Chile Knights: Chile Lore, Tales and Recipes

Welcome to the hottest spot in the East Valley – “Chile Knights: Chile Lore, Tales and Recipes.” This column features everything about chile pepper – its mysterious addictive properties, its charming riddle – why pain feels so good – chile adventures, happenings and news, chile folk remedies and more importantly, hot and spicy recipes!

Chile peppers, dressed in colorful sleek armor, have become the talk and taste of the nation. Salsa, peppered with pods, now outranks catsup as the number one condiment in America.

I welcome readers’ input – chile pepper lore, chile first impressions and chile spiked recipes – from mild to fiery, from traditional to gourmet. To kick off this sizzlin’ hot column, I share two favorite recipes – Guacamole Ole! and Hot “Sauced” Kahlúa Fruit Dip. Apetito bueno! (Good appetite!)

Guacamole Ole! (Serves about six)
This version for guacamole is loaded with a medley of textures and tastes. Designed for chip dipping it can also be used as a topping for grilled chicken breasts and salmon fillets.

• 3 large ripe avocados, peeled
• 1 tablespoon fresh lime juice*
• 1/4 cup red onion, peeled and grated
• 1 medium tomato, peeled, seeds removed and chopped
• 2 tablespoons sour cream
• 1 or 2 serrano peppers, seeded, veined and minced
• Cilantro, chopped (optional)
• 1/3 cup Feta cheese
• 2 pieces bacon fried crisp and finely crumbled
• Chopped pecans
• Salt to taste

*Tip: To release most of the juice from a lime (or a lemon), roll it on the counter several times or microwave 15 seconds or until warm to touch.

In a medium size glass bowl, mash the avocados with a fork. Add the lime juice, onions and tomato. Stir in the sour cream, serranos and cilantro. Add cheese, bacon and pecans. Salt to taste. Stir until well mixed. Serve immediately or cover bowl with plastic wrap and refrigerate until serving time.

Hot “Sauced” Kahlúa Fruit Dip (Serves about 6)
This sweet-heat recipe can be served as an appetizer or as a dessert. It’s so tasty; you may not want to share!

• 1 (8 ounce) cream cheese, softened
• 1 cup sour cream
• 3/4 cup brown sugar
• 1 teaspoon habanero hot sauce or to taste
• 1/2 cup Kahlúa
• 2 cups Cool Whip

Blend all ingredients together. Refrigerate overnight. Serve with sliced fruit for dipping.

Sunny Conley is an award-winning author, writer, editor and desktop publisher, specializing in Southwest cuisine, culture and business. Since 1994, Sunny’s columns and features have appeared in national and regional magazines and newspapers, and on the Internet. For more information, visit http://www.linkedin.com/in/sunnyconley or write sunnyc@evliving.com.