dried chili peppers

Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or <a href="https://cooking.nytimes.com/recipes/1020282">Agege bread</a>, if desired.

Fish Pepper Soup

whole fish (1 1/2 to 2 pounds each),

onions

ginger,

lemongrass stalks,

garlic bulb, halved crosswise

bay leaf

hot chiles,

smoked chiles,

selim seed pods

chile,

thyme

parsley

cilantro

Kosher salt

grains of paradise (alligator pepper)

uziza seeds

calabash nutmeg seeds, toasted,

gbafilo seed, shelled, interior seed cracked into smaller pieces

coriander seeds

cumin seeds

mint leaves

scent leaf (or African or Thai basil)

cilantro leaves

Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)

While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)

Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.

Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.

Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

This spicy oil with an African name is popular throughout Provence. It’s usually on the table in pizzerias for drizzling, but it’s also terrific drizzled over vegetables, grilled meats or fish, grains and bread – whatever you want to add a kick to. In France it is made with very hot bird chilies. You could use fresh Thai chilies for this, but I’m using dried chiles de arbol, because that’s what I have on hand and it makes an oil that will last for months.

Pili Pili (Spicy Herb Oil)

oregano

bay leaves, crumbled

fennel seeds (optional)

rosemary (optional)

whole small dried red chili peppers

olive oil (does not need to be extra virgin), olive oil

Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.

Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.

This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that I&#39;ve ever had. Bright and acidic with smoky and spicy undertones. The trick? A flavor-packed soup base made from toasted dried ancho chiles and fire-roasted tomatoes. Top with chopped avocado, grated cheddar, cilantro, crushed tortilla chips, and a squeeze of lime juice and serve as a healthy main course.

Classic Mexican Tortilla Soup

dried ancho chiles (*see notes)

(14½-ounces) fire-roasted tomatoes (I strongly recommend and prefer Muir Glen brand)

extra virgin olive oil

onion

garlic (roughly chopped)

chicken broth

baby kale (or 1 bunch collard greens

1½ lbs boneless skinless chicken breasts

kosher salt (to taste)

black pepper (to taste)

juice lime

lime

corn tortilla chips (crushed)

sharp cheddar cheese

avocado

Using metal tongs, toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry cast-iron skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later.

Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.

Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color.

Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chili mixture all at once–it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste.

Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Bring the mixture to a boil. Reduce the heat to low and allow the broth to lightly simmer, uncovered, for 20 minutes, stirring occasionally. Season the broth with salt and pepper. If the broth tastes at all flat, you most likely haven&#39;t added enough salt.

Over low heat, add the greens and stir until fully incorporated. Allow the greens to cook at a low simmer (baby kale will take just a minute or two; collards or curly kale may take 5 to 7 minutes total), until they are very tender. Add the chicken and stir to distribute. Cook for an additional 2 to 3 minutes over very low heat, stirring once or twice, until the chicken has just cooked through (this will not take long, so watch the pot carefully to avoid overcooking it). Just before serving, add the juice of half a lime. Taste once again, seasoning with additional salt and pepper if necessary.

Serve hot and garnish with toppings (or alternatively, place desired toppings in the empty soup bowls and ladle the soup directly over them).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1565985379/xqed2dekypkfwkpekzm5.mp4

This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that I’ve ever had. Bright and acidic with smoky and spicy undertones.

Authentic Mexican Tortilla Soup

Slow cooker chili (made with dried chili peppers and chipotles)

chipotle chili pepper

milder chili peppers, (like anchos, pasillas, guajillo chilis)

spicy chili peppers, (like chiles de árbol),

water

vegetable oil

lb. lean ground beef

tsp salt

garlic,

cumin

cinnamon

cloves

(approx. 27 oz./796 ml) whole tomatoes, chopped, juices reserved

(approx. 18 oz./540 ml) red kidney beans, drained

tomato

Salt

lime wedges and hot sauce

Heat skillet on medium high heat. Lay dried chili peppers onto the skillet and toast on all sides until lightly browned. Chilis should soften slightly as they heat.

Move chili peppers into a bowl and gently pour boiling water over them so that they are submerged. Cover bowl and set aside. Peppers should soak for at least 20 minutes to completely soften.

Re-heat skillet with vegetable oil on medium high. Add lean ground beef to brown. Season with salt. Break up larger chunks. When browned, place beef into the slow cooker (this recipe was created with a 5 quart slow cooker).

Add onions to skillet and cook until softened (4-5 minutes). Add garlic, cinnamon and cloves; and stir for 30 seconds. Add chopped tomatoes (the tomato juice should not be used here.  It is being reserved for a later) and allow to simmer for 5 minutes, scraping the browned bits from the bottom of the pan.

Tip contents of the skillet into the slow cooker, reserving 1 cup for the chili sauce.

Wearing rubber gloves, take each chili pepper out of the water and lay them onto a cutting board. Remove the stems, slice each pepper open and scrape out the seeds. Discard the stem and seeds. Chop chili peppers and place the chipotle and the milder chilis into the blender, omitting the spicy chili peppers (like chiles de árbol) for now.

Pour the soaking water into the blender, reserving the grit in the bottom of the bowl to discard. Blend chili peppers and water on high until a red sauce forms.

Add 1 cup of the reserved tomatoes into the blender and continue to blend.

Taste the sauce. It should be slightly spicier than you intend, as it will mellow when it cooks with the other ingredients. Gradually add the spicy chilis peppers and blend until desired flavour is reached.

Empty blender into the crock pot. Stir to combine. Run the slow cooker for 6 hours.

When slow cooker cycle is complete (or nearing its end), stir in tomato paste. Season with salt to taste.

Serve with lime wedges and hot sauce.

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Fish Pepper Soup

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Top 4 dried chili peppers recipes from across the web

The most viewed dried chili peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Pepper Soup

Pili Pili (Spicy Herb Oil)

Classic Mexican Tortilla Soup

Slow cooker chili (made with dried ...

The most viewed dried chili peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine