room temperature for an hour to blend the flavors.

Serve these unusual chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats.

Ingredients

coarse salt, mustard seeds, cumin seeds, oil, ginger

Instructions

NOTE: This recipe requires advanced preparation. A variety of small hot chiles can be used, so don’t limit yourself to only jalapenos.

Ingredients

olive oil, onion, carrots, garlic, whole black peppercorns

Instructions

Emil O. Topel, Executive Chef of Fancy’s Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.

Ingredients

• 4 ounces (1 stick) margarine

• 1 small onion, diced

• 1 red bell pepper, diced

• 1 tablespoon chopped garlic

• 1 tablespoon chopped jalapeño

• 1 pinch black pepper

• 1 pinch cayenne pepper

• 1 pinch thyme

• 1 16-oz. can of corn, drained (reserve the juice)

• 1/2 cup all purpose flour

• Cook on low for 5 minutes; then add:

• 4 cups chicken broth

• 1 16-oz. can creamed corn

• Reserved juice from the can of corn

• 1/8 cup jalapeño juice (taken from a jar of peppers)

• Milk, as needed for consistency

Instructions

Sauté the first 9  ingredients on low heat for 10 minutes.  Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.

This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.

Ingredients

• 3 tablespoons olive oil

• 1 small white onion, thinly sliced

• 8 to 10 jalapeños, left whole

• 4 cloves garlic

• 1 medium carrot, peeled and sliced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano, Mexican preferred

• 2 bay leaves

• Salt

• Freshly ground black pepper

• ½ cup cider vinegar

Instructions

Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.

Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.

Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.