Das Buch Wer mitmacht, hat Recht!

here we go again, and this time i even remembered to take pictures while cooking!
this should serve up to three people

for the spice mix

• 1 habanero chili
• 2 serrano chili
• 2 tbsp brown sugar
• 2 tsp honey
• juice of 1/4 lemon
• 1 tsp vinegar
• 1 tbsp cooking oil

for the hache itself

• 3/4 to 1 lbs ground meat
• 1 or 2 bell peppers
• 3 small zucchini
• 1/2 lbs tomato sauce

for the side

• 2 spring onions
• rice or noodles
• a fresh salad should go well with it too

the spice mix is easy to make, just mince the chilies into little pieces and mix it with the rest of the ingredients.

slice the zucchini into slices and cut the bell pepper into medium sized pieces.

heat some oil in a wok or large frying pan and fry the meat.
half way add the spice mix.
when fried properly add the vegetables and fry some more.
add the tomato sauce and let it cook for a while.
in case there is not enough water in the sauce add some to prevent it from sticking to the pan or burning.

serve with rice or noodles, sprinkled with spring onions.

for 2 to 3 servings of pasta sauce:

• 1lb of classic and plain tomato pasta sauce
• 1 hand full of mushrooms of your choice
• celery
• 1 spring onion
• 1 habanero
• oil
• salt

cut everything into little pieces (yes, i know, it’s getting boring).

heat the oil in the pot you want to make your pasta in.

once hot put in the celery.
salt it a little, stir well.

add mushrooms and spring onion and the habanero.

after some more frying, add the tomato sauce.

let it cook for a couple of minutes.

you’re done.
yummy spicy pasta sauce!

if you want to serve more, be careful about increasing the amount of habanero ;)
it might get too spicy pretty much instantly

sorry for not being able to show you any pictures, it was just too delicious. i had to eat it right away.

with noodles or other side dishes this should serve 2:

- 2 chops of pork – 2 tbsp brown sugar – 1 big jalapeño pepper (kinda spicy) – 2 pasilla peppers (slightly spicy, not too much) – 1/2 cup butter – salt – pepper – ground cumin

- noodles, rice, sauce, whatever you want with it

cut everything into short stir-fry sized slices.
heat the butter in a deep frying pan.
add meat, passila and jalapeno.
cook with lid closed till most of the meats pink color is gone, that way the meat takes on the nice jalapeño flavor.
add sugar and spices.
let it cook for a couple of minutes, make sure there’s enough liquid in the pan.
towards the end cook with lid opened so water can vaporize.
continue till the meat and peppers start to actually fry a little.

if you serve it like this, you might want to have a little sauce.
otherwise it could get a little dry, depending on your side dish.

variation:
add cream in the end to get a nice and rich sauce.

what you get:
a nice and easy meal.
each bite starts off sweet and shortly after the (not overly) subtle heat of the jalapeños sets in. it’s not really violent, but adds to the overall flavor quite nicely.

i just put a new marinade to the test and it turned out very well, so i thought i’d share.
i only made enough for 2 pieces of meat (which translates to 1 american piece i guess)

• honey
• brown sugar
• 1 serrano pepper
• 2 habanero peppers
• oil (i used corn oil)

mince the peppers very well.
mix the minced peppers with brown sugar, honey, and oil.
marinate your meat and let it rest for a couple of hours.

this marinate also works pretty well for eggplant slices, which are great if you grill them.

beware of the sweet taste, for the peppers will come after you ;)

it all began when i saw a bunch of jalapeños at the albertson’s in dublin.
somesthing snapped, i had to take seeds back to germany!
SCNR.

so far i got seeds from jalapeño, habanero, serrano, and anaheim.

i think i can get one or two more kinds of chile at the safeway here, but next saturday i’m gonna go check out the farmer’s market near lake merritt.
hopefully i can get my hands on some chiletepin, cayenne, red savina, dorset naga, tabasco, or scotch bonnet to complement my collection.

if you know of any other kind of chile pepper that is worth collecting and growing, please post a comment and tell me!