Watch Us Add Chilies To Everything In Sight For Hot And Spicy Day
Because it’s Hot and Spicy Day this August 19, we’re daring you to buy a bunch of chili peppers and put them in everything you eat. Blend them into smoothies, make them into pickles, and even add them to dessert! The truth is chilies really do pair well with sweet and sour flavors, and can punch up rich and creamy textures. The key is to be adventurous when kicking up the heat in these unexpected ways.
Hot and Spicy Smoothie
Recipe by Rebecca Disini
Serves 2 to 4
- 1 ripe mango?
- 1/2 ripe avocado?
- 1 banana?
- 1/4 Thai red chili?
- 5 Thai basil leaves?
- 1 cup coconut water and coconut meat?
- 1/3 cup coconut milk
- 1 tablespoon shredded coconut
Blend mango, avocado, banana, red chili, basil, coconut water, coconut milk, and coconut meat in a blender. Top with shredded coconut and serve cold.
Pickled Finger Chilies
Recipe by Tina Concepcion Diaz
Makes about 1 large jar
- 1/4 kilo green finger chilies
- 2 cups cane or apple cider vinegar
- 1 cup water
- 1 1/3 cups sugar
- 2 1/2 to 3 tablespoons coarse sea salt
- black peppercorns
- mustard seeds
1. To prepare your pickling jars, wash them well and pour hot water in them for a final rinse so you prolong the life of your pickles.
1. To remove the seeds of the chilies, make a horizontal slit under the stalk and cut straight down the length of one side of the chili. Under running water, pull out the seeds and membrane. Do the same with the rest of the finger chilies.
2. Drain well and pack chilies into jars.
3. In a non-reactive pot (stainless steel or stove-top glass pot), combine rest of ingredients and bring to a boil over medium heat.
4. Lower heat and let simmer for 5 minutes. While still hot, immediately pour into jars to submerge the chilies. Cover and allow to cool completely before tightening the lids. Store in the refrigerator.
Spicy Taro Sago
Recipe by Sharwin Tee
- 3/4 cup sugar
- 1 siling labuyo (bird’s eye chili), chopped
- 2 cups water
- 400 grams taro, peeled and cut into bite-sized pieces
- 2 cups coconut milk
- 2 cups sago pearls, cooked
- 1/2 cup sweetened jackfruit, shredded
- 1/2 cup desiccated coconut
- sea salt, to taste
1. In a pot, combine sugar, labuyo, and water and bring to a boil.
2. Once boiling, add the taro and cook until tender, about 7 to 10 minutes.
3. Add coconut milk, sago, and jackfruit. Mix well over low heat.
4. Transfer mixture to individual bowls. Top with desiccated coconut and a touch of sea salt. Serve while still warm.
The above recipes first appeared in FOOD Magazine, Issues 2 and 3, 2017
Photos by Paulo Valenzuela
Smoothie photo by Paul del Rosario
Smoothie and pickles styling by Tina Concepcion Diaz
Chilies and sago styling by Pixie Rodrigo Sevilla