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Dec 9, 2006 02:15 AM

What are your favorite SPICY foods?

I love spicy food.

What are your favorite spicy dishes?

Do you have a preferred heat source?

Which form to use, fresh chilis, sauces, or powders?

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  1. i like making spicy stir fry - chicken or pork with oyster sauce, sugar, soy sauce, and chiles. i mainly use serrano chiles b/c those are what are available where i live - but the heat from chile to chile varies a great deal. sometimes, i only use 5. other times, i need to use 10 to get anywhere near the same heat. it's strange.

    1. jamaican jerk sauce on anything.
      and i add chilis to all my soups, its not a soup unless its spicy (chicken soup might be excluded)
      i usually use dried chilis.. they work well in soups because the long cooking time really brings out the spicyness.

      1 Reply
      1. re: RiJaAr

        "i usually use dried chilis.. they work well in soups because the long cooking time really brings out the spicyness"

        Thanks for the tip!!

      2. Laab (or "larp" as some prefer) from NE Thailand and Laos. In your use of chilis--dry your own, use powders including those ground from your dried, make your own sauces.

        1. I really like rendang. It's pretty easy to make - you just simmer beef for a few hours and add rendang paste and coconut milk. The rendang paste I usually use can be found in Ranch 99. I don't remember the brand, but they are yellow and red and the company makes many pastes for Malaysian food.

          I also like spicy hot chocolate.

          1. I live in NM, the land of spicy. Green chile (roasted, chopped and frozen) and red chile (pods or powder) are the mainstays here.

            Favorite spicy dishes:
            Spicy pork "Taejigogi Kochu'jang" from Fu Yuang in Albuquerque.
            Burritos from the Frontier in Abq., smothered with green chile stew.
            Green chile cheeseburgers. Current favorite is fron the Owl Bar in San Antonio NM, but I haven't tried Bobcat Bite in Santa Fe yet.

            We make our own green chile stew, which is cubed meat (your choice, pork, beef, chicken, even mutton) potatoes, green chile, onion, garlic, and stock. Some people add tomatoes. No recipe; it's made to taste.

            13 Replies
            1. re: paoconnell

              Can you recommend a good mail order source for both the chopped green chiles and the amazing NM red chili powder? I'm on the outs with my source. ALSO, I know you said there is no recipe, but can you elaborate a bit on how to make the green chile stew? It sounds right up my alley.

              1. re: prunefeet

                Hi prunefeet, I'm a New Mexico expat in NYC and I go nuts looking for good sources of green chilies. The best source I've found (outside of kind friends who mail to me) is They're based in Hatch, NM which is THE place for growing green chile. In October, November and some of December (chile season) look for bright green Anaheim chilies in better supermarkets and roast them yourself. I rub mine with olive oil and sprinkle with salt, put them in a hot hot oven on a foil lined baking sheet, and take them out when they are black and blistered. It doesn't quite compare to New Mexico, but your house will smell terrific.

                1. re: ballulah

                  Just one comment: Anaheim chiles have very little heat, just barely above bell peppers, though they do have the rest of the flavor when roasted. The moderate heat chile variety from NM is Big Jim, and the hottest one is the Sandia.

                  1. re: paoconnell

                    Yeah, I'm not sure about this, but isn't New Mexico cooking not particularly spicy? In terms of heat? NM chiles are not that hot and anaheims are also not that hot. Even poblanos (the ones used for chiles rellenos) are not overwhelmingly hot.

                    This is certainly not meant to be insulting in any way to NM cuisine. It's a really delicious cuisine, but really hot it aint.

                    1. re: oakjoan

                      The New Mexico chiles can get up there a bit in heat, but in the general scale of things they never get all that high up in the heat department (Even the "Extra hot" varieties are roughly comparable in heat to a jalapeno.) As another ex-pat New Mexican, I recently found that one of the Super Wal-Marts in the area actually stocks Bueno brand frozen green chile. It's still a bit of a drive from here (the place is roughly 40 miles away) but much more convenient than bringing it back from Arizona, which we had to do before we found it.)

                      If I do need to add extra heat to green chile dishes, I usually use Cayenne Pepper. It's pretty effective as a heat source, and it doesn't add much of its own flavor. Elsewhere, I happen to like Sriracha chili sauce, although it is a bit on the salty side for some applications.

                      1. re: Vexorg

                        Some NM chiles are hot, some aren't. Big Jim chiles, used for chile rellenos, are mild to medium heat. Sandia chilies look like Big Jims, but the fresh pods are twistier, and they are hot on the order of hot jalapenos; some are very hot. We usually use chopped frozen Sandia chiles in most cooking that uses green chile.

                        Chile pequin is hot. Chile de Arbol is hot. NM food doesn't normally use really hot chiles like habaneros, though some foods use cayenne. The general idea of NM food is spicy food with flavor, not burn-your-mouth-off heat.

                        Vexorg: not sure where you live, but keep an eye out for Albuquerque Tortilla Company frozen green chile, flour and corn tortillas, and frozen red chile. WalMart in Las Vegas NV used to stock all of these a year and a half ago. Bueno was available in LV at FoodForLess grocery stores, and some Smith's stores.

                        1. re: paoconnell

                          I live in the Seattle area. We've been able to find the ABQ Tortilla Company stuff down in Arizona, but the Bueno stuff at the Super Wal-Mart is the only place we've found the stuff around here (in years worth of searching.) And yes, the Whole Foods here (as well as a couple of the smaller health food places) have the Hatch Brand stuff (and some dried New Mexican products as well.) I'd rather get the frozen tubs, but it will do in a pinch.

                    2. re: paoconnell

                      You're right, they're not the hottest. But I find that some of the the fresh green chile available in the Northeast gets up there in heat. I roast them at home and I know what I'm in for if my hands are burning after I peel them. I like the more flavorful side of heat.

                      OH! I found that Whole Foods started stocking Hatch brand products and green chiles.

                      1. re: ballulah

                        I'll try Whole Foods, thanks for the tip!

                    3. re: ballulah

                      I just moved from NM to Calif. and they have a truck that comes to Whittier Ca. once a year from Hatch, (maybe near your city they have a truck?) Walmart in Las Cruces Carries frozen whole green chilies from NM, on request they probably could ship them to your city. (even though I hate shopping at walmart because they encourage all their vendors to manufacture over seas)

                    4. re: prunefeet

                      There are lots of companies that mail green chile out of state. is one. Albuquerque Tortilla Company sells chile through supermarkets in the Southwest.

                      Here's a recipe for Green Chile Stew that's close to what I cook. It uses beer for the stock which I also use sometimes, but beef or chicken stock will also work.


                    5. re: paoconnell

                      "Spicy pork "Taejigogi Kochu'jang" from Fu Yuang in Albuquerque."

                      Last night my family and I went to Fu Yuang and I had this dish again. The way you eat this is to have well washed lettuce leaves, rice, garlicky Korean chili paste Taejigogi, and various Korean kimchis or namul. The pork's ona Genghis Khan grill on the table. Take a piece of a lettuce leaf, put rice and a bit of the chili paste on the leaf, add a piece or two of the pork and maybe some kimchi or namul. Wrap the whole bunch in the lettuce leaf, and stuff in your mouth. Drink cold water or hot tea afterward to cut the heat. Repeat the above until finished or it's time to take the rest home for the following evening...which I did.