Say Amen to the The Chile Pepper Bible with 3 Fiery Recipes

From fiery salsas to savory Thai recipes, the humble chile pepper is the foundation of some of the world’s most beloved dishes. In her new cookbook The Chile Pepper Bible, researcher, recipe developer, and bestselling author Judith Finlayson explores the chile pepper’s historic and geographic roots, its health benefits, and its inclusion in and influence on international cuisines.

Alongside this wealth of information are 250 delicious and inventive recipes. Among these are traditional Latin foods like cheese arepas, Mexican meatballs, and ropa vieja.  

For the November issue of Latina magazine, we focused on recipes from Spain, Portugal, and Africa, all of which have close ties to the foods enjoyed throughout the Caribbean and South and Central America, and reflect the reciprocal migration of ingredients, cooking techniques, and flavor profiles that inform each country’s national cuisine. 

Click through for recipes. [pagebreak]

Cape Verde Sausage Stew

• 1 tbsp. oil          
• 1 onion, finely chopped
• 4 cloves garlic, minced 
• 2 bay leaves      
• 1 14 oz. can tomatoes with juice
• 2 cups chicken stock     
• 1 lb. fresh pork belly, cut into 6 pieces
• 1 small green cabbage, cored and quartered
• 1 sweet potato, peeled and cut into 1-inch chunks 
• 1 15 oz. can hominy, drained   

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Sopa de Ajo 

• 1 piece baguette, approximately 4 inches    
• 1/4 cup extra virgin olive oil, divided
• 2 tsp. Spanish smoked paprika
• 4 oz. dry-cured chorizo sausage, chopped    
• 8 cloves garlic, minced
• 4 cups chicken stock   
• Salt and freshly ground black pepper
• 4 eggs  
• 1/4 cup chopped fresh parsley  

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Portuguese Pork with Clams 

• 2 lbs. trimmed boneless pork butt, cut into 1-inch cubes and patted dry
• 1 cup dry white wine         
• 2 bay leaves     
• 2 tbsp. extra virgin olive oil or pure lard      
• 1 onion, diced  
• 4 oz. dry-cured chorizo, thinly sliced  to ¼ inch
• 1c14 oz. can diced tomatoes with juice
• Salt and freshly ground black pepper
• 24 large clams, scrubbed
• 1/4 cup finely chopped fresh parsley

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