Although many people think of sambals as a spicy condiment or sauce that is added to other dishes, sambals also include side dishes that range in heat from mild to wild, particularly in Indonesia and Malaysia. This particular Indonesian recipe is a good example of a spicy side dish that is labeled a “sambal.” Serve these spicy, chilled potatoes with a meat dish such as satays.

Ingredients

• 1 pound new potatoes (all approximately the same size)

• 1/4 teaspoon salt

• 2 serrano or jalapeño chiles, seeds and stems removed, and minced

• 1/4 cup finely chopped green onions

• 2 teaspoons fresh lime juice

• 2 tablespoons thick coconut milk

• 1/4 teaspoon freshly grated nutmeg

• 2 tablespoons chopped cilantro

Instructions

Place the scrubbed potatoes in a large pot and cover them with water. Bring the water to a boil and boil the potatoes, in their skins, for 15 to 20 minutes, or until a fork can easily pierce the potato. Drain the potatoes, let them cool, and then peel them.

Place the potatoes in a bowl and add the remaining ingredients, except the cilantro, and mash the potatoes very coarsely.

Mound the potato mixture in a serving bowl, sprinkle with the cilantro, and chill in the refrigerator until serving time.

Yield: 4 servings

Heat Scale: Medium

When Harald and Renate Zoschke had their Suncoast Peppers, Inc. office in St. Petersburg, Florida, right next door was the “Kopper Kitchen,” a great family restaurant owned by Fred Tirabassi. Every Wednesday was “Burrito Day,” and Fred’s special of the day was a delicious Cuban-influenced black bean burrito, accompanied by fresh salsa and rice, a vegetarian dish.

Ingredients

• 1 pound dry black beans

• 6 cups water

• 1/2 green bell pepper, finely chopped

• 1/2 onion, finely chopped

• 2 dried bay leaves

• 2 cups rice

• 4 cups water or vegetable broth

• For the sofrito:

• 1 medium onion, chopped

• 1 green bell pepper, diced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 cup fresh tomatoes, chopped

• 1/2 cup ketchup

• 1/2 teaspoon cayenne

• Salt and pepper to taste

• 1 tablespoon distilled white vinegar

For the salsa:

• 2 ripe but not overripe avocados, peeled, seeds removed, diced

• 1 small bunch cilantro, chopped

• 3 medium tomatoes, diced

• 1/4 onion, finely diced

• 2 to 3 hot chile peppers, such as serrano, seeds and stems removed, finely

• Juice of 2 limes

• 2 red, yellow (preferred) or green bell peppers, diced

• 2 teaspoons salt

• For the burritos:

• 6 large flour tortillas

• 6 to 8 ounces sharp cheddar cheese, shredded

Instructions

Rinse and wash the beans, look for stones. Add the beans to a large pot and add the water. Add green pepper, onions, and bay leaves. Cook, uncovered, for 2 1/2 hours or until done.

In a frying pan, prepare a sofrito by sautéing the onions and bell pepper in the oil. Add the garlic and tomatoes and cook for another 15 minutes, stirring frequently. Add the ketchup, cayenne, and salt and pepper and mix well.

Combine the sofrito mixture with cooked beans. Heat together for 10 to 15 minutes. In the last 15 minutes of cooking, add the vinegar.

For the salsa, mix all the ingredients together in a bowl and let marinate for at least 1 hour to blend the flavors.

To cook the rice, combine it with the water or broth in a large saucepan. Cover and cook on low heat until all liquid is evaporated, about 20 to 25 minutes.

Drain the excess liquid from the beans. Divide the bean mixture on the flour tortillas and top each portion with cheese. Roll the tortillas and heat them until the cheese is melted and tortillas are heated through. (Fred put them on the griddle.)

Serve each burrito with the rice and salsa. Spice up rice with your favorite hot sauce.

These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy Castillo, a friend of the Duran family, who is well-versed in Sonoran cookery.

Ingredients

The Sauce:

• 15 to 20 Chiltepins, crushed

• 15 dried red New Mexican chiles, seeds and stems removed

• 1 teaspoon salt

• 3 cloves garlic

• 1 teaspoon vegetable oil

• 1 teaspoon flour

The Tortillas:

• 2 cups masa harina

• 1 egg

• 1 teaspoon baking powder

• 1 teaspoon salt

• Water

• Vegetable oil for deep frying

Instructions

In a saucepan, combine the chiles, salt, and enough water to cover. Boil for 10 or 15 minutes or until the chiles are quite soft.

Allow the chiles to cool and then puree them in a blender along with the garlic. Strain the mixture, mash the pulp through the strainer, and discard the skins.

Heat the oil in a saucepan, add the flour, and brown, taking care that it does not burn. Add the chile puree and boil for5 or 10 minutes until the sauce has thickened slightly. Set aside and keep warm.

Mix the first four ingredients together thoroughly, adding enough water to make dough. Using a tortilla press, make the tortillas. Deep fry each tortilla until it puffs up and turns slightly brown. Remove and drain on paper towels and keep warm.

To Assemble and Serve:

2 cups grated queso blanco or Monterey Jack cheese

Shredded lettuce

3 to 4 scallions, minced (white part only)

Place a tortilla on each plate and spoon a generous amount of sauce over it. Top with the cheese, lettuce, and scallions.

When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha  fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.

Ingredients

• Four New Mexican chiles (like Ortega, Sandia, Big Jim)

• 4 to 6 ounces Longhorn or cheddar cheese, grated

• 4 flour tortillas

Instructions

Roast and peel the chiles and cut open lengthwise. Remove the seeds and stuff with the cheese.

Wrap each chile tightly in a flour tortilla. Place on a microwaveable plate and heat for a couple of minutes on medium heat, until the cheese is melted.

Serve hot.