Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
This Malaysian seafood dish features serranos, but piquins may be substituted if you would like to experience a little more heat.
Southwest and Northwest meet in this Alaskan halibut chili, mating one of the tastiest fish in the Pacific Ocean with the flavors and spices of chili.
In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands.
Seafood stuffed jalapeños are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden.
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
The firm meat of the lobster holds up well in this curry, a Trinidadian example of the East Indian influence in the West Indies.
This Jamaican jerk paste not only works very well with pork or chicken, it’s also tasty on grilled fish. Adjust the heat as you see fit.
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
The salsa recipe for this barbecued halibut is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee.