Hatch Chile and Sweet Corn Salsa. Photo by Lucinda Hutson.

It’s Hatch chile  season…and always time for tequila!

I made this festive salsa to take to a “Hatch Chile and Tequila Potluck” last night. It’s light and refreshing, quite versatile and  easy to make!  Instead of using serranos and jalapeños found in most salsas, I added bite-sized  strips (rajas) of fire-roasted Hatch chiles.  Forgoing the  traditional salsa flavorings of pungent cilantro and oregano, I substituted  sweet marjoram and basil  from the  garden.   These herbs compliment  summer’s freshest, sweetest corn– I simply cut  the kernels right off the cob, without even cooking them.

We mounded this colorful salsa upon tostada chips and added a big spoonful to the delicious chilled gazpacho that another guest brought. I like to eat this salsa by the bowlful or add a spoonful to a quesadilla made with melted Hatch chile and Monterey Jack cheese. For a more substantial meal, add shredded chicken, grilled shrimp, or leftover steak to this salsa and eat it as a salad, or use the medley as a condiment for roasted meats. It’s delicious stuffed into an avocado half, too!

I also brought to the fiesta a bottle of tequila and my homemade Sangrita—the quintessential spicy, fruity and piquant non-alcoholic chaser always served with shots of tequila in Jalisco, Mexico’s tequila heartland state.  I promise to post my sangrita recipe soon because everyone loves it!  And what’s a fiesta without tequila?

Hatch Chile and Sweet Corn Salsa

6 (or more!) roasted, peeled, seeded “hot” Hatch chiles,  cut into bite-sized raja strips

½ large red onion, chopped

1 bunch green onions, chopped, with some green tops

3 cloves garlic, minced

1 pint organic cherry tomatoes, sliced, lightly salted and drained in a colander

4 ears very sweet fresh corn, kernels cut off the cob

2 Tablespoons fresh marjoram, chopped (or 1 teaspoon dried)

2-3 Tablespoons fresh basil, chopped

2-3 Tablespoons avocado oil (or slightly less olive oil)

2 Tablespoons rice wine or white balsamic vinegar

Juice of 2 Mexican limes

salt and pepper to taste

pinch of cayenne

Mix It Up!

Mound ingredients in a large bowl, then toss gently with the oil and vinegar, lime juice, salt, pepper and cayenne. Chill for several hours or overnight, occasionally tossing lightly.  Adjust flavors to taste.  Makes a big bowlful to serve a crowd!

¡Viva Nuevo Mexico!

Easter or anytime, this is a favorite recipe from my book !Viva Tequila! This spicy carrot cake, flecked with jalapeños and frosted with a tequila añejo, lime zest, and Cointreau-flavored frosting will certainly steal the show (and have the Easter bunny hoppin’ for sure!) Both cake and frosting best made a day ahead so flavors can mingle. Frost just before serving and decorate with bright flowers, lime and orange zest…and/or red, green, and golden whole jalapeños! And don’t forget the cascarones–colorful confetti-filled Mexican Easter eggs to crack over unsuspecting noggins…

Serves 12

For the cake:

1/2 cup golden raisins
3 Tablespoons tequila añejo
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 Tablespoon ground ginger
3 whole cloves, ground
1/2 teaspoon whole allspice berries, ground
4 large eggs
1 cup canola oil
1 cup sugar
1 cup dark brown sugar, tightly packed
3 cups grated carrots, tightly packed
1 teaspoon coarsely grated lime zest
2 teaspoons coarsely grated orange zest
4 or more fresh jalapeños, seeded & minced
8 ounces unsweetened crushed pineapple, drained
3/4-cup sweet coconut flakes

For the frosting:

8 ounces cream cheese, softened
4 Tablespoons unsalted butter
2 cups powdered sugar
2 Tablespoons tequila añejo
1 Tablespoon Cointreau or Grand Mariner
2 heaping teaspoons grated lime zest–avoid bitter pith

To make the cake:

In a small bowl, plump raisins in tequila and set aside. In a large bowl, sift flour, baking powder, soda, salt, and spices and set aside. In large bowl, beat eggs until pale yellow, add sugars, and slowly mix in oil. Add dry ingredients on low speed until just blended. Fold in carrots, pineapple, plumped raisins, coconut, and jalapeños.

Pour into buttered/floured 12-cup bundt pan and bake in 350 degrees for about 55 minutes, or until tester comes out clean. Cool 10 minutes before removing from pan; cool cake on rack. Make a day in advance of frosting it; store at room temperature tightly covered. Frost, then garnish with zinnias, calendula, or marigolds. Can be made as sheet cake. Try as cupcakes, too.

To make the frosting:

In a bowl, blend the cream cheese and the butter until smooth.  Slowly mix in the sugar, orange liqueur, tequila, and lime zest.  It will be thinner than most cream cheese frostings, so there will be some left over.  (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish.  Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.

In a bowl, blend the cream cheese and the butter until smooth. Slowly mix in the sugar, orange liqueur, tequila, and lime zest. It will be thinner than most cream cheese frostings, so there will be some left over. (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish. Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.

When made with imagination (and spice!), deviled eggs are a welcome reprieve from standard, carb-laden party fare. Create your own signature versions! These stuffed delights lend themselves easily to various flavorings and unexpected surprises—think of your favorite ethnic cuisines and celebrate their ingredients and culinary traditions.

Garnish your creations with fresh herb sprigs, edible flowers, colorful toppings and a sprinkling of paprika or other spices. Make your deviled eggs crunchy or creamy—be as devilish as you dare.

INGREDIENTS:

12 hard-boiled eggs, cooled and peeled
5 tablespoon(s) mayonnaise (or part sour cream, creamy salad dressing or thick Greek yogurt)
1 tablespoon(s) mustard (Dijon, whole grain or flavored)
1 tablespoon(s) lemon juice (or white wine or white balsamic vinegar)
2 tablespoon(s) (or more) minced red, white or green onion (or part shallot or garlic)
2 tablespoon(s) minced parsley or other herb (tarragon, basil, oregano, cilantro, lemon thyme)
1 teaspoon(s) dry mustard (or other dried spices)
2 teaspoon(s) paprika (or part cayenne)
Salt and freshly ground pepper to taste (experiment with exotic salts and peppers)

DIRECTIONS:

Carefully cut eggs in half lengthwise with sharp knife. Remove and mash yolks with a fork, then add remaining ingredients.

Generously spoon or pipe filling into egg halves. Cover and chill. Garnish just before serving. May be made a day in advance.

VARIATIONS:

DEVIL WITH THE BLUE DRESS ON
Use blue-cheese dressing instead of mayonnaise. Omit the Dijon, but keep the dry mustard. Use slightly less lemon juice. Add green onion, minced parsley and chives and 2–3 tablespoons finely minced celery and red bell pepper. Garnish: paprika, blue-cheese bits, chives and crumbled bacon

MEXICAN DIABLOS
Flavor mayonnaise (part sour cream, optional) with canned chipotle in adobo to taste. Omit mustards, and add a scant tablespoon of tequila or lime juice, minced red onion, minced cilantro and dried oregano and cumin. Stir in a quarter cup grated cheddar (optional). Garnish: roasted pepitas, cayenne and chopped green onion

DIAVOLOS ITALIANOS
Flavor mayonnaise with pesto, roasted garlic, anchovies, sun-dried tomatoes or truffle oil. Omit mustards and use white wine or balsamic vinegar instead of lemon juice. Add onion or garlic, minced Italian parsley, basil or arugula and crushed cayenne. Garnish: anchovies, minced sun-dried tomatoes, capers, shredded Parmesan, parsley or basil

BOLLYWOOD DEVILS
Use part mayonnaise, part yogurt, flavored with 2 teaspoons hot curry powder and 2 tablespoons sweet pickle relish or mango chutney. Omit Dijon and use dry mustard. Add lemon juice, green onion, minced red bell pepper, serrano and chopped cilantro. Garnish: fresh green or dried coriander seeds or pink peppercorns, curry powder or paprika, cilantro sprig.

Á LA DIJONNAISE
Make homemade garlic or shallot mayonnaise (or crème fraîche) and add chunks of smoked trout. Use Dijon, lemon juice and zest, minced celery, parsley, lemon thyme and tarragon. Garnish: paprika, capers, anchovies, fried shallots

CZAR’S CAVIAR
Use a combination of mayonnaise and sour cream, and prepared horseradish instead of Dijon. Flavor with lemon juice, finely minced red onion and smoked salmon.Garnish: caviar or smoked salmon, minced red onion, dill.

CAJUN FIRECRACKERS
Use rémoulade sauce flavored with Zatarain’s Creole Mustard and spices instead of mayonnaise. Flavor with lemon juice, cayenne, minced celery, red onion and red bell pepper. Add chopped cooked shrimp or crawfish.Garnish: cayenne, minced red bell pepper, boiled shrimp or crawfish.